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Because I rarely get to cook extravagant meals at home—have you checked out this year’s 50 Best Restaurants list yet?!—I’m very excited to spend the day in the kitchen for Thanksgiving. Here are some of the recipes I’ve been thinking about trying this year (and here’s my list of ideas from last year).
Steamed broccoli, boiled carrots and roasted delicata squash rings
I have a toothless 8 month old and while I will feed her bites of mashed potatoes, I also want her to be able to feed herself something healthy. Keeping steamed broccoli stems long, she’s able to hold it and then chomp on the soft florets, which keeps her busy for a long time. I also roast rings of delicata squash (seeds removed, and either roasted for a snack or turned into a pesto) and then just peel the skin off for her to grab and stuff in her face. I also steal softened carrots and celery from soup for her.
Parsnip confit with pickled currants // Bon Appetit
Drown anything in oil and I’m in. I scooped up as many tiny parsnips I could find at the Farlington Farmers Market this weekend for this recipe. I might skip the currants, though, and instead add an herby-zaatar dressing and quick-pickled red onions.
Spice roasted cauliflower with feta and garlic by Alison Roman // New York Times
I’m not the biggest cauliflower fan—though it’s certainly a thing these days—but I do like slicing it into steaks and getting it super golden and crispy. Also, my 3-year-old daughter says it looks like a hand and she has fun eating it, so, it’s a win.
Farro stuffing with butternut squash, red onion and almonds // Cooking Light
Cooking Light’s last issue is on newsstands now (RIP), and its Adventurous Thanksgiving Menu sounds like a lot of fun, especially this hearty grain bowl that would be delicious any night of the week.
Kale and Brussels sprout salad // Bon Appetit
I make a version of this salad every year because something needs to be light and green.
Apple and pear display
My mom insists on serving fruit as part of the dessert display, but this year I’m banishing those mushy balls of honeydew and instead slicing a variety of apples and pears for easy bites between pie slices.
Chocolate-bourbon tart // Food & Wine
Pumpkin pie is obviously the star of the dessert table, but a bitty bite of something chocolate isn’t a bad thing.
