Honey and chipotle glazed sweet potato spears with lime

Whether we are celebrating Thanksgiving as a Native American or as a descendent of Spanish explorers, Pilgrims, or other immigrant groups, we tend to take the traditional foods and give them our own cultural twist. This sensational and easy recipe reflects the influences of Southwestern cuisine—roasting sweet potatoes with chipotle powder, fresh lime juice, and honey.

YIELD

Serves 10

INGREDIENTS:

4 pounds uniformly (medium) sized dark-orange-fleshed sweet potatoes peeled, cut in half crosswise, then cut into 1/2-inch wedges
1 tablespoon plus 1/2 cup (1 stick) unsalted butter at room temperature
1 teaspoon chipotle powder
1/2 cup honey
1/3 cup fresh lime juice
1 teaspoon kosher or sea salt

INSTRUCTIONS:

Preheat the oven to 400°F. Place the sweet potato wedges in a large bowl. Grease a large rimmed baking sheet with the 1 tablespoon butter and set aside.

In a small saucepan over medium heat, melt the 1/2 cup butter. Whisk in the chipotle powder and then add the honey, lime juice and salt. Bring to a simmer, stirring constantly, and simmer for 3 minutes to meld the glaze.

Pour the glaze over the sweet potatoes and toss until well coated. Arrange in a single layer on the prepared baking sheet. Use a rubber spatula to scrape the bowl, drizzling any remaining glaze over the potatoes. Cover the pan tightly with aluminum foil. Roast, covered, for 40 minutes. Remove the foil and baste the potatoes. Continue to bake, basting every 10 minutes, until tender, nicely browned, and caramelized at the edges, about 20 minutes longer. Serve immediately, or keep warm in a low oven for up to 30 minutes. Baste just before serving.

Do Ahead

The sweet potatoes can be roasted up to 1 day in advance. Refrigerate, covered, and bring to room temperature 2 hours before reheating. Alternatively, they can be roasted up to 4 hours in advance and set aside at room temperature. Reheat before serving, basting with the glaze.

Basmati rice with herbs and celery

Diced celery and chopped parsley contrast with white rice to produce a very attractive side dish. Dishes based on rice can be very easy to put together, and they take little cooking time-two reasons why rice is always on our shelf. We generally use basmati rice, but a generic long grain will do handsomely.

YIELD

Serves 6

INGREDIENTS:

2 cups long-grain white rice
3 1/4 cups water
1 teaspoon salt
1 teaspoon celery seed
Freshly ground black pepper to taste
2 ribs celery finely diced
1/2 cup fresh parsley chopped

INSTRUCTIONS:
Place rice in a fine-mesh sieve and rinse under cold running water for a few seconds. Shake dry and place in a 3-quart or larger saucepan. Add the water. Bring to a boil over medium-high heat, reduce to a bare simmer, add salt and celery seed, and cover. Cook undisturbed for 15 minutes. Remove from heat and allow to stand 10 minutes, covered. Add pepper to taste, celery, and parsley, and stir to blend. A single chopstick stirred in one direction is an efficient way to blend seasonings into rice without compacting rice into a gluey mass. Taste for salt and add more if desired.

Cherry tomato skewers with fresh basil

When I was developing the recipe for Quick-Grilled Ratatouille featured in Grill Every Day, I tasted one of the cherry tomatoes hot off the grill and decided that skewered tomatoes with basil would make a quick, colorful side dish. I had extra tomatoes and basil on hand, and the grill was hot, so I threaded some skewers to put my idea to work! I grill the skewers over direct heat for only a minute so the basil leaves don’t scorch, and then finish them in a cooler zone. For a fun appetizer for a party, serve the room-temperature skewers with a tiny ball (bocconcino) of fresh mozzarella threaded onto the end of each one.

YIELD

Serves 4

INGREDIENTS:

8 (7-inch) bamboo skewers soaked in water for 15 minutes, then drained
40 (about 1 pint) cherry tomatoes
32 large fresh basil leaves
3 tablespoons extra-virgin olive oil
Kosher or sea salt
Freshly ground pepper

INSTRUCTIONS:

Immerse the skewers before lighting the grill so they have plenty of time to soak. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.
To assemble the skewers, thread 5 tomatoes onto each skewer, placing a basil leaf, folded in half crosswise, between the tomatoes. Arrange the skewers in a single layer on a rimmed baking sheet and brush the tomatoes generously on all sides with the olive oil.
To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill grate. Place the skewers directly over the medium-hot fire and grill, turning once, until light grill marks appear on both sides, about 30 seconds per side. Move the skewers to the cooler part of the grill, cover, and grill until the tomatoes are hot but the skin hasn’t blistered, 1 to 2 minutes longer.
Transfer the skewers to a serving platter and season with salt and pepper. Serve warm or at room temperature.

