Sides from South of the Mason-Dixon Line

Chef Joseph Lenn from Blackberry Farm shows you how to bring a little down home Southern soul to your Thanksgiving sides with ingredients like country ham, sorghum, benne seeds, and butter (duh)

By Julia KramerPhotographer Gentl Hyers

November 11, 2013

Image may contain Plant Food Seasoning Sesame Vegetable and Produce

Regional ingredients such as sorghum, benne seeds, and country ham will transform your Thanksgiving sides. Blackberry Farm chef Joseph Lenn shows you how

1/6
Green Beans with Benne and Sorghum
Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors.
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2/6
Carrots and Greens with Dilly Bean Vinaigrette
The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.
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3/6
Pumpkin Spoon Bread
We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.
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4/6
Turnips with Bacon and Pickled Mustard Seeds
Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers’ markets.
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5/6
Wild Rice, Farro, and Tangerine Salad
Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.
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6/6
Collard Green Gratin
In place of collards, you can make this with the same amount of curly or Tuscan kale.
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As BA’s former deputy editor Julia Kramer traveled the country, scouting the best new restaurants in America for the “BA Hot 10.” In January 2017, she oversaw the launch of our Healthyish vertical, while guiding overall editorial direction, including the ASME award–nominated BA Kitchen section of the magazine, which focuses ... Read More

Deputy Editor Emeritus

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