Side Dishes
   
 
Asparagus en Bolsa
ALEX RAIJ of Tia Pol
     
   

Asparagus-and-Caramelized-Spring-Onion Farfel *
ANNE ROSENZWEIG of Inside

     
   
Autumn Squash in Maple, Vanilla, and Pomegranate Molasses
GERRY HAYDEN of Aureole
     
 
Baby Red Bliss Potato Salad With Juniper and Buttermilk
SERENA BASS of Serena
     
 
Black-Truffle Crushed Potatoes
CHRISTIAN DELOUVRIER of Alain Ducasse at the Essex House
     
 
Braised Winter Greens With Roasted Beets and Cipollini Onions
GERRY HAYDEN of Aureole
     
 
Broccoli Rabe
EGIDIANA MACCIONI of Le Cirque
     
   
Bubble and Squeak
APRIL BLOOMFIELD of the Spotted Pig
     
 
Cannellini Beans With Rosemary
LIDIA BASTIANICH of Felidia and Becco
     
 
Carrots With Garlic
EGIDIANA MACCIONI of Le Cirque
     
 
Cole Slaw
MICHAEL ROMANO and KENNY CALLAGHAN of Blue Smoke
     
   
Chilled Sesame Noodles with Julienned Vegetables
ANITA LO of Annisa and Rickshaw Dumpling Bar
     
 
Couscous
ERIC RIPERT of Le Bernardin
     
 
Creamed Savoy Cabbage
ZAK PELACCIO of 5 Ninth
     
 
Crisp Goose-Fat Potatoes
DAVID WALZOG of Strip House, Michael Jordan’s the Steak House NYC, the Steakhouse at Monkey Bar
     
   
Cucumber-and-Wakame Sunomono
MASA TAKAYAMA of Masa
     
 
Curry-Crusted Shiitake and Shimeji Mushrooms in Yuba Nest
MICHELE BAMBLING
     
 
Gravlax with Mustard Sauce
MARCUS SAMUELSSON of Aquavit and Riingo
     
 
Green Asparagus With Parmesan Shavings
ALAIN DUCASSE of Essex House
     
 
Grill-Roasted Cauliflower
VINCENT SCOTTO of Scopa
     
 
Grilled and Roasted Beets
VINCENT SCOTTO of Scopa
     
  Grilled Onions and Leeks
ADRIANO BORGNA (backyard barbecuer)
     
  Grilled Plum Tomatoes
ADRIANO BORGNA (backyard barbecuer)
     
 
Grilled Zucchini and Fresh Corn With Baby Basil
CYRIL RENAUD of Fleur de Sel
     
 
Mushroom-Hazelnut Stuffing
DAN BARBER of Blue Hill
     
  Pan-Roasted Hen-of-the-Woods Mushrooms
MARCO CANORA, Hearth
     
 
Pan-seared and Roasted Brussels Sprouts with White Balsamic Vinegar
DAN BARBER of Blue Hill
     
 
Radicchio Zuccherino With Boiled Eggs
LIDIA BASTIANICH of Felidia and Becco
     
 
Ramp Risotto
SCOTT CONANT of Alto and L'Impero
     
 
Ricotta Toast Points
TODD ENGLISH of Todd English's Olives NY
     
  Roasted Brussels Sprouts with Walnuts and Pecorino
ANDREW FEINBERG, Franny's
     
 
Sticky Rice
IAN CHALERMKITTICHAI, of Kittichai
     
 
Sugar Snap Peas With Lemon and Toasted Almonds
REBECCA CHARLES of Pearl Oyster Bar
     
 
Summer Caponata
REBECCA CHARLES of Pearl Oyster Bar
     
 
Sweet-Potato-and-Apple Gratin
DAN BARBER of Blue Hill
     
 
Minted Bean Salad
FLOYD CARDOZ of Tabla
     
 
"Pit" Beans (contains bacon)
MICHAEL ROMANO and KENNY CALLAGHAN of Blue Smoke
     
 
Potato Salad
MICHAEL ROMANO and KENNY CALLAGHAN of Blue Smoke
     
  Prosciutto-Wrapped Asparagus
LAURENT TOURONDEL, BLT Steak
     
  Smoked Corn With Herb Butter
LAURENT TOURONDEL, BLT Steak
     
 
Southwestern Potato Salad
BOBBY FLAY of Mesa Grill and Bolo
     
 
Sweet and Sour Butternut Squash
SUVIR SARAN of Dévi
     
 
Tomatoes Provençal
LAURENT TOURONDEL of BLT Steak
     
 
Tsimmes *
ANNE ROSENZWEIG of Inside
     
 
Warm Asparagus with Spring Leeks, Fava Beans, and Mushroom Jus
ALFRED PORTALE and JACINTO GUARDARRAMA of Gotham Bar and Grill
     
 
White Onions Sautéed in Balsamic Vinegar
EGIDIANA MACCIONI of Le Cirque
     
     
 
* Recipe calls for chicken stock or chicken fat. Vegetarians should substitute vegetable stock or oil where necessary.
     
     
     
 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
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