Gluten-Free

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.

This crackers recipe features a variety of seeds—the combination of colors and textures is certainly impressive.

This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.

To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

A cozy, stick-to-your-ribs porridge that soothes as it nourishes.

We know, another kale salad recipe! Don’t write this one off. Roasted ginger makes this one extra special.

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems. This goes great with our Cornmeal Bao with Turkey and Black Pepper Sauce.

A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

It’s Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.