What to Cook

Slow Cooked Lamb with White Wine and Potatoes

The most important part of this recipe is that it takes a long (slow) time, and I prefer to do it overnight, so plan ahead. Secondly, don’t overthink it. It’s a beyond simple dish with exquisite results!

Slow Roasted Turkey with Garlic and Herbs

When talking about poultry, the leg I am referring to is the drumstick and the thigh connected– the whole leg. That said, some butchers or turkey farmers refer to this cut as a “turkey quarter,” which also makes sense. Either way, it’s all dark meat, and it’s fabulous.

Simply Roasted Turkey Wings

YIELD — 6–8 servings Wings, on any bird, are important. They are especially important to me on the bird that I’m eating, be it chicken or turkey. Since I’m already buying some wings to roast for stock, I get extra for serving at the table because a turkey

Brown Butter Gravy

YIELD — 4 cups, about 8–10 servings If I were roasting a whole turkey, I’d use those drippings instead of browned butter, but I’m not. The browned butter and dark roux contribute to the flavor, so both steps are important in building what could be described as “complex”

Very Crunchy Salad feat. Fennel, Apples, and Pecans

A salad is a non-negotiable for me, especially with all the rich, buttery dishes on the table. This bitter, crunchy, bright one with honeyed pecans and fennel seed will get eaten suspiciously fast for a salad at Thanksgiving.

Buttered Stuffing with Celery and Leeks

There’s a reason my stuffing recipe hasn’t really changed in years—this crispy, buttery, leek, garlic and celery-laden version is my platonic ideal.

Cranberries and Honey

I’m not here to convince you that fresh cranberry sauce is better than canned, because I believe in both. But this version of fresh, which is barely sweetened only with honey, is a nice way to celebrate the simplicity of cranberries.

Smooth, Creamy, Mashed Potatoes Because I Guess We Must

Ask me for “the best mashed potato recipe,” and well, it might be this one. “To me, you are perfect.” There is a tight, concise ingredient list, all of which pull their weight.

Crushed Potato Gratin with Scallion and Herbs

Inspired by a gratin but with no motivation to use a mandolin. These potatoes have TEXTURE. They have a shower of herbs. These are MY potatoes, and soon, they might be yours.

Forever Roasted Squash with Crispy Sage

Squash is my orange vegetable of choice, and this particular one is magic—it roasts until it’s impossibly tender, the sage crisps, the butter browns, and everything tastes better than you ever thought possible.

Spicy Green Beans with Lemon and Garlic

If you’re going to skip a salad, at least you have these green beans. They’re long-ish cooked till tender, but never lose their vibrant punchiness thanks to a not-insignificant amount of lemon* and garlic (sliced and cooked with the beans then finely chopped added raw at the end).

Dilly Rolls

These rolls land somewhere between a fluffy roll and a fluffy biscuit, with a crunchy exterior and pillowy interior. Their texture defies logic, and they taste amazing.

Anchovy Apple Apricot Artichoke Arugula Asparagus

Bacon Banana Beans & Legumes Beef Blue Cheese Blueberry Bread Brisket Broccoli Broccoli Rabe Buttermilk

Cabbage Capers Carrot Cauliflower Celery Chicken Chickpeas Chiles Chocolate Cinnamon Citrus Clams Coconut Corn Cornmeal Cranberries Cucumber

Dates Dill

Egg Eggplant Escarole

Farro Fennel Feta

Grapefruit Green Beans

Harissa Hazelnut Hominy Horseradish

Kale

Labne Lamb Leek Lemon Lentils Lettuce Lime

Maple Syrup Matzo Mushrooms Mustard

Olive Onion Orange

Panko Parmesan Parsley Peach Peas Pecan Pecorino Pepperoncini Pickles Pistachio Plum Pork Potato Puff Pastry

Radicchio Radish Red Onion Ricotta Rutabaga

Sage Salmon Sardines Sausage Scallions Sesame Shallot Shrimp Squash Steak Strawberry

Tahini Tarragon Tofu Tomatillo Tomato Tortilla Trout Tuna Turkey

Walnuts

Zucchini