Similar to spanakopita, this pie gets its creamy texture from tofu, not cheese and eggs. Be sure to use a sharp knife to cut the pie so that the crisp, delicate phyllo crust doesn’t crumble and lose its shape.
The gorgeous look of this pie comes from baking it upside down with the roasted squash on the bottom and the crust on top, then flipping it over to serve. It is seasoned with za’atar, a Middle Eastern spice mixture made with sesame seeds and ground dried thyme and sumac. If you can’t find za’atar, you can sprinkle the squash with dried thyme and sesame seeds.
Coconut milk stands in for heavy cream in these easy homemade chocolates.
No one will be able to tell that the rich, creamy dressing for this greens-and-grains salad is made with coconut milk—but everyone will know it tastes delicious.
When you switch in parsnips for cabbage, a grated slaw can be so much more than a picnic side. Serve on a bed of salad greens, or use as a sandwich filling. Try the recipe with grated beets in place of carrots, too!
Made with squash, leeks, onions, and a little cheese, this simple dish masquerades as complex and rich. Any winter squash will work in this recipe, as will pumpkin.
Chef: Richard Landau of Vedge in Philadelphia. “Here’s a re-imagined answer to the string bean casserole—ugly, brown, and bubbly with a can of soup for its sauce. This new, light approach features a Spanish crumble called picada. It’s a great seasonal touch and just enough to take French beans over the top, says Landau. Picada, a savory Spanish garnish traditionally made with almonds, can be as thin as tahini paste or as dry as a crumble. If your green beans aren’t perfectly fresh, try blanching them in salted water for 2 minutes before roasting to bring them back to life.
Chef Jason Sellers of Plant in Asheville, N.C. says “At Plant, Thanksgiving is a time for vegetable dishes to come alive, as the last of the late-autumn harvest begs to be tuned up. "This dish can be made quickly without fuss, and offers an opportunity to prepare vegetables in a non-traditional way, which allows for a signature holiday spread."
A hot-and-spicy grated slaw will play off the blander, richer flavors of a holiday meal. For extra color, make the slaw with candy cane or yellow beets.
The black-and-white colors of Orca beans have clearly been an inspiration to cooks and gardeners. In addition to the whale-reference name, the legumes are also called vaquero (which means cowboy in Spanish) and calypso beans. Creamy and starchy, Orca beans work well in hearty soups and stews. (If you can’t find Orcas, you can use cranberry beans as a substitute.)
Creamy and mild, French flageolet beans are favored for slow-cooked dishes such as cassoulets and stews, because the beans keep their shape but still have a meltingly smooth texture. Here, flageolets hold their own alongside briny olives and crunchy celery. (If you can’t find flageolets, substitute white navy beans or cannellini beans.)
Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit.