Before we begin diving into this year’s full Friendsgiving menu tomorrow, I wanted to share one more “Best of Thanksgiving” post featuring my favorite non-Ina recipes!
I began hosting large Friendsgivings during the project, inspired by Ina’s extensive holiday recipe collection. Since then, I’ve continued the tradition, theming each celebration around a different recipe author (with a few random dishes thrown in). Past themes have included Eric Kim’s Korean American, Toni Tipton-Martin’s Jubilee, with this year featuring The Woks of Life.
Each celebration introduces new dishes that become future Thanksgiving staples, complementing my favorite Ina recipes.
Starters – Mains – Sides – Desserts
STARTERS
Smitten Kitchen’s Charred Brussels Sprouts Toast with Ricotta
Keepers, page 177 (Recipe): Brussels sprouts are a must for my Thanksgiving table. This appetizer is a unique way to enjoy them before the main event.
Eric Kim’s Sesame-Soy Deviled Eggs
Korean American, page 215 (Recipe): The marriage of soy, sesame, and egg yolk takes this simple appetizer to the next level.
Smitten Kitchen’s Winter Squash Soup with Crispy Onions
Keepers, page 77 (Recipe not online): I’ve never been one to kick off the Thanksgiving meal with soup, but this is the perfect recipe if you do.
Smitten Kitchen’s Apple + Cheddar Crispy Salad
Smitten Kitchen (Recipe): I am a firm believer that Thanksgiving needs a salad – something fresh, light, and delicious, and this is an autumn sensation.
Joanne Chang’s Sriracha and Wasabi Deviled Eggs
Food + Wine (Recipe): Soy-marinated, spicy, and full of umami – with a five-spice and chive finish that turned classic deviled eggs into flavor-packed showstoppers.
MAINS
Toni Tipton Martin’s Roast Turkey with Chile-Pecan Sauce
Jubilee, page 248 (Recipe): One of the most beautiful birds I’ve made, and that chile-pecan sauce is spicy goodness.
Eric Kim’s Yangnyeom Roast Chicken
Korean American, page 210 (Recipe): For a smaller gathering, we loved making these spicy, sweet birds.
Woks of Life’s Honey Glazed Cantonese Turkey
Woks of Life (Recipe): A tasty, lacquered bird marinated in fragrant spices and sauces, glazed with honey and red vinegar, and roasted over potatoes and leeks that soaked up every flavorful drip.
SIDES
Eric Kim’s Baked Creamy Macaroni and Cheese
NYT Cooking (Recipe): This nostalgic mac and cheese is uber creamy thanks to Velveeta and makes a great Thanksgiving side.
Samin Nosrat’s Fried Sage Salsa Verde
Ciao Samin (Recipe): Skip the cranberry sauce and make this salsa verde for a much-needed acidic hit on the table.
Sarah Jampel’s Okonomiyaki-Style Brussels Sprouts
Bon Appetit (Recipe): If you’re bored with your traditional Brussels sprouts, this is the perfect way to change them up.
River Road’s Spinach Madeline
River Road Cookbook (Recipe): This classic recipe is creamy, spicy, and oh so satisfying.
Eric Kim’s Cheesy Scallion Stuffing with Sesame Seeds
Korean American, page 212 (Recipe): Similar to Ina’s bread pudding, this cheesy, carby casserole is a dream.
Eric Kim’s Mac-and-Corn Cheese with Jalapeno Bread Crumbs
Korean American, page 219 (Recipe not online): Talk about mac and cheese with the volume turned up!
Woks of Life’s Sticky Rice Stuffing
Woks of Life (Recipe): This instantly became a must-make at our Friendsgiving!
Eric Kim’s Broccoli-Cheese Rice Casserole
Korean American, page 216 (Recipe): You can’t go wrong with broccoli, cheese, and rice!
Jeremy Salamon’s Carrots and Crispy Speck
Second Generation, page 126 (Recipe not online): Nothing says fall like sage, cured meat, and carrots.
Honey-Dijon Brussels Sprouts Salad
Store-Bought is Fine (Recipe): Another light, refreshing salad and way to get your Brussels sprouts in.
Via Carota’s Roasted Carrots with Spiced Yogurt and Pistachios
Via Carota Cookbook, page 65 (Recipe): One of my favorite dishes from Via Carota.
Marcella Hazan’s Braised Carrots with Parmesan
Essentials of Classic Italian Cooking, page 494 (Recipe): Such a simple recipe that just requires a little patience.
Toni Tipton Martin’s String Beans al a Creole
Jubilee, page 187 (Recipe): A great green bean alternative to the green bean casserole of my youth.
Toni Tipton Martin’s Baked Macaroni and Cheese
Jubilee, page 177 (Recipe): Sometimes a firmer mac and cheese is needed on a day when it shares the plate with so many other items.
Toni Tipton Martin’s Sweet Potato Salad with Orange-Maple Dressing
Jubilee page 156 (Recipe): Loved this new take on serving sweet potatoes for Thanksgiving.
Toni Tipton Martin’s Wilted Mixed Greens with Bacon
Jubilee, page 148 (Recipe): A dressing made with bacon fat – say no more!
Woks of Life’s Roasted Brussels Sprouts with Sriracha & Honey
Woks of Life (Recipe): Spicy, crispy, sweet Brussels sprouts perfection
Woks of Life’s Roasted Root Vegetables with a Miso Glaze
Woks of Life (Recipe): A colorful mix of carrots, beets, and onions caramelized roasted in the oven and tossed in a buttery miso-maple sauce with garlic and cinnamon for a low-effort, high-reward side.
Serrano Pepper Corn Pudding with Savory Miso Whipped Cream
Store-Bought is Fine (Recipe): An updated take of my grandma’s corn pudding
Andy Baraghani’s Ultra-Creamy Mashed Potatoes
Bon Appetit (Recipe): A perfect option if you decide to forgo Ina’s Truffled Mashed Potatoes.
DESSERTS
Hermine Dossou’s Pear Frangipane Tart
Thrifty Baker page 106 (Recipe not online): Nothing makes me happier than the combination of pears and frangipane. A match made in heaven.
Eric Kim’s Korean Pear Galette with Salted Cinnamon Whipped Cream
Korean American, page 259 (Recipe): I love a pear dessert, but the cinnamon whipped cream was the real revelation for this one.
Lidey Heuck’s Maine Pumpkin Buckle
Cooking in Real Life, page 236 (Recipe not online): A new favorite with a moist sponge topped with cream cheese and a heavenly crumble.
Grandma’s Pumpkin Chiffon Bars
Store-Bought is Fine (Recipe): A classic from my Grandma’s recipe files – layers of warmly spiced autumn deliciousness.
Pumpkin Tres Leches Cake with Spiced Cream
Woks of Life (Recipe): Skip the pumpkin pie and make this Pumpkin Tres Leches Cake – a dreamy, spice-infused pumpkin sponge soaked in three milks and topped with cinnamon whipped cream.
More “Best of Ina” lists here.