Celery root puree

As a change of pace from classic mashed potatoes, I like to serve a puree of celery root because its sweet, mild celery flavor complements roasted meats, turkey, or game. Celery root, also called celeriac or knob celery, is in season from November until April. Its delicate flavor more than makes up for its ugly looks! Look for large, hard, and relatively smooth-skinned knobs to minimize waste when peeling. A sharp knife, rather than a vegetable peeler is the best tool for removing the skin. There is a certain amount of waste because the skin is bumpy and grooved, which is why I prefer to buy larger knobs. Store celery root in the refrigerator until needed; it keeps for a week or so.

YIELD

Serves 8

INGREDIENTS:

2 large (about 3 pounds total) celery roots
2 (about 1 1/4 pounds total) russet potatoes
1 teaspoon kosher or sea salt plus more for seasoning
4 ounces (1 stick) unsalted butter at room temperature, cut into chunks
1/2 to 3/4 cup heavy (whipping) cream warmed
Freshly ground white pepper

INSTRUCTIONS:

Fill a 6-quart saucepan two-thirds full of water and set aside. Using a sharp knife, cut off the top and a thin slice from the base of the root. Pare away the tough outer skin of the celery root and then cut it into 1-inch chunks. Immediately add it to the water in the pot to keep it from browning. Using a vegetable peeler, peel the potatoes, cut them into 1-inch chunks, and add them to the pot with the celery root. Add a teaspoon of salt. Partially cover the pot and bring the water to a boil over high heat. Reduce the heat so the water simmers and cook until the vegetables are tender when pierced with a knife, about 15 minutes.
Drain the vegetables in a colander and return them to the pot. Place the pot over low heat for 1 minute to evaporate any excess moisture.
In a food processor fitted with the metal blade, process half of the vegetables just until pureed and then transfer to a mixing bowl. Repeat to puree the second batch. Whisk in the butter, a chunk at a time, until incorporated. Gradually add the cream and whisk until the mixture is smooth. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler, or cover and rewarm in a microwave oven.

Butter-mashed yukon gold potatoes with parmesan

There is no such thing as too many starchy dishes on the holiday buffet table, right? For many families, Thanksgiving dinner wouldn’t be complete without mashed potatoes. Deliciously different from russet potatoes, mashed Yukon golds are creamy rich with a buttery texture and a lovely golden hue. They have a higher moisture content and are lower in starch than the russet potato, and therefore require a different proportion of milk and butter when puréed.

YIELD

Serves 8

INGREDIENTS:

6 large (about 2 1/2 pounds total weight) Yukon gold potatoes
1 teaspoon kosher or sea salt plus extra for seasoning
1/2 cup (1stick) unsalted butter melted
1/3 cup (1 1/2 ounces) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
1 cup milk
1/2 cup heavy (whipping) cream
Freshly ground pepper

INSTRUCTIONS:

Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3- to 4-quart saucepan. Cover with cold water, partially cover the pot, and bring the water to a boil over high heat. Uncover, add the 1 teaspoon salt, and reduce the heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Meanwhile, in a small saucepan, heat the milk and cream just until hot, but not boiling.
Drain the potatoes, return to the warm pan, and stir over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Blend the melted butter and Parmesan into the potatoes. Stir the milk mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste. Serve immediately.

Do Ahead
To avoid the last minute chaos in the kitchen, know that it works perfectly well to cook and mash potatoes up to 2 hours in advance. They can be kept warm in the top of a double boiler set over simmering water, or reheated in a microwave oven just before serving. If you use the do-ahead plan, be sure to add an extra pat of butter or two.

Green bean salad with grilled figs and goat cheese

Consider this a still life: crisp-tender green beans, voluptuous grilled figs, and toasted walnuts slicked with nut oil. This is food as art, especially when crumbles of creamy-white goat cheese spill over a field of garden hues-brilliant green, blue-black, and burnished brown.

