Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  1/4 cup prepared white horseradish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Wild Rice with Pears, Sausage, and Candied Pecans

Comice pears are one of the sweetest and most succulent varieties, with a rich buttery texture that pairs well here with the chewy wild rice and crunchy pecans. Take care not to overcook them or they'll break down and lose their bite.

• 
  
  1 cup wild rice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  6 oz. sweet Italian sausage (casings removed if using links), crumbled
  
  


• 
  
  1 small yellow onion, finely diced (about 1 cup)
  
  


• 
  
  2 Tbs. dry vermouth
  
  


• 
  
  1 Tbs. chopped fresh sage
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  2 small fresh bay leaves (optional)
  
  


• 
  
  2 small ripe pears (preferably Comice), peeled, cored, cut lengthwise into 1/2 inch-thick wedges, and then crosswise into 1/2 inch pieces
  
  


• 
  
  1/2 Tbs. unsalted butter
  
  


• 
  
  1/4 cup pecans
  
  


• 
  
  1 Tbs. packed dark brown sugar
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

Bring 4 cups of water to a boil in a 4-quart saucepan. Add the wild rice and a generous pinch of salt, reduce the heat to maintain a gentle simmer, and cook until tender, 30 to 45 minutes.


Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the sausage and cook, breaking up any big chunks with a spoon, until browned and cooked through, 3 to 4 minutes. With a slotted spoon, transfer the sausage to a paper-towel-lined plate. Add the onion and 1/2 tsp. salt to the skillet and cook, stirring occasionally, until just tender, about 3 minutes. Add the vermouth and with a wooden spoon scrape up any browned bits from the pan; cook until the vermouth evaporates, 1 to 2 minutes. Add the sage, thyme, and bay leaves (if using), and continue cooking until the onion is very tender and the herbs are fragrant, 3 to 4 minutes. Return the sausage to the pan, add the pears, and cook just until warmed through, 1 to 2 minutes. Remove from the heat and set aside.


In an 8-inch nonstick skillet, melt the butter over medium heat. Add the pecans and cook, stirring often, until lightly toasted, 1 to 2 minutes. Add the brown sugar and stir until melted and beginning to caramelize, 1 to 2 minutes. Sprinkle with a pinch of sea salt, transfer to a plate, and let cool. Roughly chop the nuts.


When the wild rice is cooked, drain any excess water. Return the rice to the pan and cook over medium heat to dry out slightly, 1 to 2 minutes. Remove the bay leaves (if used) from the pear mixture. Add the pear mixture to the wild rice and toss to combine. Season to taste with sea salt and pepper. Transfer to a serving bowl, sprinkle with the chopped nuts, and serve.

Mushroom, Leek, and Fontina Gratin

Rye breadcrumbs add a bold flavor that complements the meaty mushrooms. If you don’t have dry vermouth to deglaze the skillet, dry white wine or chicken or vegetable broth will do the trick.

• 
  
  2 oz. (4 Tbs.) unsalted butter; more at room temperature for the dish
  
  


• 
  
  1-1/2 lb. medium to large white mushrooms, quartered (8-1/2 cups)
  
  


• 
  
  4 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. mixed “wild” mushrooms (such as oyster and shiitake), trimmed and cut into bite-size pieces (7 cups)
  
  


• 
  
  1-1/2 cups coarse fresh rye breadcrumbs
  
  


• 
  
  4 oz. coarsely grated fontina (1 cup)
  
  


• 
  
  3 medium to large leeks, trimmed, white and light-green parts only, cut into 1/4-inch dice (about 2 cups), and rinsed well
  
  


• 
  
  1/2 cup dry vermouth
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  4 sprigs fresh sage, plus 1 Tbs. chopped fresh sage leaves
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 450°F. Butter a 9x13-inch (or similar) baking dish.

In a large bowl, toss the white mushrooms with 2 Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread the white mushrooms evenly on a large rimmed baking sheet. Toss the “wild” mushrooms with the remaining 2 Tbs. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in the bowl and spread on a second large rimmed baking sheet. Roast, stirring the mushrooms and rotating the baking sheets once, until golden-brown and any liquid has evaporated, about 25 minutes. Reduce the oven temperature to 350°F.

Meanwhile, melt 2 Tbs. of the butter and pour into a medium bowl. Add the breadcrumbs and fontina and toss well.

In a 12-inch skillet, melt the remaining 2 Tbs. butter over medium heat. Add the leeks and 1 tsp. salt and cook, stirring often with a wooden spatula, until golden, 7 to 10 minutes. Add the vermouth and boil, stirring and scraping up any browned bits, until reduced by half, 1 to 2 minutes. Stir in the heavy cream, sage sprigs, 1/2 tsp. salt, and 1/4 tsp. pepper and bring just to a boil over high heat. Lower the heat to medium low and simmer for 5 minutes to infuse. Remove the pan from the heat and discard the sage sprigs.

Add the mushrooms and chopped sage to the leek mixture and toss to coat. Transfer to the prepared dish. Top with the breadcrumb mixture and bake in the top third of the oven until the breadcrumbs are golden-brown, about 30 minutes.

Let rest for 15 minutes before serving.

Herb Gravy for a Brined Turkey

Pan juices from a brined turkey are full of salt, so if you use them in a traditional gravy recipe, your gravy is likely to come out far too salty. This gravy, which is based on a plain turkey broth and just a small amount of pan juices, can be used for any dry- or wet-brined bird.
For more gravy recipes visit The Guide to Thanksgiving Dinner.

For the turkey broth

• 
  
  Turkey neck, gizzard, tail, and heart
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 large yellow onion, cut into 2-inch chunks
  
  


• 
  
  1 small carrot, peeled and cut into 2-inch pieces
  
  


• 
  
  1 celery stalk, cut into 2-inch pieces
  
  


• 
  
  1 bay leaf
  
  


• 
  
  2 large sprigs each fresh thyme and parsley
  
  


• 
  
  10 black peppercorns
  
  

For the gravy

• 
  
  Drippings from a roasted brined turkey
  
  


• 
  
  6 Tbs. all-purpose flour
  
  


• 
  
  1 tsp. chopped fresh sage (save the stems)
  
  


• 
  
  1/2 tsp. chopped fresh thyme (save the stems)
  
  


• 
  
  1/2 tsp. fresh lemon juice
  
  


• 
  
  Freshly ground black pepper
  
  

Make the broth

Chop the turkey neck into 3 or 4 pieces with a cleaver. Chop the gizzard in half. Heat the oil in a large saucepan over medium-low heat. Add the neck, gizzard, tail, and heart (do not use the liver) along with the onion. Stir to coat with oil, cover, and cook gently, stirring occasionally, for 20 minutes. The meat will begin releasing lots of juice.


Add 4 cups cold water and the carrot, celery, herbs, and peppercorns. Bring to a boil over medium-high heat, cover, and reduce the heat to maintain a gentle simmer. Simmer until the broth is flavorful, 30 to 40 minutes. Strain the broth and set aside until the fat rises to the top. Skim off and discard the fat. Use the broth immediately or cool and refrigerate for up to 3 days or freeze for up to 3 months.

Make the gravy

Heat the giblet broth until hot. Pour the drippings from the roasting pan into a heatproof measuring cup or fat separator. Allow the fat to rise to the top and then spoon 4 Tbs. back into the roasting pan. Separate and discard the remaining fat from the pan juices. Season the giblet broth with the pan juices, adding only enough to make the broth very flavorful but not too salty. If necessary, add water until you have 4 cups of liquid.


Place the roasting pan over two burners set on medium heat. Sprinkle the flour into the pan and use a flat whisk or wooden spoon to combine it with the fat. Cook for about 2 minutes.


To keep lumps from forming in the gravy, slowly pour about 1/2 cup of the broth mixture into the pan while whisking vigorously to disperse the flour evenly into the liquid. The liquid should thicken quickly and get gluey. As soon as it thickens, add another 1/2 cup or so of broth while whisking. Repeat until the gravy starts looking more like a smooth sauce than glue. At this point, you can whisk in the remaining broth and bring the gravy to a simmer. Add the reserved herb stems and simmer for about 5minutes to develop the flavors. Strain the gravy through a medium sieve, add the sage, thyme, and lemon juice, and season to taste with pepper.

Potato Gratin with Gruyere, Bacon, and Leeks

This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes. Create your own potato gratin with the Recipe Maker.

