Green Bean Casserole with Red Curry and Peanuts
Store-bought red curry paste and coconut milk put a Thai spin on this green-bean-and-mushroom holiday classic. For a vegetarian main dish, simply stir in cubes of tofu.
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.
Ancho-Scallion Roast Turkey Breast
Toasted ancho chiles, garlic and scallions flavor the butter that's rubbed all over the turkey breast and bastes it as it roasts.
Cuban Beef Casserole with Corn-Scallion Biscuit Topping
Inspired by a Cuban picadillo, this recipe perfectly balances savory and sweet with warm aromatic spices, sweet raisins and tangy green olives.
Jamaican Carrot Soup
Massaman-Curry Turkey Osso Buco
Chef Lulzim Rexhepi cuts turkey legs crosswise before simmering them first in broth, then in a delightful Thai red-curry sauce. This version skips the broth. To simplify the recipe more, have your butcher cut the drumsticks, or just cook them whole.
Sweet-and-Sour Braised Cabbage
To punch up the flavor of braised cabbage, a classic accompaniment to sauerbraten, Frank Castronovo adds dried sour cherries, apples and a pinch of ground cloves.
Vidalia Onion Soufflés
Vidalia onion soufflé was a fixture at Thanksgiving and Christmas meals when Sarah Simmons was growing up in Fayetteville, North Carolina. This version—lighter and airier than the one her mother makes—can be prepared in individual gratin dishes or in one big baking dish. Feel free to use any sweet onion you can get, such as Vidalia, Walla Walla or Oso Sweet.
White Polenta with Wild Mushrooms and Robiola Cheese
Thanksgiving Make-Ahead Tip: The recipe can be prepared a day ahead and refrigerated overnight. Top the polenta with cheese before baking and serve with warmed mushrooms.
“We never had turkey on Thanksgiving,” says Joanne Chang, “only duck. I love turkey with sage and butter, but I crave the flavors I grew up with.” Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.
Butternut Squash with Homemade Harissa
Harissa, a garlicky North African chile sauce, is usually served with couscous and stews. The homemade harissa featured here is supersimple to prepare, and any extra will keep in the refrigerator for up to a week, but jarred versions available at specialty markets make a fine substitute.
Indian-Spiced String Beans
The hot green chiles and a full teaspoon of ground black pepper give this side dish an extra burst of heat; you can reduce the amount of both for a less spicy dish.
Herbed Potato Soufflé
"Most people are afraid of soufflés because they think soufflés are so delicate," says Mike Davis. The starchy potatoes here, however, prevent this fluffy soufflé from falling.
Spice-Braised Gingered Eggplant with Mint Yogurt
Nico Monday and Amelia O’Reilly say they summoned their “inner Moroccan” to spice this vegetarian dish with cumin, coriander and mustard seeds. They serve the baked eggplant at The Market, both as a first course and as a main with couscous, chickpeas and charmoula (a punchy, cilantro-based Moroccan sauce).
Spiced Lamb-and-Rice Dressing with Chickpeas
Instead of the more common bread-based dressing, Sam Mogannam’s mother, Mariette, always serves turkey with this hearty, savory Palestinian stuffing, traditionally used as a filling for grape leaves or halved zucchini.
Squash Gratin with Poblanos & Cream
Chef Julie Robles makes this vegetarian gratin in individual dishes with a topping of candied pepitas (pumpkin seeds). This version is for one big gratin garnished with plain toasted pumpkin seeds.
Frankies co-owner Frank Castronovo’s wife, Heike, a talented home baker, created Prime Meats’ outstanding jam tart with cocoa-flavored pastry. “If she entered it in a country fair in her hometown in Germany, she’d win a blue ribbon,” says Frank Falcinelli. “But she has an unfair advantage, since her father is a professional baker in Freiburg, Germany.”
This thick, creamy flan—Jose Garces’s mother’s recipe—is a staple in his household. Garces likes to serve it alongside a refreshing salad of melon and citrus.
Guava-Cream Cheese Pastries
These delicious, easy Cuban hand pies have a crisp, buttery puff pastry shell that's filled with warm guava paste and cream cheese.