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11/01/2011
Green Beans and Tomatoes
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Issue #142
09/15/2010
Apricot and Walnut Stuffing
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Issue #132
10/09/2008
Hashed Turnips
This recipe for earthy, flavor-packed turnips is based on one belonging to Leah Chase, proprietor of Dooky Chase’s, in New Orleans.
Issue #115
10/02/2007
Yams with Ginger and Scallions
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
Issue #106
10/30/2007
Green Beans Almondine
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Issue #80
03/01/2007
Multicultural Stuffing
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Issue #79
10/30/2007
Sauteed Brussels Sprouts with Bread Crumbs
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
Issue #70
11/07/2008
Sauteed Brussels Sprouts with Pecans
These buttery, nutty vegetables are the perfect autumn side dish.
Issue #62
03/06/2007
Spinach with Pine Nuts and Raisins
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Issue #58
11/19/2007
Oyster Stuffing
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
Issue #46
11/19/2007
Sourdough–Sage Stuffing
We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do.
Issue #46
11/19/2007
Chestnut Stuffing
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
Issue #46
11/19/2007
Corn Bread–Sausage Stuffing
Corn bread frquently shows up in stuffings, like this one, from the South.
Issue #46
10/25/2000
Succotash
Fresh succotash is an American classic.
Issue #37
11/16/2007
Gingered Sauerkraut
William Woys Weaver included this recipe from a local farming family in his book Pennsylvania Dutch Country Cooking (Abbeville Press, 1993).
Issue #22
10/24/2007
Red Cabbage with Caraway Seeds
The caraway seeds give a sweet tangy flavor to this tart red cabbage dish.
Issue #22
11/14/2007
Herbed Corn Bread Stuffing
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
Issue #15
11/20/2012
Truffled Macaroni and Cheese
The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish.
Does Not Apply
10/21/2011
Curried Brussels Sprouts
This recipe was inspired by classic South Indian curry dishes. The Brussels sprouts retain a hint of bite in the center, while the garam masala and onion add a sweetness that offsets the sprouts' flavor nicely.
Does Not Apply
10/21/2011
Sautéed Brussels Sprouts with Pancetta and Golden Sultanas
The thinly-sliced sprouts in this recipe soak up the flavor from rendered pancetta and golden sultanas bring out the vegetable's natural sweetness. Though it makes a great Thanksgiving side, its quick sauté time also makes it perfect for weeknight meals.
Does Not Apply
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