The watercress sauce used to flavor these sweet potatoes is a twist on classic Argentinian chimichurri sauce, which calls for parsley.
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.
For an hors d’oeuvre version of this dish, stuff button mushrooms with a spoonful of the millet filling, and bake 10 minutes. In addition to saucepan cooking directions, we’re including instructions for cooking millet in a rice cooker, which yields soft, fluffy results.
For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.
Oven-browned vegetables and lots of fresh herbs give this gravy its robust flavor. Be sure to use russet or Idaho potatoes, which are high-starch varieties that have a smooth, creamy texture and begin to fall apart when boiled.
The most common herbs used in Provençal cooking are mixed together in dried form to make herbes de Provence, a summer grilling favorite throughout France. The mixture often contains lavender, but we’ve omitted it because some find the floral overtones off-putting.
Crinkly savoy cabbage leaves (which pull apart more easily than white cabbage) are stuffed with a combination of lentils, currants, and olives, then blanketed in a spicy tomato sauce. Serve over rice.
Marjoram is a member of the same family as oregano, but has a milder, slightly citrus flavor. Along with sage and thyme, it’s a major seasoning component of holiday cooking and is often found in fresh herb mixes. Here, marjoram plays a starring role in a sweet potato dish that’s laced with garlic and Parmesan. If you can’t find fresh marjoram, you can substitute it with equal parts fresh thyme and oregano. Holiday prep tip: to keep peeled sweet potato cubes from browning, drop them into a bowl of water once they’re cut, then pat dry before preparing.
A vegetarian with a nonveg husband, Vivian Larsen, who won second place in VT's 2009 Reader Recipe Contest for this recipe, started adapting Pennsylvania Dutch recipes familiar from her mate's childhood to win him over: "I tried this recipe out twice before taking it to a Christmas party for his family, where it got rave reviews."
This cheesy springtime dip is perfect with any type of flat bread. We’ve made our own from toasted pitas, but feel free to substitute another crunchy favorite.
Browning the vegetables before making the gravy stock is what sets this rich sauce apart. And, just as good, the gravy can be made ahead of time. Double the recipe if you've got a gravy-loving crowd.