Every Thanksgiving, most of us have the same tired green side: string beans with slivered almonds. While it's a perfectly delicious dish, it's hardly unusual or festive. It always strikes me as a bit of an afterthought: We spend hours plotting the stuffing, baking the pies, and selecting the just the right bottle of holiday Zinfandel, and then—five minutes before the meal—we toss some beans in a skillet because we ought to have something green on the table.
I know it's not even Halloween yet, but like many of you, I've already started contemplating my Thanksgiving menu. And this year I want to serve a unique, show-stealing side. After pouring over the November issue of Bon Appétit, I decided to test drive the Cauliflower and Brussels Sprout Gratin with Pine Nut-Bread Crumb Topping for this week's Cooking from the Glossies post.