60 of Our Favorite Thanksgiving Vegetable Side Dishes

Turkey gets a lot of attention on Thanksgiving (the holiday’s nickname is Turkey Day, after all), but it’s not the whole shebang. There’s also gravy and cranberry sauce and stuffing and, best of all, delicious Thanksgiving vegetable sides. These are where your holiday table finds its groove (color! freshness! vitamins!), and where you get to have fun with the recipes—maybe even try something new.

Here are 60 of our favorite recipes to mix and match, broken down into the most popular categories. Plan on each recipe serving two to three (and scale up according to your guest list).

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Turkey gets a lot of attention on Thanksgiving (the holiday’s nickname is Turkey Day, after all), but it’s not the whole shebang. There’s also gravy and cranberry sauce and stuffing and, best of all, delicious Thanksgiving vegetable sides. These are where your holiday table finds its groove (color! freshness! vitamins!), and where you get to have fun with the recipes—maybe even try something new.

Here are 60 of our favorite recipes to mix and match, broken down into the most popular categories. Plan on each recipe serving two to three (and scale up according to your guest list).

Read More >>

Our 76 Best Thanksgiving Side Dishes to Complete the Feast

Whether you’re a Turkey Day-traditionalist or prefer to create a new menu every year, there’s one thing we can likely agree on: Thanksgiving dinner is really all about the side dishes. From the rich, buttery staples (see: stuffings, potatoes, and biscu…

Whether you’re a Turkey Day-traditionalist or prefer to create a new menu every year, there’s one thing we can likely agree on: Thanksgiving dinner is really all about the side dishes. From the rich, buttery staples (see: stuffings, potatoes, and biscuits galore) to roasted vegetables and cranberry sauce, we’ve collected 76 of our best Thanksgiving side dishes.

When it comes to this holiday, turkey—as much as I love the taste of it with its drippings and the amazing future sandwiches it's destined to root—is the one true side at my table.

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The Make-Ahead Thanksgiving Stuffing You Can Cook Right Now

With November almost here (but how?), I imagine many soon-to-be Thanksgiving hosts across the country are digging out their recipe files, drafting their menus, making monstrous grocery lists, and crafting their game-day plans. One of the most pressing …

With November almost here (but how?), I imagine many soon-to-be Thanksgiving hosts across the country are digging out their recipe files, drafting their menus, making monstrous grocery lists, and crafting their game-day plans. One of the most pressing questions is “what can I make ahead for Thanksgiving?” Sure, you can shop for non-perishable pantry goods like dried or fresh herbs, chicken broth, cornmeal, nuts, dry baking goods, and more. But what can you actually cook anything in advance of Turkey Day? What about make-ahead stuffing?

If any of these hosts are like me, many of the same questions are arising: To brine the turkey or not? (Former Test Kitchen Director Josh Cohen did a compare-and-contrast experiment to answer this for himself.) How to cook it this year? (Food52 Senior Food Stylist Anna Billingskog breaks down her favorite methods—and her favorite gravy recipes.)

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33 Green Bean Recipes That Go Beyond Casserole

Green beans go by a couple of nicknames, both of which tell you a lot about the vegetable. One is string bean, which refers to the string running along the seam (less noticeable in modern varieties). The other, snap bean, predicts what happens when you…

Green beans go by a couple of nicknames, both of which tell you a lot about the vegetable. One is string bean, which refers to the string running along the seam (less noticeable in modern varieties). The other, snap bean, predicts what happens when you bend a bean in half. Snap!

We love this vegetable for its color (especially as the weather gets drearier), quick cooking time (a few minutes in boiling water is all you need), and next-level versatility. Here are 33 of our favorite recipes starring green beans.

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How to Bake a Potato, According to Our Test Kitchen

You can prepare a potato in countless ways—from pan-roasting to squashing—but the easiest, by far, is baking. Today, we’re going to cover baked potato basics, answer frequently asked questions, and share our favorite toppings (yes, bacon is one of them…

You can prepare a potato in countless ways—from pan-roasting to squashing—but the easiest, by far, is baking. Today, we’re going to cover baked potato basics, answer frequently asked questions, and share our favorite toppings (yes, bacon is one of them).


Which Type of Potato Is Best for Baking?

Though any given supermarket will sell a more modest selection, there are hundreds of potato species out there, distinguished by color, shape, and, most notably, starch content. Generally speaking, you can break down potatoes into three categories: high starch (also known as baking potatoes), medium starch (also known as all-purpose potatoes), and low starch (also known as waxy potatoes).

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Grilled Summer Squash with Muhammara

*This post was created in partnership with California Walnuts. I’m thrilled to be working with them in 2019 to bring you many recipes that highlight this delicious and nutritious ingredient. As always, the words, images and recipes are mine.    Summer. When the ingredients I love the very most are at their peak but I’m too distracted… Read more »

*This post was created in partnership with California Walnuts. I’m thrilled to be working with them in 2019 to bring you many recipes that highlight this delicious and nutritious ingredient. As always, the words, images and recipes are mine. 

