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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
10/10/2008
Brussels Sprouts Salad
When shopping for brussels sprouts, look for small ones that have a bright green color.
Issue #115
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
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
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
10/30/2007
Sweet Potato Casserole
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
Issue #22
03/20/2002
Salad of Haricots Verts and Green Hazelnuts
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
03/08/2007
Candied Yams
Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown.
Issue #9
01/11/2008
Pecan Cranberry Stuffing
The nutty flavor of wild rice makes a hearty stuffing for a Thanksgiving turkey or a stand-alone side dish.
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Source: Gothamist