• Bring 3/4 cup water to a boil, then let it rest off heat for 1 minute to slightly cool. Meanwhile, in a medium bowl, combine the tapioca starch, millet flour, rice flour, and xanthan gum. Stir in the just-boiled water to create a crumbly, moist mixture.
  
• Using your hands, work in up to 2 tablespoons cold water until a cohesive, smooth, but still somewhat wet dough forms. Put the dough into a ziplock plastic bag, squeeze out all of the air, and close.
  
• Line a baking sheet with parchment paper and sprinkle the parchment with sweet rice flour.
• Cut the dough into 4 equal portions. Keeping 3 portions sealed in the plastic bag to stay moist, roll 1 portion of the dough into a rope about 1 inch thick, then cut it crosswise into 8 equal pieces.
  
• Dust the cut ends with sweet rice flour to prevent sticking. Pat each piece into a small disk. Dust your work surface with sweet rice flour to prevent sticking. With a rolling pin, roll out each disk into a very thin round 4 inches in diameter, dusting the rolling pin along the way.
• Place about 2 teaspoons of filling in the center of each dough round. Fold the dough over the filling into a half-moon shape and pleat the edges together to close. If the wrapper is too dry to seal, dip a finger in water and lightly wet the edges before sealing. Place the pot stickers on the prepared baking sheet.
  
• Repeat, one at a time, with the remaining three dough portions and the filling.
• Lightly coat a large skillet (preferably nonstick) with oil and warm over medium-high heat until hot but not smoking. Working in batches, add the pot stickers in one layer to cover the skillet surface. Very carefully, add 1/3 cup water and cover immediately to avoid oil splatter. Lower the heat and simmer 6 to 8 minutes. When the pot stickers begin to sizzle, partially uncover the skillet. When the frying begins to sound like rain, remove the lid. Fry the bottoms until crispy and brown. Transfer to a platter, browned sides up, and cover to keep warm until all of the pot stickers are fried. Serve with your dipping sauce of choice.
  

• In a large bowl, toss the cabbage with 1/2 teaspoon salt and let rest for 15 minutes. Drain in a fine-mesh strainer, rinse with water, and drain again. Squeeze the cabbage to remove more moisture.
• In a medium bowl, stir together the cabbage, garlic, ginger, green onions, pork, and shrimp and lightly mash so the ingredients start to form a filling.
• In a small bowl, stir together 1/4 teaspoon salt, the sugar, pepper, soy sauce, sake, and sesame oil and pour over the cabbage mixture. Stir and fold the mixture until the pork is no longer in large chunks. Briskly stir to blend into a cohesive, thick mixture. Cover with plastic wrap and let rest at room temperature for 30 minutes before using to allow the flavors to develop.

GYOZA DIPPING SAUCE

• MAKES ABOUT 1/2 CUP In a small bowl, stir together 5 tablespoons gluten-free soy sauce, 2-1/2tablespoons unseasoned rice vinegar, and 1/2 to 1 teaspoon chili oil. Serve with a small side of Japanese hot mustard or Colman’s mustard.

• In a small bowl, toss the zucchini with 1/4 teaspoon salt. Set aside for 15 minutes.
• Meanwhile, in a food processor, whirl the kimchi until finely chopped, pausing to scrape down the sides of the bowl as needed. Transfer to a mesh strainer and firmly press with a spatula to remove additional liquid. Place the drained kimchi into a bowl.
• Drain the zucchini in a mesh strainer, rinse with water, and drain again. Transfer the zucchini to a linen or cotton (not terry cloth) kitchen towel and wring the zucchini in the towel to remove any excess moisture. Add the zucchini to the bowl with the kimchi.
• Squeeze the tofu in the same kitchen towel over the sink to remove excess moisture. Add the now-crumbled tofu to the kimchi mixture, using the dull edge of a knife or a dough scraper to remove the tofu from the towel, if needed. Add the green onions and garlic and stir to combine. Add 1/2 teaspoon salt, the pepper, sugar, and sesame oil and mix well. Taste and adjust the seasonings as desired. Cover with plastic wrap and let rest at room temperature for 30 minutes to allow the flavors to develop.

