Gluten Free

Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

You can make and chill these mashed potatoes up to two days before the big night.

Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

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

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

Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don’t slosh over the sides.

Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.

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.

This velvety lentil stew, brightened with shredded apple and fresh ginger, is the antidote to holiday excess.

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.

Love cheesy broccoli casserole? Then go for this steak dinner, which mimics those flavors in a simple but elegant way with charred broccolini and a creamy Gruyère sauce.

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.

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.

Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.

A topping of salmon roe gives these deviled eggs an extra layer of flavor.

This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.