• 
  
  2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds
  
  


• 
  
  2-1/2 cups heavy or light cream
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 oz. bacon
  
  


• 
  
  3 medium leeks, white and light-green parts only, thinly sliced
  
  


• 
  
  6 oz. grated Gruyère
  
  


• 
  
  2 to 3 tsp. chopped fresh thyme
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/2 cup fresh breadcrumbs
  
  


• 
  
  1/4 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  2 Tbs. unsalted butter, melted
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside.


Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.


In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 Tbs. of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.


Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, theyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.


In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter.


Evenly scatter the topping mixture over the potatoes. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

Knotted Dinner Rolls

Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls are easier to make than you may think. In fact, describing how to shape them is more difficult than actually doing it. Look here for step-by-step photos for shaping them or watch our video on shaping and baking these dinner rolls, as well as Cloverleaf, Parker House, and Butterflake, all made with this same dough.

For the dough

• 
  
  1-1/2 cups whole milk; more as needed
  
  


• 
  
  1 packet (1/4 oz. or 2-1/4 tsp.) instant or active dry yeast
  
  


• 
  
  1/4 cup vegetable oil; more as needed
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 lb. 7 oz. (5-1/4 cups) unbleached bread flour; more as needed
  
  


• 
  
  1-1/4 tsp. table salt or 2 tsp. kosher salt
  
  


• 
  
  1 large egg
  
  

For shaping and baking

• 
  
  Vegetable oil spray
  
  


• 
  
  1 large egg
  
  


• 
  
  Poppy or sesame seeds for garnish (optional)
  
  

Make the dough

In a small saucepan, heat the milk until lukewarm (about 95°F). Remove from the heat and whisk in the yeast until it dissolves. Add the oil and butter—the butter may begin to melt, but it’s OK if it doesn’t melt completely—and then whisk in the sugar. Let rest until the yeast just begins to float to the surface, about 5 minutes.

In a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, salt, and egg. Add the yeast mixture and mix on low speed (or with a large spoon) until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.

Replace the paddle attachment with the dough hook and mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it’s stiff, knead in 1 Tbs. of milk at a time.

Rub a little vegetable oil on a work surface to create an 8-inch circle and put the dough on this spot. Stretch and fold the dough over itself from all four sides to the center, crimping it where the folded ends meet, to form it into a tight, round ball.

Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes.

Shape the rolls

Tip:

Need help shaping your rolls? Check out our step-by-step guide on how to shape knotted dinner rolls.

Line two 13x18-inch rimmed baking sheets with parchment or nonstick baking liners and lightly mist them with vegetable oil spray.

Using a bench knife, divide the dough into eighteen pieces (about 2-1/4 oz. each).

With your hands, roll one piece into a 12-inch-long rope. If the dough starts to stick, mist your work surface lightly with vegetable oil spray or wipe it with a damp towel. Don’t use flour.

Wrap the dough around your fingers into a loose knot; there should be about 2 inches of dough free at each end. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Lightly squeeze the two ends of dough together in the center to secure them.

Gently squeeze the whole piece of dough into a nice rounded shape. Put the roll, pretty side up, on a baking sheet. Repeat with the remaining dough. Mist the top of the rolls with vegetable oil spray and cover loosely with plastic wrap.

Let the rolls sit at room temperature or refrigerated until they just begin to swell, 30 minutes to 1 hour for room-temperature dough, 1 to 1-1/2 hours for refrigerated dough.

Bake the rolls

Position racks in the upper and lower thirds of the oven. If using a convection oven, heat it to 375°F; if using a conventional oven, heat it to 400°F.

Thoroughly whisk the egg with 1 Tbs. water and brush all over each roll. Sprinkle poppy or sesame seeds (if using) on the rolls.

While the oven heats, let the rolls continue to rise at room temperature, 20 to 40 minutes. They should be 1-1/2 to 2 times their original size before they go in the oven. (Once in the oven, they will rise about 20 percent more.)

Put the baking sheets in the oven and bake for 6 minutes. Rotate the sheets 180 degrees and swap their placement on the racks. Continue baking until the rolls turn rich golden-brown on top and develop some browning underneath, another 6 to 8 minutes. Let the rolls cool on the sheets or on a cooling rack for 15 minutes before serving.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.
Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 
  
  2 Tbs. apple cider vinegar
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 medium carrots (1 lb.)
  
  


• 
  
  1 medium celery root (3/4 to 1 lb.)
  
