Whether you’re planning to prepare an entire vegetarian menu for Thanksgiving or you’ll be cooking for just a few meatless eaters amid demanding carnivores this year, it can be tricky to keep the entire table happy. After all, the centerpiece of most Turkey Day dinners is the juicy, crispy-skinned bird, and if you remove the turkey, you’ll want to replace it with something equally hearty and comforting. The key to pleasing both meat eaters and vegetarians alike on Thanksgiving is offering an array of satisfying side dishes, as they’re a naturally must-have element of the feast that nearly every guest will crave. Most traditional sides, like mashed potatoes, casseroles and stuffings, are naturally vegetarian, and if they’re not, they can be made meatless simply by swapping in vegetable broth or stock for the chicken variety. Check out a few of Food Network’s favorite vegetarian Thanksgiving sides below to find easy-to-prepare classic recipes worthy of the fall feast.
Combining the freshness of vegetables with the stick-to-your-ribs comfort of the holiday, green bean casserole is a timeless Thanksgiving pick, and Ellie’s lightened-up version — Green Bean Casserole with Crispy Shallots from Food Network Magazine (pictured above) — proves to be light and meatless without sacrificing flavor. She mixes string beans and garlic-thyme mushrooms into a thick sauce with nutty Parmesan cheese, then bakes the casserole with sweet fried shallots until the top is golden brown.
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This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread will be rounded out with sun-safe side dishes free of mayonnaise.
When temperatures spike and it becomes hot and humid outside, you may be tempted to turn your alfresco soiree into an indoor, air-conditioned bash for fear of unknowingly eating heat-spoiled dishes. But while you should always be sure to keep all food — whether it’s served outdoors or not — at appropriate warm and cold temperatures, you can decrease your risk of foodborne illness at outdoor cookouts by cutting one key ingredient from your side dish spread: mayonnaise. Mayo is made largely of egg yolks, and as they tend to spoil quickly, they’re especially prone to bacterial growth if left in the heat for hours at a time. Instead of trying to time your salad servings or shuttling the dishes between inside and outside, make mayonnaise-free recipes. Thanks to citrus-based dressings and simple vinaigrettes, these made-over sides are every bit as flavorful and satisfying as their creamy counterparts.
Ready to eat in just 30 quick minutes, Food Network Magazine‘s Roasted-Pepper Pasta Salad (pictured above) is a go-to potluck dish or simple side with which to entertain. This easy dish boasts crunchy almonds, sweet sauteed bell peppers and bite-size mozzarella balls mixed with short pasta and a lemon-olive oil topping. Finish the salad with a sprinkle of fragrant basil to add freshness and a burst of color.
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Whether you’re having a picnic, a backyard cookout or a family reunion, a salad is always a good idea to have on the menu, for three reasons: It’s easy to make, most recipes can be made in advance, and it’s great for serving a crowd of hungry family members and friends. And those hamburgers, hot dogs, steaks and other grilled main dishes need a great side to round out the offerings.
If you’re looking for that perfect picnic salad recipe, Food Network has 11 dishes — including potato salad, pasta salad and green bean salad — that are sure to be winners this Memorial Day weekend. For more ideas for summer entertaining, check out Food Network’s Grilling Central.
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At this point in the year, we can utter the word “summer” without feeling jipped. May is here, and things are only going to get hotter. That’s why FN Dish is compiling a list of pasta salad sides that are perfect for the warm weather. These recipes are anything but boring, and they also carry their fair shares of spring produce. Spoon a heap next to a grilled protein, pack some in Tupperware for outside eating, or enjoy it at home at your first barbecue of the season. No matter how you choose to enjoy it, we’re all about pasta salad on this May day.
Standard pasta salads are often creamy, but not much else. Go further with Food Network Magazine’s Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes, which is spiked with lemon, garlic and Parmesan cheese. American Macaroni Salad, too, is creamy in all the right ways, and it’s crunchy with diced celery and red onion.
The Neelys’ Lemon Pasta Salad nixes the creamy contingency for a lemony Dijon vinaigrette. With radicchio, fennel and baby bell peppers, Food Network Magazine’s Tuscan Pasta Salad With Grilled Vegetables (pictured above) is as bright as they come. Paula’s Italian Pasta Salad is fixed with bow ties and an easy balsamic vinaigrette.
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So often, when I think back to the food of my childhood, all I remember is the seriously healthy stuff. Dark brown whole-wheat bread, carob chips and apple slices dominate my memories of what we ate during those years. However, a recent conversation with my sister brought up a whole other set of food memories.
She remembers the toasted cheese on white sourdough, fruit snacks in our lunches and the fact that just about every Saturday, we ate hot dogs and baked beans for lunch. I don’t know if our parents relaxed their food standards when my sister came along or if my memory is deeply selective. I do know that once prompted, I vividly recalled that baked beans were one of our pantry staples.
Part of the reason my mom was so willing to keep baked beans in the pantry and hot dogs in the freezer was that they were things we could easily help prepare. Opening the beans taught can opener dexterity and the frozen hot dogs could easily be wrapped in a paper towel and microwaved until warmed through. Plus, I’m sure she figured it was a meal that offered plenty of protein for our growing bodies (my mother is a big believer in the power of protein).
With this memory fresh in my mind and Memorial Day looming, it seemed the perfect time to try my hand at a batch of from-scratch baked beans. As is so often the case, a little digging led to a recipe from culinary mastermind Alton Brown. His recipe for The Once and Future Beans helped me nail it on the first try. The active work is fairly minimal, but the beans do need a solid eight hours in the oven, which makes them perfect for a lazy weekend supper and a definite candidate for The Weekender.
Before you soak your beans, read these tips
I know Thanksgiving 2008 is way over, but I can’t stop dreaming of the three new side dishes I cooked. They were so fabulous that I’m planning on making them again for Christmas.
I grew up in San Antonio and had two cousins from Austin visiting me in NYC this year, so I chose a menu that reflected the foods we loved on Turkey Day when we were kids in South Texas. When it came to the turkey itself, I admit I cheated. The big bird I bought from a local BBQ joint tasted just like my dad’s version, only no one had to get up at 4am to start smoking it over mesquite in the back yard. It paired perfectly with the two types of BBQ sauce I forced my cousins to smuggle from home, and it freed up my tiny Manhattan oven.
The sides were the real winners, though. I chose these three easy but truly tasty recipes.
Fennel Orange Cranberry Sauce from Dave Lieberman
I opted to grind my fennel seeds a bit with a mortar and pestle, but I wished I hadn’t. The rush of fennel when you bite into a seed is part of this recipe’s appeal, and the flavor works so well with turkey.
Twice Baked Potatoes from the FN Test Kitchens
I ran the cooked and scooped-out potatoes through my ricer to make the filling extra fluffy and smooth. Then I snuck in some extra butter and sour cream since my taters were jumbo-sized. I also trashed the tops and served them open-faced like my grandma always did.
Creamed Collard Greens from The Neelys
Follow the instructions and let the cream reduce by half. I got impatient/hungry, so the dish was a little too runny. Mea culpa.
Remember: We’ve got your back (and your sides) here at FN.com.