And seemingly without warning, Thanksgiving is only three days away. I’m not going to stress you out with a checklist of things to do for the great feast (except for a little reminder to defrost your turkey if you haven’t already). Instead, I’m going to focus on getting you fed for all the other meals during this frantic week. Just because you’re cooking turkey on Thursday doesn’t mean you have to skip dinner tonight.
Here’s what to make when all you want is a grilled cheese sandwich (that’s me), but you’re cooking for a crowd: Melissa Knific’s cheese dreams. These two-bite snacks are made with loads of Cheddar cheese spiked with Worcestershire sauce and garlic powder for oomph. Make them for guests (children and grown-ups alike) for brunch, lunch or a buttery appetizer.
Featured Recipe
Cheese Dreams
Another option from the finger-food department (at least if you’re like my daughter and you eat salad with your hands): Christian Reynoso’s red cabbage salad with orange vinaigrette is colorful, bright, herby and filled with apples and dried cranberries for sweetness and almonds for crunch. It’s a great salad to make ahead since it lasts for several hours at room temperature and would even look stunning on your Thanksgiving table, should you still be searching for something salad-y to round out the holiday carbs.
Another dish that works as well for Thanksgiving as it does for an autumnal weeknight meal is Sarah Jampel’s cheesy baked pumpkin pasta with kale. This gooey, bubbling dish is perfect as a meatless side dish or a turkey-free main. And it’s a great place to use up that extra can of pumpkin you might have laid in for pies and pumpkin bread.
You probably weren’t thinking of making chicken this week because of that other bird on Thursday. But then again, my sheet-pan turmeric chicken and crispy rice is very different from the gentle flavors of the usual Thanksgiving meal. Heady with spices and studded with scallions and grated ginger, the rice gets brittle and golden as it roasts, absorbing all the good drippings from the drumsticks and thighs. No harm, more fowl. Serve it with some spicy sweet harissa-maple mushrooms from Nargisse Benkabbou, which are a paragon of umami deliciousness.
It would probably be sensible to skip desserts this week and wait for Thanksgiving’s pie-a-palooza. As if! Just because you made treats for Thursday doesn’t mean you have to go without tonight. Ali Slagle’s fool-like cranberries and cream has plenty of yogurt in it, which also makes it perfect to eat for breakfast. Or dollop it on top of your Thanksgiving pies, where it will add both lush creaminess and a fetching scarlet hue.
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That’s all for now. I’ll see you on Wednesday.
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