Dairy Free

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

Make this stock ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

You can get away with making this foolproof salad with a sharp knife, but a mandoline is the ideal tool.

Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash in this naturally gluten-free dinner.

The cranberry sauce for this holiday-ready side does double duty: It looks gorgeous (and tastes great) drizzled over roasted squash and sweet potatoes, but it’s also an excellent turkey condiment.

There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.

This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix during the American holiday season.

Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that’s both simple and spectacular.

If using different-colored beets, remember to toss them separately so they don’t stain one another.

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.

Since the base of this dip is so simple—it's mostly sweet potatoes and tahini—homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.

Sure, you could use heavy cream instead of coconut milk, but then it wouldn’t be as healthyish.

Fennel and carrots perfume a roasting chicken in this one-dish dinner while soaking in flavor from the bird as it renders its fat into the skillet.

The only trick to this uncooked sauce is finding good canned tomatoes: If you can’t find Jersey Fresh, look for ones from California, New Jersey, or Italy—the only ingredients should be tomatoes and salt.

Braise pork and beets in a fragrant broth flavored with sauerkraut, lemon juice, and white wine. Then top the whole thing with a sprightly mix of walnuts and herbs.

If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.

The small bits of cauliflower gives the chowder broth a nice clean thickness.