Cooking Side Dishes

Fingerling Potatoes on Hand-Painted Ceramic Platter (similar)
with a Guatemalan Table Runner (similar)

With Thanksgiving just around the corner, every single food magazine I own has a beautiful, golden turkey on the cover with tempting headlines enticing me with delicious sides and fixings. An interesting theme this year was about breaking tradition when it comes to side dishes. Whether they were trying a new recipe or adding elements from different countries and cuisines, the results were a fresh and welcome outlook for the Thanksgiving Day table. 

Reading about food always inspires me to cook food. I chose the simplest recipes, pulled some things from the shop to serve on and invited friends over to feast! Here's what we made….and ate.

Lemony Salt-Roasted Fingerling Potatoes

Indian Cucumber Yogurt Salad (minus the raisins)

Beet Salad with Feta & Mint

Baked Tofu

Sauteed Green Beans

Grilled Strip Steak (no recipe, we just salt and peppered the meat and threw it on the grill)

No matter how simple or humble the meal may be, serving food in beautiful dishes elevates the dining experience. I always set a nice table for company and even when I'm just grabbing a quick bite for myself. It makes the act of eating feel so much more special.

I hope you all have a wonderful Thanksgiving filled with abundance and in good company!

P.S. Check out this recipe slideshow of Global Thanksgiving side dishes from Food & Wine magazine.

Cucumber Yogurt Sauce in Orange Ottoman Hand-Painted Ceramic Bowl
with Mpingo Loop Sugar Spoon

Beet, Feta & Mint Salad on Ceramic Lotus Platter
with a Japanese-Inspired Patchwork Table Runner

Fresh Herbs on Ceramic Lotus Platter

Baked Tofu  in Ottoman Tinned Copper Bowl
Dipping Sauce in Blue Ottoman Hand-Painted Ceramic Bowl

Green Beans & Candied Bacon on Ottoman Tinned Copper Bowl
Basmati Rice and Grilled Steak on Large Red Ottoman Hand-Painted Ceramic Bowl

On the Side

Thanksgiving is my favorite U.S. holiday. I love to cook, entertain and like most of us,  see the look of pleasure on the faces of family and friends around the table when the conversation, food, wine and company are just right.

The sides dishes are the stars for me because they often reflect the image of multiple generations. Our family curveball side dish has always been coleslaw. My grandmother, Minette, whom I barely met, made coleslaw every Thanksgiving. She had four sons – my dad was one of them – and all of their wives ended up incorporating Minette's coleslaw into their own holiday celebrations. Everyone made it a bit differently and everyone thought theirs was the best. Of course.

My Thanksgiving memories are not about how this ever-present coleslaw worked with the turkey and stuffing for dinner. Like my mom says, the coleslaw is really for the day after Thansgiving. With crispy, New York deli rye, mayo, delicious leftover turkey, coleslaw, and even some heated stuffing smushed in, it's an East Coast delight. And by all means, make enough for your deli sandwich that night or for day two!

COLE SLAW

2 cups green cabbage finely shredded
1 cup red cabbage finely shredded
2 medium carrots peeled with veggie peeler
4 scallions sliced – save some of the tops for garnish
1 tablespoon white or cider vinegar
1 tablespoon freshly-squeezed lemon juice
1 tablespoon Dijon mustard (I sometimes leave this out)
1/2 cup or more Hellmann's Mayonnaise
1/4 cup sour cream
1 tsp celery seed
1 tsp salt
1 tsp pepper
1 tsp sugar

DIRECTIONS
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.