Gluten Free

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.

An easy fruit chutney with a tangy sweet-tart taste perfect with poultry and pork

This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices.

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad.

This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.

Dukkah—a rich nut and spice blend—is easy to make and lends a zesty kick to this gorgeous crisp salad.

These delectable, crispy wings are part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

This super-moist turkey breast is part of our over-the-top Thanksgiving bird; for the rest of the recipes, click here.

These crispy roasted turkey legs are easy to pop in the oven; serve with a super-moist sous vide turkey breast or on their own for a smaller feast.

This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

Who needs cranberries when you can have pomegranate juice?

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

We transformed the regular hands-on skillet method to a very hands-off oven technique.