Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

• 1/2 cup fresh breadcrumbs
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano
• Finely grated zest of one Meyer lemon
• 1/4 cup fresh Meyer lemon juice
• 1/4 cup heavy cream
• 2 lb. fresh green beans, trimmed

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.

In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.

Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

Pearl Onion Gratin with Parmesan, Savory & Thyme

• 2 lb. frozen pearl onions, thawed
• 1 cup heavy cream
• 3 4-inch sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter, melted
• 1 cup coarse fresh breadcrumbs
• 1/4 cup freshly, finely grated Parmigiano Reggiano
• 1/2 tsp. dried savory leaves, crumbled

Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper.

Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.

Creamy Brussels Sprout Gratin

Roasting Brussels sprouts and then adding cream brings out their sweet, mellow side. This gratin can convert even the most confirmed Brussels sprout critic into a devotee.

• 2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
• 3 Tbs. unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
• 3/4 oz. (1/4 cup) finely grated Gruyère
• 1-1/4 cups heavy cream

Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4  tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.

While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8  tsp. salt in a small bowl. Mix in the Gruyère.

When the Brussels sprouts are tender and browned, pour the cream over them and conntinue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5  to 7 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.

Green Beans and Carrots in Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. 

• 2 large cloves garlic, peeled
• 2 oz. fresh cilantro (about 2 cups)
• 1 oz. fresh flat-leaf parsley (about 1 cup)
• 6 Tbs. extra-virgin olive oil
• 3 Tbs. fresh lemon juice
• 1/2 tsp. sweet or hot paprika
• 1/2 tsp. cumin seeds, toasted and ground
• Sea salt
• 2 lb. slender green beans, trimmed
• 1 lb. carrots, peeled and cut into thin 4-inch-long sticks
   
• Freshly ground black pepper

Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 3/4 tsp. salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.

In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.

Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.Want to see this recipe in action? Watch the Video Recipe to see how this dish comes together. 

• 3 oz. (6 Tbs.) unsalted butter
• 1 medium head cauliflower, cut into small florets about 3/4 inch wide
• 1/2 cup toasted, skinned, chopped hazelnuts (see tip right)
• 8 fresh sage leaves, thinly sliced crosswise
• Kosher salt and freshly ground black pepper
• 2 large ripe pears, cored and thinly sliced
• 2 Tbs. chopped fresh flat-leaf parsley

Tip:

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.

Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.

Roasted Medley of Winter Roots

Vary this recipe according to the vegetables in your bin and the number of people you’re feeding. Just be sure to cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking types like beets, celeriac, and rutabagas should be cut into smallish chunks. You should have about 1-1/2 to 2 cups each of parsnips, carrots, beets, and turnips. Red beets give the paler vegetables a pretty pink tinge, while golden beets, which are also nice, won’t bleed onto the other vegetables. In place of the butter and oil, you can use all olive oil or all clarified butter.

• 1/2 lb. parsnips, peeled and cut into 2x1/2-inch sticks
• 3 to 4 carrots, peeled and cut into 2x1/2-inch sticks
• 2 medium turnips, peeled and cut into large wedges
• 3 medium beets, peeled and cut into large (3/4-inch) dice
• 10 to 12 cloves garlic
• 12 to 15 small white boiling onions or 1 cup pearl onions (walnut-size), peeled
• 3 sprigs fresh rosemary or thyme
• 3 small bay leaves
• 2-1/2 Tbs. melted unsalted butter
• 1-1/2 Tbs. vegetable oil
• Salt and freshly ground black pepper

Heat the oven to 400°F. Dump the vegetables into a large, low-sided roasting pan or onto a heavy, rimmed baking sheet; they should be just one layer deep. Toss in the herbs and drizzle on the butter and oil. Season with salt and pepper and toss to coat the vegetables evenly. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 50 min. Discard the bay leaves. Serve warm.

