Credit... Julia Gartland for The New York Times. Food Stylist: Michelle Gatton.
By Margaux Laskey, New York Times, Nov. 18, 2020
You don’t have to plan and cook for days to have a memorable Thanksgiving meal. These simple recipes call for just five ingredients or fewer (not including salt and pepper), so you can get dinner on the table and get to the best part: eating.
1. Brussels Sprouts With Walnuts and Pomegranate
Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
A scattering of pomegranate seeds makes this brussels sprouts dish from Colu Henry look fancy. But it’s really just a matter of roasting the sprouts with a little olive oil, salt and pepper, then tossing with chopped walnuts and the ruby seeds.
2. Buttermilk-Brined Turkey Breast
Credit...Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Samin Nosrat’s buttermilk-brined roast chicken has long been one of NYT Cooking’s most popular recipes. It stands to reason then that the same technique applied to a whole turkey and turkey breast would yield extraordinary results.
3. Potatoes Au Gratin
Credit...Julia Gartland for The New York Times. Food Stylist: Michelle Gatton.
The key to Mark Bittman’s potatoes au gratin is to season as you go so that each slice of potato has flavor. (Potatoes suck up a lot of salt.) If you’re looking to up your game, add fresh thyme or chopped rosemary to the half-and-half before pouring it over the potatoes.
Recipe: Potatoes au Gratin
4. Slow Cooker Cranberry Sauce With Port and Orange
Credit...Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
Instead of taking up valuable stovetop real estate, let your slow cooker do the work. This complex cranberry sauce from Sarah DiGregorio uses a combination of cooked cranberries and crisp, fresh cranberries. Leave out the port if it’s not your thing, and don’t worry if you don’t have a slow cooker; there’s a stovetop method, too.
5. Candied Sweet Potatoes
Credit...Melina Hammer for The New York Times
This glossy four-ingredient dish, which Melissa Clark adapted from “The Harvey House Cookbook,” calls for just sweet potatoes, butter, confectioners’ sugar and salt. It’s best served warm, not blazing hot, so it’s ideal for Thanksgiving, when sides have to wait around patiently for the turkey to finish.
Recipe: Candied Sweet Potatoes
6. Key Lime Pie
Credit...David Malosh for The New York Times; Stylist: Simon Andrews.
OK, so it’s not traditional pumpkin pie, but this cold and tangy dessert by Joyce LaFray Young will cheer up your taste buds after all of that rich Thanksgiving fare.
Recipe: Key Lime Pie
7. Roasted Green Beans With Pancetta and Lemon Zest
Credit...Christopher Testani for The New York Times. Food Stylist: Eugene Jho.
Lidey Heuck adds lemon zest and crisped pancetta to roasted green beans for a simple, yet special side dish. This recipe serves 8 to 10, but it easily halves for a smaller group.
8. Make-Ahead Gravy
Credit...Andrew Scrivani for The New York Times
Save yourself the stress of making gravy under the watchful eyes of hungry diners by making it in advance. Mark Bittman’s version is one of our most popular Thanksgiving recipes because you can make it up to five days early. When you’re ready to eat, reheat and stir in some turkey drippings.
Recipe: Make-Ahead Gravy
9. Creamed Corn
Credit...Jim Wilson/The New York Times
This sunshine-y side from Amanda Hesser can be made with fresh or frozen corn. If using frozen, add a little water when cooking before you add the milk. If you want it creamier, whiz some of the cooked corn in a blender and stir it back into the pot.
Recipe: Creamed Corn
10. Vanilla Crème Brûlée
Credit...Craig Lee for The New York Times
End the meal with something special and luxurious like this crème brûlée from Mark Bittman. You don’t need a blowtorch; your oven’s broiler will do. One important note: Chill the custard for several hours before browning the top, otherwise you’ll end up with custard soup.
Recipe: Vanilla Crème Brûlée
11. Roasted Butternut Squash With Brown Butter Vinaigrette
Credit...Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Don’t bother peeling the butternut squash. Ali Slagle cuts it in half-inch slices before roasting, then finishes it with a tangy, spicy brown-butter vinaigrette and fresh mint.
12. Bittersweet Chocolate Mousse With Fleur de Sel
Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.
Here’s a fun magic trick of a dessert that Melissa Clark adapted from the molecular gastronomist Hervé This: Melt good bittersweet chocolate, place it in an ice bath, then whip it by hand for 3 to 5 minutes (you’ll want help) until thick and fluffy. Sprinkle with flaky sea salt.
13. Cranberry-Orange Relish
Credit...Andrew Scrivani for The New York Times
Martha Rose Shulman’s crisp cranberry relish, which is made by whizzing fresh cranberries, a whole orange, pecans and honey in a food processor, is a refreshing break from mushy, brown Thanksgiving foods. Save leftovers to top leftover turkey sandwiches or swirl into plain yogurt.
Recipe: Cranberry-Orange Relish
14. Roasted Carrots
Credit...Andrew Scrivani for The New York Times
It’s not often that carrots get a starring role on the dinner table, but when they’re roasted with olive oil, thyme and oregano like Martha Rose Shulman does it, they’ll steal the spotlight. Use rainbow carrots if you can find them.
Recipe: Roasted Carrots
15. Drop Biscuits
Credit...Craig Lee for The New York Times
After making these easy, buttery and flaky drop biscuits from Samantha Seneviratne, you’ll never go back to the roll-and-cut version. Try stirring in some cracked black pepper, Parmesan or finely chopped tender herbs.
Recipe: Drop Biscuits
16. Creamed Spinach
Credit...Melina Hammer for The New York Times
This classic from Pierre Franey calls for a full two and a half pounds of fresh spinach, and it has 835 five-star ratings. You can’t go wrong.
Recipe: Creamed Spinach
17. No-Bake Butterscotch Custards
Ramekins of butterscotch custards can be made a few days ahead.Credit...Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
These make-ahead butterscotch puddings from Melissa Clark are a creamy, less-fuss alternative to pie. Top them with fresh berries, if you can find them, or for a more traditional Thanksgiving take, a spoonful of apple pie filling. Add a dollop of whipped cream, of course.
Recipe: No-Bake Butterscotch Custards
18. Instant Pot Mashed Potatoes With Sour Cream and Chives
Credit...Photograph by Christopher Testani
An Instant Pot will make quick work of mashed potatoes. (We’re talking 10 minutes from start to finish.) In this recipe, Melissa Clark adds fresh chives and Parmesan. For a stovetop version, go with Julia Moskin’s mashed potato recipe. It’s always perfect.
