Dairy-Free

These savory, and slightly sweet, greens are also great served with pork.

You can use this rich stock, made from the turkey carcass, for risotto or soup over the long weekend, or freeze it for the new year.

Generously seasoned birds sit overnight, then get a high-heat roasting on a baking sheet, spaced apart so air can circulate around them, crisping the skins.

The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.

“Pistachios are buttery, piney, crunchy, and creamy—plus they go great with a cold beer,” says Nathan Allen of Knife & Fork in Spruce Pine, NC. The use of Angostura bitters here might be a surprise for those used to seeing it on cocktail menus exclusively, but its spicy, clove-cinnamon-y flavor is just as valuable as a flavor booster in this snack.

Canned beans are your friend in this garlic shrimp recipe.

Want a braise but want it quick? Try this Spanish dish, known as pollo en pepitoria. It’s as delicious as it sounds.

This rosemary focaccia bread recipe calls for chilling the dough overnight, so plan ahead.

Charred mustard and citrus make for a great combo, especially when combined with a marbled steak.

The slow-frying method is revolutionary. Try this French fries recipe and you'll never "fast" fry your potatoes again.

This lima bean recipe with red wine vinaigrette makes a great side dish, though we'd happily eat it as a main course.