30-Minute Thanksgiving Recipes
Endive Salad with Persimmons and Hazelnuts
Jeff Cerciello blends olive, canola and hazelnut oils to give depth to the dressing for this fantastic winter salad. For even more color, use both red and white endives.
Gingered Carrot Soup with Crème Fraîche
Spicy Spinach Dip with Pine Nuts
Sriracha-and-Wasabi Deviled Eggs
Joanne Chang’s mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne’s riff on those eggs, made spicy with hot sauce and wasabi.
Bacon, Fennel and Apple Chutney
Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich or served with roasted pork.
Melted Taleggio Flat Breads with Three Toppings
There are countless ways to top these versatile flat breads. Instead of Taleggio, you can make them with other mild cow’s milk cheeses, such as Fontina, camembert or rindless Brie. Roasted peppers, sun-dried tomatoes, caramelized onions or anchovies could be substituted for any of the toppings.
Creamy Broccoli Soup with Cheddar Crisps
For an ingenious twist on the classic combination of broccoli and melted cheddar, Barbara Lynch serves a warming broccoli soup with cheddar crisps. Try making the crisps with Mimolette, an orange-hued semihard cheese from France, which has a milder, nuttier flavor than cheddar. The soup is equally good with cauliflower or celery root in place of the broccoli.
Baby Peas with Bacon and Crispy Leeks
Carrots with Sausage and Rosemary
Hot, Buttered Cauliflower Puree
John Besh’s decadent cauliflower puree is silky and luscious because it’s made with both cream and butter. Adjust the level of cayenne pepper to make the cauliflower puree more or less spicy.
Green Beans with Shallots and Walnuts
Lemony Brussels Sprout Slaw
To make this refreshingly lemony slaw, start with firm brussels sprouts and shred them in a food processor. Roasted sunflower seeds are the perfect finish.
Broccoli and Cauliflower Gratin with Cheddar Cheese
Garlicky Potatoes, Green Beans and Cauliflower
“We always need to remember that many people in need, whether here or overseas, don’t have the freedom of time,” says José Andrés. “But if you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family with just a tiny bit of work.”
Creamy Cheese Grits
These luscious cheese grits replace standard mashed potatoes as an alluring side dish.
Roasted Garlic-Parmigiano Broccoli
Roasting broccoli makes it sweet; topping it with Parmigiano-Reggiano cheese and broiling it makes it addictively crispy and almost nutty tasting.
Creamy Spinach with Smoked Gouda Gratin
To make sure this gratin is rich and luscious, be sure to squeeze all the excess liquid from the spinach before adding the béchamel.
Fresh Butternut Squash Salad
This unusual salad mixes paper-thin slices of raw butternut squash with slivers of prosciutto, chunks of Parmesan cheese and toasted walnuts. If the squash isn’t completely fresh, blanch the ribbons in boiling water for 2 minutes to soften them slightly and bring out their flavor.
These simple beets are wonderful in salads or by themselves, as a healthy snack.
Gnocchi with Wild Mushrooms
Side dish or main course alternative: Swap out the chicken stock for high-quality vegetable stock for a vegetarian-friendly dish.
Green Bean Slaw
In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. Lee Woolver has made a version of this salad with bacon, but it’s just as delicious without.
Braised Greens with Tomatoes
Lemony Quinoa Salad with Pine Nuts and Olives
Quinoa contains all nine essential amino acids. Tossed with pine nuts, it’s the foundation of this light salad.
Chilled Celery Soup with Nantucket Bay Scallops
Overhauling her mother’s celery sticks with cream cheese, Barbara Lynch finishes this cool, silky soup—flavored with parsley and crème fraîche—by adding a luxurious touch: a generous mound of tender bay scallops, which she gets from a friend who lives on Nantucket.
Carrots with Tahini Dressing
“I like the clean flavors in this dish,” says Sam Mogannam of this incredibly simple side, which is as good with turkey as it is with steamed fish, roast chicken or pork.
Maple-Roasted Brussels Sprouts
This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce.
This easy kale recipe—a simple braise of olive oil, garlic and chicken stock—is a terrific counterpoint to all of the rich Southern-style dishes at chef John Besh’s table.
Herbed Steamed Rice
"You can mix up the herbs, but it’s always good to add tarragon if you’re serving the rice with chicken," advises April Bloomfield.
Dulce de Leche Bread Pudding
This gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. To add even more flavor, throw in a handful of fresh or frozen raspberries or blueberries before baking.