The following recipes are meant to serve as starters or sides, but keep an eye out for our upcoming features on desserts and leftovers, as well as our round-up of main course ideas.
Deliver all the flavors of a freshly stuffed turkey without the hassle of the bird with stuffed acorn squash. Make a classic from Five Bistro with Grandma Jean’s Thanksgiving dressing, and continue paying homage to Gram with these cute little potato dumplings.
Why serve basic dinner rolls when you can go above and beyond with molasses-laced and seed-topped anadama rolls?
Give a taste of the Deep South with New Orleans rice dressing from La Patisserie Chouquette’s Simone Faure, or try a riff on a Baton Rouge classic with Josh Galliano’s eggplant and crab dip.
You can’t go wrong with mac ‘n’ cheese, especially this fonduta version from Annie Gunn’s, but it doesn’t get much easier than garlicky slow-cooker mashed potatoes.
Stick to tradition with green bean casserole, but make it vegan to be more inclusive of those with dietary restrictions. On that note, keep it fresh, light and healthy with Pastaria’s orange salad.
This article appears in November 2020.