Delicata Squash with Caramelized Shallots & Sherry

• 1-1/4 lb. delicata squash (1 large)
• 2 Tbs. olive oil
• 1/4 cup dry sherry (such as fino)
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 1 cup thinly sliced shallots (2 to 3 large)
• 4 tsp. finely chopped fresh sage

Heat the oven to 350°F. Peel the squash, leaving the skin in the crevices (it's tender enough to eat). Trim the ends. Cut the squash in half lengthwise and scoop out the seeds. Slice the halves crosswise 1/2 inch thick.

Heat 1 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add half of the squash in a single layer and cook without moving until the slices begin to brown, about 2 minutes. Flip and cook until the second side begins to brown, 1 to 2 minutes. Transfer to a 9x13-inch baking dish. Repeat with the remaining squash. Arrange the squash in a single layer in the dish. Sprinkle with 2 Tbs. of the sherry, 1/2 tsp. salt, and a few grinds of pepper.

Heat the remaining 1 Tbs. olive oil and the butter in the skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring frequently, until the shallots turn deep golden brown on the edges, 3 to 5 minutes. Take the pan off the heat and immediately add the sage and the remaining 2 Tbs. sherry, scraping up the browned bits on the bottom of pan. Scatter the shallots over the squash.

Cover the pan with foil and bake until the squash is tender when pierced with a fork, 25 to 30 minutes. Season to taste with salt and pepper.

Cider-Glazed Turnips & Apples with Sage & Bacon

Braising turnips transforms them into translucent, buttery, tender morsels. I prefer small turnips, but if all you can find are large ones, be sure to peel them thickly (I use a paring knife) or the turnip will be tough and taste bitter. This dish is a perfect accompaniment to roast lamb or pork.

• 1-1/2 lb. small purple-top or white turnips (about 9 small)
• 4 slices bacon, cut into 1/2-inch pieces
• 2 Tbs. unsalted butter
• 1 cup apple cider
• 2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1 large firm, sweet apple such as Pink Lady or Braeburn
• 2 tsp. chopped fresh sage

Peel the turnips and cut them in half lengthwise. Cut each half into wedges 1 inch thick at the widest point.

Put the bacon pieces in a large skillet and set over medium heat. Cook, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels. Pour off the bacon fat from the pan and set the pan back on the burner. Add the butter and, when it’s melted, add the turnips, apple  cider, sugar, and 1-1/2 tsp. salt. Bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the turnips are just tender but not soft (a pairing knife should enter a turnip with just a little resistance), 8  to 10 minutes. Meanwhile, peel and core the apple and cut it into 1/2-inch slices.

Uncover the pan, add the sliced apples and sage, and continue to boil, stirring occasionally, until the liquid has reduced to a sticky glaze, 2 to 3 minutes. The turnips should be soft and the apples should be crisp-tender. (If not, add a few tablespoons of water and continue to cook for another 1  to 2  minutes.) Toss in the cooked bacon and season to taste with black pepper and more salt if necessary.

Roasted Carrots & Parsnips with Shallot & Herb Butter

• 5 large carrots (about 1 lb.), peeled
• 4 large parsnips (about 1 lb.), peeled
• 3 Tbs. extra-virgin olive oil
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup unsalted butter, softened at room temperature
• 2 Tbs. minced shallot
• 2 Tbs. finely chopped fresh chives
• 1-1/2 tsp. finely chopped fresh rosemary
• 1-1/2 tsp. chopped fresh thyme
• 1 clove garlic, minced

Position a rack in the center of the oven and heat the oven to 450°F.

Cut the carrots and parsnips into 2 x1/4-inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10x15-inch Pyrex dish and roast, stirring every 15 min., until the vegetables are nicely browned, 40  to 45 min.

Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately.

Green Beans with Almonds and Garlic

Green beans amandine—beans tossed with toasted almonds and a lemon-butter sauce—is a classic. But this riff has much richer almond flavor because the beans are sautéed in the butter mixture in which the nuts were toasted. Using thin haricots verts makes the dish even more special; regular green beans are fine, too, but they’ll take longer to blanch.

