We’re equipped to claim that this mashed potatoes recipe produces the fluffiest and creamiest facet dish around. Opt for Yukon Golds (or russets, however in no way crimson potatoes), which might be the quality potatoes for mashing, and feature a wealthy buttery taste and creamy mouthfeel. The secret’s to now no longer waterlog the spuds: Boil potatoes over low warmth in well-salted water with their skins on, which enables them take in much less moisture, yielding a silky texture, now no longer a gummy or gluey one. As for the ones skins, the ricer or meals mill will trap them—remarkable information for lazy chefs everywhere. (Want all of the seasoned tips? Watch Andy lead them to here!) And higher still, all of it takes place at the stovetop, leaving your oven absolutely free.
If you’re tight on time on Thanksgiving, or every other day you propose to serve this consolation meals conventional, you may make this recipe an afternoon earlier and tuck it into the refrigerator. And even as you’re at it, you can get a head begin with this gravy recipe, which is going remarkable with the potatoes, doesn’t rely upon turkey drippings, and may be made as much as 5 days ahead. (A dollop of bitter cream and a few thinly sliced inexperienced onions or a touch greater melted butter in no way harm either.)
If you opt for garlic mashed potatoes crowned with a few crispy, crunchy bits, or ones made with baked potatoes and completed with a conventional chive garnish, we’d understand.
4 lb. medium Yukon Gold potatoes, scrubbed
4 tsp. kosher salt, plus more
1½ cups whole milk
½ cup heavy cream
1 head of garlic, halved crosswise
3 sprigs rosemary
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
Freshly ground black pepper
A potato ricer or food mill fitted with fine disk
Place potatoes in a large pot and pour in cold water to cover by 1″. Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
Serve mashed potatoes topped with a few grinds of pepper.
Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.
ACTIVE TIME: 30 minutes TOTAL TIME: 1 hour 35 minutes
For many, no Thanksgiving is complete without a classic green bean casserole. According to Campbell’s Soup Company, which is responsible for the original recipe, it’s served at 20 million tables every year. There are many variations of this perfect side dish out there, including ones made with canned soup and canned green beans, some made in slow cookers, those finished with cheddar cheese and breadcrumbs, and, of course, the one known as French’s Green Bean Casserole, which is topped with the brand’s signature Crispy Fried Onions.
In 2016, our own Chris Morocco set out to develop his version of the ideal homemade green bean casserole recipe. He swapped out Campbell’s Cream of Mushroom Soup for fresh, sliced criminis and a béchamel finished with Parmesan, which captures the intensity of just-seared mushrooms as well as all the umami potential of the nutty aged cheese. Well-browned mushrooms are crucial for building flavor here, so make sure not to salt them until they’ve reached a dark brown hue (salting them too soon will lead to soggy, steamed ’shrooms instead). Chris’s recipe also calls for fresh green beans instead of canned to maintain a crisp-tender (never mushy) texture.
As for the crunchy finish on top of the bean mixture that everyone is vying for at the Thanksgiving table? You can make your own with fried shallots, but those bottled crispy fried onions from French’s are famous for a reason: They are astonishingly delicious and practically define this recipe, so we didn’t mess with them here.
While many a casserole dish can be made ahead of time, this one is best made the day of, so plan accordingly and use the bake time to work on other classic holiday side dishes, like mashed potatoes, and putting the finishing touches on a savory sweet potato casserole.
2 lb. green beans
2 Tbsp. olive oil, divided
1 lb. crimini mushrooms, sliced, divided
6 Tbsp. unsalted butter, divided
4 large sprigs thyme
2 Tbsp. all-purpose flour
1¼ cups whole milk
1 cup heavy cream
4 garlic cloves, finely grated
½ cup grated Parmesan
Freshly ground black pepper
¾ cup French’s fried onions
Preheat oven to 375°. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.
Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.
Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.
Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.
A Filipino staple comfort food Mungo Guisado or Lentil Soup is a great dish to fit all types of diets.
Depending on what ingredients are used this dish can be vegan, seafood, or meaty.
Traditionally it’s made with small pieces of pork creating a meatier version to which fresh or dried shrimp for taste. The meat and seafood can be omitted for a vegan or vegetarian option. However it’s made it’s very tasty and filling, specially paired with Ukoy a deep fried shrimp fritter. The stew can also be eaten with steamed white or brown rice, that’s how I love to eat it!
Here is the traditional recipe for this simple but delicious lentil stew or Mungo Guisado.
- 1 cup pork belly cut into cubes
- 1 cup dried mung beans
- 1 tablespoon vegetable or canola oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup chopped tomatoes
- 5 cups water
- 1-2 tablespoons fish sauce (patis), or salt to taste
- 1/2 pound shrimp, cleaned with shell or no shell (optional)
- 1 bunch greens, like spinach or kale (optional)
- In a large pot over medium-high heat, sauté garlic and onions in oil for about 3 minutes.
