• 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.

• 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.

• Place the chickpeas in a bowl, cover with 3 inches of water, then soak overnight. Drain just before using.
• In a food processor, combine the garlic, onion, Italian parsley, smoked paprika, cumin, coriander, and salt. Add the drained chickpeas, then pulse, stopping and scraping down the sides occasionally, until the mixture becomes a coarse meal that sticks together when squeezed into a ball. Scoop out about 3 tablespoons of the dough and shape it into a ball, then slightly flatten the ball. Repeat with all the dough.
• Line a plate with paper towels. In a heavy small or medium skillet over medium heat, heat 1 inch of vegetable oil to 350ºF to 375ºF. (You can tell if the oil is ready by dipping a wooden spoon into it; if the oil steadily bubbles around the spoon, you’re good to go. If the oil vigorously bubbles, it’s too hot.) Working in batches, carefully place the balls into the oil and fry until the falafel are golden brown and crispy, 3 to 4 minutes per side. Drain on the prepared plate.
• For the pear relish: Place all the ingredients in a bowl and toss to combine.
• Serve the falafel with the relish on the side.

• Preheat the broiler. Halve grapefruit crosswise. Run a paring knife along the edges of each grapefruit segment to loosen. In a small bowl, mix together tablespoon honey and melted coconut oil. Drizzle evenly over each half, sprinkle with cinnamon, and broil for 5 to 8 minutes or until lightly browned around the edges.

• Preheat the oven to 400°F. Spread the almonds in one layer on a rimmed baking sheet, then roast until the nuts start to turn dark brown, about 15 minutes.
• Meanwhile, in a small sauté pan, combine the oil, leaves from 1 thyme sprig, orange-peel strips, and cinnamon stick over medium-low heat. Warm for 5 minutes.
• In a bowl, combine the almonds, oil mixture, and the salt. Toss to combine and scatter on a serving tray. Top with the olives. Garnish with the remaining thyme sprigs and serve with a spoon and cocktail napkins.

• Combine the lamb, onion, breadcrumbs, garlic, mint, salt, allspice, cinnamon, cumin, and egg in a large bowl and mix with your hands until well combined. Shape into 1-inch meatballs and reserve on a tray until all the meatballs are formed.
• In a large skillet over medium-high heat, warm the oil. Working in batches, cook the meatballs, turning often, until browned on all sides and cooked through, 4 to 5 minutes. Drain on paper towels and keep warm until use.

• Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
• Combine and sift into a bowl the rice flour, potato starch, tapioca starch, baking powder, baking soda, cinnamon, salt, and xanthan gum. In a separate bowl, combine the bananas, rice milk, and vanilla.
• In the bowl of a stand mixer fitted with the paddle attachment or in a bowl with a whisk, mix the eggs, maple syrup, brown sugar, and oil until well combined. Add the dry ingredients and mix for 30 seconds. Add the banana mixture and combine well. Gently fold in the berries.
• Pour the batter into the prepared tin, filling each liner a little more than three-fourths of the way, and bake until a toothpick comes out clean, about 22 minutes. Let the muffins rest in the tin for 5 minutes. Transfer muffins to a wire rack to cool completely.

• In a medium bowl, combine the flours, sugar, salt, and yeast.
• In a small saucepan over medium-low heat, warm 1⁄4 cup of the milk and
1 tablespoon of the butter until the butter is melted. Transfer the warm milk mixture to a small mixing bowl and whisk in the remaining 1⁄2 cup milk.
• Whisk the milk mixture into the flour mixture, cover the batter with plastic wrap, and leave in a warm place until doubled in volume, approximately 1 1⁄2 hours.
• Whisk the egg yolk into the batter. In a small bowl, beat the egg white to stiff peaks, then gently fold it into the batter.
• Melt the remaining 2 tablespoons butter in a small bowl in the microwave. Heat a large cast-iron or other heavy skillet over medium heat for 3 minutes. Lower the heat to medium-low and lightly brush the skillet with a little of the melted butter. Using a teaspoon, drop the batter by the spoonful into the skillet about 11⁄2 inches apart. Cook until the bottoms are lightly browned, the edges begin to look dry, and the tops are dotted with holes,
30 seconds to 1 minute. Flip, cook for 30 seconds to 1 minute longer, and transfer to a plate. Repeat with the remaining butter and batter.

• Combine 6 tablespoons sour cream with 1 tablespoon prepared cream-style horseradish. Store, covered and refrigerated, up to 3 days.

• Dice
 1 roasted, medium Chioggia or yellow beet into 1⁄8-inch cubes. Toss with 1 tablespoon red wine vinegar and 1 tablespoon extra-virgin olive oil. Season with kosher salt and let marinate for at least 10 minutes. Store, covered and refrigerated, up to 3 days.

• Boil 1 firmly packed cup dandelion greens or mustard greens in a pot of salted water until tender, about 4 minutes. Drain and cool the greens on 
a baking sheet. Squeeze out excess water, coarsely chop, and toss with 1 teaspoon extra-virgin olive oil and a pinch of cayenne pepper. Store, covered and refrigerated, up to 3 days.

• In a small bowl, toss 1 large shallot, sliced paper-thin, with 2 teaspoons red wine vinegar and a pinch of salt. Let macerate for at least 10 minutes.

• In a stainless-steel mixing bowl, whisk 2 cups water with the salt until completely dissolved. Add the daikon, press it down with something heavy (a water-filled, sealed glass jar or a plate) that will keep it submerged, cover with plastic wrap, and let it rest at room temperature overnight. Once you see small bubbles at the surface (the brine is fermenting), drain the daikon, reserving the brine, and return the daikon to the bowl.
• In a blender, combine 2 cups of the brine and the fish sauce, ginger, garlic, and apple and puree. Pour the puree over the daikon, sprinkle with chile powder, and mix well. Weigh down the daikon again to ensure it’s submerged in the brine and let it rest at room temperature overnight.
• When the brine tastes a little sour, it’s fermented and ready to transfer to a sealable container. Cover the surface with plastic wrap, then seal the container and refrigerate until ready to use