Side
Rough-Mashed Parsnips and Potatoes
This streamlined dish gets its appeal from a great flavor combination and a rustic coarse texture. It's nice with roasted pork tenderloin or lean leg of lamb.
Roasted Potatoes with Cream Cheese and Sun-Dried Tomato Filling
Can be prepared in 45 minutes or less.
Steamed Haricots Verts and Potatoes
This recipe was created to accompany Broiled Salmon with Curried Eggplant Cutney .
Can be prepared in 45 minutes or less.
Cranberry and Pickled Beet Relish
This super easy relish stays on the savory side. It makes a wonderful accompaniment to poultry, beef, or game.
Cauliflower "Bistecche" with Pancetta and Caper Berries
For this recipe, it's best to choose a head of cauliflower with a very dense crown so that the "steaks" will hold together during cooking. However, even if they separate a bit, the dish is still delicious.
By Carey Savona and Kevin Garcia
Corn Bread for Dressing
This corn bread is on the dry side — ideal for our dressing (see Pork Chops with Pecan Corn Bread Dressing and Cider Gravy) but not for eating on its own.
Active time: 15 min Start to finish: 30 min
Chickpeas
Cooked dried chickpeas are firmer and more flavorful than canned.
Active time: 45 min Start to finish: 3 hr
Servings: Makes about 5 cups.
Spinach Salad with Tamarind Dressing and Pappadam Croutons
You may have had pappadams — light, crisp wafers made of lentil flour — at Indian restaurants. Here we use them as a stand-in for croutons.
Artichokes with Garlic Saffron Sauce
Can be prepared in 45 minutes or less.
Makes use of the microwave oven.
Corn Bread, Green Chili and Pine Nut Stuffing
Michael McLaughlin, cookbook author, says, "Not all Thanksgiving traditions originated decades ago. This recent addition to my holiday menu lineup was inspired by my move to Santa Fe. With locally grown green chilies readily available and pine nuts growing on piñon trees right outside my back door, a southwestern-style stuffing incorporating both ingredients seemed a natural. The tequila-soaked raisins are a sweet surprise."
Make the corn bread a day ahead.
By Michael McLaughlin