After looking at Turkey advice in our last post, it's high time to do the same for starters and sides.
As we prepared our decadent feast for two last year, we pored through our magazines from the previous two Novembers, debating dishes and listing out our non-negotiables (Zach's family's dressing was a must-have).
In the end, we went with mostly traditional dishes, or traditional dishes with a slight twist.
Here's a look at what we cooked, followed by a full-summary of what leading food magazines are recommending for this Thanksgiving.
First, here are the dishes we cooked last Thanksgiving:
Buttery Cornbread (Bon Appétit November 2006) --Though we used Zach's family's recipe for dressing, we made this cornbread for the main ingredient.
Cranberry Fruit Conserve (Everyday Food November 2007 and Barefoot Contessa) -- We loved the ginger and shallots from Everyday Food, but also the combination of apple and lemon/orange zest from The Barefoot Contessa, so instead of choosing we decided to do a mash-up of the two.
Spiced Whipped Potatoes with Brown Sugar (Bon Appétit November 2002) -- These potatoes could pass for dessert.
Peas with Roasted Onions and Mint (Bon Appétit November 2006) -- Peas are one of our favorite vegetables. Combined with roasted onions and mint, they become our very favorite vegetable.
Roasted Turnips -- After picking up some turnips from the Farmer's Market, we decided to roast them very simply, with olive oil, salt & pepper.
Silky Pan Gravy with Cream, Cognac & Thyme (Fine Cooking) -- We're not sure how we settled on this gravy recipe, but we're glad we found it.
If that's not enough to get your juices flowing, here's a look at what the food magazines are recommending for Starters & Sides this year.
Let us know which sides you'll be making this year!
GOURMET (NOVEMBER 2008)
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Feature #1: "Over the Top" (aka Fancy Pants Thanksgiving)
Pecan and Goat-Cheese Marbles (in-magazine only)
Smoked Salmon Tartare with Beets and Wartercress (in-magazine only)
Chestnut, Leek & Apple Stuffing (in-magazine only)
Cranberry, Quince and Pearl Onion Compote (in-magazine only)
Parsnip Puree with Sauteed Brussels Sprouts Leaves (in-magazine only)
Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage (in-magazine only)
Feature #2: "Come Together" (aka Latin-Fusion Thanksgiving)
Mango Pomegranate Guacamole (in-magazine only)
Plantain Chips (in-magazine only)
Clementine Jicama Salad (in-magazine only)
Adobo Turkey with Red-Chile Gravy
Corn-Bread and Chorizo Stuffing
Skillet Corn Bread
Cranberry Pineapple Salsa (in-magazine only)
Roasted Chayotes with Garlic (in-magazine only)
Sweet-Potato Coconut Puree
Poblano Potato Gratin
Cranberry Tangerine Conserve
Haricots Verts with Bacon and Chestnuts
Roasted Potatoes and Shallots
Sauteéed Broccoli Rabe
Kohlrabi and Mâche Salad
Artichokes Braised in Lemon and Olive Oil
Parmesan-Roasted Butternut Squash
Cranberry Sauce with Dates and Orange
Smashed Potatoes with Roasted-Garlic Gravy
BON APPÉTIT (NOVEMBER 2008)
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Garnet Yams with Blis Maple Syrup and Maple-Sugar Streusel
Cranberry and Tart-Cherry Compote
Shaved Brussels Sprouts with Currants and Chestnuts
Dungeness Crab and Heirloom Tomato Bean Brandade
Bacon, Apple and Fennel Stuffing
Crudités with Green Goddess Dip
Dried Cranberry, Apricot, and Fig Stuffing
Herb and Onion Stuffing
Sausage Stuffing with Fennel and Roasted Squash
Cranberry, Pomegranate, and Meyer Lemon Relish
Creamy Corn and Chestnut Pudding
Potato, Zucchini, and Tomato Gratin
Sweet Potato and Apple Puree
Glazed Pearl Onions in Port with Bay Leaves
Cranberry Relish with Grapefruit and Mint
Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds
Yukon Gold and Fennel Puree with Rosemary Butter
Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
SAVEUR (NOVEMBER 2008)
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Feature #1: "Open City" (aka A Big Easy Thanksgiving in New Orleans)
Sweet Potato Casserole
Green Beans with Pancetta and Mint
Whipped Mashed Potatoes with Celery Root
EVERYDAY FOOD (NOVEMBER 2008)
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Feature #1: "Kick It Up" (aka Thanksgiving with Emeril)
Feature #2: "Downhome Tradition" (aka Southern Thanksgiving)
MARTHA STEWART LIVING (NOVEMBER 2008)
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FOOD & WINE (NOVEMBER 2008)
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Goat Cheese–Edamame Dip with Spiced Pepitas
Cauliflower Soup with Crispy Chorizo Bread Crumbs
Celery Salad with Walnuts, Dates and Pecorino
Fennel, Red Onion and Focaccia Stuffing
Mashed Potatoes with Crème Fraîche and Chives
Crunchy Baked Fennel
Grill-Roasted Vegetables with Pine Nut Pesto
Creamed Spinach and Parsnips
Ham-and-Cheddar Sourdough Stuffing
Corn Bread Dressing with Brussels Sprouts
COOK'S ILLUSTRATED (NOVEMBER 2008)
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