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Jackie Gordon
Whole 30, Soups & Salads, Mains, Gluten-Free, Vegetarian & Vegan
I don’t think a little cooking technique and olive oil is going to “undiet” this infamous Cabbage Diet Soup. Mine tastes good, like a slimmed down minestrone. This is just how I made it. You can add any green, non-starchy veggies to this and it will still be low calorie.
Jackie Gordon
Whole 30, Soups & Salads, Sides, Gluten-Free, Vegetarian & Vegan
Cucumbers and radishes get a spring in their step when mixed with a tarragon and Dijon mustard vinaigrette.
I make meat chips from cured meats like salami, prosciutto, pancetta, etc., to nibble on or dip in fondue or queso. You can crumble tem on otherwise healthy dishes like salads and granola… just kidding. Perfect for gluten-free and paleo diets as well as for meat freaks.
When Jay, the Verizon tech (and ex-chef), was fixing my internet, he described these Chocolate Covered Peanut Butter-Coconut-Honey-Caramel Balls as part of his Thanksgiving menu. I thought, “I’m totally stealing that idea.” They will forever be known as Jay’s Sweets.
This simple dish of coconut whipped sweet potatoes is vegan, but you would never know because it’s delicious. Perfect as a side dish for Thanksgiving or any fall-winter meal.
A dense chocolate flan covered with chocolate sprinkles and served with crème anglaise. From Brazil, it resembles the famous Brigadeiros chocolate candy balls.
For your gluten-free holiday entertaining try Fall Fowl Balls. They’re little turkey meatballs studded with apples, cheddar cheese and rolled in nuts for a light and tasty autumn appetizer! Turkey meat tends to be dry. I add sautéed veggies, grated cheddar and diced dried apples to the turkey meat to give it a nice texture and fall herbs to give a cozy bite.
Use this layered potato crust to make a gluten free pie crust for a savory pie or quiche.
The rich and sweet flavor of caramelized onions comes from cooking them slow in olive oil, salt, pepper and their own juices until they’re a rich, golden brown. You can flavor them by using various liquids to deglaze the cooking pan and-or sweeteners to change the taste and sugar levels. When I’m making Whole 30 compliant, caramelized onions I only use olive oil and water or stock to deglaze the onion pan and no sugar of any kind.
A Whole 30 and gluten free compliant pie with a potato crust, pork carnitas, caramelized onions, roasted tomatoes, and eggs. My idea was to take the ingredients of pork taco and make it into a pie or quiche with a layered potato crust.
Carnitas are citrus and spice infused braised pork that’s often browned in the oven before using.They’re kind of like Mexican pulled pork.
Jackie Gordon
Gluten-Free, Vegetarian & Vegan, Condiments & Canning, Drinks
A simple syrup made of Concord grapes and sugar to be used for drinks, dessert and even savory recipes.
Jackie Gordon
Soups & Salads, Sides, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
“Hey, nice looking slaw!” When was the last time someone called your coleslaw pretty? Behold, a stunning red coleslaw studded with dried cherries and topped with pistachio dust.
Jackie Gordon
Soups & Salads, Sides, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
A recipe for a southern potato salad with eggs, sweet relish, mustard, red peppers, celery, carrots, red onions, parsley and more. It resembles confetti.
My Jewish ancestors on my mom’s side CHEER when I make chopped liver. It’s funny, my Jamaican, paternal grandfather worked in a Jewish hotel, so he was partial to chopped liver as well. For my paternal grandmother, no trip to Zabar’s was complete without picking up some chopped liver with the good rye bread, the one with the seeds.
Jackie Gordon
Gluten-Free, Vegetarian & Vegan, Desserts & Chocolate, Condiments & Canning
Add green tea, a classic Japanese flavor for sweets, to desserts, ice cream, and drinks.
Jackie Gordon
Soups & Salads, Gluten-Free, Vegetarian & Vegan, Condiments & Canning
Sweet, crunchy, salty almonds and black sesame seeds add texture, flavor and beauty to desserts and salads, or you can just nibble on them.
Pudim Molotov is a gluten-free Portuguese dessert with an egg white flan base that’s often served with a caramel sauce. I put a Japanese spin on my version.The link to egg white flan recipe I used and my additional ingredients are below.
Make a super, refreshing summer cooler from hibiscus tea, mint and lime.
