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Entries tagged with 'thanksgiving sides'

Sunday Brunch: Thanksgiving Leftover Croquettes

Serious Eats Sydney Oland 6 comments

Turkey sandwiches are a Thanksgiving classic, but sometimes bread just isn't what you're looking for. Potato croquettes made of leftover mashed potatoes, filled with the classic sweet and savory combination of turkey and cranberry, are coated with breadcrumbs and fried until crisp. More

Roasted Cippolini Onions

Serious Eats The Serious Eats Team Post a comment

—Chef Tom Valenti, excerpt from You Don't Have to Be Diabetic to Love This Cookbook [Flickr: 3liz4]... More

Dead Simple Turkey Gravy

Serious Eats J. Kenji López-Alt 16 comments

If you're thinking of buying gravy-in-a-jar, wait! This recipe is about as simple as it gets, and will give you results that are vastly superior to the store-bought sludge. To improve your gravy even further, just follow the simple guidelines... More

Classic Sage and Sausage Stuffing (or Dressing)

Serious Eats J. Kenji López-Alt 43 comments

Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove... More

Healthy & Delicious: Herb-Scalloped Potatoes

Serious Eats Kristen Swensson Sturt 3 comments

The good news is that the dish is comparatively light for Turkey Day, and the spuds themselves cook beautifully. Essentially braised in vegetable broth and milk, they hold their shapes well and come out in creamy, tender little disk. The texture is a nice alternative to standard mashed potatoes, especially if you're serving multiple mushy sides. More

The Best Roasted Sweet Potatoes

Serious Eats J. Kenji López-Alt 13 comments

Tender, extra-sweet roasted sweet potatoes with olive oil, parsley, and a touch of honey. More

Ultra-Fluffy Mashed Potatoes

Serious Eats J. Kenji López-Alt 11 comments

The key to super fluffy mashed potatoes is to remove as much starch from the spuds as possible. We accomplish this by peeling and dicing them before rinsing them in water and boiling them just until cooked. After cooking, they... More

Rich and Creamy Mashed Potatoes

Serious Eats J. Kenji López-Alt Post a comment

If you like your potatoes rich and creamy instead of fluffy, the key is to allow them to retain some of their starch by cooking them directly in their jackets. Using a ricer followed by a whip in a stand... More

Eat for Eight Bucks: Farro and Cauliflower Salad with Currants

Serious Eats Phoebe Lapine and Cara Eisenpress Post a comment

When I'm trying to pinch pennies, I often turn to random grains from the bulk bin of my grocery store. One cup goes a long way, and you're hard pressed to find any accoutrements that push a grain dish into the land of the lavish. But humble as grains may be, there's still something a little surprising about serving barley in place of rice, or bulgur instead of standard pasta. More

Mashed Sweet Potatoes with Banana and Brown Sugar

Serious Eats Erin Zimmer 2 comments

Read more about these here. Published with permission from Serious Barbecue by Adam Perry Lang.... More

Creamed Spinach with Roasted Jalapenos

Serious Eats Andrea Lynn Post a comment

Hot Salami Carrots

Serious Eats Andrea Lynn Post a comment

Chile Roasted Corn Pudding

Serious Eats Andrea Lynn Post a comment

The Crisper Whisperer: Williams-Sonoma's Spiced Cranberry Chutney

Serious Eats Carolyn Cope 2 comments

Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photographs: Carolyn Cope] Cranberry sauce will never be my favorite part of the Thanksgiving meal. As a Jersey girl,... More

Grilling: Cider-Glazed Sweet Potatoes

Serious Eats Joshua Bousel 2 comments

Note: Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photographs: Joshua Bousel] If there's any tension during my family's Thanksgiving, it's usually over who and... More

Cook the Book: Squash Half-Moons with Butter, Sesame, and Salt

Serious Eats Caroline Russock 6 comments

[Photograph: Caroline Russock] This Thanksgiving I wanted a squash recipe that was completely new, different, and exciting. In past years I've pureed butternuts for soup, roasted all manners of acorns and kabochas, and meticulously filled squash ravioli. And while... More

The Crisper Whisperer: Sweet Potato Salad with Chili-Lime Dressing

Serious Eats Carolyn Cope 10 comments

Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] Hi, Mom, it's me. Pretty good, thanks, but ay yi yi, I can't believe you still... More

Glazed Brussels Sprouts and Apples in Browned Butter and Cream

Serious Eats The Serious Eats Team Post a comment

[Photograph: Sarah Shatz]... More

Potato Leek Au Gratin

Serious Eats The Serious Eats Team 2 comments

[Photograph: Sarah Shatz]... More

Autumn Celeriac (Celery Root) Puree

Serious Eats The Serious Eats Team Post a comment

[Photograph: Sarah Shatz]... More

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