Good morning! Today we have for you:
Bright and bold and beautiful
Any new Andy Baraghani recipe is cause for celebration. They’re always doable and delicious, elegant but not fussy. (Some of my current favorites: his chicken and red lentil soup with lemony yogurt, and olive oil and chile fried eggs.) But a new Andy Baraghani Thanksgiving menu? Get the bullhorn; ready the forks. The theme of Andy’s menu is “bright and bold.” This doesn’t come as a surprise, given that his recipes are never shy with assertive flavors. But that also extends to the visuals of his menu: pale green feta dip with tons of herbs; golden mashed potatoes with turmeric, Cheddar and chives; a turkey with a deep red pomegranate glaze. Even his rice pilaf, a spicy coconut pilaf, is given a dose of color with forest green crispy kale.
Andy provides a day-by-day game plan for making his entire menu, but, of course, you can also pick and choose which dishes work best for your feast. Or simply for dinner. I’m on a real winter squash kick, and the red kuri on my counter is destined to be roasted, laid on top of citrusy yogurt and drizzled with a simple homemade chile crisp. I’ll fry an egg in that chile crisp and add that, too, serving this sweet-savory-spicy dish with some bread. That’ll be a wonderful Wednesday night dinner that feels festive, bold and bright. Featured Recipe Roasted Winter Squash With Citrus Chile CrispAbout that day-by-day plan: Andy provides a four-day prep outline, but it’s completely possible to put everything together in two days. Here’s video proof:
And some parting wisdom from Andy: “If the turkey takes longer than expected, who cares! If the whipped cream’s too stiff, no one will notice. All the small things, they’re forgettable. There’s something bigger around this table that we’re here for, and that part is hard to mess up.” For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. And one more thingWe still have plenty of dinners to cook and eat before Turkey Day, and, if you’re starting to gather Thanksgiving ingredients, your pantry, fridge and shopping list might be feeling a little squishy. So! I’ll leave you with our collection of 24 dinner recipes that require seven ingredients or fewer (not counting salt, pepper or oil). I make some version of these chile-oil noodles with cilantro about once a week, swapping in scallions for the cilantro if I’m cilantro-less.
Dinner in Seven Ingredients (Or Even Fewer!) →Thanks for reading!
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