Whether the centerpiece of your Thanksgiving is a glistening turkey or a showstopping vegetarian dish, your main needs its sidekicks. All the trimmings—stuffing, sauces, and more—are what turn a meal into a holiday feast. You can’t go wrong with a classic casserole or sweet potato mash. But this year, try a few fresh takes, like …
The Essential Thanksgiving Side Dishes to Make This Holiday Read More »
In this crispy-skinned Thanksgiving turkey recipe from chef and cookbook author Mary Sue Milliken, celery root (also known as celeriac) lends earthy dimension to the cozy classic stuffing. Reserve the bird’s giblets and neck for making your own stock, which can be used in Milliken’s rich white wine and mushroom gravy. Do not be tempted …
Roast Turkey with Celery-Root Stuffing and Giblet Gravy Read More »
Transitioning from summer pies filled with berries and stone fruits to fall fare such as pumpkin, apples and cinnamon marks the shift in seasons in a delicious way. To let those cold weather ingredients shine, an easy, flaky dough is in order. Then, get creative with your baking repertoire—layer juicy apples into a classic autumnal …
Keep your turkey prep simple, then go crazy with the sides, advises Manhattan butcher Jake Dickson, founder of Dickson’s Farmstand Meats. The problem with Thanksgiving, he explains, is that most people rarely cook giant, complicated roasts like whole turkeys. “It can be intimidating,” he says, “there’s so much pressure, and there’s usually a lot of …
India and the United States are innately linked. As we celebrate Thanksgiving—and with it the Pilgrims and subsequent British Colonizers who set in motion what would eventually become the U.S. and Canada—let us remember that those settlers were funded by, or in many cases actually were men who had made ungodly sums of money in …
On July 18, 2003 I got to cook at the James Beard House for the first time. It was a dinner celebrating the life and legacy of Chef Bill Neal, hosted by the great Johnny Apple. Preparing that meal were chefs Ben and Karen Barker, Robert Stehling, Bill Smith, and John Currence. (I was there …
Country Captain (Southern-Style Stewed Turkey with Curry) Read More »
My family’s Thanksgiving table always had the familiar taste of homemade kimchi, often made with gochugaru that our relatives sent us from South Korea. Turkey, in fact, never entirely felt like the main event to me. We immigrated to America when I was 10 years old, and though my mother and grandmother were wonderful cooks, …
How My Childhood Thanksgivings Inspired These Braised Short Ribs Read More »
This autumn stew recipe from Gage and Tollner chef Sohui Kim is a nod to classic kalbi-jjim (or galbi jjim) while also applying French technique, which often involves braising meat in wine to introduce depth of flavor. In Korean cuisine, tougher cuts are typically boiled to break down their proteins, with soy sauce and sugar …
Galbi Jjim Recipe (Kimchi- and Red Wine-Braised Short Ribs) Read More »
This recipe, which is adapted from writer Julia Sherman’s Arty Parties, is the marriage of two brilliantly simple but satisfying sides—crispy slices of pan-fried polenta and cheesy roasted broccoli, stems and all. Gild the lily by topping the dish with savory roasted mushrooms and you’ve got a plant-based main course that even the most hardened …
Baked Polenta Recipe with Broccoli and Roasted Mushrooms Read More »