Gluten Free
Nutty Chocolate Toffee Bark
By Alison Roman
Winter Squash Agrodolce
A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.
By Chris Morocco
Sautéed Pears With Bacon and Mustard Dressing
Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.
By Chris Morocco
Blistered Green Beans With Tomato-Almond Pesto
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
By Chris Morocco
Roasted Carrots and Red Onions with Fennel and Mint
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
By Chris Morocco
Lemon and Parsley Skillet-Roasted Fingerling Potatoes
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
By Claire Saffitz
Sour Cream Mashed Potatoes With Paprika
We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.
By Dr. Andrew Stanek
Salt-and-Vinegar Rösti
We transformed the regular hands-on skillet method to a very hands-off oven technique.
By Claire Saffitz
Sweet-and-Spicy Mixed Nuts
Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.
By Alison Roman
Pickled Vegetable Lettuce Cups
By Alison Roman
Lemony Smoked Trout Dip
If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.
By Alison Roman
Barbecue Spice-Brined Grilled Turkey
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.
By Claire Saffitz
Porchetta-Style Roast Turkey Breast
Two words: Crispy! Bacon! In this recipe, turkey breasts get rubbed with spices and herbs before being wrapped in bacon for a second roast in the oven.
By Claire Saffitz
Celery on Celery Salad
When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.
By Rick Martinez
Celery Root Hash
You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.
By Rick Martinez
Tomato and Cannellini Bean Soup
You're going to want to keep making this wholesome vegetarian soup all winter long.
By Rick Martinez
Leek and Cannellini Bean Soup
This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein (older adults are prone to protein insufficiency), fiber, vitamin K, potassium, lysine to aid in calcium absorption, and folate to help reduce homocysteine levels, which are a major risk factor for heart disease. And of course, all soups are soft and so are a favorite for anyone with dental difficulties.
By Angelo Acquista and Laurie Anne Vandermolen
Almond, Kale, and Banana Smoothie
Dates and bananas naturally sweeten this wholesome breakfast smoothie.
By Carla Lalli Music
Dry-Brined Turkey
You will need to start the brining process two days ahead.
By Julia Moskin and Kim Severson