Dairy-Free

Crispy shallots are an addictive garnish on this slaw.

If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.

Get your pan nice and hot. If you have a cast-iron skillet, now’s the time to use it.

Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers’ markets.

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.

Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.

This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.

A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.

Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors.

A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.

A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.