MANDU DIPPING SAUCE

• MAKES ABOUT 1/2 CUP In a small bowl, stir together 1/4 cup gluten-free soy sauce, 3 tablespoons unseasoned rice vinegar, 2 tablespoons water, 1 teaspoon sugar, 1 teaspoon toasted sesame oil, and any of these optional additions: 2 teaspoons finely minced garlic; 1 teaspoon toasted sesame seeds; 1 small green onion, white and green parts, thinly sliced; and 1/2 Fresno or jalapeño chile, thinly sliced. Let the sauce rest at room temperature for 1 hour to allow the flavors to develop.

• Place the mushrooms in a small bowl, pour the warm water over them, and let sit until softened, at least 30 minutes. Transfer the mushrooms to a cutting board, reserving the soaking liquid. Discard the mushroom stems and chop the caps.
• Put the spinach in a large heatproof bowl, pour boiling water over the spinach, and let the leaves wilt for 30 seconds. Drain, rinse with cold water, drain again, then squeeze out any excess moisture with your hands.
• In a small bowl, combine 1/4 cup of the reserved mushroom soaking liquid, the salt, white pepper, sugar, soy sauce, and sesame oil. Stir to dissolve the sugar. Set the sauce aside.
• In a wok or large skillet over medium heat, warm the canola oil. Add the ginger and stir-fry until aromatic, about 30 seconds. Add the mushrooms, spinach, carrot, and tofu. Stir to combine and then add the sauce. Stir-fry until a small amount of liquid remains, about 2 minutes. Stir the cornstarch mixture, then add it to the wok. When the mixture thickens, turn off the heat and add the green onions. Cool completely before use.

TANGY SOY DIPPING SAUCE

• MAKES ABOUT 1/2 CUP Stir together 1/3 cup gluten-free soy sauce, 2-1/2 tablespoons unseasoned rice vinegar, 1/8 teaspoon sugar, and 1 to 3 teaspoons chili oil. Taste and adjust the seasoning. Right before serving, stir in 1 tablespoon finely grated peeled fresh ginger for extra punch.

• Working with one breast at a time, place the palm of your hand on top of the breast and, using a sharp knife, carefully halve the breast horizontally, without cutting all the way through, then open the halved breast like a book. Place the butterflied breast between two pieces of parchment paper or plastic wrap. Pound with the flat side of a meat pounder or rolling pin into a cutlet about ½ inch thick.
• In a shallow bowl, lightly beat the egg with 1 tablespoon water. In a separate large, shallow bowl, combine the breadcrumbs, ground almonds, salt, fennel seeds, and parsley. Dip each cutlet into the egg and let the excess drip off. Place the cutlet into the breadcrumb mixture, turn, and press the breading into the chicken. Transfer to a rimmed baking sheet and repeat with the remaining cutlet.
• In a large skillet over medium-high heat, warm the grapeseed oil until hot, but not smoking. Drop a few breadcrumbs into the oil to test the oil; they should sizzle. Working in batches, place a breaded cutlet into the hot oil and fry until golden, 2 to 3 minutes, then carefully flip and repeat on the second side. Transfer to a clean baking sheet and keep warm.
• In a small saucepan, bring generously salted water to a boil. Add the peas and boil until tender, about 3 minutes for fresh or 30 seconds for frozen. Drain, then rinse under cold water to stop the cooking.
• In a large salad bowl, combine the olive oil, vinegar, green onions, and a generous pinch of salt. Add the lettuce, fennel, and mint. Gently toss together and top with the ricotta salata.
• If the cutlets have cooled too much, reheat them in a 350°F oven for 5 minutes. To serve, place a warm cutlet on a dinner plate and top with a serving of the salad and a lemon wedge.

