Dairy Free

Boneless chicken thighs cook in an apple-thyme sauce until they’re tender, then get served on top of a crispy, large-format potato pancake. You’ll finish it off with a squeeze of lemon and fresh herbs.

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout—a perfect activity for those lazybones watching the game. Delegate!

Harissa lends both a spiciness and an earthiness to this savory alternative to the usual sweet potato casserole.

This savory wild rice dish is the ultimate gluten-free stuffing—basically a holiday-appropriate grain salad with lots of fresh herbs.

A bright and spicy sauce works as both marinade for the shrimp and dressing for the citrus salad in these colorful rice bowls.

Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.

The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.

Simmer the bones of a rotisserie bird in water with a handful of aromatics and flavor-packed mushroom stems to make the umami-rich broth for this comforting soup.

Make a big batch of this simple braise and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more in the weeks to come.

This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint–and the nutty addition of spiced pecans–this dish is a holiday must-have if you want to impress your food-fanatic friends.

For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side for mopping up those runny yolks.

Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever crispy, skillet-fried toast is an option, you should probably take it.

You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.

Keep a jar of dukkha—a mix of spiced, salted seeds—in the pantry to add life to roasted winter squash or any other simply prepared vegetable.

This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.

A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.