Jackie Gordon
Appetizers & Snacks, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
Remember when you simply threw the canned chickpeas in the food processor to make hummus. Those were the good, easy days. Now you must slip the skins off each chickpea or die of hummus shame because it’s not smooth enough. This is my work around and you can totally grab a can of chickpeas and slip off the skins, one at a time…
Jackie Gordon
Soups & Salads, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
This Potato, Cauliflower & Green Bean Salad in a Dijon Basil Vinaigrette is perfect for a picnic since it gets better the longer it sits.
Rainbow chard and yellow peppers add the beauty to this recipe and the dynamic duo of garlic and flowering garlic chives adds the flavor.
When I buy garlic chives at the market, they give me so many I have make up dishes to use them up. This was a winner
Miang Kana means “many bites”. It’s a street food from Thailand where you combine ingredients in a leaf and eat them together for a flavor explosion. It’s a fun dish for a summer party or BBQ!
Inspired by cevapcici, a skinless, grilled sausage that originated in the Balkan states. I first had them in Australia and have never seen them in New York. Perhaps I will start a trend?
Jackie Gordon
Gluten-Free, Drinks
A refreshing summer cocktail made with watermelon, vodka, moscato and mint.
A dark chocolate bark encrusted with toasted black & white sesame seed and a sprinkle of sea salt.
St. Patrick’s Day inspired Shepherd’s Pie Stuffed Mushrooms: mushroom caps stuffed with a hearty shepherd’s pie filling, topped with mashed potatoes and Irish cheddar cheese. St. Paddy’s Day is not really one of my celebrated holidays. I’m not one to run out and make a bunch of green-colored food or drink green beer (shuddering), but this dish is a great gluten free dish or appetizer any day..
Talk about flexible! This mushroom, zucchini and fennel dish can be served as a salsa, bruschetta or cecina topping, quesadilla filling or a side dish.
Jackie Gordon
Mains, Gluten-Free
Some days mashed potatoes seem like too much work. You can save a step by roasting and slicing the potatoes for a lazy turkey shepherds pie and topping it with cheese.
Three Ingredients give you sweet, heat and acid in this glaze for my Cooked The Sh*t Wings or a whole chicken or a pork loin, corn on the cob, etc.
Caramelized Millet Puffs make a fast, crunchy garnish for any desserts or to add to cereal, trail mix and more. They taste very reminiscent of the breakfast cereal Suga Pops.
Jackie Gordon
Appetizers & Snacks, Soups & Salads, Sides, Gluten-Free, Vegetarian & Vegan
A spicy Sichuan peppercorn flavored cucumber salad where you smash the cucumber so it absorbs more of the dressing.
To this native New Yorker, it’s not a hot dog without onions, sauerkraut and mustard. These are better than the onions I grew up with.
Jackie Gordon
Appetizers & Snacks, Gluten-Free, Breakfast & Brunch, Parties & Potlucks
There is something so satisfying about making your own gravlax. It’s easy, but looks like you sweated over it. I added fresh beets to the curing mixture to give even more dazzle!
Jackie Gordon
Soups & Salads, Gluten-Free, Vegetarian & Vegan, Desserts & Chocolate, Condiments & Canning
I like to add candied nuts on top of desserts, salads, a cheese board, and more. This is a quick way to make them.
Jackie Gordon
Appetizers & Snacks, Soups & Salads, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
This is a lovely salad that I originally had in Montreal, at the Dominion Square Tavern, in the dead of winter in 2012. It’s a long way from New York so I had to make my own version.
If you want a fast, only slightly tricky, candy recipe that will guarantee yours and the people you may or may not share it with’s GLEE, this Salted Chocolate Cappuccino Buttercrunch Toffee is it!
Fresh ginger is one of my favorite flavors and dry ginger is one of my least. So I never make gingerbread. This past holiday season I had a windfall of fruits leftover from a chocolate fountain holiday party. So I whipped up a new chutney with all the flavors of gingerbread except the dreaded dry ginger. I substituted fresh ginger and it was FABULOUS!
Jackie Gordon
Appetizers & Snacks, Sides, Gluten-Free, Vegetarian & Vegan, Breakfast & Brunch
I make them my way. I like them crispy and golden and salty and slathered with sour cream and something sweet.
