All the Thanksgiving Recipes We’re Making This Year

All the Thanksgiving Recipes We’re Making This Year

It’s true every year, but in 2020 there’s definitely no right way to Thanksgiving. Maybe you’ll put a beautiful bronzed bird at the center of the table. Maybe it’s a beautiful bronzed frittata. Go ahead and skip the mashed potatoes (if you want), break out the tater tots (if you so choose), and take inspiration from the chefs, cookbook authors, and test kitchen editors this holiday (if you feel like it).

  • Image may contain Food Pork Roast and Meal

    Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio

    Pavochon

    “Pavochon, both the word and the dish, is one of Puerto Rico’s many Spanglish creations,” says writer illyanna Maisonet. “A mash-up of pavo for turkey and chon for lechón, it’s become the centerpiece of a Puerto Rican Thanksgiving. Come November, supermarket shelves across Puerto Rico hold all the classic components: cranberry sauce, stuffing, dinner rolls. The diaspora became accustomed to these items Stateside and brought them back to the island—which could be how pavochon was born.” Serve it with Maisonet’s Cornbread and Salami Dressing. 

  • Photo by Alex Lau, food styling by Sue Li, prop styling by Sophie Strangio

    Tater Tot Egg Bake With Bitter Greens Salad

    “Thanksgiving is an adopted tradition in our house, so there are no rules when it comes to the meal,” says Hetty McKinnon, cookbook author and publisher of Peddler Journal. “We moved to the U.S. from Australia in 2015, and for a year or two we tried the classic turkey-and-veg-sides combination. But as we found our feet as an immigrant family, we realized that these dishes held no historical context, or nostalgia, for us. To suit our mainly vegetarian household, we decided that the sides would become our mains. A huge spinach lasagna, vegan hazelnut-potato gratin, leek bread pudding, and always, always some form of tater tots (it’s the only time of the year my kids are allowed to eat them). While I usually bake them on top of mac and cheese, hot dish style, this year I decided to turn the tots into something different: an egg bake, which is directly inspired by, and strikingly reminiscent of, tortilla española. A Spanish tortilla is traditionally made with oil-poached potatoes, but using their processed counterparts is not new—many years ago a chef friend shared that she used leftover french fries, and chef Ferran Adrià famously makes his with potato chips. It turns out that tater tots, with their crispy exteriors and creamy middles, are perfect stand-ins. The finished product is full of texture and somehow still brimming with a tot aroma that’s undeniably familiar, even if you’ve never tasted one.” 

  • Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio

    Garam Masala Short Rib Roast With Pistachio Crust

    This roast is cooked in the style of American barbecue and has a serious spice-coated crust, like bark on a brisket. Scale this dish to suit your needs by roasting one big bone for an intimate dinner for two or go full Flintstone with a five-bone plate, which will generously serve six to eight (the cooking time and method will remain the same). Just be sure to call your butcher in advance to reserve this cut and ask for the thickest short ribs they have. This recipe is part of Sohla El-Waylly’s Thanksgiving-for-two-or-maybe-eight feast—see the full menu here.

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