Gluten-Free

A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.

The solution to legume doom: This citrusy marinated bean salad with crunchy greens and big chunks of salty feta.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

Crispy Brussels sprouts + sweet-spicy gochujang + nutty brown butter = the side dish you can’t say no to.

Meaty mushrooms get spiced to perfection and roasted until crisp before they're tucked into warm corn tortillas.

No time for a wet brine? This dry brine turkey recipe delivers big flavor—thanks to salt, and your choice of aromatics and herbs—with less hassle.

On a cheese plate, in a sandwich, over scrambled eggs—is there anything that isn't improved by a spoonful of silky marinated peppers? (No.)

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

Here's a simple and versatile rich coconut curry to add to your meal prep rotation. This recipe makes enough sauce for three different dishes (Yellow Curry Chicken with Vegetables, Fish Curry, and Butternut Squash and Green Bean Stew).

Grab some naan and cozy up to a bowl of this hearty and warming coconut curry chicken with vegetables.

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

Tender cabbage gets smothered in a velvety sauce and topped with smoked sausage and spicy honey for a decadent side that will steal the show.

Looking for something new to do with the lentils sitting in your pantry? Fry ’em until crisp, then pair with juicy sausages and a citrusy mojo sauce.

Glutinous rice flour gives these coconutty waffles (inspired by the Filipino cake bibingka) their delightfully chewy texture. And although it seems paradoxical, they’re gluten-free, too.

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.

Hot and complex Ethiopian berbere adds a spicy kick to your average roast chicken; roasting root vegetables under the chicken turns this into a one-pan meal.

This charred broccoli salad with swooshes of rich broccoli-tahini sauce is for you, broccoli stans!

The longer this cabbage relish ferments, the better it’s going to taste.

Want to make it vegetarian? Just swap in roasted veggies (squash, peppers, onions, mushrooms, etc.), and instead of chicken stock, use vegetable stock or water.

A hearty handful of kimchi lends big flavor to this speedy, satisfying stew.

A slow-roasted, centerpiece-worthy hunk of pork that yields a week's worth of excellent leftover possibilities.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.