For the holidays this year, I wanted to shake things up, so I settled on a vegetarian menu that packs in tons of flavor. The appetizers start the meal with a powerful punch: While youāre sipping a cocktail, nibble on spicy chili lime cashews and a rich French onion blue cheese tart. The hearty mains that follow put the spotlight on some of my favorite winter vegetables, including butternut squash and collard greens, which are served with a bouncy focaccia scented with perilla leaves. The meal concludes with a classic bourbon pecan pieāand a pistachio cherry cake, because two desserts are always better than just one! This Thanksgiving menu also highlights recipes from a few of my favorite recently-published cookbooks, including The Pepper Thai Cookbook, Nadiya Bakes, Black Food, The Korean Vegan Cookbook, Life Is What You Bake It, and The New Way to Cake.
TO START
Confession time: I am slightly, just a teensy bit obsessed with Pepper Teigen. Apart from the fact she is one of the internetās favorite moms, her recipes are exceptional. Her Chili Lime Cashewsāspicy, salty, and just a little bit sour, thanks to lime zestācome together in less than 10 minutes and immediately wake up your taste buds. I pair them with Nadiya Hussainās French Onion and Blue Cheese Tartāa fuss-free appetizer that is sweet, creamy, savvory, and cheesy all at once.
THE MAIN EVENT
Turkey always hogs the spotlight on Thanksgiving, but this year, vegetables take center stage. For my main course, thick wedges of butternut squash get seared and then braised in a creamy spiced coconut gravy until tender and delicious. You could serve this with simple steamed rice, or with Herbed Rice With Green Garlic, Saffron, and Crispy Shallots. But you should definitely make chef Mashama Baileyās smoked and braised collard greens, which are so incredibly tender that they literally melt in your mouth. And Joanne Lee Molinaroās Perilla Leaf Focaccia is perfect for sopping up extra gravy.
SOMETHING SWEET
Iām always a fan of a second dessert option, and these two recipes come from two of my favorite bakers. This Bourbon Pecan Pie by Vallery Lomas is nutty and gooey, with a perfect golden and crispy crust. Then thereās this simple Pistachio Cherry Cake by Benjamina Ebuehi, which is soft and fluffy, with pops of fresh cherries. (Frozen cherries work well, too.) The best part? You can make both these desserts ahead of time, then warm them in the oven while your guests are enjoying dinner. Serve them with a dollop of whipped cream or a scoop of vanilla bean ice cream, and youāll quickly earn a reputation for being the best dinner party host of the season!