A dramatic, yet simple flaxseed and sesame cracker that goes great with dips or crumbled on a salad for extra crunch. Psst… it’s good for your health!
The flavors of fall in the Northeast abound in these Maple Sugar and Pink Salted Cranberry Orange Walnut Chocolate Clusters.
Creamy peppermint centers, dipped in chocolate and they’re vegan to boot!
Homemade peppermint cream chunks, crushed candy canes and crisp rice in dark chocolate clusters that look just like coal.
Originally a cross between a cabbage and turnip, the humble rutabaga is silky and elegant pureed with cream in this simple, yet addictive recipe. I often wonder why I only make them for Thanksgiving? They definitely taste like a special occasion.
Jackie Gordon
Appetizers & Snacks, Gluten-Free, Breakfast & Brunch, Parties & Potlucks
I live around the corner from Paisano’s Meat Market on Smith Street in Brooklyn. They sell Italian sausage meat which is a fatty, spiced ground pork mixture studded with fennel seeds. You could pretty much mix anything into it and it would be AMAZING. When I was researching my International Men With Balls Brunch I came across this popular dish that’s often made with Bisquick. Mine have a much higher ratio of I made gluten free sausage and cheddar balls.
Jackie Gordon
Soups & Salads, Sides, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
Inspired by my garden, I created a salad where green, unripened tomatoes contrast three ways with their vine ripened counterparts: color, flavor and texture. It’s a great way to use up extra homegrown herbs as well.
Jackie Gordon
Gluten-Free, Vegetarian & Vegan, Breakfast & Brunch, Condiments & Canning
Yes, please. A blend of butter, maple syrup and maple sugar crystals that you can slathered on toast or just eat with a spoon.
When I was a kid this was a truly exotic recipe. Who eats bananas for dinner? CRAZY! It’s the perfect accompaniment to a savory curry and vegans and vegetarians can enjoy it too!
Jackie Gordon
Gluten-Free, Vegetarian & Vegan, Condiments & Canning, Drinks
Making your own elderflower syrup is a BREEZE! Mix it with seltzer and lime for a delish beverage. You could throw some vodka or tequila in that too! If you don’t have an elderberry tree, find the flowers by foraging or friend with one.
Jackie Gordon
Gluten-Free, Vegetarian & Vegan, Desserts & Chocolate, Breakfast & Brunch
My lemon curd goes POW! It’s a delicious balance of sweet and tart for making tarts, filling cookies and cakes and crêpes, adding to parfaits and more. Or you could just eat it on toast!
I added some spunk to a classic appetizer that no one would have considered whether or not was gluten free back in the 60’s, but it is. I leave a few of them crackling free so the vegetarians can enjoy an old favorite.
Jackie Gordon
Appetizers & Snacks, Mains, Gluten-Free, Parties & Potlucks
This is a delicious spin on potato pancakes is perfect for Passover! I wanted it to be extra crunchy, so I added crisped rice to the coating. I was curious to see how this would work out and it did so “CRUNCH-i-liciously”!
Jackie Gordon
Mains, Sides, Gluten-Free, Breakfast & Brunch
Bacon Fried Rice is my favorite breakfast dish, but I could also eat it for lunch, dinner, afternoon snack, or even dessert. Clearly, it may seem that I have a problem. I say, “There’s no problem unless there’s no more bacon or rice in the world.”
Raita is a seasoned yogurt with an endless possibility of combinations. I welcome you to go wild with your favorites.
Jackie Gordon
Soups & Salads, Mains, Gluten-Free, Parties & Potlucks
While this Smoked Duck Breast, Mango & Avocado Salad sounds pretty fancy, it’s only because smoked duck breast makes even the most pedestrian dish sound uppity. Say: Smoked Duck Breast, Peanut Butter and Jelly Sandwich—see? It adds instant class. In addition to raising the social strata of any dish, smoked duck breast is a quick fix for any dish. Yes, I’m calling Smoked Duck Breast Oatmeal—trend-spotting!
Jackie Gordon
Sides, Gluten-Free
You can use any hearty greens to make this dish, but my Grandma always used collards, turnip and mustard greens in whatever combination she could find them.
You need a lot of greens to make collards since they cook down to nothing. As a former slave food, collards used to be very cheap to buy and make. When I took over making them, Grandma would ask how much they cost. When I told her she would be horrified and tell me stories of how they were a nickel a pound in her day.
