Side Dishes

“Poor & Lazy” Stewed Peppers

Makes 4 to 6 servings Ingredients 4 green bell peppers 2 red bell peppers 2 yellow bell peppers 2 1/2 cups extra-virgin olive oil, plus as needed for drizzling 3 red onions, sliced thin 2 carrots, sliced 1/4 inch thick 4 celery stalks, trimmed, sliced 1/4 inch thick 1/2 cup […]

Side Dishes

Apple Sage Dressing

Use this recipe as a stuffing for your turkey or a dressing you can bake separately. Additions like browned sausage, smoked ham, or pecans are natural variations for a hearty option.

Main Dishes, Side Dishes

Asparagus with Chanterelles

Makes 5 servings This dish works well with either white or green asparagus. The time of year will determine which one you choose—it is in season in the spring. If you are lucky, you will find both in the store and you can prepare either. White asparagus is covered while […]

Appetizers, Hors D’oeuvre, and Snacks, Side Dishes

Baba Ganoush

Makes 1 quart The puréed eggplant gives a silky smooth texture to this baba ghanoush. Enjoy it as a dip for vegetables or serve with pita bread. Its versatility makes it a natural candidate to put out on a meze table alongside other dips and spreads. Ingredients 2 large eggplants […]

Side Dishes

Boston Baked Beans

Makes 8 servings Chef’s Note: Cook these beans, uncovered, in a smoker to give them a slightly smoky flavor. You can also place the beans under ribs or a pork butt during smoking to allow the beans to gain some barbecue flavor from the drippings.

Side Dishes

Braised Bok Choy

Makes 5 servings Ingredients 1 lb baby bok choy 2 tablespoons vegetable oil 8 garlic cloves, thinly sliced Kosher salt, as needed Directions Cut the bok choy in half lengthwise. Score the cores to promote even cooking. Heat the oil in a wok over high heat, add the garlic, and […]

Salads, Side Dishes

Brussels Sprout Salad with Dried Cranberries

Makes 8 to 10 servings This simple salad is full of quintessential fall flavors and is a fresh and bright addition to your Thanksgiving spread. Prepare the dressing and Brussels sprouts a day ahead, if you like, but wait to toss the salad until an hour or so before serving.