• 1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed
• 1 oz. (2 Tbs.) unsalted butter
• 2 Tbs. pure olive oil
• 1/2 cup slivered almonds
• 1 tsp. minced or pressed garlic (1 medium clove)
• 1 Tbs. fresh lemon juice (from 1 small lemon)
• Kosher salt and freshly ground black pepper

Bring a 6- to 7-quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly.

In a 12-inch skillet, heat the butter and oil over medium-low heat until the butter melts and the foam subsides. Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes.

Using a slotted spoon, transfer the almonds to a plate. Reduce the heat to low and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5 to 8 minutes.

Stir in the lemon juice and season to taste with salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve.

Roasted Parsnips with Cinnamon & Coriander

The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking, use parsley.

• 1-1/2 lb. parsnips (about 10 medium)
• 1/4 cup extra-virgin olive oil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. sweet paprika (or a mix of mostly sweet and some hot)
• 1/2 tsp. kosher salt; more to taste
• 1/4 tsp. ground cinnamon
• 2 Tbs. chopped fresh cilantro
• 2 tsp. fresh lemon juice

Position a rack in the center of the oven and heat the oven to 375°F. Peel the parsnips and cut each into 1-inch pieces crosswise, then cut the thicker pieces into halves or quarters to get chunks of roughly equal size. (Don’t try to match the skinny tail-end pieces.) If the core seems tough or pithy, cut it out. You’ll have about 4 cups.

Arrange the parsnips in a single layer in a 9x13-inch baking dish. Drizzle with the olive oil and toss to coat evenly. Combine the cumin, coriander, paprika, salt, and cinnamon in a small bowl and stir to mix. Sprinkle the spices evenly over the parsnips and toss until the parsnips are well coated.

Roast until completely tender and lightly browned on the edges, 35 to 45 min., stirring once or twice during cooking. Sprinkle with the cilantro and lemon juice and toss well. Taste and adjust the seasoning if necessary before serving.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

• 1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
• 4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
• 2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
• 1/4 cup dry white wine
• 1 tsp. sherry vinegar; more to taste
• Kosher salt and freshly ground black pepper

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Green Beans with Crispy Pancetta, Mushrooms, and Shallots

The onion-topped green bean casserole is a Thanksgiving mainstay. This version, while full of familiar flavors, is a bit more elegant, and dare we say it, a lot more flavorful.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• Kosher salt
• 1-1/2 lb. green beans, trimmed
• 2-1/2 oz. thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)
• 3 Tbs. extra-virgin olive oil
• 6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced
• 2 medium-large shallots, halved lengthwise and very thinly sliced
• 1/4 cup very thinly sliced fresh sage leaves
• 1 Tbs. sherry vinegar
• 1/2 tsp. Dijon mustard

Fill a large mixing bowl with ice cubes and water and set aside. Fill a 6- or 7-quart pot two-thirds full of well-salted water. Bring the water to a boil and boil the beans uncovered until tender to the bite, 4 to 6 minutes. Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes. Drain and pat dry.

Put the pancetta in a 12-inch nonstick skillet and cook over medium-low heat until crisp and browned, 10 to 12 minutes. Transfer to a paper-towel-lined plate and coarsely crumble. Remove the pan from the heat and let it cool slightly.

Add 2 Tbs. of the olive oil to the pan and return it to medium-high heat. Add the mushrooms, shallots, and 1/4 tsp. salt and cook, stirring frequently, until both are nicely browned and shrunken, about 5 minutes. Add the sage and cook, stirring, until fragrant, about 30 seconds. Take the pan off the heat and add the vinegar, mustard, and the remaining 1 Tbs. oil. Stir to combine.

Return the pan to medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving platter and garnish with the pancetta.

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.Want to see this recipe in action? Watch the Video Recipe to see how this dish comes together. 

• 3 oz. (6 Tbs.) unsalted butter
• 1 medium head cauliflower, cut into small florets about 3/4 inch wide
• 1/2 cup toasted, skinned, chopped hazelnuts (see tip right)
• 8 fresh sage leaves, thinly sliced crosswise
• Kosher salt and freshly ground black pepper
• 2 large ripe pears, cored and thinly sliced
• 2 Tbs. chopped fresh flat-leaf parsley

Tip:

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.

Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.

Balsamic Glazed Brussels Sprouts with Pancetta

This simple one-pan preparation is long on flavor, thanks to the pancetta and balsamic vinegar. If pancetta is hard to come by, substitute two thick slices of bacon.

• 2 oz. pancetta, cut into 1/4-inch dice (about 1/2 cup)
• 1 to 2 Tbs. extra-virgin olive oil
• 10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
• 1/4 cup balsamic vinegar
• Freshly ground black pepper
• 2 Tbs. unsalted butter
• Kosher salt

In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes.

With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Have ready 1/2 cup water. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.

Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it’s reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve.

Roasted Brussels Sprouts with Wild Mushrooms and Cream

If you’re used to simple steamed or boiled sprouts, this rich, luxurious side dish will be a delicious surprise. It’s equally at home at a casual dinner (serve with a simple pan-seared steak) or a fancy Thanksgiving feast.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)
• 5 Tbs. olive oil
• Kosher salt
• 3 Tbs. unsalted butter
• 3/4 lb. wild mushrooms, such as chanterelles or hedgehogs, halved if small or cut into 1-inch wedges (about 4-1/2 cups)
• 1 large shallot, thinly sliced (1/2 cup)
• 1/4 cup dry white wine
• 1 cup heavy cream
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F.


Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.


Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.

Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.

Pearl Onion Gratin with Parmesan, Savory & Thyme

• 2 lb. frozen pearl onions, thawed
• 1 cup heavy cream
• 3 4-inch sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter, melted
• 1 cup coarse fresh breadcrumbs
• 1/4 cup freshly, finely grated Parmigiano Reggiano
• 1/2 tsp. dried savory leaves, crumbled

Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper.

Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.

Sautéed Green Beans with Cranberries & Walnuts

Sautéed green beans lend themselves to layers of flavor. Boiling the beans before you sauté them gives them a bright color and crisp texture.

• 2/3 cup (about 3 oz.) dried cranberries
• 1-1/4 cups fresh orange juice
• 2/3 cup (2 oz.) walnut halves
• 3/4 lb. sweet potatoes, peeled and cut into 1/4-inch dice
• 1/4 cup maple syrup
• 1/2 tsp. plus 1/4 cup kosher salt; more as needed
• 1/4 tsp. freshly cracked black pepper; more as needed
• 1 to 1-1/4 lb. fresh green beans, rinsed well, stem ends trimmed
• 3 oz. (6 Tbs.) unsalted butter
• 2 Tbs. finely chopped fresh sage

Heat the oven to 350°F. Put the cranberries and 1 cup of the orange juice in a small bowl and let sit at room temperature for at least 30 minutes.

Spread the walnuts in an even layer on a rimmed baking sheet and toast in the oven until golden brown, about 12 minutes. Transfer the nuts to a plate to cool. When cool, crumble the nuts into smaller pieces.

Increase the oven temperature to 450°F. Toss the diced sweet potato with the maple syrup, the remaining 1/4 cup orange juice, the 1/2 tsp. salt, and the black pepper. Spread the potato pieces on the same rimmed baking sheet you used to toast the nuts and roast, stirring occasionally, until just tender, 10 to 15 minutes. Set aside

Meanwhile, bring 4 qt. water and the 1/4 cup salt to a boil in an 8-qt. pot. Put the beans in the boiling water, stir once or twice to distribute them, and cook until just tender throughout, 4 to 5 minutes, depending on their size and freshness. Drain the beans well in a colander.

When ready to serve, strain the cranberries and reserve the juice. Melt the butter in a large (preferably 12-inch) skillet over medium-high heat until bubbling but not browned. Add the chopped sage and let sizzle for just a few seconds, stirring, to flavor the butter and crisp the sage. Add the green beans and spread them out in the pan. Let them cook for 2 to 3 minutes without stirring. Add the cooked sweet potatoes, toasted walnuts, and strained cranberries. Toss all together and cook, stirring occasionally, for 2 minutes more, to let the ingredients warm and their flavors mingle. Add the reserved orange juice, stir well, and cook until most of the liquid has evaporated, about 1 minute more. Taste and season with salt and pepper as needed. Transfer to a serving dish and serve immediately.

