Gluten-Free

The best way to use Thanksgiving turkey leftovers is in pozole verde, where the intense turkey broth balances with fresh green chiles. 

This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”

The ideal weeknight meal from Maneet Chauhan’s new cookbook Chaat. 

Pavochon, a mash-up of pavo for turkey and chon for lechón, is the centerpiece of a Puerto Rican Thanksgiving.

Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.

Hibiscus is used in drinks throughout the African diaspora but most notably in Jamaica. Inspired by sorrel—a festive Caribbean punch—this sauce is sweet, tangy, earthy, and the perfect complement to the peppery profile of Jamaican jerk. Rum, allspice, and fresh ginger add a level of warmth and richness of flavor that is the signature of Caribbean cuisine. Serve with Jerk Turkey Sheperd’s Pie. 

This recipe is based on a traditional dish of the Ohlone tribe indigenous to California’s East Bay.

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.

This roast is cooked in the style of American barbecue and has a spice-coated crust, like bark on a brisket.

This refreshing drink Sohla El-Waylly often uses to break fast during Ramadan gives all kinds of holiday vibes.

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture. 

This fragrant Cambodian salad is a multisensory experience—a combination of crispy shallots, juicy citrus, fresh herbs, and tender, grilled fish.

This cheesy layered casserole is the ultimate sweet-and-savory mash-up, thanks to ground beef simmered with sofrito and tomato, melty mozzarella, and fried plantains to top it all off. 

A classic yakhni pulao is meticulously prepared by simmering basmati rice in an aromatic chicken, lamb, or goat broth. In this version, chicken thighs are simmered in a spiced tomato base along with rice and whole spices like cinnamon and bay leaf. 

In the fall, crisp peak-season pears or apples are an undeniably delicious way to enjoy this refreshing fruit salad with a nutty Salvadoran seasoning.

Alguashte, a Salvadoran seasoning, lends deep nuttiness to the spicy acidic tomato broth that the clams steam in.

Sprinkle this toasty, salty Salvadoran seasoning on everything from scrambled eggs to vanilla ice cream, or use it as the backbone of your next broth.

Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.

These “like a thousand times fried” beans are a crucial part of a Salvadoran breakfast.

The glory of head-on shrimp is sucking all the sweet, briny juices out of their heads.