Tired of sweet potato casserole? SAVEUR magazine offers up Moroccan carrots seasoned with Aleppo pepper and fresh mint—this, and other takes on traditional Thanksgiving fare.
Get your sprouts crispy all over with a quick trip through a deep fryer, then dress them in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmesan bring texture and flavor, and a dose of lemon zest ties it all together. Get the recipe for Fried Brussels Sprouts »
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Wild Rice Salad with Dried Sour Cherries
Use real wild rice, not the cultivated variety, for this salad; it takes longer to cook but has more flavor and a better texture. See the Wild Rice Salad with Dried Sour Cherries recipe
This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also sweetens the beans slightly. A garnish of toasted chopped hazelnuts adds a lovely nutty crunch. This recipe appeared with Irene Sax’s piece Small Wonders (November 2008), a tribute to Thanksgiving side dishes–though we think it works well anytime of year. Get the recipe for Green Beans with Pancetta and Mint »
