Endives in Schmaltz with Peanuts
Mildly bitter Belgian endive cooked in schmaltz, or rendered chicken fat, becomes sweet and tender, with golden, caramelized edges. Fresh lime juice and crunchy roasted peanuts balance the richness of this simple-to-make side dish.
Potato-Parmesan Puree
Passing the cooked potatoes through a ricer, instead of mashing or processing them, results in an airy, delicate puree. Choose Yukon Gold potatoes for best results; they are the perfect mix of waxy and starchy for a fluffy and creamy mash.
These 5 Vegetarian Thanksgiving Sides Will Make Your Holiday
Umami-rich ingredients pack bold flavor into these five vegetarian sides.
Cornbread Dressing with Celery and Fresh Sage
While many seem to enjoy a yeast bread-based "stuffing" alongside their turkeys each November, my family always has cornbread "dressing" to eat with our bird. Each family and every individual cook has their own way that they like to prepare dressing, often following intuition rather than an exact recipe. But after years of my childhood spent helping my mother prepare it before venturing out on my own, this is the version that I'm happy to share with you.
Rustic Bread Stuffing with Swiss Chard and Chestnuts
Swiss chard lends a pleasant earthiness to this hearty stuffing; meaty chestnuts add texture and richness. Choose high-quality crusty bread for this recipe to ensure a fluffy texture and crisp top.
Using the Right Potato Is the Secret to a Great Potato Salad
It doesn't matter what you stir into the salad if the potatoes won't even hold together.
