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Barley, Celery Root and Mushroom Salad With Scallion Vinaigrette
Taking Stock After Thanksgiving
After Thanksgiving, I use the turkey carcass to make a rich-tasting stock that I can pull out of the freezer in the months ahead to use in risottos, soups and stews. The stock is easy to make but requires a long simmer, six hours if possible. So during the long weekend following Thanksgiving, I try to set aside an afternoon at home to simmer a pot of turkey stock on the stove.
Cranberry-Orange Relish
This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You'll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt or in a post-Thanksgiving sandwich.
Cornbread Stuffing
This is the best cornbread stuffing because it starts with homemade cornbread that is grainy and savory. I find most cornbread to be very sweet. You can bake the cornbread to serve on its own or make a double batch to use in this stuffing. If you need an even larger quantity of stuffing, quadruple the cornbread recipe and double the stuffing recipe to bake in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans. Discover more ideas for the big day in our best Thanksgiving recipes collection.
Sweet and Sour Winter Squash
This dish is based on a Sicilian recipe that I learned from the food writer Clifford A. Wright. The sweet and sour flavors are typical of Sicilian cuisine, though I have changed the technique used in the authentic version, which entails sautéing the squash in a lot more oil.
Winter Squash and Potato Gratin
This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.
Stir-Fried Winter Squash and Tofu With Soba
Winter squash is a nutrient-dense vegetable, with lots of vitamin A in the form of beta carotene (the more orange the flesh, generally the more vitamin A in the squash), vitamin C, potassium and dietary fiber. Winter squash goes well with ginger, and this stir-fry makes a delicious vegetarian main course. Use a sweet, dense squash like butternut for this dish.
Risotto With Winter Squash and Collard Greens
Collard greens and roasted winter squash are very compatible in this nutritious and rich-tasting risotto. The squash, an excellent source of vitamin A, is sweet and tender, while the collards are earthy, with a slightly chewy texture.
Black-Eyed Peas With Collard Greens
Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.
Winter Squash Puree With Tahini
This popular appetizer from the Middle East is a sort of sweet-tasting hummus, in which winter squash substitutes for chickpeas. This recipe is an adaptation of one by the cookbook author Clifford A. Wright.
Shell Bean Succotash
Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers’ markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find.
Mixed Grain and Blueberry Muffins
These muffins aren’t at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.
Chinese Fried Rice With Shrimp and Peas
This is a more subdued version of fried rice than the spicier Thai fried rice. It’s a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
Olive Oil Granola With Dried Apricots and Pistachios
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite. Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg. But double the batch. You won’t want to run out.
Wheat Berries With Broccoli
I thought what I had in my pantry was farro, a strain of wheat that is slightly softer than our North American wheat berries, but when I tried to make a farro risotto and the grains took forever to become tender, I figured the grains must be wheat berries. So I used what remained to make this dish, which is more like a pilaf.
Soft Tacos With Chicken and Tomato-Corn Salsa
Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.
Mexican Chicken Soup With Chick Peas, Avocado and Chipotles
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and use the broth for the soup. Once the chicken is cooked, the soup is quickly thrown together.
Leek and Yogurt Pie
This vegetable pie is based on a recipe from Diane Kochilas’s “The Glorious Foods of Greece,” an essential compendium for anyone interested in that country’s regional cuisines. I’ve added the walnuts and dill. In the original recipe, butter is used instead of olive oil.
West African Peanut Soup With Chicken
This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, “natural” peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn’t matter much. Finally, it’s nice to time the cooking so that the sweet potatoes do not quite fall apart.
Thai Laab Gai (Chicken With Lime, Chili and Fresh Herbs)
Laab gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled larb, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it — it adds a nuttiness that's essential to the authentic flavor of the dish.
Guacamole With Toasted Cumin
Everybody loves guacamole, and everyone has an opinion as to what an authentic guacamole should be. I leave it up to you whether to add onion and chile — but please don’t make it in a food processor. Guacamole should have texture; use a fork or a mortar and pestle to mash the avocados.
Soft Tacos With Scrambled Tofu and Tomatoes
Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.
Chickpeas With Baby Spinach
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Green Pipian
This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it’s very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.