Putting the finishing touches on your Thanksgiving menu? Here are my best Thanksgiving appetizer recipes to keep folks happy before you all sit down to the big feast. Just don’t overdo it on these great holiday nibbles — you’ll spoil your appetite!
Wondering what kind of side dishes to make alongside your Thanksgiving turkey (or ham, if that’s how you roll)? It’s kind of overwhelming, right? All the recipes out there, the cooking magazines, the newsletters and blog posts … there’s too much to choose from.
We travel for Thanksgiving, so I’m not in charge of planning the menu. But if I were hosting, here’s my selection of great Thanksgiving side dishes that would put a refreshing spin on this most traditional of meals. These side dish recipes feature seasonal vegetables, hearty grains and fresh flavors. I especially love the fennel-apple slaw recipe and the charred carrot salad recipe. Try the broccoli brown rice bake for vegetarians at your Thanksgiving table. The Lyonnaise salad would make a lovely first course. And there’s really nothing better than homemade biscuits on the Thanksgiving table!
Happy cooking, dear readers!
OK, it’s happened. Fall has officially landed. After stretches of sunny, warm weather through October and into early November, it’s now mid-50s, gray, blustery. Leaves have dropped. I’m wearing a coat. Inside.
So it’s officially time for these amazing chocolate chunk sea salt bar cookies. (Did I mention amazing?) Crisper and lighter-textured than your average chocolate chip pan cookies, more like a shortbread studded with chocolate and kissed with sea salt, these are, in fact, yet another chocolate chip cookie recipe that you need.
Time to whip up a batch of these this weekend, no?
salty chocolate chunk bar cookies
(makes about 30, if you're stingy)
1 cup (2 sticks) unsalted butter, softened at room temperature
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon table salt
1/2 cup chocolate chips (see Note)
1/2 cup chocolate chunks, divided
1/2 cup good quality toasted unsalted pecans, coarsely chopped
1/4 teaspoon good-quality flaky sea salt
Note: Use a combination of dark, milk or semi-sweet chocolate in this recipe. I like Barry Callebaut chocolate chunks from King Arthur Flour; if you don't have chocolate chunks on hand, just use 1 cup of chocolate chips, reserving 1/4 cup for topping as directed below.
Preheat oven to 375°. In the bowl of a stand mixer (or using a bowl and hand-held mixer), cream the butter until it's smooth; add the sugar and cream together until fluffy, about 2 minutes. Mix in vanilla extract. Add flour and table salt, mix gently to combine thoroughly. Add chocolate chips, 1/4 cup chocolate chunks and chopped pecans; mix to combine—the dough will be more crumbly than your typical cookie dough.
Line a rimmed 12-by-9-inch baking pan with parchment paper (alternately, use a 13-by-9-inch glass baking dish, though I'm not sure if that will alter the texture of the finished cookie). Place a plastic baggie over your hand (to prevent sticking) and use that to press the crumbly dough evenly into the paper-lined pan. Scatter the remaining 1/4 cup of chocolate chunks over the dough and sprinkle with 1/4 tsp. of flaky sea salt. Bake for 25 to 28 minutes, or until cookies are nicely browned and pulling away from the pan slightly. Cool for about 30 minutes, then use the parchment paper to carefully lift the cookie out of the pan and cut into squares. (These cookies get crispy, and cutting them after they're fully at room temperature is messy; better to cut them when they're just slightly warm.)
Over the summer, I accumulated a random assortment of vegetables in the larder: a handful of green beans that weren’t enough to make a meal, leftover frozen broccoli from a client recipe project, some sweet corn that I froze LAST summer, a couple of almost-soft new potatoes. What to do? Make clean-out-the-larder minestrone. This super-easy vegetable soup recipe is more a suggestion than a directive. Simply scope out what you have on hand, toss it in a stockpot, simmer for 30 minutes or so, and BAM! Soup.
Really, it’s the perfect fall soup recipe: lighter and fresher-tasting than pureed butternut squash soup (which, don’t get me wrong, I will be making once the weather turns truly frosty). You can add any fresh or frozen vegetable you have on hand or you find at the farmers’ market. Zucchini or yellow squash, butternut squash, any kind of canned bean, okra, snap or shelling beans or limas. Fresh or canned tomatoes. Any kind of pasta; this soup recipe is a great way to use up random half-portion remnants of dried pasta.
