Ingredients
Fresh kale is wilted ever so slightly by tender-crisp, hot onions -- and glazed with reduced vinegar before being graced with freshly made croutons, shaved cheese, and figs (fresh or dried). A single pan handles all the parts of this recipe that need heat, and the flavor that accumulates in there is absorbed by the bread as it toasts. Deliciousness builds, step by step, and the results are glorious. (My feelings about this dish are pretty much summed up in the yield estimate.)
Okay, vegetarians (vegans too)! Here's a Thanksgiving entr¨¦e that even turkey lovers will want to fork into. If you plan ahead (for example, make the cornbread a few days in advance) all will go smoothly.
The simplest.
I had been tempted to do this for years and finally made the leap: combining two classic Thanksgiving side dishes into one.
Mashed potatoes are one of my favorite comfort foods, and it's not hard to make them taste amazing. The easy way, my friends, is fat. A lot of it. I used to work at a restaurant where the cooks dropped a brick of cream cheese, a long swig of cream, and unmentionable amounts of butter into the joint's famous smashed potatoes. So there's that approach.
Thanksgiving is less than one week away! You've got your turkey taken care of, and mashed potatoes practically make themselves. But do you have a recipe for my very favorite holiday condiment:?cranberry sauce?
On Thanksgiving, I don't think any dish inspires quite as much love and jealousy as stuffing. Or, for that matter, technical debate over?stuffing?vs.?dressing. Sure, if it's baked inside the turkey it's stuffing, and if it's not, it's dressing. But to me, it will always be stuffing ¡ª it sounds so much more satisfying than?dressing, which brings to mind vinaigrette.
In our opinion, a holiday table isn't complete without a big basket of fluffy dinner rolls. How else are you going to sop up the?last bits of gravy? These soft and airy sweet potato rolls are perfect for the job. They're also very nearly fool-proof, making them one less thing to worry about when planning the meal.
Let me walk you through the experience of eating a fresh goug¨¨re. It's surprisingly light as you pick it up, almost insubstantial and still hot from the oven. The crispy shell crunches as you pull it open, releasing a puff of savory steam. Then you hit the middle: soft, eggy, and indecently cheesy. Two bites and it's gone. You're going to want to make a batch of these soon, trust me.