Fast Thanksgiving Recipes
Smoked Trout-Caraway Rillettes
Lebneh is yogurt that’s been strained to remove all the whey, resulting in a thick, creamy fresh cheese. Here, it provides the base for a light and tangy smoked trout spread.
Spicy Quick-Pickled Radishes
These zesty pickled radishes make a great accompaniment to rich pâté or rillettes.
Vanilla Bean-Whipped Sweet Potatoes
New York chef Gerry Hayden, a friend of Michael Mina, was staying with the family one Christmas and contributed this side dish to the holiday meal. Everybody fell for the combination of creamy pureed potato and fragrant vanilla.
Beet-and-Blood-Orange Salad with Mint
To give this refreshing salad Palestinian flavor, Sam Mogannam seasons the dressing with ground sumac, a tangy Middle Eastern spice. While the color of golden beets contrasts nicely with dark red blood orange sections, any beet variety—from standard red ones to the white-and-pink striped chioggia—will be delicious.
Smoked Salmon Toasts with Mustard Butter
David Tanis stirs Dijon and grainy mustards into softened butter to give these luxe little toasts a zippy bite.
Crudités à la Mexicaine
Chef David Tanis created this raw vegetable platter, brightened with guajillo chile powder, lime juice and salt. He makes it year-round with whatever vegetables are in season, but he always includes crunchy cucumbers.
Roasted Persimmons Wrapped in Pancetta
Baked Camembert with Pears
A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie.
Leek and Gruyère Tart
Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make this fruity punch.
Creamed Kale Toasts
Instead of creamed spinach, try this luxurious creamed kale on crunchy toasts.
The secret to this mushroom soup: a little crème fraîche.
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.
Winter Salad with Avocado, Pomegranate and Almonds
"Lettuce is one of my favorite foods—people laugh at me because of it," says Cathy Waterman. She loves to eat it in a salad with lemons that she preserves herself. "They add brightness to so many things," she says.
Celery Roots with Apples, Walnuts and Blue Cheese
This delicious winter salad combines all kinds of flavors and textures: crunchy, juicy, earthy, nutty and toasty.
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.
Red Skin Potato Mash
Steamed Leeks with Mustard-Shallot Vinaigrette
Leeks are low in calories and rich in phytochemicals. They're also among the sweetest members of the onion family, making them a perfect match for this tangy mustard vinaigrette.
Lemony Salt-Roasted Fingerling Potatoes
This lemon-scented herb salt makes a great seasoning for everything from roasted white fish to grilled chicken and pork to steamed vegetables—and of course, any kind of potato. Grinding the sage, rosemary and thyme into the salt, rather than just stirring it in, helps intensify and meld the flavors.
Sautéed Collard Greens with Roasted Peanuts
Chef Sean Brock's quick and easy sautéed collard greens are bright and lemony, with a bit of heat from dried chiles and crunch from chopped roasted peanuts.
Red miso is made from soybeans fermented with barley or other grains. It adds a deep, savory flavor to these buttery carrots.
Spicy Raw Beet Slaw with Citrus, Scallions and Arugula
There’s so much richness on the Thanksgiving table that a few tart and spicy things are necessary for balance, like this raw beet slaw.
The cranberry sauce can be refrigerated for up to 2 weeks.
Roasted Carrots with Carrot Top Gremolata
The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeño) for sweet roasted carrots and shallots.
Broccoli and Cheddar Casserole with Leeks
This classic is updated with deep-flavored cheddar and a crunchy topping of crumbled crackers and toasted almonds.
Haricots Verts and Chestnuts with Date Vinaigrette
At No. 9 Park, Barbara Lynch serves a haricots verts salad with a hazelnut vinaigrette. Here, she adds fresh chestnuts to give the dish a meaty fall flavor. Finely chopped dates in the cider vinegar dressing lend a lovely, subtle sweetness.
Roasted Parsnips with Mustard Vinaigrette
Roasting the parsnips makes them sweet. This hearty side dish is great served alongside pan-roasted or grilled steak.
Chunky Cranberry Sauce
Gary Vaynerchuk prefers “real cranberry sauce” with chunks of whole fruit over the smooth canned-and-jellied kind.
Hot Chocolate Pudding Cakes
Chef Owen Kenworthy makes these individual molten chocolate cakes with a little bit of flour to hold the batter together, then garnishes the baked cakes with tart crème fraîche and crunchy pistachios.
Honey-Broiled Figs with Ricotta
Richard Betts doesn't love baking. "It's too precise for me," he says. "I don't play well with exact measurements. Plus, I don't want to get in the way of great fall figs." Topped with fresh ricotta and honey, the figs spend only 2 minutes under the broiler.