Side Dishes to Make While the Turkey's Cooking
Grill-Roasted Vegetables with Pine Nut Pesto
Quintessential fall vegetables—brussels sprouts, parsnips, butternut squash and carrots—get cooked on the grill, then tossed in a cheesy pine nut pesto.
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Green Salad with Nutty Vinaigrette
This simple salad has a nicely nutty dressing made with both walnut and hazelnut oils.
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Smoky Seafood Cocktails
Here, Grace Parisi revamps the classic shrimp-cocktail recipe by including scallops and stone-crab claws, then tweaks the cocktail sauce by replacing the ketchup with bottled chile sauce and seasoning it with hot pimentón de la Vera and prepared horseradish.
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Port-Cranberry Sauce
This citrusy fresh cranberry sauce gets a deep undertone with the addition of port.
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Whipped Yukon Gold Potatoes
These potatoes from Thomas Keller have a wonderfully fluffy texture because they're passed through a ricer or food mill to make them especially airy. But they're also nicely rich, thanks to generous amounts of butter and heavy cream.
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Creamy Mustard Greens with Fried Shallots
Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled on top.
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Sautéed Carrots with Lemon and Marjoram
Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish, or poultry.
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Arugula-Fennel Salad
Eugenia Bone, author and prolific home cook, serves this simple green salad with a cheese plate and plenty of rustic bread. She always includes Taleggio and aged Parmigiano-Reggiano, as well as fresh imported sheep's-milk ricotta whenever she can find it at the market.
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Braised Kale
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.