Side dishes take center stage in Thanksgiving feasts
Editorial urges elevating vegetables as main companions, offering tips to vary texture and flavor. Emphasizes roasting for deep flavor, adding fats, acids, and seasonings early, with practical advice for ahead preparation and crowd-pleasing side variations.
MENTIONED IN THIS ARTICLE
Jeanne Ambrose
Taste of Home
Ambrose
Beet and Prune Salad from Mamushka Recipe
Beet and prune salad serving six with garlicky sour cream dressing. Beets roasted with oil and salt, folded with balsamic garlic sour cream, topped with prunes walnuts and cilantro for a flavorful side. Source Mamushka by Olia Hercules Weldon Owen 2015.
MENTIONED IN THIS ARTICLE
Olia Hercules
Weldon Owen
From the Pantry Heather Youngker New pantry staple chickpea flour
The author tests new flours like quinoa tapioca and chickpea flour finding quinoa overpowering and tapioca unused. Chickpea flour stands out as a keeper with 21 g protein and 10 g fiber per cup and a subtle flavor suitable as a substitute for regular flour.
Corn and Zucchini Chickpea Pancakes Recipe
A recipe for corn and zucchini pancakes serving four. Grate zucchini salt drain dry, mix with corn eggs herbs cheddar, flours and olive oil, then cook in hot oil on a griddle using 1/4 cup portions.
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Pittsburgh Post-Gazette
Heather Younker
Damndelicious.com