Gluten-Free

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.

The dressing will help keep the apples from discoloring, even if they sit out for a while.

Two chicken halves won’t fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

There’s lots of flavor locked inside the citrus peel, which is why the pros marry the peels with sugar until the fragrant essential oils emerge in a syrupy puddle.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

These pickles—from the minds behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal—will have the most vibrant color and snappiest crunch the day they are made.

Salting draws excess moisture from the cucumbers and seasons them simultaneously.

The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.