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Three great dishes to bring to Thanksgiving dinner

Roasted sunchokes, parsnips, & Brussels sprouts with sautéed carrots; Jeremiah Bacon; caramel pots de crème with plum chutney and tuiles. Photographs by Paul Cheney & Jason Kaumeyer

November 16, 2011

Side Note
Three great dishes to bring to Thanksgiving dinner


Can you believe Thanksgiving's a mere eight days away? If you're still scrambling to round out your dinner menu—or hunting for a side to bring to a friend's feast—check out our November issue's In Good Taste feature, "Harvest Dinner." Among the delicious dishes that Oak and The Macintosh chef Jeremiah Bacon shared are two seasonally inspired sides and a dessert (if the words "Caramel Pots de Crème with Plum Chutney & Tuiles" don't make your mouth water, we don't know what will) sure to solve your cooking quandary.

For the Oven-Roasted Squash recipe, click here.

For the Roasted Sunchokes, Parsnips, & Brussels Sprouts with Sautéed Carrots recipe, click here.

For the Caramel Pots de Crème with Plum Chutney & Tuiles recipe, click here.

To read the entire “Harvest Dinner” feature, click here.

For more holiday-ready recipes, click here.




 

Date: 
Wed, 11/16/2011