Friday, May 24, 2019 -
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Thanksgiving menu

The biggest meal of the year is just two days away – do you know what you’re cooking? If you looking for some inspiration, check out our menu that combines seasonal vegetables and fruit for a flavorful meal with colorful sides.

Our starter is a light salad, composed of autumnal persimmons, peppery arugula and toasted hazlenuts. If you’re doing a vegetarian Thanksgiving, crumbled feta or goat’s cheese is a flavorful addition. Recipe here (note: we’ve opted for hazelnuts instead of almonds).

There are certain sides that will always feature on our Thanksgiving table, because they’re just that good. One is our Brussels Sprouts with Cream & Chestnuts, which we shared with you last year (and yea, the year before too!). Another two are our classic Mashed Potatoes and Homemade Cranberry Sauce (which, by the way, you can already make today – one dish done…how many to go?).

We decide though, that it was time to try something new, and this Stuffing-stuffed Acorn Squash caught our eye. Instead of stuffing your bird, fill halved acorn squash with a classic mix of bread, chestnuts, apples and parsley for a two-in-one side dish. Recipe here.

IJN columnist Tehilla Goldberg has inspired the main act, with her technique for “upside down” roasting, which she explains in her View from Central Park this past Friday.

Share with us which new recipes you’re trying out this year, your all-time classics, and what you think of our holiday menu.




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