The MVP Recipes from Our 2018 Thanksgiving Issue
It’s the golden potato nuggets, obvs. Every month, the Bon Appétit Test Kitchen and editors taste tons of recipes. Inevitably, we all have our favorites—we can’t help it. Some dishes just shine so bright you can’t stop thinking about them. Some are potatoes. This November, our Thanksgiving lineup had its fair share of standouts. Here are the MVPs according to the people who developed, taste-tested, cross-tested, and edited them.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski1/11Burnished Potato Nuggets
“Best food that ever came from England,” Brad Leone said about these English-style roasted potatoes that turn out impossibly crispy on the outside while remaining creamy and light inside. “One of the best things Chris [Morocco] has ever made.” They disappeared at every tasting, where they soaked up turkey and gravy and generally made everyone who ate them happy.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski2/11Broccoli Caesar
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski3/11Shortcut Puff Pastry
Kat Boytsova put down everything she was holding, looked into my eyes, and called this shortcut puff pastry “a revelation.” Instead of spending a day rolling out and layering traditional puff pastry, this one is ready in a fraction of the time. Then you can use it to make this stunning apple tart, or a butternut squash tart, like Kat did, or savory meat pies.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski4/11Glazed and Flaky Apple Tart
Christina Chaey already wrote about this flaky apple tart because she’s Obsessed. “If anyone’s going to convince me to make puff pastry, it’s Claire Saffitz,” she said. You can make it the day before Thanksgiving, but it makes such a fantastic breakfast it’s hard to resist when it’s sitting on the counter. Waiting. Good luck out there.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski5/11Fall Spritz
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski6/11Radicchio Salad With Sour Cream Ranch
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski7/11Glazed Shallots With Chile and Thyme
“You wouldn’t think to make these,” said Anna Stockwell, “because you make glazed pearl onions. But those are a pain to make, and with shallots, there aren’t as many to peel.” Plus that agrodolce, with a serious amount of vinegar, makes them spicy-sweet-tart: “an antidote to all of the creamy starchy things on your plate.”
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski8/11Umami Gravy
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski9/11Stir-Fried Brussels Sprouts
A few people shouted these out, a classic Carla Lalli Music recipe based on her family’s Thanksgiving. Carla’s dad spends all afternoon separating the leaves from the sprouts, and then they get sautéed into a crunchy wonderful mess. “There’s never enough leftover,” she said, “but the leftovers are the most coveted thing on a turkey sandwich.”
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski10/11Parsnip Confit With Pickled Currants
“I’ll eat anything confit,” said Adam Rapoport. Why? “1. It means it’s cooked in fat, submerged in fat. Cooked and simmered and submerged in fat. B. Parnips, highly underrated. C. I like how the pickled currants serve as a tangy tonic to all that rich fattiness.” Lotta numbers and letters there boss, but I see what you’re saying.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski11/11Cranberry-Fig Sauce