  


• 
  
  6 lightly packed cups baby arugula (about 6 oz.)
  
  


• 
  
  3/4 cup sliced almonds, toasted
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Sausage-Maple Bread Stuffing

• 
  
  1-1/2 lb. dense, chewy bread, cut into 3/4-inch cubes (about 13 cups)
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  1/3 cup chopped fresh thyme leaves (from about 1 oz. thyme sprigs)
  
  


• 
  
  1/3 cup chopped fresh sage leaves (from about 3/4 oz. sage sprigs)
  
  


• 
  
  3/4 tsp. poultry seasoning
  
  


• 
  
  3 cups medium-diced yellow onion (2 medium)
  
  


• 
  
  3 cups medium-diced celery (6 large stalks)
  
  


• 
  
  7-1/2 cups low-salt chicken broth
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1 smoked ham hock (about 1 lb.)
  
  


• 
  
  1 lb. bulk pork breakfast sausage
  
  


• 
  
  1/3 cup maple syrup
  
  


• 
  
  1-1/2 tsp. freshly ground black pepper
  
  


• 
  
  Kosher salt
  
  

Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about 2 days.

Position a rack in the center of the oven and heat the oven to 375°F.

In a heavy-based, 8-qt. stockpot or Dutch oven, melt 5 Tbs. of the butter over medium heat until it begins to foam. Stir in the thyme, sage, and poultry seasoning and cook just enough to coat the herbs and season the butter, 30 to 60 seconds. Stir in the onions and celery and cook, stirring occasionally, until soft and fragrant, about 15 minutes. Add the chicken broth, bay leaves, and ham hock and bring to a boil over high heat. Reduce the heat to medium low and simmer until the liquid reduces by one-third, about 30 minutes.

Meanwhile, put the sausage on a rimmed baking sheet and break it into quarter-size chunks. Roast until cooked through, about 15 minutes. Let cool, and then chop the sausage into smaller bits.

Add the sausage to the broth and simmer just to allow the flavors to meld, about 5 minutes. Remove the ham hock and bay leaves. Discard the bay leaves and set the hock aside to cool. Stir the dried bread, several cups at a time, into the broth until all of the broth is absorbed and the bread cubes are well moistened. Stir in the maple syrup, pepper, and the remaining 5 Tbs. butter.

When the hock is cool enough to handle, pick off the meat, chop it into small pieces, and add to the stuffing. Season to taste with salt if necessary (depending on the sausage and ham hock, both of which are salty, there may already be enough).

Transfer the stuffing to a 9x13-inch baking dish and bake uncovered at 375°F until heated through and crisp on top, about 20 minutes if freshly made, or about 30 minutes if made ahead.

Rustic Mashed Potatoes

These are the real deal—creamy, buttery potatoes that get great texture from leaving the skins on. If you use a ricer or food mill to mash the potatoes there will be small bits of skin in the finished dish. If you use a stand mixer, the skin will be in larger pieces.

• 
  
  5 lb. medium russet (Idaho) potatoes, scrubbed
  
  


• 
  
  2-1/2 cups half-and-half
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, cut into 1/2-inch pieces and softened
  
  

Tip:

Russets are your best choice for fluffy mashed potatoes, due to their high starch content. Keeping the skin on adds flavor, texture, and nutrients.

Put the whole unpeeled potatoes in an 8-quart pot and add enough water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a skewer or toothpick, 25 to 30 minutes.

Cut the potatoes into chunks and pass them through a food mill or a ricer into a large heatproof bowl. Alternatively, put them in a stand mixer fitted with the paddle attachment. Cover the mixing bowl with a towel to contain any splashes and mix on low speed until mostly smooth, about 1 minute.

Add the half-and-half, 1 Tbs. salt, and 1 tsp. pepper and mix the potatoes by hand with a wooden spoon until smooth, light, and fluffy. Stir in the butter until melted. Season to taste with salt and pepper.

Brussels Sprouts and Leeks with Lime-Ginger Butter

Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. minced peeled fresh ginger
  
  


• 
  
  1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/4 lb. Brussels sprouts, trimmed, and quartered lengthwise if large, halved if small
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 medium leeks, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and stir for a few seconds. Remove the pan from the heat, add the lime zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the Brussels sprouts and 1 tsp. salt; toss well to coat with oil.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low, and cook, stirring occasionally, until the sprouts start to brown, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, add the leeks (with any water still clinging to them) and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the leeks are limp and the sprouts are well browned, about 15 minutes.

