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Thanksgiving Sides So Good, Guests Will Beg for the Recipes
Published almost 2 years ago • 2 min read
Hey Reader,
Some people dream of fame. (Well, I dream of that, too.) But this time of year, what I really dream of is that delicious moment when a certain relative, who for years has claimed she doesn't cook from recipes, asks for mine. (I shan't say who that is, but if you're reading this newsletter, you know who you are.)
Thanksgiving isn't a competition. It's about creating dishes that have everyone scheming to take home the leftovers.
This classic green bean casserole, made with green beans, mushrooms, and a cream sauce, is a Thanksgiving tradition. Just say no to the can opener. (And you can shortcut the process and buy onion crisps. I won't tell.)
These biscuits are easy as hell to toss together using just three ingredients—self-rising flour, buttermilk, and butter—and turn out flaky and fluffy, just like grandma's. Maybe even better.
This is no ordinary macaroni and cheese. Not at all. It's still pasta in cheese sauce but blanketed with a layer of ooey, gooey blend of three cheeses. Easy and on the table in less than an hour.
Say hello to easy and creamy and rich. What else would you expect from a skillet full of pasta, Cheddar, pumpkin, bacon, and sage? Comfort food at its most indulgent with a smidgen of conscience-appeasing healthfulness.
Every once in a while, I come across a site I simply have to share. Marissa Stevens's blog is one. She has the same high standards I do, her recipes are great, and she has one hell of a Thanksgiving lineup. Check out ☟
These rolls call for flour, yeast, honey, salt, and butter--plus more butter to slather on top, natch. You won't believe how fluffy and soft these rolls are or how easy and quick they are to make.
These taters, made with creamy mashed potatoes, cheese curds, and mozzarella cheese, are the richest, cheesiest, and most comforting potatoes we've ever tried.
These sprouts with guanciale is an easy side dish that combines the earthy flavor of roasted, caramelized Brussels sprouts with salty, crispy guanciale or bacon.
Only a Southerner, inheritor of the infamous Southern sweet tooth, would add massive quantities of butter and sugar to sweet potatoes and still regard it as a vegetable. Add a shot of bourbon? No problem.
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.
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