Gluten Free

WHEN COLD WEATHER SETTLES IN, it’s time for this rich soup. Bacon adds even deeper flavor to the classic Italian white beans and sage combination. Using nitrate-free bacon is the best option, for both flavor and health reasons, and it’s becoming more widely available.

THE INTENSE FLAVOR OF AUTUMN SQUASH is magnified when turned into a smooth, luscious soup. Adding yams provides even more depth of flavor, and Middle Eastern spices keep the sweetness in check.

GOOD TO KNOW Cooking in parchment packets is a low-fat, no-mess technique for preparing eggs. Here, mushrooms and spinach—and a mere drizzle of olive oil—are baked along with the eggs for a delicious meal any time of day.

GOOD TO KNOW Cooking vegetables in parchment is a great way to highlight their flavor while preserving their nutrients (and low-calorie profiles). Group vegetables with similar cooking times so they’ll be ready at once.

GOOD TO KNOW Cooking vegetables in parchment is a great way to highlight their flavor while preserving their nutrients (and low-calorie profiles). Group vegetables with similar cooking times so they’ll be ready at once.

FLAVOR BOOSTERS Mexican-inspired flavors make these hardy sides hard to resist. Black beans are enlivened by chili powder and lime; peppery watercress is topped with crunchy toasted pepitas and a cuminscented dressing.

FLAVOR BOOSTERS Mexican-inspired flavors make these hardy sides hard to resist. Black beans are enlivened by chili powder and lime; peppery watercress is topped with crunchy toasted pepitas and a cuminscented dressing.

GOOD TO KNOW Sparkling Prosecco adds effervescence—and not an ounce of fat—to grown-up sorbet floats; tequila combines with orange and lime in a granita that tastes like a frozen margarita, salted glass rims and all.

GOOD TO KNOW Sparkling Prosecco adds effervescence—and not an ounce of fat—to grown-up sorbet floats; tequila combines with orange and lime in a granita that tastes like a frozen margarita, salted glass rims and all.

GOOD TO KNOW Made by beating egg whites—no yolks—with sugar until stiff peaks form, meringue provides a versatile, fat-free base for all kinds of desserts. Here, scoops of meringue are poached until just firm, then chilled and served with raspberry purée.

WHY IT’S LIGHT Gazpacho is traditionally made with pieces of stale bread as a thickener. In this lightened version, vegetables alone contribute heft, and toasted bread is offered as an optional side.

GOOD TO KNOW When pressed to remove excess moisture, extra-firm tofu does a better job of soaking up marinades and holding its shape as it cooks, especially on the grill. If using wooden skewers, soak them in water for thirty minutes before grilling.