Two secrets to making great homemade soup:
1) add a square of Parmesan rind … WHAT? You don’t save those hard rinds from Parmesan cheese? Start doing this, immediately. Cut the rinds into 1-inch-ish pieces stash them in a zip-top freezer bag. Add a piece of Parmesan rind to any soup, sauce or stock, and you’ll add flavor, umami and richness.
And 2) make the soup a day before you plan to serve it. There’s no soup known to mankind that doesn’t improve over time. I made a batch of this easy minestrone on Sunday and plan to have it for lunch all week.
clean-out-the-larder minestrone recipe
1 tablespoon olive oil
1/2 onion, thinly sliced into slivers
1 red bell pepper, roughly chopped
4 cups vegetable broth (preferably homemade) or tomato broth
1 can (drained) chickpeas or white beans
2 ripe tomatoes, peeled, seeded and roughly chopped (or a 14-ounce can of diced tomatoes with juice)
1 generous cup broccoli florets (fresh or frozen), roughly chopped
1 cup green beans (fresh or frozen), cut into 1-inch pieces
1 cup corn (fresh or frozen)
4 small new potatoes, cut into 1/2-inch dice
1 Parmesan rind
1 bay leaf
2 generous handsful chopped greens (spinach, kale, Swiss chard)
1/2 cup (ish) uncooked pasta (smashed into pieces if large)
1/2 cup fresh parsley
Salt and freshly ground pepper
In a big soup pot, warm the olive oil over medium heat until it shimmers; reduce heat to medium-low and add onion, bell pepper and a pinch of salt. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add broth, beans, vegetables, Parmesan rind and bay leaf. Bring mixture to a boil, then reduce heat to a slow simmer and cook, partially covered, until the vegetables start to become tender, about 20 minutes. Add greens and pasta; simmer for 15 minutes more, until pasta is tender. Add parsley. Season well to taste with salt and pepper. Soup improves over a couple of days and freezes well.
Honestly, I don’t know where the jones to make biscotti came from, nor am I certain what got me thinking of chai spices. But I just really had a taste for biscotti to go with my morning coffee, a tender cookie with warm, seasonal spices. So I came up with this easy recipe for chai spiced biscotti.
I’ve tried baking biscotti before, with limited success. Mostly, I got hung up on the step of cutting the par-baked dough into individual biscotti; they’d crumble and break or smoosh and flatten.
Leave it to the folks at King Arthur Flour to figure this out. The base recipe here stems from “The King Arthur Flour Cookie Companion” (it’s an “American” style of biscotti that’s less tooth-shattering than the harder Italian style). The key technique is to spritz the baked log of dough with water and let it sit for a few minutes before slicing it into biscotti. Use a serrated knife to gently and easily slice the individual cookies on the diagonal.
The chai spices here are lovely; you could add a pinch more black pepper if you want more of a kick. They keep well at room temperature for up to 2 weeks.
chai spiced biscotti Recipe
6 tablespoons unsalted butter, softened
2/3 cup (packed) light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups all-purpose flour
1 3/4 teaspoons ground cardamom
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
Preheat oven to 350°; line a baking sheet with parchment paper. In a bowl, whisk together the flour and spices. In the bowl of a stand mixer (or in a bowl using a hand mixer), combine the butter, brown sugar, salt, vanilla extract and baking powder until smooth. Add the eggs and mix to combine (the mixture may look clumpy). Add the flour and spices and stir to combine thoroughly. Use a scraper to transfer the dough to the baking sheet and roll/stretch/press the dough into a log 14 inches long by 2 1/2 inches wide by 3/4 inch high. Bake 25 minutes. Remove from oven; lower temperature to 325°. Let the dough rest for 20 minutes. Spray the top and sides of dough with water; let sit 5 minutes. Use a serrated knife to cut the log, on the diagonal, into 1/2-inch slices. Separate the slices, still standing up, about 1 inch apart. Bake 25 minutes. Transfer to a wire rack to cool. Store tightly covered.
