Gluten-Free

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.

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.

These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

If you don’t have fennel, simply omit it and double the onion.

Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

If you’ve never bought kohlrabi before, here’s a great reason to try it.

Customize this recipe by subbing in other nuts and seeds.

These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

The best part of making this duck confit recipe? All the rich fat you’re left with. Use it to roast potatoes­—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).

This recipe, with its double dose of coconut, is a quinoa game-changer.

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party.