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Gluten-Free

While a lot of recipes can be modified to be gluten-free (those who practice are often accustomed to this), here are the ones that are explicitly so, without changes.

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“The Cranberries”

I love a can of cranberries for its jellied texture and too-sweet flavor — it feels good to be bad, no? But I love a DIY sauce for the punch of acidity and undeniable, much needed hit of freshness.

Kale Salad with Honey’d Walnuts

Kale salad, how 2013, I know. But it’s undeniably a great candidate for a meal like this. It’s sturdy, almost masquerading as a side instead of a salad, it’s one of the only salad greens that get better with age and can even be saved as a leftover with little to no consequences.

Peppered Squash Gratin

The crushed garlic and salty parmesan really curb the sweetness of the squash while the cream, absorbing into it to completely tenderize while also caramelizing around the edges for texture, brings it back ever-so-slightly.

Sour Cream and Chive Mashed Potatoes

This year I was hoping for a giant bowl of mashed potatoes that tasted like the inside of a twice-baked potato, which is to say very tangy and full of chives, and that’s exactly correct here.

Fennel Rubbed Sheet Pan Turkey with Cider Vinegar Gravy

This turkey is dry-brined and roasted on a sheet pan, per usual. Don’t let the word fennel scare you—it’s mild (though there is an option to increase the amount here), but gives just enough to make this turkey feel special.

Golden Turkey Stock

Putting the stock on is the start of something, the beginning of a ritual. It’s a bit of extra work, but the sort of enjoyable, passive work that makes your house smell wonderful and all your food taste better.

Clam Chowder with Corn and Bacon

This clam chowder is more of the brothy, soupy, light and ethereal variety, ideal for the end of summer and beginning of fall, but would happily take you into the winter months, too.

Grilled Chicken with Spicy Lime, Herbs, and Lettuces

Directly inspired from the many variations of nuoc cham I had while in Vietnam a few years back, any combination of fish sauce and lime juice has become my absolute favorite way to dress grilled meats.

Polenta with Corn (Corn on Corn)

Close your eyes and you can see it now: a bowl of perfectly tender, creamy polenta with plenty of black pepper and just the right amount of Parmesan, topped with some buttery, lightly spiced, just-cooked corn.

Pork Chop with Capers and Caramelized Cabbage

This recipe is simple, really existing to make the case that high quality meat, seasoned sparingly with salt and pepper is a true luxury.

Stovetop Jam

While jam often feels like sugar thickened with fruit, this here is a celebration of the fruit itself.

Bitter, Leafy Salad

This is a great bitter, peppery salad to serve alongside just about anything. It’s simple, it’s quick to make, and it’s an especially nice antidote to braised meats.