Gluten-Free

A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

Anchor these in short vases filled with granulated sugar and win sweetest decor award.

Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule. Learn how to make brittle in this video.

At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine.

Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.

Save the hard-boiled egg yolks for your caviar accoutrements.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

When making this roast duck recipe, don't forget to save all that precious rendered duck fat.

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.

If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.

In a classic case of more is more, a beach-ball-size bowl of eggnog turns any house into holiday central.

Quince is like a special giant fuzzy apple, worth taking advantage of when in season.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.

If you like it hot, this one's for you. Adjust the heat to your liking, or use another finely ground chile in place of the cayenne.

Warm spices without the sweetness work on biscuits and rolls, mashed potatoes or green beans.

This is especially good on tomorrow's cinnamon toast.

The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.