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Thanksgiving Side Dishes From the Archives

Posted Nov 20th 2008 1:00PM by Marisa McClellan
Filed under: Recipes, Thanksgiving

a variety of images of thanksgiving side dishs

Next Thursday, I'm cooking Thanksgiving dinner by myself for the second time in my life (the first time I flew solo was five years ago, right when I was coming down with the flu). I'm still tweaking the menu, mentally debating whether I want to make standard mashed potatoes or find some oven space for the roasted variety.

For the rest of you who are still contemplating whether you want to serve string beans or green peas, here are a few more side dish suggestions for you to contemplate. These all come from the Slashfood archives, which is a terrific resource when you're looking for mealtime inspiration.

From top to bottom, here what you see in the image above: Vanilla-Flecked Sweet Potato Puree, Sauteed Leeks and Brussels Sprouts, Potato and Pumpkin Bake, Oven Roasted Brussels Sprouts (these are actually hard - but delicious - on Thanksgiving unless you have multiple ovens) and Ginger Squash Puree.

Making vegetables delicious, one blog at a time

Posted Nov 11th 2008 5:33PM by Marisa McClellan
Filed under: On the Blogs

Many of vegetables, that they are at their very best when they're fresh, new, young and crisp. But oftentimes, we can't get to our veggies before they've lost some of the glowing exuberance that comes from being just off the vine or plant. And so we look for ways to make those bunches of broccoli and heads of cabbage delicious, despite their imperfections.

In the last few days, bloggers all across the internet have been posting recipes for ways to take these fall and winter veggies and make them heart-stoppingly delicious.

The Amateur Gourmet tries out Ina Garten's recipe for roasted broccoli and announces that it's the Best Broccoli of his life. Over at Grub Street, they're featuring the Broccoli and Cheetos dish that Chef Craig Koketsu makes at his New York restaurant, Park Avenue Autumn. Molly of Orangette is making a gratin out of Savoy cabbage and Ree the Pioneer Woman is using her trusty cast iron skillet to prepare a turnip gratin that would be perfect for Thanksgiving. I can't remember the last time vegetables have been quite so tasty!

Thanksgiving: Marisa's round-up of possible side dishes

Posted Nov 15th 2007 8:30AM by Marisa McClellan
Filed under: Vegetables, Recipes, On the Blogs, Thanksgiving

a thanksgiving table, ladden with side dishes

For the last couple of weeks, I've been posting links to good Thanksgiving sides. Some of them have come from the recesses of my brain and some of have been pinched from other sites. I thought it might be helpful to round all those posts up in one place so that you can see some options in one place and narrow down your finalist dishes.

It all started with the Autumnal Casserole I made that combined potatoes, squash and cheese into one creamy, savory dish. Next came the Vanilla Flecked Sweet Potato Puree that Heidi at 101 Cookbooks posted a couple of years ago. Kim O'Donnel's Parsnip-Potato Mash was next, followed by Alanna's recipe for Cauliflower Cream (the recipe she posted today for a Spinach Casserole also looks like a winner). Finally, there was my cousin Jeremy's recipe (if you can call my loose instructions a recipe) for Gingery Squash.

If after all those posts, you still don't think you have enough side dish options, I'd also like to point you in the direction of the oven roasted brussels sprouts I made last month. They are also excellent (and add a nice, green counterpoint to your plate) on the Thanksgiving table.

Glazed carrots

Posted Oct 15th 2006 11:34AM by Elizabeth Harper
Filed under: Dinner, Vegetarian, Vegetables, Recipes, How To, Braising

My favorite thing to do with carrots (well, besides just munch on them raw, of course) is to cook them with this interesting little recipe I picked up off an episode of Good Eats some years back. It's become a staple side dish for Thanksgiving dinners, but it's equally tastey for any occasion or for none at all. Ginger ale is not the first thing I'd think to glaze my carrots with, but try it -- I find it works wonderfully, providing the perfect amount of sweetness without being overbearing. The carrots turn out tasting more essentially carroty than any raw carrot, so of course I love them. It's a pretty simple recipe and certainly worth the trouble if ever you're in the mood for carrots.

Continue reading Glazed carrots

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Thanksgiving Side Dishes From the Archives

Making vegetables delicious, one blog at a time

Thanksgiving: Marisa's round-up of possible side dishes

Glazed carrots

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