Once you’ve settled the whole sweet-potato-versus-regular-potato debate, the next Thanksgiving side dish question you have to contend with is: flavored or not? Would you prefer to dress up a traditional recipe with bold tastes, or do you crave the comforting flavors of tradition? On this morning’s all-new episode of The Kitchen, which was devoted to a complete roster of turkey-day side dishes, the co-hosts showcased a cornucopia of ways to prepare squash, dressing and green beans — and the all-important potatoes, of course. Check out both of the new spins on spuds below, one a creatively flavored take on the usual recipe and the other a buttery mainstay with just a hint of extra-special presentation.
The appetizers you make for Thanksgiving dinner are arguably some of the trickiest to plan; after all, they kick off one of the most-important meals of the year. They should likely be more special than carrots and ranch, and they need to be hearty enough to satiate your guests, but they should not be so heavy that guests don’t want to eat that enormous meal that’s coming right up. Plus, your kitchen will likely be overrun with all manner of pots and pans on Thanksgiving, so when it comes to the hors d’oeuvres especially, the easier and faster the better. Enter: our fast-fix starter solutions. All eight of these recipes are ready to eat in 35 minutes or less, and they’re guaranteed crowd-pleasers — think cheese logs, shrimp cocktail and cheesy dip.
Cheese-Stuffed Dates with Prosciutto
With oven and stove space at a premium on Thanksgiving, you can be thankful that these eight-minute bites require only assembly — no cooking necessary. When it comes to the cheese, Giada De Laurentiis opts for a mix of rich goat cheese and creamy mascarpone.
Just one week from today, every burner on your stovetop will be aflame and your oven will be hot and ready for a day of nonstop roasting and baking. That said, the biggest meal of the year requires a certain amount of strategy for it to get on the table without any swearing (or tears) from the cook: You need to strike a balance between the number of baked dishes and the number of stovetop-cooked dishes.
Each has its advantages. On the one hand, many baked Thanksgiving sides can be prepped ahead, so that all there’s left to do is pop them in the oven on the big day. Plus, sliding them into the oven also lends a golden, crusty top to potatoes, green bean casserole and more. On the other, stovetop sides free up your oven for the main event (namely the turkey), so that you don’t need to play a game of musical chairs in that regard. In advance of the big day, we’re pitting preparations of must-have side dishes against each other so you can pick and choose at will (and cook the day away with a grand plan).
Oven-Baked Spuds: When paper-thin potatoes slices are baked under a blanket of herb-infused cream, they go from raw to intensely tender. And unlike sides with a consistency reminiscent of baby food, Tyler Florence’s top-rated Scalloped Potato Gratin (pictured above) comes with a signature crispy, browned crust.
Getting all your guests to eat their greens is no easy feat when mashed potatoes and stuffing are being passed around again and again. But it’s a challenge made easier with beautiful and creative green bean casseroles. Here are five we’re sure will disappear from your table this Thanksgiving. Read more
Vegetarian? No-red-meat eater? Bean hater? Tomato avoider? No worries! No matter your diet or preferences, you never have to miss out on chili season. We’ve got a hearty, flavor-packed recipe for every palate.
Thanksgiving is all about traditions, from Mom’s signature turkey seasoning and your aunt’s sweet ambrosia salad to Grandma’s now-famous pumpkin pie. Each family has its own list of dishes that just has to be on the table for it to feel like the holiday — and some of those picks are downright unexpected, going well beyond the requisite mashed potatoes and green bean casserole. We checked in with Food Network staffers to find out the most-surprising items on their turkey day tables.
“It’s my husband’s family’s tradition to serve fried corn fritters at Thanksgiving each year — not the most-traditional dish but so delicious! They like them sweet and drizzled with maple syrup, but I bet they’d love this savory version from Food Network Magazine too. It has zucchini, garlic and buttermilk for a little tang.”
— Lauren Piro, Food Network Editor
Much like the turkey that will likely be the savory star of the show on Thanksgiving, apple desserts, which will all but steal the spotlight come dessert, can be complemented by myriad flavors and ingredients; it all comes down to knowing how to pair them and letting the tastes and textures speak for themselves. This Thanksgiving, think beyond the classic apple pie (though, let’s be honest, we’ll have that on our table too — Bobby Flay’s recipe is a go-to favorite). Try dressing up your sweet apple treats with other fall flavors. Check out our top ideas below for seven ways to pair apples with seasonal selects like fragrant spices, pears, cranberries and more.
Anne Burrell balances the tartness of the green apples in her easy-to-make cake with two kinds of sugar and the warmth of fragrant cinnamon and nutmeg. These powerhouse spices are favorite fall flavors, and they’re natural complements to not just the apples but also the fluffy cream cheese icing.
Get the Recipe: Apple Spice Cake with Cream Cheese Icing
The perennial fandom over a certain coffee chain’s pumpkin spice latte proves that pumpkin, as an ingredient, should not be reserved for pie. Instead of relegating the sweet squash to dessert only, incorporate pumpkin into breakfast for a sweet, warming start to the day. And if you’re still craving that PSL and want to save a few bucks, we’ve got a recipe to make one at home. Read more
Pumpkin, pecan and apple may get all the love on Thanksgiving, but they aren’t the only flavors that deserve a spot in your holiday dessert spread. Get carrot in on the action, too, with our favorite festive dessert recipes, each reaching plush, tender heights.
If you eat a slice of carrot cake for the promise of frosting alone, go even bigger by replacing your favorite part with a thick layer of creamy cheesecake. This decadent dessert mashup — Carrot Cheesecake — comes with layers of spiced carrot cake, rich cheesecake and a smooth sour cream topping.
After a trip or two to the orchard — or even just your grocery store’s produce aisle — you likely have on hand an abundance of apples. You’ve baked them into pies, roasted them with meat, used them in cocktails and have eaten them straight up at lunchtime. Now what? Now it’s time to stuff them. On this morning’s all-new episode of The Kitchen, Jeff Mauro and Sunny Anderson introduced two new takes on stuffed apples, one savory and one sweet. For both of these recipes, and most stuffed apple recipes, the key is a well-cooked apple, one that’s tender, which will go a long way in making the finished dish more easily eatable with the filling. Check out Jeff’s and Sunny’s ideas below, each of them an easy-to-do technique that delivers warming seasonal flavors.