While I love the spirit of Thanksgiving—gathering around the table, drinking and eating all day with loved ones—I have to admit that I’m not a roast turkey fan. If you’re thinking that it’s because I haven’t had a really good one, whether fried, spatchcocked or with super crispy skin and tender, juicy meat, then please rest assured that I have. I’m still not that into it. What I love most are the side dishes. Maybe it’s because I’m typically in charge of them on Thanksgiving Day, so I take a certain amount of pride in making them interesting, or because I love these late fall vegetables. Maybe both!
For anyone who shares my feelings on turkey, I created a menu that is centered around tahchin, a chicken-and-rice dish from my childhood, and served with a variety of vegetables—think: golden mushrooms with creamy labneh, sheet-pan crispy kale and squash, and saffron-infused skillet potatoes.