A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation.

The recipe for this egg-based sweet, which originated in a medieval Portuguese convent, comes from home cook Conceição Abilio of Evora.

Deconstructed turkey braised in a refreshing green mole provides a light and quick alternative to the standard Thanksgiving bird. Get the recipe for Braised Turkey in Green Mole »

This recipe comes from a true Kentuckian, Rena McClure, who has lived there her whole life. Serve it with cornbread dressing cooked in a cast-iron skillet on the side.

Shallots are quick-pickled and sautéed with green beans in this refreshing side.

This rolled turkey breast cooks in about an hour, making it perfect for last minute Thanksgiving get-togethers. The delicately-flavored chestnut stuffing keeps the white meat moist, while reduced chicken stock adds rich flavor to the quick gravy. Get the recipe for Turkey Breast Roulade with Chestnut Stuffing »

Perfect for soaking up the sauce from braised turkey in green mole, this rice dish gets its color and flavor from bright tomato salsa.

Jalapeños and bacon add a twist to classic cornbread stuffing.

A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread. Get the recipe for Creamy Garlic Soup »

Potato starch replaces flour as the thickener in a rich brown gravy that’s great with roasted turkey. Get the recipe for Gluten-Free Gravy »

Achiote paste gives the rub for this recipe a deep red hue, making for a visually striking roast holiday bird. Get the recipe for Roasted Turkey with Achiote Citrus Marinade »

Black pepper is a major ingredient in this dish, so be sure to use fresh-cracked as opposed to pre-cracked pepper. Get the recipe for Grilled Turkey Breast with Caramelized Onion, Cracked Black Pepper, and Vinegar»

This recipe, from Gluten Free Girl & The Chef blogger Shauna Ahern, appeared in our 2012 Cookie Advent Calendar. Shauna says: “Every year when my mother made her pillow-soft molasses cookies, I just sighed with happiness at the holidays. But by the time she was ready to hand over the baking, I could no longer eat gluten, and she couldn’t find that recipe. So I fiddled and baked until I came up with these.” Get the recipe for Gluten-Free Ginger Molasses Cookies »

Full of fiery chiles and warm spices, the all-purpose seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.

Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.

Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity.

Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.

In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.

Assistant editor Anna Stockwell adapted the Piquant Corn Bread recipe that originally appeared in issue 133 to be gluten-free so she could serve it for a summer picnic.

Shredded Brussels Sprouts and Kale Salad

Chewy Almond Macaroons

Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple. Get the recipe for Walnut Carrot Cake with Coconut Cream Cheese Frosting »

Ripe black mission figs, sweet brown sugar, and just a hint of cinnamon combine beautifully in this swirled ice cream, as lovely to look at as it is to eat.

All the traditional flavors of pumpkin pie combine in this satisfying, creamy mousse. Get the recipe for Pumpkin and Bourbon Mousse »

Creamy custard sweetened with maple syrup makes a lovely ending to any meal. Get the recipe for Maple Pot de Crème »

This twist on traditional pecan pie provides a snack-able ending to the holiday feast. This recipe first appeared in our November 2012 issue along with Ben Mims’s story Sugar and Spice. Get the recipe for Pecan Pie Brittle »

Maple syrup enhances the sweetness of this simple sweet potato mash. Get the recipe for Maple Butter Mashed Sweet Potatoes »