Gluten Free

There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.

This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

We combined the rich and indulgent cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one super-luxe casserole that looks fancy but is surprisingly simple to make.

Make this impressive but easy bark for a holiday gathering, gift-giving, or festive snacking.

Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and fast, for a crispy char on the outside, and left nice and pink inside. Slice it with a significant slant across the grain for the best eating texture. If you can find a grass-finished hanger steak, you’ll get leaner meat and a higher proportion of healthy lipids, such as omega-3s and CLAs. The bad news: hanger steak—or onglet, as it is sometimes known—can be hard to find. Even my regular butcher runs out somewhat frequently. Don’t fret—just substitute flank steak.

When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.

You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.

Pure maple syrup and a few pantry basics make this easy, sweet-spicy sausage sing.

When we opted to cut out grains from our diet, one of the hardest things to give up was, strangely enough, stuffing-the kind you eat with Thanksgiving dinner. Most stuffing is made with bread crumbs, and that just wouldn't do. So Ryan put a lot of effort into developing and testing more nutritious alternatives, and eventually came up with this-a delicious and more-than-satisfying substitute. When they taste it for the first time, many people want to know his secret. They're shocked when he tells them it's omitting the bread crumbs. But there's no denying this dish tastes like the real deal, and it's more filling (so it involves less actual stuffing of the face!). It pairs nicely with any poultry, so there's no need to wait until Thanksgiving to make it. Try it with our Sweet Cherry Sauce for an extra decadent side.

Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.

Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this granola.

Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.

This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.

Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.

Beef broth is the base of so many unique dishes around the world, including our personal favorite, pho. Nothing beats a good bowl of pho on a cold and rainy afternoon.

Who doesn't love roasted turkey?! Everything about it warms the soul—the smell, the taste, the post-Thanksgiving dinner food coma. This recipe captures all of these associations, save the food coma, into a perfectly delightful sipping broth.

These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.

Toasted hazelnuts are the perfect complement to luscious dark chocolate and fragrant cinnamon in these decadent holiday cookies.