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The godmother from Bay Cities in Santa Monica needs to be on here too! Or any sandwich from them, really. It's all about the bread...and giardiniera mmm.

I use a brown sugar and chili pepper glaze. I rub them with olive oil and this rub and roast the potatoes.

I think Thanksgiving dinner needs some sharp, definite flavors and some contrasting textures, as there are so many rich, smooth, unctuous dishes. Instead of creamed onions, we do small red onions roasted in balsamic and herbs. Not that green bean thing out of a stack of cans but fresh green beans with some hazelnuts for crunch. No rich soup to start, but plated composed salads: fennel, pear, jicama, bit of bleu cheese, pomegranate seeds, walnut oil and a divine German apple vinegar I can't get any more, sadly. Before dinner we have a few nibbles of smoked salmon with dill. I like the contrast with all the traditional things like mashed potatoes and gravy, then sweet potato spears in chili-maple glaze. We never stuff the turkey - it just gets soggy in there and has to be hauled out as soon as dinner is over, a breeding ground for bad bacteria. We do two dressings baked in dishes, laced with the homemade turkey stock I've been making for a week, and crisp on top: cornbread-apple-fresh sage and my mother's oyster dressing. (Yeah I make the Pullman bread for the dressings from James Beard's recipe). The turkey has inside it only a halved lemon, an onion and some fresh sage. It also cooks faster without all the sludge inside.

I do two cranberry things: the fresh raw one with orange and Cointreau, and a cooked molded one which is SO much better than the canned cylinder with a seam! It's Ann Hodgin's recipe. We haven't missed rolls and eliminated them a couple of years ago, there is so much bread in the two stuffings. My friend and I have been doing this dinner for 23 years; our guest list has been 4 and it's been 15 depending on family plans and how many strays we can corral.. We eat an early dinner, about 6, so we can light the candles, and we have so much fun cooking, the dinner is almost an afterthought. It's the Foody High Holy Day.

Looks like we have some serious brussel sprouts fans here. Yay for little cabbage!

Called to check, they're open. Reviews on Yelp are good for the most part, but it is Yelp after all, home of the most vappid users on the internet.

I make these every year and they are the BEST green beans!!

Garlic Green Beans

2 pounds fresh green beans, trimmed
1 cup boiling water
1 teaspoon salt
1/4 cup butter or margarine
4 garlic cloves, pressed
1/4 teaspoon lemon pepper

Place first 3 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Drain.
Melt butter in Dutch oven; add garlic and lemon pepper, and sauté mixture over medium heat 1 to 2 minutes. Add green beans, and sauté 5 minutes.

Makes 8 servings

I made green beans with pancetta and shallots last year. Everyone loved it. I got it from Elise at Simply Recipes:

http://elise.com/recipes/archives/006220green_beans_with_shallots_and_pancetta.php

to add to the many votes for roasted brussel sprouts -- I do mine with a drizzle of olive oil, turkey bacon (but use pancetta if you're more traditional), lots of cracked black pepper, toasted nuts (hazelnuts, walnuts, pecans work well), and a sprinkling of freshly grated Parm

I also made an apple and mint relish a while back... Involved crisp, tart apples, chopped mint, some kind of nuts and a squirt of lemon juice

Another vote for Brussels sprouts! Steamed and tossed with chestnuts (you can roast them yourself or buy them at Whole Foods or Williams Sonoma) and a bit of olive oil+salt+pepper.

Onepot
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Saute kale with tons of garlic and mushrooms. It takes six seconds and it's mighty tasty.

Also, roasted brussel sprouts.

yeah its amazing, the recipe is on epicurious. you just cook the pine nuts in olive oil until they are a bit browned, add the garlic and brown that lightly. then put in the wine, broccoli rabe and raisins, cover it and cook until the broccoli rabe is cooked through.

we always do brussel sprouts with pancetta, another good option is broccoli rabe with raisins, garlic, pine nuts and wine.