Side dishes
You’ll find all the classics here and then some, including Meyer lemon green beans, succotash, cipollini onions sauteed with pancetta and roasted baby parsnips.
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Total time: 2 hours, 20 minutes, plus chilling time for the dough Servings: 8 to 10 Note: Adapted from Quinn and Karen Hatfield.
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Total time: 1 hour, 10 minutes, plus cooling time Servings: 10 Note: Adapted from Quinn and Karen Hatfield.
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There are two secrets to preparing this recipe by Russ Parsons.
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Thelma Collins’ corn pudding Total time: 1 hour Servings: 8 to 10 Note: Shared by Thelma’s son, Marc.
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Andrea’s broccoli casserole Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: From Andrea Holbrook.
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Sharon’s ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A.
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Avis Hatheway’s wild rice dressing Total time: 1 1/2 hours Servings: 10 to 12 Note: Shared by Avis’ son, Ron.
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Total time: 1 1/2 hours Servings: 8 to 10 Note: For the best flavor, use tart apples such as Gala, Winesap or Arkansas Black.
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Total time: 1 1/2 hours Servings: 8 to 12 Note: This dish makes a satisfying main course for the vegetarians at your holiday table.
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Total time: 40 minutes, plus roasting and peeling time for the chestnuts Servings: 4 to 6 Note: Quartering the Brussels sprouts after they’re cooked ensures that their centers stay slightly crisp. 1 1/2 pounds Brussels sprouts 4 strips bacon, chopped 1 shallot, minced 1 cup peeled and coarsely chopped chestnuts (about 1/2 pound nuts in their shell) 1 cup chicken broth 1 1/2 teaspoons sherry vinegar Salt Freshly ground black pepper 1.
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Total time: 20 minutes Servings: 6 to 8 Note: The Blue Lake green beans available in markets now work beautifully.
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Total time: 45 minutes, plus roasting/blanching and peeling time for the chestnuts Servings: 6 to 8 3 cups peeled and coarsely chopped chestnuts (about 1 1/2 pounds nuts in their shells) 1/2 pound celery root, peeled and cut in 1/2 -inch dice 1 shallot, sliced 1 1/4 cups chicken or vegetable broth 1 tablespoon salt 1/4 cup butter, cut into small pieces 1.
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Total time: 30 minutes Servings: 12 Salt 2 cups fresh or frozen baby lima beans 2 cups half-and-half 4 cups corn kernels, from about 6 to 8 ears Pepper to taste 8 strips bacon, fried brown and crisp, coarsely chopped 1.
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Total time: 45 minutes Servings: 4 to 6 Note: From Russ Parsons 1 pound cipollini or pearl onions 3 to 3 1/2 ounces pancetta, in 1 slice about 1/4-inch thick 2 tablespoons olive oil 2 teaspoons balsamic vinegar 1/4 cup plus 3 tablespoons chicken broth , divided 2 teaspoons minced fresh rosemary Salt Freshly ground black pepper 1.
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Total time: 1 hour Servings: 6 to 8 Note: From Donna Deane 1 1/2 pounds baby parsnips, peeled; root ends trimmed 2 tablespoons thyme leaves 1 tablespoon chopped marjoram leaves 3 tablespoons olive oil Salt Freshly ground white pepper 1.
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Total time: 15 minutes Servings: 4 4 ounces chanterelles 1 tablespoon pistachio, hazelnut or walnut oil 2 cups fresh corn kernels (cut from 3 small ears) 3/4 teaspoon coarse sea salt Freshly ground pepper to taste 1.
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Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 1/2 pound chestnuts 1 pound Brussels sprouts 2 slices thick-cut bacon 1 shallot, minced 3 tablespoons red wine vinegar Salt Freshly ground black pepper 1.
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Total time: 20 minutes, plus 2 hours, 15 minutes simmering time Servings: 6 Note: From Michel Richard 2 tablespoons olive oil 1 onion, diced 1/4 pound bacon, cut in thin strips 1 pound collard greens or mixed collard and mustard greens, ribs removed, chopped 2 cups chicken stock 3/4 cup green Le Puy lentils or other lentils Salt and pepper Balsamic vinegar 1.
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Total time: 1 hour, 15 minutes Servings: 8 Note: From Corie Brown and Donna Deane 5 pounds assorted squash such as buttercup, delicata, kabocha and carnival 1/4 cup olive oil 1 1/4 teaspoon salt, divided 1/4 teaspoon pepper 1/2 cup butter 2 tablespoons minced sage 1/2 teaspoon ancho chile pepper 1/4 teaspoon ground cumin 1.
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Total time: 1 hour Servings: 6 to 8 Note: From Amy Scattergood.
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Peppery roasted squash Total time: 35 minutes Servings: 8 Note: From Regina Schrambling 1 dense-fleshed winter squash, about 2 1/2 to 3 1/2 pounds, such as buttercup, kabocha or Hokkaido 1 tablespoon minced fresh thyme 1/2 teaspoon Aleppo pepper or chipotle pepper flakes 1 teaspoon coarse sea salt, preferably Maldon 2 tablespoons pumpkin seed oil (or walnut or hazelnut oil) 1.