She was also a stickler for not using the stems. “Stemmy” greens were a sign of being cheap or low-class. When greens were cheap, maybe you could afford to throw out the stems, but these days they’re not. I find if you don’t use the stems you have to buy a lot more greens. I strip off the leaves and chiffonade the stems. I cook them for a long time so they’re nice and tender.
Jackie Gordon
Appetizers & Snacks, Mains, Gluten-Free, Parties & Potlucks
There are no proportions for the ingredients in this recipe, only the technique. I figure on six to ten wings per person. I always make extra since we can usually eat a ton of these and even if we can’t finish them, we are very happy to eat them the next day. Make a sticky sauce and consider giving them a wee sprinkle of a little something crunchy when they come out of the oven like garlic chips, sesame seeds, bacon bits, and so forth (more ideas below).
Jackie Gordon
Sides, Gluten-Free
No one ever asks if I’m making Grandma’s Rice, a buttery, cheesy rice pilaf studded with green olives, for Thanksgiving because it’s the law. I always make a lot so there’s leftovers. It was my Grandma’s tradition that she not only stuffed her guests, but they got food to take home for the next day. I won’t twist your arm to take food home like she did, but I make enough if you’d like to. Giving away our leftovers made my brother wince, but tradition is tradition. Now he always brings his own stack of take-out containers.
Garlic fried rice has something for everyone, vegans, vegetarians, pescatarians, carnivores… except the garlic allergic and the VAMPIRES!!! Oh and the paleos, but that’s their choice and they should really cheat with this dish. It’s healthy and so damned delicious… I can understand why the Filipinos kept it a secret.
Jackie Gordon
Soups & Salads, Mains, Gluten-Free, Parties & Potlucks
You can follow a recipe and eat very well, or do your own thing and eat EXACTLY what you want, which I think is even better. I’m a rule-breaker and I encourage you to do the same. You can put anything in this Franken-salad. Just make sure the colors contrast as you build it and expect GASPS from your guests.
I love the contrast of sweet and spicy. Jalapeños are highly inconsistent chilies. Sometimes they are mild and other times they pack some heat. I made sticky rice stuffed jalapeños for a potluck that were delicious, but like a game of “mouth Russian roulette.” Some were quite hot and some were fine so I had to warn people before they ate them. I find that pickling them evens out the heat levels.
My Mama didn’t know how to cook when she left the nest. She had to learn fast. This Madras chicken curry recipe was one of her most requested-by-us dishes. It’s so simple a newlywed could master it!
Can you hear me singing, “Life is like a bowl of cherries”? There’s nothing I love more than a perfectly ripe cherry when it’s sweet and firm so it bursts in my mouth when I bite into it. I could eat them every day of my life. But, alas, local cherry season is over before you know it. One way to save a bit of it for the darks days of winter is to pickle them.
This is the most fun, interactive, edible holiday appetizer centerpiece I’ve ever made. Not only will it engage the whole family, but your guest’s faces with light up and twinkle like Christmas tree lights when they see it.
Radishes can be hot and I’m not talking “trendy”. Common pinky-red European radishes are often spicy, almost peppery when raw. Anchovies and garlic are not shy of flavor either. Roasting them together tames them into a dish where they seem to give up their feisty notes and make nice together in the sand box of your mouth. Did I really just write that? Forgive me. They just remind me of bratty, little, only-children who are impossible until they meet each other in the playground and have to be nice… at least to one another.
Jackie Gordon
Soups & Salads, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
I whipped up this red white and blue salad featuring watermelon, jicama, and blueberries for a friends Fourth of July party. If you use a different cookie-cutter for the watermelon and jicama you can pretty much change the theme to create a patriotic salad for any summer occasion. I can see baby shapes for a baby shower salad, cars and trucks for a boy’s birthday, flower shapes for a garden party, etc. It could be fun to cut out initials.
Garlic chips and garlic dust are a garlic freaks wet dream. I like to sprinkle them on salads, vegetables, sandwiches, chicken wings and more. You can crumble them on buttered popcorn.
If I can get fresh passionfruit, this is my favorite dessert of all time. If not, it has to take second place to a perfect peach pie served warm with vanilla ice cream.
Jackie Gordon
Appetizers & Snacks, Soups & Salads, Gluten-Free, Parties & Potlucks
This dish looks great on a plate, especially if you can get the red and white endive for contrast.
