Braised Tuscan Kale With Butternut Squash Soffritto

Photo: Stephen Hamilton

Our favorite pro tip for Thanksgiving? Plan ahead. “The key is creating a menu where nothing is made in the moment,” says Monteverde chef-partner Sarah Grueneberg, whose kale dish can be made in advance and gently rewarmed before eating.

Apple-Braised Turkey Pot Pie

Photo: Jaclyn Rivas

Pastry chef Maya-Camille Broussard knows how to make a perfect pie, and this pot pie — inspired by the smoked turkey legs she grew up eating at the Taste of Chicago — is no exception.

Roast Chicken With Smashed Potatoes

Photo: Jeff Marini

Maybe you already have plans for your bird, but the potatoes in this dish will sing on your Thanksgiving table. Citrus-thyme jus and and a bacon vinaigrette? Hard to argue with that burst of flavor.

Jalapeño Cornbread

Photo: Jeff Marini

The key to this cornbread’s tender, cakey interior? Creamed corn. This recipe from Dana Hompluem, the chef-owner of Lowcountry in Lake View, is best when slathered with honey-butter.

Sweet Potatoes with Labneh and Pomegranate Gremolata

Photo: Jeff Marini

This autumnal side dish from the former Bristol chef Todd Stein combines his Jewish and Middle Eastern heritage. The homemade labneh — while time-consuming — makes the dish pop.

Charred Broccoli With Pickled Radishes and Lemon

Photo: Jeff Marini

This veggie recipe from Dear Margaret’s Ryan Brosseau features pickled radishes that you’ll want topping everything on your dinner table.

Brussels Sprouts Foogath

Photo: Jeff Marini

These Brussels sprouts from chef Sahil Sethi put an Indian twist on the classic side dish. Bonus: You can switch out the Brussels for other vegetables such as cabbage or French beans.

Roasted Carrots With Labneh, Honey, and Dukka

Photo: Jeff Marini

Fiya executive chef David Lyng caramelizes his carrots and adds za’atar, dukka, and a smear of labneh to balance bitter and sweet flavors.


Photos: Jeff Marini

“The trick is to burn the vegetables until they’re very soft and you don’t see any of their original color outside, just black,” says Boqueria executive chef Marc Vidal.

Sweet Potato and Coconut Soup

Photo: Jeff Marini

The velvety ginger- and coconut-infused soup from Virtue’s owner and executive chef Erick Williams offers a far more elegant take on sweet potatoes than the traditional marshmallow-topped side dish.

Apple and Oat Frangipane Galette

Photo: Jeff Marini

Frangipane is typically made from almonds, but if you have diners with nut allergies then this oat version from Kasama’s Genie Kwon is an excellent alternative. The cinnamon-apple filling lends a tender, oatmeal-cookie-like chew.

Hot Buttered Rum

Photo: Jeff Marini

Lastly, kick back after dinner with this recipe for a hot spiced drink from Sparrow’s Peter Vestinos.