• Slice each bun in half, then slice each half into 8 triangles like a pizza. In a medium bowl, whisk the milk, orange juice, eggs, sugar, salt, and vanilla until combined.
• Pour the mixture into a large, shallow bowl and distribute the brioche slices in the mixture, occasionally gently pushing them down to soak until they are well saturated, 15 to 20 minutes.
• In a large, heavy-bottomed skillet, melt 1 tablespoon butter over medium heat. Working in batches, place the brioche slices in the bubbling butter in a single layer. Reduce the heat to low and cook until the brioche is just golden brown, 3 minutes on each side.
• Transfer to a serving platter, sprinkle with powdered sugar and maple syrup, and serve with toothpicks or a large spoon.

• Place all the ingredients in a ziplock plastic bag or covered container and let marinate for 1 hour.
• Preheat the oven to 400°F. Spread the green beans in one layer on a large rimmed baking sheet. Roast for 12 minutes, stirring halfway through. Serve.

• In a small saucepan, bring the milk, thyme, onion, and cloves to a simmer. Turn off the heat and let steep for 15 minutes
• Butter a 12-cup gratin dish or a 10-cup soufflé dish, which is traditionally deeper (a wider dish will rise less but will cook faster). Sprinkle the Parmesan along the inner sides of the dish.
• Place the drained squash in a large bowl. Season to taste with salt and pepper, being aware that the Gruyère will also add saltiness. Set aside.
• Preheat the oven to 400°F. In a small saucepan over low heat, melt the butter, making sure it doesn’t brown. Whisk in the rice flour and cook over medium-low heat, stirring often, until the mixture begins to turn golden brown.
• Strain the milk, discarding the solids, whisk into the flour mixture, and cook, stirring constantly, until the mixture just begins to thicken, about 1 minute. Pour into the bowl of squash and mix well. Slowly add the egg yolks, two at a time, stirring constantly. Add the Gruyère and sage and mix well.
• In the bowl of a stand mixer with a whisk attachment or by hand, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold into the squash mixture in thirds, making sure the whites are fully incorporated and no white streaks remain. Pour into the prepared dish.
• Place the dish in the center of the oven, immediately lower the temperature to 375°F, and bake until the soufflé is golden brown on top and firm around the sides, about 30 minutes.
• If you want a more solid center or you’re using a deeper dish, bake for about 5 minutes longer. Try to keep the oven door closed to allow the soufflé to rise to its full potential. Serve immediately.

• Preheat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds and stringy flesh. Lightly brush the cut sides with oil, place cutside down on a rimmed baking sheet, and roast until the flesh is soft and easily pierced with a fork, about 45 minutes. Let rest on the baking sheet until cool enough to handle. Using a metal soupspoon, scoop out the flesh and place it in a food processor. Puree until completely smooth.
• To use the puree in the Kabocha Squash Soufflé, drain the pureed squash in a cheesecloth- or paper towel–lined colander or a very fine mesh strainer for at least 30 minutes and up to 1 hour to release excess liquid before using.

• Salt the rim of a tall Collins glass by slitting a lime wedge in the middle and running the slit around the rim of the glass.
• Dip the moistened rim in a small plate of kosher salt and shake off the excess.
• Combine the tequila, grapefruit juice, and agave syrup in a shaker with ice. Shake to combine and pour into the Collins glass. Top with the sparkling water and garnish with the grapefruit wheel.

• Spread some Avocado-Pea Puree (see below) on a gluten-free cracker, top with smoked salmon, and garnish with lemon zest and freshly ground pepper.

• Puree all ingredients in a food processor and serve.

• In a large bowl, whisk together the lemon juice, oil, garlic, honey, turmeric, cumin, ginger, and 1 teaspoon salt. Add the chicken and toss until fully coated in the marinade. Refrigerate to marinate for at least 30 minutes while you prep the other ingredients, or cover and chill overnight.
• Preheat the oven to 400°F.
• Remove the chicken from the marinade, shaking off the excess, and transfer to a plate. To the marinade, add the rice, chickpeas, carrots, shallots, dates, and ½ teaspoon salt and stir until well distributed. Pour in the stock and stir to combine. Transfer the rice mixture to a 15-inch ovenproof skillet or a 9 × 13-inch casserole dish and arrange in an even layer. Nestle the chicken thighs in the rice mixture.
• Bake for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Garnish with the almonds and cilantro and serve straight from the pan.