A passion for food + fashion

Posts Tagged ‘thanksgiving sides’

Best in Side Show

In Food on November 25, 2017 at 1:11 pm

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With another fantastic Thanksgiving in the books, it occurs to me that the best sides from Thursday’s meal would be just as welcome at a holiday table with Prime Rib. My friend Elisha shared a snap from her Thanksgiving table, one to which turkey was not invited—in its place a perfectly prepared Prime Rib from Harvey’s Guss.

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Prime Rib is what my family has served for Christmas dinner for generations. And so of course I immediately zoned in on the touch of genius that her husband Jason’s bacon-wrapped asparagus brings to the party. Add to that my favorite Persian-inspired cranberry sauce with pomegranate molasses and mint, grilled Brussels sprouts, mashed potatoes, and an Italian bread and sausage stuffing (made with sage sausage from Gwen’s butcher shop), and we’re ready to relive Thanksgiving’s greatest hits come Christmas dinner. There is little I love more than family traditions, especially those shared around the table. What are your favorites?

Thanksgiving Cheats

In Food on November 24, 2013 at 2:37 pm

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For most of the hostesses I know there’s usually one thing about Thanksgiving that stresses a girl out. For some it’s her mother-in-law, for others it’s piecrust. For me, it’s the gravy. There, I said it. My favorite part of my favorite meal of the year is gravy, and it’s the one thing I don’t make at the Thanksgiving table. For the past few years, I’ve been dry-brining our bird and once you try the technique, you’ll never go back. The one glitch is that the drippings are too salty for pan gravy, and so I order it. There’s no shame in that, especially when the Chardonnay and thyme gravy comes from my friend Kate Paul of foodink catering—former personal chef to the Rolling Stones and a favorite with the likes of Vanity Fair, Vogue, Chanel, Karl Lagerfeld and other A-list clients around town. You can order the entire dinner from foodink, or just fill in the sides as need be.

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It turns out I’m not the only of my friends sneaking in a little outside help. Sisters of Los Angeles co-founder Sara Stein is too busy making her dad’s famous Red River BBQ Sauce (I swear one day I’ll get that recipe out of her!) and grilling her turkey to bake the pies, so she turns to Los Feliz favorite House of Pies for dessert.

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As for my friend Alison, who recently went gluten-free, she’s ordering a classic stuffing with sage, apples and mushrooms from Clementine in Century City to serve to her 20 guests on Thursday. “If I can’t eat it, I don’t want to make it!” she says. Other childhood friends who are heading home to the Napa Valley this week, plan to order mashed potatoes from Rutherford Grill and cranberry relish with orange and cinnamon from Dean and Deluca to take the pressure off. Sometimes you have to cheat to win.

A Little Thanksgiving Something on the Side

In Drink, Food on November 15, 2011 at 9:35 am

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.

Photo by Tim Morris via bonappetit.com

Photo by Elinor Carucci via bonappetit.com

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.