By Josh Laurano, Tarry Market
This dish is a take on an eastern European Jewish dish “Ritach mit tzibeleh Schmaltz und Gribener” that was a holiday favorite and my Grandmother Sylvia’s specialty. It literally translates to black radish with rendered chicken fat and crispy chicken skin. I can’t say it is the healthiest of “vegetable” dishes but was one I adored as a child. I’ve made a few changes (mostly the addition on lemon & herbs, and the reduced amount of schmaltz) to the original recipe, but the spirit of the dish is still alive.
Liz Benno, Eataly
Matt Abdoo, Del Posto Ristorante
by Cruz Goler, Lupa
Parsnips are a quintessential cold weather vegetable. They look like carrots but are white and somewhat sweeter; characteristically starchy with a hint of citrus. Like many of the tastiest foodstuffs, parsnips were once a staple among the poor in Italy and elsewhere in Europe. When the potato came from the New World and disseminated…
We’re forty-eight hours from the main event. You’ve already reserved your bird, but that’s only the beginning. This is your one-stop shop for cooking and carving your turkey (and making stock after it’s been eaten). For our guide to Thanksgiving sides, click here. How to Brine a Turkey How to Roast…
We love a good turkey (brined, of course) but the side dishes are really where it’s at! Over the past couple of weeks we’ve been sending you a bunch of side dishes to make for this year’s Thanksgiving feast. Here’s the complete (delicious) lineup! Thanks again to Matt Abdoo and Tony Scotto of Del Posto…
This stuffing features turkey sausage but can easily be made vegetarian by removing the sausage, and subbing the chicken stock for vegetable stock.
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