 

Summer. When the ingredients I love the very most are at their peak but I’m too distracted by our adventures to want to bring myself to the kitchen to cook. To combat this, we do one of two things: Get outside, away from the kitchen to cook or we keep the food incredibly simple. Because when tomatoes are still warm from the sun there’s little more needed beyond salt and perhaps a green and grassy olive oil. Or when corn is sweet straight off the stalk it needs very little attention. And squash, one of many ingredients this time of year that we often end up with a fridge full, we bring it to the fire.

In this recipe we’re doing both; keeping it simple and cooking outside.

Grilled squash becomes tender, sweet and smoky. It is a lovely side to grilled meats, quite nice tossed with pasta, and is delightful with a creamy goat cheese or salty feta. But here we’re serving it with a smoky muhammara sauce which originates from the Middle East and is a flavorful red pepper and walnut sauce or spread. You can buy roasted red peppers for the sauce or roast them yourself on a gas stove or in the oven. Better yet, roast them over the fire for an even deeper layer of smoke. 

I do recommend you toast your walnuts for the sauce until just before you think you’ve gone too far. One day while toasting a tray of nuts I walked away for a few minutes too long then came back to find nuts that seemed to be over the edge of edibility. Not wanting to waste the ingredient I tried the nearly-too-toasty nuts and found them complex and pleasantly bitter. Now I am a fearless toaster and am never afraid of too much color. 

This dish is a perfect hearty lunch for one (hello!) or a great side to grilled fish, shrimp or any protein off the grill, really. As it stands, this dish is vegan but if that’s not needed I do think a creamy goat or salty feta would be so lovely here.

 

 

Grilled Summer Squash with Muhammara

Ingredients

Muhammara1 large fresh red bell pepper, roasted ½ cup chopped scallions (3 to 4 scallions)

Zest and juice from 1 small lemon1 teaspoon ground cumin¾ cup walnuts, deeply toasted, dividedSea salt1/4 teaspoon red pepper flakes, more or less to taste5 tablespoons olive oil, divided4 to 6 assorted variety summer squash and zucchini, thinly slicedOlive oilSea salt

Instructions

Combine roasted pepper, scallions, lemon zest and juice, cumin, 1/2 cup toasted walnuts and a hearty pinch of salt in the bowl of a food processor.

Pulse until everything is finely chopped.

Scrape down the sides of the bowl then continue to pulse until minced.

Add 3 to 4 tablespoons olive oil then process until everything is completely smooth. Reserve the remaining 1/4 cup walnuts for garnishing.

Gently coat the squash with olive oil and sprinkle with sea salt.

Grill over a hot grill until charred, about 2 to 3 minutes per side. Continue until all the squash is grilled then transfer to a platter and top with the muhammara sauce and reserved chopped walnuts.

Garnish with fresh mint, chives or parsley.

 

Want more great walnut recipes? Check out the other recipes we’ve made this year.

Walnut Tartine with Whipped Blue Cheese and Apple Slaw
Walnut Cake with Milk Chocolate Mousse
Pumpkin Spiced Candied Walnuts with Bittersweet Chocolate

Grilled Verdure Sott’olio

* This post was created in partnership with California Olive Ranch. We’re working together this year to continue to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. They work with farmers in… Read more »

* This post was created in partnership with California Olive Ranch. We’re working together this year to continue to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. They work with farmers in California and around the world to source their olive oil in order to create perfect blends.

As always the words, images and opinions are my own. A very hearty thank you to all of you who support the brands that believe in the work I do here.

Recently I heard someone say they don’t do much grilling because they are a vegetarian as if meat has exclusivity over the fire. My immediate response upon hearing this, “I’ll change your mind.” This recipe, the one I’m sharing with you today; for grilled vegetables marinated in a pungent vinaigrette, immediately came to mind.

The classic recipe for verdure sott’olio – which basically means vegetables under oil, takes vegetables at their peak then cooks them until al dente in vinegar. They are then mixed with salt, a few simple spices and garlic then tucked into a jar in preparation for a luxurious bath in olive oil. The olive oil preserves the vegetables so you can savor summer no matter the season.

I took this general idea and turned it into a side dish that I’ve continued to make again and again all throughout the summer. The smokey char on the vegetables makes quick friends with the bright zip from the vinegar. It’s an incredibly simple dish and yet on a table next to charred lamb, an herby salad dotted with edible blossoms and grilled flatbread – this is the one that received the most praise. 

Use whatever vegetables happen to be the most stunning at the market. I particularly love zucchini and summer squash here but have also had great success with fennel, onions, eggplant and peppers. 

 

 

Grilled Verdure Sott’olio

Ingredients

3 pounds assorted vegetables, sliced 1/4 inch thick (zucchini, peppers, summer squash, fennel, green beans, etc.)

1/2 cup California Olive Ranch Destination Series Everyday olive oil (plus more for drizzling)

1/4 champagne vinegar

3 garlic cloves, minced

1 teaspoon sea salt

1/4 cup fresh oregano, roughly chopped (plus more for serving)

Flake salt

Instructions

Drizzle the vegetables with a little bit of olive oil then grill on a grill pan, grill or over the fire until deep char marks appear and they are tender.

