233 days until Thanksgiving!

2. Sous chefs are very important, especially when they come bearing wine.

~Peggy


And without further ado...the recipes:

Gingery Cranberry Sauce
When it comes to cranberry sauce, there are two distinct schools of thought--canned or homemade--and even in the most gourmando of families, there are always one or two who demand the can every Thanksgiving. This recipe is a standard homemade version (chunky, sweet, and tart), with a subtle tinge of ginger to round it out a bit and complement other harvesty dishes on the table.

Serves 10-12

Ingredient prep time: 5 minutes
Cook time: 20 minutes
Make ahead: Can be prepared 1 week ahead. Keep refrigerated.

24 ounces of cranberries (fresh or, if frozen, thawed)
1½ cups granulated sugar
Zest and juice of 1 orange
1½ cups water
1 teaspoon coarse kosher salt
1 teaspoon ground ginger

Combine all of the ingredients in a heavy medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens and most of the cranberries have burst, 15-20 minutes. Transfer the sauce to a medium bowl and set aside to cool. Then cover and refrigerate until you're ready to serve.

Lemon-Garlic Green Beans
So simple it hardly even deserves to be written, this recipe is a go-to whenever baskets of fresh green beans appear in the farmer's market or at the grocery store. They are delicious on their own or with just olive oil and garlic, but I find that the lemon adds brightness to the dish, and that little bit of acidity is always welcomed amid heavier Thanksgiving fare. Sometimes I also grate a teaspoon or two of lemon zest over the top for a quick garnish and to add texture.

Serves 8-10

Ingredient prep time: 5-10 minutes
Cook time: 10 minutes

2-2½ lbs green beans, ends trimmed
3 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
Juice of 1 lemon
Coarse sea salt

Cook the beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain and set aside.

Heat the oil over medium-high heat in a large skillet or dutch oven, then add the garlic and saute for a minute or two--just until the garlic is softened and fragrant--add the lemon juice, and give the pan a swirl. Dump in the drained green beans and toss to coat. Transfer the beans to a bowl, sprinkle with salt, and serve.


Scarborough Fair-Style Scalloped Potatoes (with fresh Parsley, Sage, Rosemary, and Thyme)
(adapted from Lora Zarubin's Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs)
















This is the perfect scalloped potato recipe. There, I said it, and without even a hint of hyperbole. The cream-to-potato ratio is exactly as it should be; the potatoes are complemented by--not smothered in--Gruyére and cream. And the fresh herbs add not only an aesthetic touch, but a great complex flavor that is delicious alongside an herb-roasted bird...or, of course, on its own. The mix of sweet and yukon gold potatoes also makes this an efficient choice for a smaller-scale feast, satisfying the candied yam and creamy mashed potato afficianados in one dish.

Serves 8-10

Ingredient prep time: 5-10 minutes

Process: 20-25 minutes
Bake time: 65-75 minutes
Make ahead: Can be prepped 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

1½ pounds medium Yukon Gold potatoes
1½ pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream
¼ cup (½ stick) butter
3 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1½ teaspoons fine sea salt
¾ teaspoon freshly ground black pepper
1¼ cups (packed) coarsely grated Gruyére cheese (about 5 ounces)

Preheat the oven to 400°F.

Fill a large bowl with cold water. Working with one potato at a time, peel, then cut into 1/8-inch-thick rounds and place in the bowl with water. Set aside. Combine the cream, butter, and garlic in a medium saucepan over medium-high heat; bring to simmer, stirring constantly, then immediately remove from heat. Toss the herbs together in small bowl. In another small bowl, mix together the sea salt and black pepper.

Butter a 14-inch oval stoneware (or a 13x9x2-inch glass) baking dish. Drain the potatoes, then pat dry with kitchen towels. Transfer half of the potatoes to the prepared baking dish, using your hands to distribute and spread evenly. Sprinkle with half of the salt-pepper mixture, then half of the herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour the cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.

Cover the gratin tightly with foil and bake for 30 minutes. Uncover; bake until the top of the gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand for 10 minutes before serving.


1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 large bulb of fennel, tops removed, cut into wedges
Olive oil

Preheat the oven to 425°F.

Remove the chicken giblets, then rinse the chicken inside and out. Remove any excess fat and leftover feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch thyme, both lemon halves, and all the garlic. Brush the outside of the chicken with the butter and sprinkle liberally with salt and pepper. If desired, tie the legs together with kitchen string. Tuck the wing tips under the body of the chicken.

Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil to coat. Spread the vegetables evenly around the bottom of the pan and place the chicken on top, upside-down.

Roast the chicken for 45 minutes, turn it right-side-up, then continue roasting for another 45 minutes, or until it is golden brown and the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with foil for about 20 minutes. Slice the chicken and serve with the vegetables.