Gluten Free

Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.

Bay scallops—which are smaller and sweeter than sea scallops—are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region. Any of them will work here, but if you really want to pull out all the stops, search for those from Nantucket Bay, which are prized for their candylike succulence. Celery purée swirled with black truffle butter enhances the delicacy of the seafood.

A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.

This spicy Ethiopian dipping sauce is made from whisking berbere spice blend honey wine, beer, arak, or even just a mixture of water and honey.

Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.

With a wheat-free coconut-date cookie crumb–like crust, a creamy coconut layer, and a rich chocolate topping, these bar cookies will remind you of your favorite candy but taste so much better.

Who says oatmeal needs to be sweet? Prepare the oats as you traditionally would, but instead of adding berries and sweeteners, toss in greens and kimchi, then top with an egg, hemp seeds, and avocado.

Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

Harissa lends both a spiciness and an earthiness to this savory alternative to the usual sweet potato casserole.

The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout—a perfect activity for those lazybones watching the game. Delegate!

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.