Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible!
This Tunisian grilled vegetable salad can turn out soggy if the vegetables are grilled whole. To eliminate moisture, we cut them in half before grilling—allowing moisture to evaporate without creating too many pieces to tend to on the grill. A Tunisian spice blend called tabil provides exotic flavor, while lemon and a trio of herbs contribute freshness.
This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt. I have listed whole milk as the starting point but you may use nonfat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same.
Of all the Thanksgiving staples, I've never been able to get behind candied sweet potatoes. These orange tubers are one my favorite fall vegetables for their warming sweet flavor, and I can't understand why you'd want mask that sweetness with more sugar, and then top it off with marshmallows? In contrast, if I were doing a sweet potato dish, it'd be something more in line with this sweet potato and corn salad.
For our roasted smashed potatoes recipe, we chose Red Bliss potatoes for their moist texture and thin skin. Parcooking the potatoes on a baking sheet covered in foil on the oven’s bottom rack, with a splash of water in the pan, gave us creamy flesh that tasted sweet, deep, and earthy. Letting the hot potatoes rest after they parcooked meant they wouldn’t crumble apart when smashed, and drizzling the potatoes with olive oil before and after smashing them ensured that the oil reached every nook and cranny.
Frozen peas have already been blanched, so the key to a good frozen pea recipe is to avoid overcooking and to create inspired dishes that don’t interfere with their convenience. For our frozen pea recipe, we found that just five minutes of simmering was all that was needed to produce bright, tender green peas. Switching from a saucepan to a skillet allowed the peas to heat more quickly and evenly over the larger surface.
Apples, chestnuts, sage, and thyme make this a festive side dish that can also double as a substantial option for the vegetarian at your holiday table.
The earthy, faintly bitter flavor of the blue-green leaves of lacinato kale is offset here by sweet dried cranberries and a splash of cider. You can also use curly kale, if you like.
You can often find Brussels sprouts on the stalk at fall farmers’ markets. The extra work of delicately removing each tiny cabbage is worth the effort for these sweet rounds. Peel off and discard any damaged outer leaves, and halve the heads. Instead of boiling them, which leaves them mushy, roast them in a cast-iron skillet (or another heavy bottom pan) in a hot oven to char the outer layers, while the pale green centers remain pleasantly crunchy. Once tender, add shallot, maple syrup, Dijon mustard, sherry vinegar, and butter to make a sweet and sour glaze.
You don't have to use lard here, but it's traditional and really delicious. (It's also not even bad for you, but I won't tackle that argument here.) What's not traditional—but is good—is butter. If you're going to cook these in advance and reheat them, do so with a little more fat.
Other beans you can use: any red or pink beans.