gluten-free gravy
Of all the questions I have received about Thanksgiving this week, the number one topic — by far — has been gluten-free gravy.People, it is easier than it seems.Let us walk you through it.First, make sure you have a good stock (chicken or turkey, if you eat meat), homemade if possible. If not, be sure to splurge on a good-quality stock. Make sure it's gluten-free.Next, have some butter. Unsalted,

cranberry cocktail for Thanksgiving
You probably have cranberries in your home right now, don't you? Lots of them, if you are anything like us. Danny made the cranberry relish this morning, a casserole dish piled high with bright red puree, with bits of white apple stained pink from standing in the same pot as those berries. Tart and mouth-puckering, with a hit of sweetness at the end to save it from being sour, cranberry relish is

pumpkin mash
Pumpkins deserve more attention than the pies.This year, we're making a pumpkin mash, inspired by Marcus Samuelsson's recipe. Locally grown pumpkins, roasted sweet potatoes, garlic and shallots, a hint of sweetness. What could be wrong?We had this idea, inspired by a question on Twitter. What about a savory pumpkin custard? Sounds good to me. I might try making the pumpkin custard recipe on the

gluten-free pie crust
I love making pie.There's no need to tell you more about this. I've written about pie so many times before on this site. Each year, I've created a pie crust that has come closer to my Platonic ideal of pie crust, the flaky butter wonder of a crust that holds pumpkin filling or summer blackberries or raspberries right off the vine. No one has complained. No one could tell these pies were

gluten-free dinner rolls
Baking gluten-free seems daunting at first, doesn't it?I had grown used to scoop and dump. Soften the butter, rip open the bag of white flour, turn on the KitchenAid. I barely had to think. My body remembered the movements of baking for me. Cookies came out crunchy and chewy, the wish come true, nearly every time. Baking, I knew.And then I had to give up gluten. As much as I embraced it, I didn't