Gluten-Free

Compound butter is a great way to get flavor into a roast chicken. Here's a Russian-inspired version

This compound butter uses many of the warm spices—turmeric, cumin, cardamon, etc.—found in many Indian curries, and adds a lot of flavor to roast chicken.

This is the simplest, most straightforward way to roast a chicken

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing.

In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive.

Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? Form leftover potatoes into cakes and fry them up—in butter, of course.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle.

This salsa verde is an herby alternative to cranberry sauce.

If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.

Crispy shallots are an addictive garnish on this slaw.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape. Use them in this recipe, or substitute.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

This recipe can easily be doubled to serve eight, instead.

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

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

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

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 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.

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

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.