YIELD

Serves 6

INGREDIENTS:

1 tablespoon plus 1/4 teaspoon kosher salt
1 pound young, tender green beans trimmed
1/2 cup walnuts chopped
2 teaspoons walnut oil
12 ripe black Mission figs halved
Vegetable oil for brushing
3 ounces goat cheese

Dressing

1/3 cup walnut oil
2 tablespoons rice wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1 tablespoon shallot minced
Freshly ground pepper to taste

INSTRUCTIONS:

To make the dressing: In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well, making sure the sugar dissolves. Set aside.
Fill a large stockpot three-quarters full with water, cover, and bring to a boil. Have ready a large bowl of ice water. Add the 1 tablespoon salt to the boiling water, then the beans, and cook until bright green and crisp-tender, 2 to 4 minutes. Drain the beans and plunge into the ice water until cold, about 1 to 2 minutes. Drain, wrap in several layers of paper towels, and place in a plastic bag. Refrigerate until 30 minutes before serving.
Meanwhile, preheat the oven to 325ºF. Toss the walnuts with the remaining 1/4 teaspoon salt and the walnut oil. Spread on a rimmed baking sheet and bake until lightly browned, about 8 to 10 minutes. Set aside.
Prepare a medium fire in a charcoal grill or preheat a gas or electric grill on medium. Brush the figs with vegetable oil. When ready to grill, brush the grill grate with vegetable oil. Place the figs directly over the medium fire. Grill, cut-side down, just until grill marks appear, about 1 minute. Turn and grill until tender but still firm, about 1 minute.
Place the beans and figs in a large bowl and toss with the dressing. Divide among individual salad plates. Garnish with the walnuts and crumble some goat cheese on top.

COOKS NOTES

Walnut oil adds an unctuous, nutty-rich flavor to salads. Be sure to refrigerate after opening. Delicate Japanese rice wine vinegar balances this dish perfectly.

Spinach salad with mushrooms and sweet red peppers

This salad partners well with the chicken sauté and can be served before, after, or at the same time as the main course. Many supermarkets sell prewashed and trimmed spinach in plastic bags. The greens usually don’t need washing and stay fresh for several days in the refrigerator. Refer to the dressing as a “Dijon vinaigrette” rather than “vinegar, oil, and mustard dressing” if you need to impress someone!

YIELD

Serves 6

INGREDIENTS:

Salad

2 bunches (about 10 ounces each) spinach
8 ounces white or brown mushrooms
1/4 large (1 to 2 ounces) red bell pepper seeded and deveined
Small piece (1 to 2 ounces) red onion

Dressing

1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard
1/2 teaspoon granulated sugar
Scant 1/2 teaspoon salt plus more to taste
Freshly ground black pepper to taste

INSTRUCTIONS:

Trim spinach by cutting off bunch of stems just behind leaves. Some leaves will still have short stems. If your life seems too simple, remove them; we think they taste fine and add crunchy texture. Fill a clean sink or very large bowl with cool water, toss in spinach, and agitate with your hands to encourage dirt and sand to fall to bottom of sink or bowl. Transfer spinach to a colander, then drain sink or bowl to remove grit. Repeat. Dry spinach in a salad spinner or with paper towels, and refrigerate in a plastic bag until serving time. Brush mushrooms with a bit of paper towel or a soft mushroom brush, and trim stem ends if they are dark. Cut each mushroom through stem into quarters if small, or into 6 to 8 pieces if large, and set aside. Thinly slice bell peppers, and set aside. Thinly slice onion, and set aside.
To make dressing, in a small jar with a tight-fitting lid, combine olive oil, vinegar, mustard, sugar, salt, and pepper. Cover tightly and shake vigorously to blend ingredients.
When ready to serve, place spinach, mushrooms, pepper, and onion in a large serving bowl. Give dressing a last-minute shake and pour over salad. Toss, taste for seasoning, and add more salt or pepper, if desired. Serve at once on individual salad plates.

Moroccan carrot and chickpea salad with dried plums and toasted cumin vinaigrette

Packaged shredded carrots streamline the assembly of this salad. It is a colorful and healthy side dish to a grilled main course, especially if you also serve some grilled zucchini or asparagus and skip a starch altogether. This salad is a favorite of mine when I am grilling lamb, and it would complement any of the grilled lamb recipes in by cookbook, Grill Every Day.

YIELD

Serves 6

INGREDIENTS:

Dressing

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon cumin seeds toasted and ground
3/4 teaspoon kosher or sea salt
1/8 teaspoon cayenne pepper
Freshly ground pepper
1 package (10 ounces) shredded carrots
1 can (15 ounces) garbanzo beans (chickpeas) drained and rinsed
2/3 cup dried plums chopped into chickpea-sized pieces
1/2 cup fresh mint coarsely chopped

INSTRUCTIONS:

To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, honey, cumin, salt, cayenne pepper, and pepper to taste.

In a bowl, combine the carrots, garbanzo beans, dried plums, and mint. Add the dressing and toss gently to coat all the ingredients evenly. Serve immediately, or cover and refrigerate until ready to serve or for up to 8 hours. Remove from the refrigerator 30 minutes before serving.