Characteristic: Thanksgiving side

Couscous steams in 10 minutes, is a lovely absorbent base for bright dressings and can be tossed with most anything. It's a good thing to have on hand when you're short on time.  ... Read more »

The sweet earthy beets balance the strong, slightly bitter greens like escarole, radicchio, frisee or endive. The complexity of blue cheese and crunch of toasted nuts rounds it out.... Read more »

This is a fun combination of fall vegetables and apples simply baked into a colorful, sweet and savory vegan side dish, perfect for the Thanksgiving table. If you're using delicata squash or butternut squash you do not need to peel it.... Read more »

I happened to have a purple cauliflower when I developed this so it's particularly dramatic looking. The flavor doesn't change though so any cauliflower you have will be lovely.... Read more »

This is simple comfort food and uses a lot of cabbage. Leftovers are delicious. You can adjust the quantity of potatoes and cabbage to suit your needs.   You could add lots of chopped parsley or oregano or basil or chives to the dish as you’re assembling it, before baking. You could use other vegetables. I imagine diced winter squash instead of the potatoes would be fabulous and very pretty. Sausage, bacon or any kind of leftover meat would be good. You can vary the cheeses, omit entirely, and so on and so forth!... Read more »

This is savory, earthy and not heavy at all. It will be a key player in the saving-room-for-pie-while-not-skimping-on-dinner plan!... Read more »

I ate half a batch of this just standing at the counter, long before Thanksgiving. It's tangy, a little spicy, just barely sweet and wonderful. It keeps for at least 2 weeks so make it well before Thanksgiving and save yourself the time day-of. It only takes about 10 minutes to make though so if you forget, no problem! And even if you're a raisin skeptic, give them a try here--they sweeten the sauce nicely and add some variety in texture without standing out.   It's also delicious on toast with a little cream cheese or sharp cheddar.... Read more »

This dip is a riff on this one and is also inspired by Jerusalem by Yotam Ottolenghi and Sam Tamimi, but employs the nuts in the dip instead of as a garnish and adds lots of fresh herbs to give it its own place in the collection.  Use toasted bread to dip or dollop on hardboiled eggs or spread on a sandwich or in a wrap or eat it by the spoonful or serve it as a side with meat or fish.  ... Read more »

  This is bright and tangy and wonderful! If you don't have walnuts, toasted almonds or peanuts would work too.... Read more »

This is more template than hard and fast recipe. All potatoes are different, people have strong opinions about adding cold or hot milk/cream, smooth or more rustically mashed, etc. I particularly love adding turnips to my mash but they soak up less milk so adjust accordingly.   Just don't over beat/process potatoes. They'll get gluey and you'll ruin the whole thing. I always just mash by hand right in the pot.... Read more »

This is the most delicious, beautiful fall dish. It takes almost 2 hours to bake so maybe a weekend dinner treat or a Thanksgiving centerpiece for those not eating turkey. But it’s so easy and so adaptable that you should add it to your regular repertoire. It’s wonderful with cooked rice instead of bread, additions of cooked spinach or chard, cooked sausage . . . ... Read more »

Black futsu is a wonderful, smooth fleshed and dense squash that develops quite a nutty flavor as it continues to ripen into spring. The skin is tender and edible when roasted. In this preparation a quickly made glaze of soy sauce, ginger and chili flakes give it even more depth.... Read more »

This is delicious with most any combination of winter vegetables and roots. Cut the vegetables into fairly small dice but if you don't have the time, bigger chunks will work fine too; they'll just take a bit longer to roast.  ... Read more »

This is delicious hot, warm or at room temperature. The crispy bread crumbs are key as is the splash of vinegar at the end. You want to use a squash that keeps its shape when cooked, like butternut, delicata, sweet meat or hubbard varieties.   This could almost stand in for stuffing at a Thanksgiving table. It's savory and comforting but not at all heavy.... Read more »

Just a little honey and vinegar elevates this simple dish to something a bit special. Snap peas or green beans or radishes would be good in this preparation as well.... Read more »

This is such a bright and luscious wintry salad and you can adapt it to what you have on hand. You can just use cabbage or combine different kinds of cabbage, add or substitute some kale or just use celery root, add grated carrots, etc. The dressing will carry all variations. ... Read more »

This side dish comes together in 10 minutes. It's savory with a hint of sweetness and just delicious. I use shiro or white miso but you could try the slightly stronger red miso if that's what you have but use just a little less to start.  And I'm sure this treatment would work well for broccoli and cauliflower or any combination of the three.... Read more »

This is a colorful and hearty variation of the classic Celery Root Remoulade. You can substitute a vegan mayo and/or yogurt.... Read more »

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My (German) childhood in a salad bowl, if you will: apples, cabbage, bread, cheese, caraway! It's a fabulous combination. Substitute any cabbage you have for the red cabbage. It will still be delicious just not as bright!... Read more »