Gluten-Free Christmas Recipes

Tangy cider vinegar, sweet honey, crunchy pine nuts and fresh mint come together to make an amazing glaze in this healthy roasted winter squash recipe. If you use delicata, the whole squash--including the gorgeous skin--is edible.

Hasselback potatoes are the perfect side dish for people who love crispy potato-chip-like slices as well as the tender interior of a baked potato. Simple to prepare, these hasselback potatoes look impressive and decadent with melted Cheddar cheese and a sprinkle of paprika on top.

When it comes to cooking a whole turkey quickly and evenly, spatchcocking--removing the entire backbone from the bird and splaying it open--is a great technique. This skin on this spatchcocked turkey gets crispy and browned because nearly all of the skin is exposed. This recipe uses a simple blend of oil, fresh herbs and spices for classic roasted turkey flavor. Look for a small turkey, about 12 pounds, as it fits better in most roasting pans.

Serve these caramelized pear slices over ice cream, stir into plain yogurt or enjoy as a topping for pancakes or waffles. Brown-skinned Bosc pears hold their shape during cooking, but any variety of pears tastes delicious.

This festive salad features colorful greens, fruit and cheese tossed with a light and zesty dressing.

This tangy mustard-dill sauce recipe is delicious served with smoked salmon, used as a vegetable dip or spread on a sandwich.

Give some zing to your traditional cranberry sauce recipe by adding jalapeño and lime. This healthy, homemade cranberry relish pairs beautifully with turkey, but also works just as well as a spread for sandwiches or even as a taco topping.

This easy vegan pumpkin pie gets its structure from aquafaba (the leftover water from a can of chickpeas) whipped up into a meringue-like foam. When it's combined with pumpkin and poured into a gluten-free pecan crust, you would never know beans had anything to do with this vegan pumpkin pie recipe.

Making a big batch of eggs has never been easier with this one-pan oven-baked eggs recipe. Whether you are making brunch for a crowd or just want to meal-prep healthy breakfasts for the week, you'll have 12 servings ready in just 45 minutes.

This gorgeous fruity punch is perfect for any party--serve it on its own for a fun mocktail that will please kids and adults alike. Or, set out optional alcoholic mix-ins, like tequila and/or vodka, for a mix-your-own cocktail station.

A creamy garlic-yogurt sauce pairs well with the sweetness of these crispy roasted sweet potatoes. To achieve the signature hasselback appearance, position two wooden spoons alongside the potatoes as you cut. The spoons will prevent you from cutting through the sweet potatoes entirely and won't cause damage to the knife blade.

We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.

Try a sweet glaze on beets or other root vegetables to help balance their earthy flavor. This easy recipe will work with steamed carrots, turnips or rutabaga too.

Make a big batch of this Turkish spice mix to have on hand when you need to whip up a quick vegetable dip or flavorful, easy salad dressing. Or try it as a rub for grilled or roasted meat or vegetables. The spice mix is also perfect to give as a hostess gift along with a recipe card for turning it into a dip or vinaigrette (see Tips, below). For the freshest, most economical spices, head to a store that has a large, well-stocked bulk spice department.

Slowly adding hot broth to arborio rice helps release the starch from the rice, giving risotto its characteristic silky, creamy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you'd prefer the wine to be more subtle, add the entire cup at the end of Step 2 and cook, stirring, until the liquid is absorbed, then begin adding the broth. If you prefer to omit wine, use more broth in its place.

This healthy recipe is a savory riff on the traditional brown-sugar-and-pecan-topped sweet potato casserole so often found on Thanksgiving tables. Crispy baby kale leaves make a stunning garnish, but any green or herb that suits you will look great, fried or not.

Garlic cloves, cooked along with the potatoes, give this puree extra body and lots of flavor.

Turkey is flavored with fragrant herbs and roasted alongside potatoes, carrots and onions. Leftovers--which can be refrigerated or frozen--are perfect for sandwiches or soups!

In this healthy turnip soup recipe, the humble turnip is transformed into a velvety soup made creamy with just 1 tablespoon of butter. Serve it as a starter or side soup. The mini salad on top is optional, but we love the bit of texture from the greens and pop of flavor from the vinaigrette.

Take a detour from traditional cranberry sauce and try this recipe that combines fresh cranberries with sweet dates, sage and orange. You can make this no-cook cranberry relish in less than a minute in the food processor. It's a divine accompaniment to roast turkey and perfect on a turkey sandwich as well.

This colorful salad would be a welcome addition to a Mexican-inspired meal.

This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted pecans. We top it with an airy, slightly sweet meringue. You can pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula.

When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul's request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.

Fresh apples and apple cider add fall flavor to this quick chicken sauté.