Gluten-Free

When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn't fill back in, it's ready. Learn more in this video.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

Stuck with too many herbs? Don’t fret! This elemental dehydrating technique we learned from the team at San Francisco’s Bar Tartine will transform them into bold, easy-to-deploy flavor boosters you can use to upgrade any meal. Try using this dried herb powder on rice to give it new life, or whisking it into salad dressings or folding it into yogurt for a bright green tzatziki. You’ll never be tempted to buy packaged powders again.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

A silky, subtly sweet little number that makes fall vegetables feel downright swanky.

When shopping for this sunchokes recipe, you may find them under the name Jerusalem artichokes. Balsamic vinegar smacks some sass into them.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Add this to baked goods like biscuits or use it to rim a cocktail glass.

Cutting endive into long, layered spears gives it an elegant look.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.

Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.

Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.

Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.

Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.

Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.

Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.