Remove the pan from the heat. Pour the butter mixture over the sprouts and leeks and stir, scraping the bottom of the pan and tossing well to coat. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Broccoli with Spicy Gremolata

Traditional gremolata (garlic, parsley, and lemon zest) is given a spicy twist with the addition of crushed red pepper flakes.

• 
  
  1 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/2 cup fresh lemon juice
  
  


• 
  
  3 Tbs. finely grated lemon zest
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 tsp. crushed red pepper flakes; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 lb. fresh broccoli, trimmed and cut into 1/2-inch florets
  
  

In a large bowl, combine the parsley, olive oil, lemon juice, zest, garlic, pepper flakes, 1/2 tsp. salt, and a few grinds of pepper.

Bring a large pot of well-salted water to a boil over high heat. Add half of the broccoli and cook until crisp-tender, about 2 minutes. With a slotted spoon or strainer, transfer the broccoli to a colander, rinse with cold water to stop the cooking, and drain again. Repeat with the remaining broccoli. Add the broccoli to the gremolata and toss to combine. Season to taste with salt and pepper and transfer to a serving bowl.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium yellow onion, cut into 1/2-inch dice
  
  


• 
  
  1/4 cup raisins
  
  


• 
  
  5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
  
  


• 
  
  1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
  
  


• 
  
  2 Tbs. toasted pine nuts
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  1 Tbs. pure maple syrup
  
  


• 
  
  1 tsp. fresh lemon juice; more to taste
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
  
  


• 
  
  10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
  
  


• 
  
  10 large cloves garlic, peeled and halved lengthwise
  
  


• 
  
  3 4-inch rosemary sprigs
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. unsalted butter
  
  

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Caramel Potatoes

It may seem odd to cook potatoes in caramel, but they’re incredibly delicious, and Christmas dinner at our house wouldn’t be the same without them. The secret to this recipe is letting the potatoes simmer slowly and gently in the caramel, turning them every now and again, to coat them layer by layer.

• 
  
  4-1/2 lb. baby potatoes (about 1 inch in diameter)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  4 oz. (1/2 cup) salted butter, cut into 1/2-inch pieces
  
  

Put the potatoes in a 6- to 8-quart pot, add cool water to cover and 1/4 cup salt. Cover and bring to a boil. Turn the heat down to maintain a simmer and cook until the potatoes are just tender when pierced with a fork, 12 to 15 minutes. Drain and transfer to a baking sheet to cool slightly, about 20 minutes. Peel.

Put the sugar in a heavy-duty 12-inch skillet over medium-low heat and let it melt, stirring occasionally with a silicone spatula, about 6 minutes; it will be a medium amber color. Stir in the butter and 1/2 tsp. salt until the foam from the butter begins to subside, 1 to 2 minutes. The butter and caramel will be separate at this point.

Add the potatoes and stir once to coat. The caramel will seize and become stringy, but that’s OK. Use the spatula to push any hard bits of caramel to the bottom of the skillet so they can melt again; as the potatoes cook, the caramel will smooth out into a homogenous sauce. Adjust the heat to keep the caramel at a simmer and cook, occasionally turning the potatoes, until the caramel thickens and begins to coat them, about 20 minutes. Gently and constantly turn the potatoes until they are coated layer by layer with the caramel, 5 to 10 minutes more; there will still be a thin layer of caramel in the bottom of the skillet. Remove any potatoes that fall apart as you stir. Serve the potatoes with the caramel.

Carrot and Sharp Cheddar Gratin

This gratin is made a little differently from the others—the carrots are parcooked in the cream, adding an extra infusion of flavor.

• 
  
  1 oz. (2 Tbs.) unsalted butter; more at room temperature for the dish
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, cut into 1/2-in. dice (about 1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup plain panko
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 lb. large carrots (about 12), peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick half-moons
  
  


• 
  
  4 oz. coarsely grated sharp Cheddar (1 cup)
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9x13-in. (or similar) baking dish. In a 12-in. skillet, heat the oil over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally with a wooden spatula, until golden-brown, 7 to 10 minutes.

