To shorten cooking time, soak kamut overnight.
Celery adds texture and flavor to soups, stews, and sauces. It should be green and firm and always washed thoroughly before use.
This salad is a play on the celery and carrot sticks commonly served with Buffalo wings.
Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.
Mirliton is the French Creole word for chayote and is also the name the vegetable goes by in Cajun cuisine. Chayote holds a lot of moisture, so be sure to squeeze out as much liquid as possible once it has been grated to keep the dressing from getting too watery.
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!
These simple refrigerator pickles can round out a traditional relish tray or be served as an appetite-whetting hors d’oeuvre. The recipe calls for celery hearts that yield larger, paler slices than stalks. Red chiles create a pretty color contrast, but any hot chiles will work in the recipe. The pickles will keep up to two weeks refrigerated.
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.
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.
Ready in minutes, this lunch salad can be dressed up with a little cranberry sauce or chutney to give it some holiday flavor. Serve over a bed of greens, in lettuce wraps, or in a pita or sprouted-bread sandwich. The dressing works well on other sandwiches too, so you might want to double the recipe to have some on hand.
Put a pot of this soup on the stove during the holiday season, and you’ll have a healthful, satisfying supper for a busy weeknight or a casual dinner party. Serve with a tossed salad.
Chef: Janine Doran of Cafe Flora in Seattle.
“Our Mushroom-Miso Gravy is a long-standing favorite at Cafe Flora. Every Thanksgiving we get so many requests for the recipe that we now prepare ahead with printouts! At the end of the night, after all the guests have left, we also have a tradition of bringing out a double batch of gravy for our staff Thanksgiving.”