Dairy Free

Pure maple syrup and a few pantry basics make this easy, sweet-spicy sausage sing.

The leftovers from this wholesome, spiced-up chicken dinner are just as good as the meal itself.

When we opted to cut out grains from our diet, one of the hardest things to give up was, strangely enough, stuffing-the kind you eat with Thanksgiving dinner. Most stuffing is made with bread crumbs, and that just wouldn't do. So Ryan put a lot of effort into developing and testing more nutritious alternatives, and eventually came up with this-a delicious and more-than-satisfying substitute. When they taste it for the first time, many people want to know his secret. They're shocked when he tells them it's omitting the bread crumbs. But there's no denying this dish tastes like the real deal, and it's more filling (so it involves less actual stuffing of the face!). It pairs nicely with any poultry, so there's no need to wait until Thanksgiving to make it. Try it with our Sweet Cherry Sauce for an extra decadent side.

Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this granola.

Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.

Beef broth is the base of so many unique dishes around the world, including our personal favorite, pho. Nothing beats a good bowl of pho on a cold and rainy afternoon.

Who doesn't love roasted turkey?! Everything about it warms the soul—the smell, the taste, the post-Thanksgiving dinner food coma. This recipe captures all of these associations, save the food coma, into a perfectly delightful sipping broth.

These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.

Toasted hazelnuts are the perfect complement to luscious dark chocolate and fragrant cinnamon in these decadent holiday cookies.

I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled? I don't understand.) and I didn't have anything else to do. Three, I was hungry, man. I love hamburger soup so much because it's meaty and hearty and flavorful and satisfying. Mmmmmm! It just feels good to eat it, and as a bonus, it always reminds me of my grandmother Ga-Ga. And that always means it's going to be delicious.

This is how we make chicken bone broth at home. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion. Roast the vegetables first for added depth of flavor and color. Be sure to keep the ingredients covered by adding water just to cover through- out the simmering process. The pot can be left overnight to simmer on your stove; however, be sure there is enough liquid in the pot before you go to bed, and keep the flame low. Too much evaporation will result in a burnt batch.

Bitter radicchio, spicy Italian sausage, and sweet sun-dried tomatoes make for a sophisticated pasta with very little effort.

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

Fresh Dill Cucumbers with Lemon

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Slow-roasting is the most foolproof way to get perfectly cooked salmon or char on the table tonight.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

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.