Around here, ripe tomatoes are still abundant at the farmers’ markets. For a few weeks more, I’m thinking, given our current stretch of warm, sunny days. And while late-season tomatoes are still around, do yourself a favor: Make this cheddary tomato gratin recipe. At least once.
Hell, let’s call it what it is: A super cheesy tomato casserole. There’s nothing fancy about it. This recipe hails from my battered old copy of the “Colorado Cache Cookbook,” one of those Junior League cookbooks you’ll find in practically every midsized city in the country. This cookbook was a bridal shower gift from a long-ago colleague who hailed from Denver. It’s a whopper: More than 400 pages of recipes of various types and qualities.
This tomato cheddar gratin is a favorite recipe around here (it was dubbed Tomatoes Somerset in the book). I can’t believe I haven’t shared it here before. It’s the perfect summer-to-fall transitional recipe, when you’re not ready to say goodbye to tomatoes but you’re needing something heartier to do with them as the weather chills.
Those tomatoes sitting on your windowsill? Yep, this is what you’re gonna do with them.
tomato cheddar gratin
3 medium ripe red tomatoes, peeled and thickly sliced
1 cup shredded sharp cheddar (see Note)
2 tablespoons chopped red pepper
3 tablespoons chopped onion
1/4 cup butter, melted
1 cup saltine or Ritz cracker crumbs
1 teaspoon salt
Dash of paprika
3–4 red pepper rings
Preheat oven to 350°; butter a baking dish. Toss all the ingredients except the paprika and red pepper rings in a bowl to combine. Transfer to the baking dish and top with a sprinkle of paprika and the pepper rings. Bake until the cheese is bubbly and the top is browned, about 40–45 minutes. Let cool slightly before serving.
This dish is even better reheated the next day.
Note: For my money, the best cheese for this kind of dish — where you want it to melt creamy and smooth — is Hoffman's super sharp cheddar. You'll find it in the grocery deli section or at J.E. Gibbs or Silverglade's at Findlay Market. It's also our go-to burger and grilled cheese sandwich cheese.
The thing about blogs is that once a post moves off the homepage, you’re not so likely to find it again. Sure, blogs are searchable. But there’s that old adage: Out of sight, out of mind. Heck, even I have trouble keeping track of the recipes I’ve posted here.
So when I was browsing through some very long-ago posts and found this amazing recipe for cookie granola, I had to re-post it so you’ll see it again. It’s THAT good.
My friend and fellow food blogger Alison of Two of a Kind Cooks sort of invented this granola-cookie mashup (she calls it cranola), and was on a kick making different variations. If you’ve spent any time around here, you know that I’m a bit obsessed with granola (see my various granola recipes here, here and here). So Alison and I tossed this recipe back and forth in a kind of recipe tennis.
Seriously, you really have to make a batch … soon!
pecan cranberry chocolate cookie granola recipe
makes about 4 cups
½ cup chopped pecans, divided
½ cup granulated sugar
¼ cup coconut oil, room temperature
1 large egg
½ teaspoon vanilla extract
1 cup all-purpose (or white whole-wheat) flour
½ teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2½ cups old-fashioned oats
¼ cup dried cranberries
¼ cup milk or semi-sweet chocolate chips
Store the cranola in an airtight container at room temperature for up to a week, if it lasts that long.
You know what? I’m ready. For fall, that is. (Sort of.) I’ve said my goodbyes to summer corn. I’ve put my shorts away. I’ve bid adieu to 80°. I think I’m OK with the shift in seasons.
This will help me get over the end of summer: Findlay Market’s annual Fall Food Festival on Sunday, October 11th. Fall produce and flowers, craft beer and seasonal cocktails? I’m in. (There’s plenty of fun for the kiddos, too.) I’ll be there, demonstrating a fall riff on one of my favorite recipes from The Findlay Market Cookbook: a terrific orzo salad with seasonal vegetables (we’ll be substituting fall squash and kale for summer tomatoes and cucumber).
Come join us!