These chocolate truffles are made from ganache, which sounds “fancy”, but is just the French word for an emulsion of cream and chocolate.
I suggest you use the finest ingredients you can to make these because it adds to the “deliciousity”. That said, no one will refuse them if you use supermarket butter and cream.
Jackie Gordon
Sides, Gluten-Free
This dish exemplifies what I love about Japanese cooking. It combines simplicity, elegance and the “POW” factor of umami flavors.
Every time I order sushi, I swear I’m getting something different and then I order a salmon skin roll. Perhaps that’s because salmon skin rarely shows up anywhere else in my life and I have to get my fix. Props to the Japanese for inspiring this cross cultural dish.
I went to Purple Yam, a Filipino restaurant in Brooklyn, owned by Amy Besa and Romy Dorotan, for a fundraiser to help victims of Typhoon Haiyan. Romy served “tacos” where the taco shells were made from nori, the seaweed you usually find around sushi. He was kind enough to describe how he made them, and now you can make them.
This is a gluten-free pie where the crust is made from potatoes in the style of a potato roesti. I was creating a recipe for one of the sponsors.
Jackie Gordon
Gluten-Free, Desserts & Chocolate, Breakfast & Brunch, Condiments & Canning
After being in the chocolate fountain business for ten years, I’ve gotten sick of strawberries. I can only eat perfectly ripe, sweet organic ones, preferably just picked. But there’s an exception and that’s when there’s rhubarb to pair with them. I will eat this combo anytime. That said, it tastes best with perfectly ripe, sweet organic strawberries, preferably just picked. I made this strawberry rhubarb compote to go with cheese blintzes on Mother’s Day for my mom.
The end of tomatoes brings me to tears. But the bright side is chutney. I rescue the green tomatoes and I make 4G green tomato chutney.
When I originally made this I topped it with Greek yogurt, Bryant Terry’s Mustard Green Harissa and fried onions (from Ikea) and fresh chopped cilantro. Now that I wrote the recipe I realize the topping possibilities are kind of endless!
Jackie Gordon Admin
Sides, Gluten-Free
After I made these, I realized that I didn’t actually slow-roast them. I semi-slow-roasted them. The trick with them is to attempt not to eat them all once. Try to make enough so you have some to save.
Jackie Gordon
Soups & Salads, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
I called this a winter salad because I made it in the winter. It looks a little like a snow ball or, as a few people thought when they saw the photo, a white chocolate truffle rolled in coconut.
Anything! That’s what I’d recommend putting this dressing on. I thought about drinking it. It can go on any savory salad, as dip for fish fingers or on some thinly sliced rare beef. It would be wonderful drizzled over summer tomatoes. Just make it.
Jackie Gordon
Soups & Salads, Sides, Gluten-Free, Vegetarian & Vegan
You could eat any of the three delicious components of this salad on their own, but I combined to make mouth music as part of a brunch I made for friends who tend to be vegetarian-ish.
Jackie Gordon
Gluten-Free, Vegetarian & Vegan, Desserts & Chocolate, Parties & Potlucks
Here’s the cool thing about throwing events. You don’t always have to cook to bring delight to a party or potluck or even a holiday meal. Gathering the right ingredients and making your food interactive will make it FUN. Set up a banana split bar so your guests can make their own. Who doesn’t LOVE a banana split? If you’ve got a fussy friend or two, don’t invite them. Just kidding, there’s plenty of options for them too. They can just have ice cream or just bananas or eat their weight in maraschino cherries. Everybody’s happy!
You don’t need all of the items under ingredients… unless you enjoy a bit of overkill like me. Use your favorites or try one of the less processed, artisan-made alternatives I’ve listed below.
For a potluck, ask each guest to bring something from the list!
Jackie Gordon
Appetizers & Snacks, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
Once every couple of months a bunch of food lovers gather for Brooklyn Swappers where they trade homemade goods. You never know what these wonderfully creative cooks will be swapping: pickles, jams, sauces, chutneys, relishes, infused alcohols, teas, cakes, cookies, flavored salts, chocolates, candies, kombucha—it could be ANYTHING!
For Sunday’s brunch swap, I made Salted Cinnamon Browned Butter Caramels.
There’s also a potluck, for which I believe I invented a new dish: The Deviled Egg Egg