Gluten-Free

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.

Gluten-free but clearly not vegan, for whoever’s keeping track.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

This squeaky textured cheese goes great with salty olives and herb-spiked olive oil. 

The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.