I’ve been going through homemade hummus like it’s my job lately, dipping pita chips, crackers, fresh vegetables (and yes, even my finger) in it. A few slices of cucumber, carrot and red pepper with a tablespoon or two of homemade hummus is my go-to afternoon snack.
But a couple of weeks ago, I learned a tip for making hummus that totally changed the game. As we worked together to prep for my class at the Cooking School at Jungle Jim’s in Fairfield, sous chef Ellen Mueller told me this: peel the chickpeas. A chef who taught a class on Middle Eastern cooking insisted that they peel chickpeas for hummus; at first, she was bugged by the extra work, but the results were fantastic. The creamiest, smoothest hummus she’d ever had.
So, do this. Peel the chickpeas. It took me less than 10 minutes to peel 2 cans of chickpeas. It’s kind of fun, actually: You squeeze a chickpea between your fingertips, and it just pops right out of its skin. And when you see the pile of tough skins in the sink, you’ll totally get why this task makes a difference.
Even better, this homemade red pepper hummus recipe is very low in fat, as it uses just a tablespoon of toasted sesame oil instead of tahini for a ton of sesame flavor with just a bit of oil. The Greek yogurt adds tart flavor smooth texture without any fat at all. You can skip the red pepper, if you want old-school plain hummus, or add more garlic or roasted tomatoes or any kind of herb you like. Give it a try: I’m pretty sure you won’t go back to the $5 tub of store-bought hummus again.
low-fat roasted red pepper hummus recipe
makes about 2 1/2 cups
2 cans chickpeas
1 red bell pepper
1 large clove garlic
1 (7-oz.) container nonfat plain Greek yogurt
Juice of 1/2 lemon
1 tablespoon toasted sesame oil
Kosher salt and freshly ground pepper
Preheat broiler. Halve the bell pepper and remove seeds and stem; press with your hand to flatten. Place the pepper on a foil-lined baking sheet and roast until it's completely charred, about 10 minutes. Transfer to a bowl, cover with the foil and let steam for 10 minutes. Peel and cut into large pieces.
Drain the chickpeas into a colander, rinse with warm water and peel them by squeezing each chickpea between your fingers to pop the bean out of the skin. Discard skins. In a food processor with the metal blade, combine the peeled chickpeas, roasted red pepper, garlic, yogurt, lemon juice and sesame oil. Process to a smooth and creamy puree, about 5 minutes. Season to taste with salt and pepper.
I made this again (again!) last night, with end-of-season corn and still-in-season-for-a-few-weeks-yet ripe, red tomatoes. Tomato and corn pie — my version, with a super-easy no-roll olive oil-cornmeal crust — is a summer favorite around here. As we say goodbye to summer, I wanted to repost the recipe!
summer corn and tomato pie recipe
for the no-roll pie crust:
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon kosher salt
1 tablespoon cold milk
1/4 cup vegetable oil (or canola or grapeseed oil)
1/4 cup olive oil
for the corn-tomato filling:
3 ears corn, kernels removed
2 large tomatoes, peeled and sliced into 1/2-inch-thick slices
1 cup grated cheddar cheese
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
1/2 cup heavy cream
Preheat oven to 375°. In a 9-inch pie plate, whisk together flour, cornmeal and salt. Combine milk and oils, and pour into the dry ingredients. Stir with a fork to combine, then use your fingers to work the mixture together until large clumps form and no loose flour remains. Use your fingers to press the crust into place, beginning with the sides and finishing with the bottom; make sure there are no holes or cracks. Bake the pie shell for 10 minutes, until it's set and no longer shiny; remove from oven and let cool.
Increase oven temperature to 400°. Scatter 1/3 cup of the grated cheddar in the bottom of the pie shell, lay 1/2 of the tomato slices on top of the cheese, then scatter 1/2 of corn kernels over the tomatoes. Season with salt, pepper and 1/2 of the thyme. Repeat with another layer of cheese and vegetables, ending with cheese on top. In a small bowl, whisk together the egg and cream; pour this mixture gently over the vegetables.
Transfer the pie to the preheated oven (lay a sheet of aluminum foil on the rack to catch any drips), and bake until the top is brown and the filling is bubbly, 45-50 minutes. Let cool for a few minutes to set the filling before serving.