Special Holiday Side Dishes: Sweet Potato and Gruyere Gratin
We genuinely enjoy cooking. But when it comes time for our family to divide Thanksgiving duties, we somehow always get stuck with sweet potatoes. That’s why, each year, we take great pains to devise exciting, totally adult preparations for sweet potatoes, and one of our favorite inventions thus far is this utterly elegant Gratin…
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Our Favorite Pies for Thanksgiving
Pie is as much of a Thanksgiving prerequisite as turkey & cranberry sauce. But there’s really no need to fiddle with fillings and crusts yourself, when New York is home to so many unbelievable bakeries. So place your orders now for the rustic Salted Caramel Apple Pie at Four and Twenty Blackbirds in Brooklyn, or the extravagant, Brown Sugar Whipped Cream-topped Pecan Pie at Thomas Keller’s Bouchon…
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Parm’s Thanksgiving Hero
Indiscriminately piling leftovers on a hunk of bread is the average Joe’s answer to Thanksgiving leftovers (and not a bad idea at all), but Parm’s iconic sandwich has made an art of the dish with some surprise flavors and textures. A crusty semolina hero is layered with cranberry sauce, mayonnaise, fried sage leaves, mashed sweet potato puree, hunks of house-roasted honey and garlic turkey breast and a sprinkle of fresh thyme — the perfect accompaniment for a day of football-watching from the confines of your couch or Parm’s counter...
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Dirt Candy’s Corn Grits
Corn is one of summer’s undeniable superstars; picked fresh from the cob and delivered straight from the grill with little more fanfare than a sprinkle of salt and a slathering of butter. It reappears again — albeit briefly — on the Thanksgiving table, taking the form of Native American dishes, like corn bread or corn pudding. Thanks to the veggie-adulating eatery Dirt Candy, however, we can appreciate the sweet starch any time of year. Experience corn in multiple forms in Amanda Cohen’s entree of Stone Ground Grits topped with Corn Cream, Pickled Shitakes, Huitlacoche, and a Tempura Poached...
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Chuko’s Brussels Sprouts
It’s no secret that Brussels sprouts are experiencing a serious renaissance in New York City’s food scene. We’re particularly partial to the Asian-inflected mini-cabbages found at the Brooklyn ramen house, Chuko. Not your traditional sprouts, these are halved and deep fried before being tossed in a flavorful bath of fish sauce and soy, and liberally sprinkled with a salty/sweet combo of honey roasted peanuts and pickled...
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Good’s Crispy Turkey Scallopine
The comfort food is pretty darn good at this all-American spot in the West Village so we’re excited to see what they do with the flavors of our beloved, turkey-centric holiday. Post Thanksgiving, we’re still craving the bird, which gets an elegant update with their spin on a Classic Veal Scallopine. It’s made with Turkey instead, which is pounded, sauteed, and topped with Ricotta Salata and fresh pea shoots, in a zesty, lemon and brown butter...
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Barbuto’s Lamb Ribs with Cranberries
If your idea of cranberries is limited to muffins and jellified sauce that holds its shape in a can, be sure to pay a visit to Jonathan Waxman’s rustic, West Village eatery to experience cranberries as they should be. While the menu changes frequently, his current obsession with the tart, jewel-like fruit is yielding delicious results. We’re particularly intrigued by a current special of Costini Di Agnello, juicy Lamb Ribs cooked in the wood-fire oven and anointed with Cranberries and...
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