Gluten Free

The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply.

Thyme syrup adds a savory note to this rum-cider punch that'd be great as a pre–holiday dinner drink.

Sure, it's optional, but trust us—you really want to make this.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

This thin, crisp Turkish flatbread is typically rolled into a cone before eating.

Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.

If you like things extra spicy, pass some chili sauce at the table.

Choose dried chiles that are fairly flexible, a sign they're not too old.

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape.

This side dish is equally good with steak, broiled fish, or seared lamb chops.

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor (thank the salt!) and less hassle.

We make lots of things from scratch on Thanksgiving, but pumpkin purée isn't one of them.

Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle.

Diminutive and sweet hakurei turnips are in season and perfect for this dish; find them at farmers' markets.

Vegan (when made with agave nectar or sugar) This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy shade of purplish-pink and will keep indefinitely, mysteriously retaining their bright color and crisp texture. rather than slice, the onions, if they are headed for one of the cold soups.) You can vary the cut of the onions—and also the amounts of sweet and salt. Use as a dramatically colorful and refreshing tiara atop dinner plates, open-faced sandwiches, salads, cheeses, grilled tofu, or fish—anything savory. I use these often as an ingredient in cold soups and saladitas. (Mince, rather than slice, the onions, if they are headed for one of the cold soups.) • Use a very sharp knife or a food processor with a thin slicing attachment to cut the onions most easily.