This year—more than most—Thanksgiving’s pending arrival has caught me completely by surprise. Perhaps that’s because for the first time in over a decade I won’t be cooking, or at least I won’t be cooking the main event. I’ve been asked to bring a side dish—so I’m bringing two. My friends Vanessa’s excellent Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs and Nicki’s favorite Cauliflower and Brussels Sprouts Gratin with Pine Nut Bread Crumb Topping were standouts last month at our cooking club. We all made our favorite Thanksgiving side dishes and while I would be hard-pressed to pick a favorite from the lineup, these two were particular show stoppers.
Looking back through the archives, I thought I’d share a few other ideas from Thanksgivings past. And would love to hear what you’ll be bringing to the table this year. Something tells me I’ll be back in the kitchen next year and really, when it comes to my favorite meal of the year, it’s never too early to start planning…
I LOVE these Pearl Onions Glazed in Port with Bay Leaves. They provide a nice bright note to some of the heavier flavors on the Thanksgiving table.
My go-to and totally decadent Escarole Cornbread Stuffing—rich with prosciutto, fresh ricotta, parm and wild rice. What’s great about this is that it’s all prepared stove top so you’re not fighting for oven space, and then you stick it in the oven for a few minutes to melt the parm just after you’ve taken the turkey out to rest.
This is my all-time favorite Brussels sprouts recipe that’s rich with butter, shallots and fennel—from my friend Carolynn (who cowrote Nancy Silverton’s latest book, The Mozza Cookbook). I’ve made this for the past 10 or so Thanksgivings, so I’m taking a break this year and making the Cauliflower Brussels Sprouts Gratin (which is epic).
And for heaven’s sake, let’s not forget about cocktails! This Champagne Pomegranate Punch is probably the most-requested recipe in my arsenal. I blogged about it last year over on Herman Miller’s LIFEWORK blog. For recipe, click HERE.