Thanksgiving Side Dish Recipes from the World's Best Chefs
O asked star chefs to share dishes that honor their heritage for a very American holiday meal.
By Rachel Mount
Jose Garces's Green Beans with Oranges and Dates Recipe
"My parents are Ecuadoran," Garces says, "so I find myself adding Latin American ingredients to everything I cook," His take on green bean casserole is a vibrant medley of beans tossed with oranges, dates, and almonds—plus a sprinkle of his secret ingredient, smoked paprika.
Lagasse's mother cooked her family's Portuguese specialties year-round, but her Thanksgiving dressing—filled with spicy sausage, lots of parsley, and milk-soaked bread—is his favorite. After years of trying to replicate it, he finally asked for the recipe. "It might be the best thing I've ever eaten. I make it all the time," Lagasse says.
April Bloomfield's Roasted Red Onions with Sage Pesto Recipe
British chef Bloomfield knew exactly what she wanted to bring to the American Thanksgiving table when she moved here: woodsy, aromatic sage. "We use sage all the time in England, and I loved how well it went with toasted onions from Sunday dinners with my family," she says.
Eric Ripert's Goat Cheese and Chive Mashed Potatoes Recipe
When Ripert was a child in the South of France, his aunts would make mashed potatoes for Easter dinner, stirring in spoonfuls of local goat cheese to add creaminess and tang. "The first time I made Thanksgiving dinner, 22 years ago, I knew that my mashed potatoes would include goat cheese and herbs," he says. "It's such a French dish, but it fits in effortlessly with the other, more traditional dishes."
David Chang's Roasted Brussels Sprouts with Asian Vinaigrette Recipe
"All my Korean relatives—40, 50 of us—bring their own 'famous' dishes to Thanksgiving," Chang says. "One of my aunts makes insane dumplings, and my mom braises short ribs." They also serve a classic Thanksgiving meal, mixing Korean and American flavors at one big table. "In my 20s, I started contributing my own dish to the potluck: the Brussel sprouts with chili, cilantro, and lime juice we'd just started making at my restaurant," he says.
Marcus Samuelsson's Carrot-Cranberry Chutney Recipe
"I love Thanksgiving!" says Samuelsson, who grew up in Sweden. "When you're not raised with it, you can make the day exactly what you want." Most years he invites an international crew of friends. Samuelsson roasts the turkey and makes a carrot-cranberry sauce spiced with ginger, a nod to Swedish lingonberry chutneys, while his friends bring dishes from their homelands.
Wolfgang Puck's Sweet Potato and Apple Gratin Recipe
In 1973 Puck emigrated from Austria and was confronted with an array of unfamiliar foods—including Thanksgiving stalwarts such as sweet potatoes. "I wanted to make them for the dinner," he explains, "but they were too sweet for my taste." In Austria, he'd often had sweet-tangy dishes featuring apples, so he mixed sweet potatoes and tart apples together in the gratin. "It worked!" he says. "And I felt like I succeeded at this new holiday."
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