Gluten Free

Slow-roasting is the most foolproof way to get perfectly cooked salmon or char on the table tonight.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.

Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).

Want a show-stopping centerpiece roast to feed a holiday dinner crowd? Crown roast is the answer.

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it's fatty and shreddable, it will make a good hash.

This classic, creamy soup is brightened with fresh ginger.

With apple cider, Aleppo pepper, and thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).

The slight bitterness of kale practically cries for sweetness to balance it out—persimmons are perfect and play well with the lime juice, prosciutto, and feta. Crisping the prosciutto adds a textural contrast.

The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Ground almonds and cocoa powder take the place of flour in this super moist, super simple chocolate cake.

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

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