Gluten-Free Birthday Recipes

Traditional ceviche recipes consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. In this shrimp ceviche recipe, we cook the shrimp before marinating it in lemon, lime and orange juices, plus chiles for some heat. Avocado adds creaminess to help the dish come together. Serve this shrimp ceviche with tostones (fried plantain chips) or tortilla chips. Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.

This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.

Slowly adding hot broth to arborio rice helps release the starch from the rice, giving risotto its characteristic silky, creamy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you'd prefer the wine to be more subtle, add the entire cup at the end of Step 2 and cook, stirring, until the liquid is absorbed, then begin adding the broth. If you prefer to omit wine, use more broth in its place.

Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites--they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.

Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic ingredients include plenty of chiles and nuts along with a touch of chocolate to tame the heat of the chiles. Traditional recipes can take several hours to prepare--this quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.

These flank-steak soft tacos are so tasty and easy, they should be in everyone's repertoire. Plus they're made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion and a bright squeeze of lime.

Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish like cod or halibut. The spinach turns a little yellowy because it's cooked with the acidic lemon juice, but what you lose in green color is more than made up for in great flavor.

Here's a simple recipe for low-fat vanilla ice cream. Our version has all the richness you'll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.

A simple sauce of piquant green peppercorns, lemon juice and butter tops this seared salmon recipe. Green peppercorns come from the same plant as black ones, but are harvested before they mature. Typically packed in vinegar, they have a refreshingly sharp flavor. Look for them near the capers in most supermarkets. Serve with smashed red potatoes and sautéed kale.

Juicy lamb chops take a trip to the Middle East with a quick herb-and-lemon rub and a tangy cucumber-tahini sauce. Serve with couscous or rice pilaf and a green salad.

Kids and adults alike will be wowed watching this delicious slush turn from blue to pink and purple in an instant. The magical concoction is made with natural blue tea (see Note) and refreshing lemonade for a fun science experiment that's tasty too. Perfect for your child's birthday party! (Adults may enjoy spiking their drink with a little vodka or gin.)

If you're ready for a change from standard pumpkin pie, try this pumpkin torte recipe with a deep chocolate flavor. Pureed pumpkin helps make the dessert incredibly moist and dense. The topping is whipped cream with a touch of vanilla and sugar and a bit of pureed pumpkin folded in.