My Thanksgiving Menu

Thanksgiving is one of my favorite holidays. For those who know me, that comes as no surprise. My devotion to food and to cooking all day is well documented; after all, #nevernoteating is one of my most used hashtags.

One of the things I love so much about this holiday, as someone who doesn’t live near family and gets to celebrate it with friends and acquaintances, is the chance to give in to pure revelry, conversation, and surprise. You never know who may end up needing a seat at the table, and there is always room for at least one more.

As I thought about what I’m thankful for this year, and what I’d like to celebrate, one thing stuck out starkly in my mind. When I walk out my door, I don’t need to walk more than five minutes to reach foods from all across the globe. There’s a Brazilian place across the street (The Grill from Ipanema, don’t you love that name?!), Afghan next door, French and Japanese down the block, Korean and Nepali, and Argentine, and Middle Eastern, and Ghanaian and Ethiopian just a few steps further. The richness of cuisine options open to me speaks to the richness of America’s culture. Every one of us at some point in our ancestry came from somewhere else. Our families brought their culture, their heritage, and yes, their food, with them, and there was plenty of room at America’s proverbial table for all of it. In fact, we wouldn’t be the same if anyone were missing.

So that’s what I’d like to celebrate this Thanksgiving, to remember that there is always room at the table, and to be grateful for the many many cultures woven into America’s fabric that have helped make this country, and the promise it offers to so many, great.

Cheers!

The Menu

Appetizers:
This portion will likely stay pretty European with a marinated feta dish, olive tapenades from Greece, and a big platter of French cheeses; after all, you’ll need something to graze on as you cook and mingle throughout the day!

The Main:
While not traditional in the least, I’ve decided a big, gorgeous Korean Bo Ssam would be the perfect centerpiece to our global meal. If you haven’t made one before, I strongly encourage you to go for it; it’s one of the simplest, most impressive dishes. It quite literally just sits in the oven for 6 hours and comes out crackly, juicy and delicious.

The Sides: (really where all the fun happens)
Nuoc cham — This is an amazing sounding Vietnamese condiment I think will taste great with everything on the table.

Ottolenghi baked minty rice with pomegranate — This will taste great with the pork, as well as the lamb my friend is bringing. Plus the pomegranate will remind us of cranberry sauce.

I’m debating between garlicky green beans from Samin Nosrat’s Salt, Fat, Acid, Heat or sticking to tradition a bit and making this stove top green bean casserole. What do you think?

Samin Nosrat’s butternut squash and brussel sprouts in agodolce

Because what is Thanksgiving without potatoes?

Seedy spelt parker house rolls

Dessert:
Tradition is a bit harder to buck in this category

My husband is Puerto Rican, and we make tembleque for almost every holiday. After all the flavors in the main meal, this will be a nice rest for the palate.

I’ll also be making a caramelized nut honey tart. You’ll never be satisfied with a simple pecan pie again.

Beverages:
This is subject to change, but I’ll be embracing my Italian roots with white negronis and Italian wine. We’ll likely mix up some old-fashioneds as well.

Now that I’ve seen this all written out…that’s a lot of food for just 5 people! I’ve got room, who wants to come over for dinner?