Dairy Free
A Simple Turkey Brine
A flavorful brine is the one and only path to truly succulent roast turkey.
By Sam Sifton
Classic Deviled Eggs
This Gourmet favorite is our best and most basic recipe for deviled eggs. Serve them for Mother’s Day—or any holiday brunch for that matter.
By The Gourmet Test Kitchen
Roasted Brussels Sprouts With Pancetta and Garlic
Wildly popular and incredibly simple, it’s easy to make the ultimate restaurant side dish at home.
By Tracey Seaman
Easiest Cranberry Sauce
Save your over-the-top machinations for the pie–cranberry sauce is meant to be simple.
By Priya Krishna
Homemade Turkey Stock
The best part of this rich, savory turkey stock? You don’t need a leftover turkey to make it.
By Rick Rodgers
Maple-Roasted Delicata Squash
A perfect combination of sweet, salty, crispy, and tender, this maple-roasted delicata squash will have everyone reaching for seconds.
By Leah Koenig
Bloody Mary
Forget the bells, whistles, and time-consuming garnishes. A classic Bloody Mary is all about balance.
By Eben Freeman
How to Cook a Ham
Use a fresh or smoked ham for this easy holiday ham recipe with brown sugar glaze.
By Joe Sevier and Zoe Denenberg
Roasted Brussels Sprouts
These brussels sprouts with crispy edges and deep caramelization are the ultimate addition to holiday meals, weeknight grain bowls, and more.
By Paul Grimes
Matzo Ball Soup
These rich and tender matzo balls are cooked in homemade chicken stock that’s perfumed with parsnips, turnips, dill, and star anise.
By Mitchell Davis
Vegan Pumpkin Pie
With silky pumpkin filling and a beautifully flaky crust, this vegan pumpkin pie is a dessert everyone will love.
By Fernanda Capobianco
Monkey Bread
It’s impossible to hate monkey bread, especially this version ribboned with spiced pecans and gooey caramel sauce.
By Katherine Sacks
The 10 Best Substitutes for Sour Cream
If a recipe calls for sour cream and you don't have it, worry not. These alternatives—with both dairy and nondairy solutions—work too.
By Niki Achitoff-Gray
Applesauce
Transform your orchard or farmers market haul into a spiced applesauce you’ll want to eat by the bowlful.
By Ken Haedrich
Easy Fish Cakes With Caper-Parsley Sauce
Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.
Sicilian-Style Pasta With Sardines
This spaghetti with fennel and sardines turns a few simple pantry ingredients into a rustic seafood feast.
By Gina Marie Miraglia Eriquez
Pan-Fried Sardines With Salsa Verde
This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.
By Anna Hezel
Hot Lips
The Hot Lips is a spicy, citrusy tequila drink that's stirred, not shaken.
By Jessica Gonzalez
Prizefighter No. 1
The Prizefighter No. 1 is a bold sour made with lemon, Fernet-Branca, and Carpano Antica sweet vermouth.
By Nicholas Jarrett
Archangel
Keep Aperol, gin, and a few cucumber slices on hand all summer long to make this elegant cocktail whenever you want.
By Michael McIlroy and Richard Boccato