- Add pork and cook until half done.
- Add chopped tomatoes and cook until softened, about 5 minutes.
- Add the mung beans stir and cook about 3 minutes.
- Add water.
- Stir and bring to a boil.
- Turn heat down to a simmer and cover pot.
- Cook for about an hour or until mung beans are soft to your liking.
- Add more water if the stew is too thick.
- Add shrimp and fish sauce to the pot. You may need to adjust the fish sauce to your taste.
- Stir and cook for about 10 more minutes, until shrimp is cooked through.
- Stir in greens right before serving and cook until greens are softened.
- Serve with steamed rice.
- Serve hot.
You may store leftovers in a closed container for 2-3 days. Reheat in microwave as needed.
SERVES: 10 PREP TIME: 20MINS COOK TIME: 1HR 10MINS INGREDIENTS: 17 DIFFICULTY : EASY
There’s no set recipe for this thick Italian soup — it’s usually made with seasonal vegetables. I use mixed vegetables, but you can just use sauerkraut. I love the boloti beans in this recipe because they add a slightly sweet flavor and creamy texture to this easy minestrone recipe.
- 2 tbs olive oil
- 2 rashers (140g) streaky bacon, finely chopped
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, trimmed, chopped
- 800g butternut pumpkin, peeled, chopped
- 2 tbs finely chopped rosemary leaves
- 1/2 bunch sage, finely chopped
- 100g vacuum-packed chestnuts (from delis or gourmet food shops – optional), finely chopped
- 400g can chopped tomatoes (we used Woolworths Macro)
- 400g can borlotti beans, rinsed, drained
- 1.5L (6 cups) vegetable stock
- 500g seasonal greens (we used savoy cabbage, kale and cavolo nero), stalks removed, thinly sliced
- 100g wholemeal pasta
- Basil leaves, to serve
- Extra virgin olive oil, to serve
- Crusty bread, to serve
If you like banana bread, then you’ll love these vegan banana pancakes! They’re lightly sweet, thick, fluffy, and filled with yummy banana flavor.
This stack of vegan banana pancakes pretty much sums up my ideal Saturday morning. Except, well, I don’t eat 7 pancakes on my individual plate, but Jack would if I put them in front of him. Portion control aside, if you have ripe bananas hanging around, give these vegan banana pancakes a try! They’re easy to make in one bowl, and they’re thick, fluffy, and full of yummy banana flavor. I think you’re going to love them!
Vegan Banana Pancakes Ingredients
- Bananas, of course! You’ll need one large or two small ripe bananas to make this recipe. The spottier, the better! There’s no added sweetener in this recipe, so you want your bananas to be nice and sweet.
- Ground flaxseed + water – They take the place of the egg that you’d find in a traditional pancake recipe, helping bind the pancake batter together.
- Extra-virgin olive oil – Or a neutral oil of your choice. You’ll add some to the batter and use more for greasing the pan.
- Cinnamon, nutmeg, and vanilla extract – For warm depth of flavor.
- Almond milk – Or another milk you like! My homemade oat milk would work well here too.
- Whole wheat pastry flour and oat flour – They pack this recipe with a whole grain punch, and they give the pancakes an amazing soft texture.
- Baking powder and baking soda – They help these vegan pancakes rise.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Change Up These Vegan Banana Pancakes!
I love this vegan banana pancake recipe as written, but don’t hesitate to make it your own! Fold a scoop of chocolate chips or blueberries into the batter, or try a different mix of spices. A dash of cardamom or ginger would be a lovely addition here.
Have fun playing with the toppings, too. I often go for sliced bananas and classic maple syrup, but so many other toppings would also be delicious. Here are a few ideas to get you started:
- Slather the pancakes with peanut or almond butter.
- Dollop them with vegan yogurt and sprinkle them with homemade granola.
- Top them with fresh berries and/or toasted nuts.
Let me know what variations you try!
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup mashed banana, about 1 large
- 2 tablespoons extra-virgin olive oil, more for brushing
- 1 teaspoon vanilla
- ¾ cup + 2 tablespoons almond milk, more if needed
- 1½ cup whole wheat pastry flour*
- ½ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- heaping ¼ teaspoon sea salt
- Maple syrup, banana slices, pecans, for serving
In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter should be a bit thick, but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes, then flip and cook for another 1½ minutes, or until the pancakes are golden brown. Turn the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
Serve with maple syrup, sliced bananas, and pecans, if desired.
Vinegar, sugar, salt, and onions add a smooth, versatile flavor to this quick and easy cucumber salad recipe. It only takes a few extra minutes of marinating time to soften the flavor of the onion and help the tangy spice infuse every bite of the cucumber. Pair the salad with grilled hot dogs or pork chops in the summer, or create a cool contrast with grilled chicken or poached salmon in the colder months. Feel free to make it a day ahead and keep it in the fridge – the salad only gets spicier and tastier once it sits.