Gluten Free

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.

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.

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.

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

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

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.