Nut Free

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

Most butchers will remove the backbone for you; see left to learn how. Lots of guests? Roast two 12–14-pounders; spatchcocking anything larger will be harder and takes longer.

Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan.

Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

You'll never be tempted to buy packaged again.

If I had to choose my all-time favourite family recipe, it would be this.

The inspiration for this was Sarah's grandmother ("nan") Dulcie in Tasmania, who always used to add some honey to the pan before roasting her carrots. I'm not sure what Dulcie would have thought about a tahini yogurt sauce served alongside, but the sweetness of the carrots certainly welcomes it. Make this extra vibrant by using different-colored carrots.

This savory cake is packed with Parmesan and basil. Serve it in slices for brunch alongside a salad of fresh fruit or bitter greens.