Potato latkes and jelly doughnuts called sufganiyot are the most widely known Hanukkah dishes in America. But in Italy, the focus is decidedly on pollo fritto— crunchy, oil-kissed fried chicken.
freshly ground black pepper
Roast Turkey Breast + Onions with Mustard + Sage
This is my go-to recipe for turkey breast that is the opposite of dry and boring and also cooks so quickly, which is the antithesis of most Thanksgiving turkey.
Giant Portobello Burgers with Caramelized Onions
This messy sandwich uses the meatiest of all vegetables: the Portobello, a thick juicy mushroom that’s not at all like the slimy canned ones I came to fear in childhood. Grilled with a bit of garlic and balsamic, a smoky umami infuses the entire mushroom.
Eric Greenspan’s “Gobbler” Grilled Cheese
The Gobbler is a great way to use your Thanksgiving leftovers. You can substitute cranberry sauce for the tapenade and day-old green bean casserole for the fried shallots and green beans. But what makes this recipe great is that it gives you the opportunity to celebrate Thanksgiving year-round.
Mark Raymond’s Favorite Corn Salad
This refreshing corn salad is easy to make your own. Use more or less feta, onion, or basil. Go heavy on the cherry tomatoes. Add sliced avocado, if you like.
Make Shake Shack’s Chick’n Shack Burger at Home
Shake Shack’s core question was: What makes a great chicken sandwich? The chicken! Where to find enough good, all-natural meat? And how to portion it? The Shacks steep the chicken in a tenderizing sous vide bath; at home, it’s a buttermilk marinade.
