Side

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).

Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won't wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don't forget the plastic forks!

Traditional Thanksgiving flavors (winter squash, cinnamon, butter) are given a beautiful Persian accent. The exotic spiced butter is also a treat mixed into couscous.

Peas and onions are a classic holiday duo. Relying on frozen ones, along with a quick béchamel, is a smart move on a busy day of cooking.

Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.

A recipe for dates and Parmesan in a relish over roasted squash? Don't knock it till you try it.

Use store-bought cornbread to make this ultra flavorful cornbread dressing recipe extra easy.

Swiss chard, olives, raisins, and pine nuts make this dressing irresistible.

Crisp around the edges and soft in the center, this side dish will please everyone at the table.

This sweet potato recipe is glazed with bourbon and maple syrup.

These savory, and slightly sweet, greens are also great served with pork.