Episode Details
Back to Episodes
Top 6 Thanksgiving side dishes — home cooking, entertaining, & guesting with ease!
Description
It’s time to celebrate the richness and abundance of the season…with the best part of Thanksgiving!
Warm…nutty…spicy…rich…toasty…we share all our favorite Thanksgiving sides that are sure to please a crowd, regardless of whether you’re hosting or joining a potluck! We’re thinking about fun flavors, contrasting textures, and balancing out your overfilling plate with everything from green beans to corn pudding, to sweet potatoes, and stuffing. We’re sharing our own personal traditions, and comparing and contrasting notes for what has to land on both our tables!
Thanksgiving is a time to feed many mouths, as well as many traditions. We can gather our nearest and dearest, and maybe a few new friends, around a table stacked with sides that are sure to inspire deeper connections and lasting memories.
***
Links to recipes and favorites from this week’s show:
Potato rolls via Simply Recipes
Pampushky rolls by Sonya
Big batch dinner rolls from King Arthur
Creamed corn with saltine crackers from Tastes of Lizzy T (similar to Kari’s version)
Carla Lalli Music’s 3 sweet potato recipes, including our fave topped with tahini butter and lime
Hasselbeck butternut squash by Ann Redding and Matt Danzer via Bon Appetit
Chris Morroco’s green bean casserole from scratch via Bon Appetit, or the Midwestern classic recipe from Campbell’s
Skillet cornbread similar to Kari’s great-grandmother’s, via Grandbaby Cakes
Louisiana Cookin’ andouille cornbread dressing
Andy Baraghani’s fennel and celery stuffing
Shaved brussels sprouts salad from Little Ferraro Kitchen
Roasted squash with pomegranate molasses from Govind Armstrong
We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!
Warm…nutty…spicy…rich…toasty…we share all our favorite dishes that are sure to please a crowd, regardless of whether you’re hosting or joining a Thanksgiving potluck! We’re thinking about fun flavors, contrasting textures, and balancing out your overfilling plate with everything