Hi there, Clea here. Thanksgiving snuck up on me this year, partly because I’m living in Berlin these days and Germans don’t typically celebrate (unless they know some Americans) and because it’s already snowing here. I really thought maybe we’d skipped right on into the Christmas holiday without pausing for some turkey.
We’re off this week—no new podcast episode. But our library of back episodes is here to keep you company while you peel potatoes and roll out your pie dough. This year, we’ve featured conversations with authors like Abra Berens, Kwame Onwouachi, Ali Slagle, and Nicole Taylor. We’re so thankful for all of you, our listeners; for our guests, who graciously share their cookbook-making stories with us; and to our friends like The Civic Kitchen, Omnivore Books, and Hardcover Cook.
But now, what you’re really here for: some last-minute, life-saving Thanksgiving recipes to round out your menu.
An Early Black Friday for You…
But before we get into the recipes… to celebrate the holiday, we’re offering 20% off paid subscriptions! Become a paid subscriber by the end of the month and discover your next great recipe. Paid subscribers have full access to the Salt + Spine archive, including hundreds of exclusive and featured recipes. Get full access today:
Dates and Manchego by Renee Erickson
For those guests who show up early with expectant looks on their faces. Low effort, high reward.
Warm Brussels Sprouts Salad by Angelo Smith
A complex, sharp vegetable side to counteract all that cream. All it takes is a quick sauté in bacon fat. The most difficult step is cleaning up the Brussels sprouts, and isn’t that what those guests are for?
Creamy Cauliflower and Onion Gratin with Sesame Bread Crumbs by Alison Roman
This decadent side can be baked up to two days ahead and then reheated. Need we say more?
Apio con Palta (Avocado Celery Salad) by Pilar Hernandez & Eileen Smith
Too much flour, butter, cream, bread crumbs? You can’t go wrong with this bright salad featuring briny olives and crunchy celery.
Rosemary Butternut Squash Soup with Toasted-Hazelnut Milk by Amy Chaplin
Silky smooth with a beautiful golden hue, this soup is a wonderful first course or a welcome break from the leftovers in the days that follow. Best part? It’s a low-maintenance recipe with only five ingredients.
Caramelized Honey Pumpkin Pie by Claire Saffitz
In case you haven’t tried this particular pumpkin pie recipe yet, here it is again. It’s practically world-famous at this point and for good reason: I for one have all but abandoned the pumpkin pie recipe my family relied on for years in favor of this darkly-hued pie perfection.
🦃 What will you cook for the holiday? Share in the comments below what’s on your Thanksgiving Menu!
A reminder that paid subscribers have full access to the Salt + Spine archive, including hundreds of exclusive and featured recipes. And to celebrate hearty fall cooking, we’re offering 20% off your first year! Become a paid subscriber by the end of the month and discover your next great recipe:
Happy Thanksgiving to all of you!
— Brian, Clea, and the Salt & Spine team