Meanwhile, melt the butter and pour into a medium bowl. Add the panko, parsley, and thyme and toss well.

Whisk the heavy cream, mustard, 1-1/2 tsp. salt, and 1/4  tsp. pepper into the onion, scraping up any browned bits, and then stir in the carrots. Bring just to a boil, cover, lower the heat to medium low, and simmer until the carrots are crisp-tender, 10 to 12 minutes.

Spread the carrot mixture evenly in the prepared dish. Scatter the Cheddar over the carrots, top with the panko mixture, and bake until the carrots are tender when pierced with a fork and the crumbs are golden-brown, 30 to 40 minutes.

Let rest for 15 minutes before serving.

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 
  
  1 Tbs. fresh orange juice
  
  


• 
  
  2 tsp. red wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
  
  


• 
  
  3/4
  lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
  
  


• 
  
  2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
  
  


• 
  
  5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
  
  


• 
  
  2 slices bacon, cut crosswise into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Pomegranate-Balsamic-Glazed Carrots

Glazed carrots never had it so good. Bright, fresh flavors and a little cayenne play well with any rich main dish or holiday meal.

• 
  
  1/4 cup pure pomegranate juice
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 lb. carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup lower-salt chicken broth
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  2 Tbs. lightly packed thinly sliced fresh mint
  
  

Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 Tbs. of the butter into 4 pieces and refrigerate.

In a 12-inch skillet, heat the remaining 1 Tbs. butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 tsp. salt and toss well to coat. Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes. Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, an additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.

Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tbs. of the broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium low, and add the pomegranate mixture (re-whisk, if necessary) and the cayenne. Cook, stirring gently, until the mixture reduces and becomes slightly glazy, about 1 minute. Take the pan off the heat, add the chilled butter, and gently toss with a heatproof spatula until the butter has melted, 30 seconds to 1 minute. Season to taste with salt and stir in about two-thirds of the mint. Serve in a warm shallow bowl or on a platter, garnished with the remaining mint.

Lemon-Thyme Spinach

A generous amount of lemon zest adds a touch of brightness to sautéed spinach.

• 
  
  6 Tbs. unsalted butter, softened
  
  


• 
  
  4 tsp. coarsely chopped fresh thyme
  
  


• 
  
  2 tsp. lightly packed finely grated lemon zest
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. stemmed spinach (from 2-1/2 lb. bagged spinach or 5 lb. bunched spinach)
  
  

Tip:

Bagged? Bunched? Not sure what spinach to buy? Check out our test kitchen tips.

In a small bowl, combine the butter, thyme, lemon zest, garlic, and a generous pinch of salt and mash with a fork or spoon until well blended.

Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or sauté pan. Season with 1/2 tsp. salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, 1 to 2 minutes. Add another few handfuls of spinach and another 1/2 tsp. salt, and continue to cook, tossing, until wilted. Repeat until all of the spinach is wilted. Turn off the heat, but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach. Season to taste with salt and serve immediately.

Roasted Fingerling Potatoes

If you have trouble finding fingerling potatoes, you can substitute baby red-skin potatoes; just cut any large ones in half.

• 
  
  8 lb. small fingerling potatoes, washed and scrubbed, skin on
  
  


• 
  
  3/4 cup extra-virgin olive oil
  
  


• 
  
  Fine sea salt and freshly ground black pepper
  
  


• 
  
  6 Tbs. thinly sliced chives
  
  


• 
  
  1/4 cup white truffle oil (optional)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 425°F. Put two large rimmed baking sheets in the hot oven. In a large bowl, toss the potatoes, olive oil, 1-1/2 tsp. salt, and several grinds of pepper. When the pans are hot, divide the potatoes between the pans in a snug single layer (they should sizzle). Roast for 20 minutes, stirring occasionally, and then rotate the pans. Continue to roast, stirring occasionally, until they are browned in spots and tender when pierced with a fork, about 40 minutes longer. Return the potatoes to the large bowl, add the chives and truffle oil, if using, and toss. Season to taste with more salt and pepper and pour onto a serving platter (make sure to pour all the oil in the bowl over the potatoes). Keep warm until ready to serve.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 Tbs. finely chopped flat-leaf parsley
  
  


• 
  
  Hot pepper sauce, to taste
  
  


• 
  
  2 slices cooked bacon, finely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Smoked paprika, for garnish
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.