Dinner

Sautéing

This recipe is simple, really existing to make the case that high quality meat, seasoned sparingly with salt and pepper is a true luxury. Sure, after slicing it’s finished with some capers crisped up in browned butter alongside toasted slivers of garlic, maybe a little lemon, but still—simple. Since it’s best practice to waste not, want not, the rendered pork fat is put to good use, searing wedges of cabbage to get caramelized and tender (cabbage is SO GOOD), but fennel, broccoli, turnips or handfuls of hearty broccoli rabe or kale would also work if you’re not yet convinced cabbage is the second coming.

Pork Chop with Capers and Caramelized Cabbage

Italian

Something very magical happens when you add water to deeply roasted eggplant in a skillet. The slices of eggplant, previously nearly dehydrated from a trip to the oven rehydrates and becomes thick, luscious, almost creamy in texture.

Vegetarian

Roasting

This is not necessarily a quick pasta recipe, because almost nothing involving eggplant is “quick,” but that’s okay. Some things, like a bowl full of pasta that tastes like Eggplant Parmesan, are worth it. 

Something very magical happens when you add water to deeply roasted eggplant in a skillet. The slices of eggplant, previously nearly dehydrated from a trip to the oven (which we do to encourage that signature, almost acidic, concentrated “umami” flavor that can only come from deeply browned eggplant) rehydrates and becomes thick, luscious, almost creamy in texture. In other words, a perfect sauce for pasta. Assisted by some just-burst tomatoes and maybe a dab of tomato paste or something spicy, finished with some Parmesan breadcrumbs, this pasta does taste like Eggplant Parmesan, a compliment of the highest order..

Roasted Eggplant Pasta with Parmesan Breadcrumbs

American

Side

Squash is almost always my choice for “orange vegetable.” While it seems very unlike me, I really love how soft and sweet they are, especially when “forever” roasted (2½–3 hours). Does squash need to be roasted that long? Absolutely not, but isn’t it nice to cook something for the exact same time and at the exact same temperature as your turkey? I think so.

I know the squash, sage, and browned butter combination is giving “the ravioli special at the bad-but-good Italian restaurant” but damn, there is a reason it’s always the ravioli special. These three ingredients are perfect together, a true gift on your Thanksgiving table, especially for anyone looking for a casserole with marshmallows (“this is kind of like that!” you’ll say). The best part about this particular recipe is that you don’t have to brown the butter or crisp the sage. The butter browns and the sage crisps all on their own in the oven (they are in there forever, after all).

Forever Roasted Squash with Crispy Sage

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