Transfer the grilled vegetables to a large bowl.

In a medium bowl whisk together the olive oil, champagne vinegar, sea salt and oregano.

Pour the dressing over the vegetables and let marinate for at least one hour.

Garnish with flake salt and more fresh oregano.

 

 

35 Fall Side Dishes That’ll Be the Star of Your Table

I’m probably not alone when I say I adore fall. I look forward to this time of year from January onward: the crisp air, the colorful foliage, the warm and cozy knitwear, the even warmer and cozier food.
See, fall gives me a reason to turn on the stove…

I'm probably not alone when I say I adore fall. I look forward to this time of year from January onward: the crisp air, the colorful foliage, the warm and cozy knitwear, the even warmer and cozier food.

See, fall gives me a reason to turn on the stove again, after a summer of tomato sandwiches and ice-cream cones. Holidays galore mean a lot of time spent in the kitchen, preparing for near-constant feasting with family and friends.

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farro salad with preserved lemon, rhubarb and yogurt

Grandpa would have been 100 this past fourth of July. He died just a few weeks short of his 99th birthday last summer. We celebrated in the same way we’ve done my entire life, fireworks and a table full of food meant for grazing on all day long. The only difference was there was no… Read more »

Grandpa would have been 100 this past fourth of July. He died just a few weeks short of his 99th birthday last summer.

We celebrated in the same way we’ve done my entire life, fireworks and a table full of food meant for grazing on all day long. The only difference was there was no birthday cake. Ivy and I did bring a no-bake cheesecake tart decorated with berries to look like an American flag. Grandma would have loved it.

I also brought this salad. It’s hearty and simple and yet each bite is fragrant, floral and fresh. Nestled in a large ceramic bowl with creamy unsweetened yogurt as the base this salad sat on the table next to two Snicker Salads. One my son, Baron, made because he feared we would run out of this classic. The other my aunt made because she always does. It’s snickers, green apples, pudding, and cool whip. Also, it’s important that you know that it is not a dessert. It is most definitely served right along side the hot dogs and hamburgers.

Food is so funny in that way. Because of tradition I have an affinity towards store bought birthday cake, Lay’s potato chips and a salad of pudding and whipped topping. I crave those tastes and the flood of memories that come with them. I also crave the bright pungent hit of preserved lemon, set alongside sweet dates and tart raw rhubarb. I eat both this farro salad and snickers salad with deep joy and no shame.

One is perhaps better for my body and the others, well on a day when you wished nothing more than to be celebrating your grandparents with them there, the other foods were for my heart. And sometimes that is okay too.

Farro Salad with Preserved Lemon, Rhubarb and Yogurt

Yield 6 – 8 servings

This salad was inspired by one eaten and enjoyed at Vif here in Seattle. 

I feel in love with the tart crunch of raw rhubarb. It is perfectly suited with the sweetness from the dates. Large leaves of mint may seem a daunting bite but I assure you they are everything in this salad. 

Ingredients

8 ounces Italian pearled farro, cooked until tender in salted water (3 cups cooked)

4 scallions, white and green parts thinly sliced

1 slender rhubarb stalk, thinly sliced

1/3 cup pitted, chopped Medjool dates

1 tablespoon minced preserved lemon

3 tablespoons olive oil

1 1/2 tablespoons lemon juice

1/2 cup mint leaves

2 cups arugula

Flake salt

1 pint whole milk Greek yogurt

Instructions

In a large bowl combine the farro, scallions, rhubarb, dates, preserved lemon, olive oil, and lemon juice. Stir until well combine.

This can stay refrigerated for up to three days.

Just before serving toss with the mint and arugula. Taste and finish with flake salt.

Smear the yogurt on the base of the serving bowl or platter then top with the salad.

Beer Brat Salad

Hope you all had a happy, chill, fun long holiday weekend! My cooking schedule has been filled with easy, hearty breakfasts followed by smoothie or sandwich/toast lunches and either summer-y dining out or an easy dinner. Lots of big salads to match the warmer weather and mood to not want to turn on my oven unless I’m baking cookies.

Well this plant-based Avocado Candied Nut Beer Brat Salad fits very nicely into that schedule. I have made this salad about three times now because I love it so much! And there are plenty of ways to tweak the ingredients. But really the special ingredients are those quick candied nuts and the beer brats. If you have never tried vegan beer brats, I hope this post entices you!…Read more »

This is a summary, images and full post available on HHL website!

Hope you all had a happy, chill, fun long holiday weekend! My cooking schedule has been filled with easy, hearty breakfasts followed by smoothie or sandwich/toast lunches and either summer-y dining out or an easy dinner. Lots of big salads to match the warmer weather and mood to not want to turn on my oven unless I'm baking cookies. Well this plant-based Avocado Candied Nut Beer Brat Salad fits very nicely into that schedule. I have made this salad about three times now because I love it so much! And there are plenty of ways to tweak the ingredients. But really the special ingredients are those quick candied nuts and the beer brats. If you have never tried vegan beer brats, I hope this post entices you!...Read more »

This is a summary, images and full post available on HHL website!