Butternut Squash, Apple, Leek & Potato Gratin with a Cheddar Crust

Equally at home with the Thanksgiving turkey or sautéed pork chops, this sweet butternut-apple gratin can take a spicy turn if you slip in a bit of sliced turnip.

For the topping:

• 1-1/2 cups coarse fresh breadcrumbs (from an airy, crusty loaf like ciabatta)
• 2 Tbs. unsalted butter, melted
• Kosher salt
• 3 oz. (3/4 cup) grated sharp Cheddar
• 1 teaspoon fresh thyme leaves

For the gratin:

• 1/4 cup unsalted butter, plus 1/2 tsp. for the dish
• 2 cups sliced leeks (white and light green parts of 3 medium leeks), thoroughly washed
• Kosher salt
• 2/3 cup plus 3 Tbs. apple cider
• 1/2 cup plus 3 Tbs. heavy cream
• 2 tsp. chopped fresh thyme leaves
• Freshly ground black pepper
• 2 crisp, firm apples, such as Golden Delicious or Braeburn (about 14 oz. total), peeled, cored, and thinly sliced
• 12 oz. butternut squash (neck portion only) 
• 2 medium Yukon Gold potatoes (12 oz. total)

Make the topping:

Combine the crumbs, melted butter, and a pinch of salt in a bowl. Mix in the Cheddar and thyme.

Prepare the gratin:

Heat the oven to 350°F. Rub a shallow 2-quart gratin dish with 1/2 tsp. of the butter.

Melt the 2 Tbs. butter in a small (preferably nonstick) saucepan over medium heat. Add the leeks and a big pinch of salt. Cook, stirring frequently, until well softened and lightly browned (the pan will be dry), 10 to 15 minutes. Add 2/3 cup of the cider and simmer for 2 minutes to reduce it slightly. Add 1/2 cup of the cream, the chopped thyme, a pinch of salt, a few grinds of pepper, and stir well; set aside.

Cook the apples: In a large nonstick skillet, melt the remaining 2 Tbs. butter over medium heat. Turn the heat to medium high, add the apple slices, and cook, gently flipping and stirring, until most of the slices are browned and limp but not falling apart, about 10 minutes. Add the remaining 3 Tbs. cream and 3 Tbs. cider. Stir and let the liquids reduce slightly for a few seconds; remove from the heat.

Assemble and bake the gratin:

Peel the squash neck, cut it into quarters lengthwise, and cut them across into thin slices. Peel the potatoes, cut them in half, and cut them across into thin slices. In a large bowl, combine the squash slices, the potato slices, the leek mixture, the apple mixture (scrape the pans well), and a scant 2 tsp. salt. Using a rubber spatula, mix gently but thoroughly. Scrape the mixture into the prepared gratin dish, smoothing and pressing until evenly distributee. Cover with the breadcrumb topping.

Bake until the crust is deep golden brown, the juices around the edges have subsided, and the crust is dark brown around the edges, about 1 hour. Let rest for 15 to 20 minutes before serving.

Kale with Garlic and Lemon

These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises. 

• Kosher salt
• 4 lb. Tuscan kale or 2 lb. regular kale, stemmed, leaves cut into 1-inch strips
• 3 Tbs. extra-virgin olive oil
• 10 large cloves garlic, thinly sliced
• 1 Tbs. fresh lemon juice
• Freshly ground black pepper

Bring an 8-quart pot of well-salted water to a boil over high heat. Working in batches, boil the kale just until tender, about 3 minutes. Drain well.

Put the oil and garlic in the pot. Cook over medium-low heat, stirring occasionally, until beginning to turn golden, about 6 minutes. Raise the heat to medium high, add the kale and 1/2 tsp. salt and cook, stirring, until tender, 3 to 4 minutes (5 to 6 minutes if refrigerated). Sprinkle with the lemon juice. Season to taste with salt and pepper.