Bon Appetit November 2022

OUR THANKSGIVING editorial meeting was, well, animated. Many have nothing but unadulterated love for this holiday—the gathering of family, friends, and even strangers, the balletic choreography required to get the food on the table. But for others, the anxiety that goes into preparing this one meal dampens the experience. It is not just the coordinated effort but the realization that no matter how successful we are at creating a juicy turkey, it’s rarely anyone’s favorite bird; that no matter how purposefully we follow the recipe for a pie crust, it’s never as flaky as we’d hoped. The cry for help was audible! If we’re feeling anxious, we suspect you are too. So here’s our Thanksgiving SOS issue, designed to amp up your enthusiasm and, if need be, tamp down your worries…

It’s All Gravy Great gravy is more than just a sauce that livens up the often too-dry turkey. It ties together everything on my Thanksgiving plate—stuffing, mashed potatoes, brussels sprouts, and, in my family’s case, rice—helping each element shine. A sauce that makes everything better deserves a vessel with the same pizzazz. Say goodbye to the stodgy white porcelain gravy boat and bring vibrancy to any holiday table with these Studio Arhoj ceramic splash jars. Get a few and spread them out because we all need our gravy within arm’s reach. And for the rest of the year, use them to hold your other favorite condiments—or even a small bouquet of flowers.…

4 SERVINGS 3 Tbsp. extra-virgin olive oil, divided3 Tbsp. soy sauce, divided2 Tbsp. honey, divided4 skinless, boneless medium chicken thighs (1–1½ lb.) Kosher salt, freshly ground pepper1 medium head of red cabbage (about 2 lb.)12 oz. green beans, trimmed¼ cup unseasoned rice vinegar2 Tbsp. toasted sesame oil1 Tbsp. sriracha1 garlic clove, finely grated3 scallions, thinly sliced on a diagonal½ cup coarsely chopped cilantro3 Tbsp. salted dry-roasted peanuts, coarsely chopped 1. Whisk 1 Tbsp. olive oil, 1 Tbsp. soy sauce, and 1 Tbsp. honey in a medium bowl to combine. Add chicken thighs, season with salt and pepper, and toss to coat. 2. Place a rack in middle of oven; heat broiler. Cut cabbage in half through core, then cut each half into 3 wedges, keeping core intact. Arrange cabbage and green beans on…

4 SERVINGS 2 medium carrots, peeled6 scallions, divided1 onion, sliced ¼" thick1 17.5-oz. package shelf-stable or refrigerated potato gnocchi14 oz. mixed mushrooms (such as shiitake, oyster, and/or trumpet), trimmed, cut into large pieces6 Tbsp. extra-virgin olive oil, divided Kosher salt, freshly ground pepper1 garlic clove, finely grated2 Tbsp. soy sauce1 Tbsp. mirin1 Tbsp. unseasoned rice vinegar2 tsp. granulated sugar2 tsp. toasted sesame oil Toasted sesame seeds (for serving) 1. Place a rack in middle of oven; preheat to 400°. Slice carrots and 5 scallions on a diagonal to match length of gnocchi. Toss carrots, scallions, onion, gnocchi, mushrooms, and 4 Tbsp. olive oil on a large rimmed baking sheet to coat. Season with salt and pepper and toss again. 2. Roast gnocchi and vegetables, stirring once or twice, until gnocchi and onion are…

4 SERVINGS 12 Tbsp. unsalted butter, melted⅓ cup finely chopped garlic3 Tbsp. Old Bay seasoning2 Tbsp. garlic powder1 Tbsp. onion powder1 Tbsp. paprika1 tsp. sugar1 lb. baby potatoes, halved2 tsp. extra-virgin olive oil3 ears of corn, husked1½ lb. skin-on salmon fillet, cut into4"-wide pieces1 lemon, halved, divided½ medium red onion, thinly sliced1 bunch chives, cut into 3" pieces½ cup (packed) parsley leaves Kosher salt 1. Place a rack in middle of oven; preheat to 400°. Whisk butter, garlic, Old Bay seasoning, garlic powder, onion powder, paprika, and sugar in a medium bowl to combine. Set spiced butter aside. 2. Place potatoes on a large rimmed baking sheet; drizzle with oil and toss to coat. Arrange in a single layer and roast until slightly tender, 15–18 minutes. 3. Cut corn into 3" lengths. Remove potatoes…

4 SERVINGS 1 baguette½ cup (1 stick) unsalted butter, room temperature4 garlic cloves, finely grated, divided1 Tbsp. extra-virgin olive oil, plus more for drizzling⅓ cup finely grated Parmesan, plus more for serving2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more Freshly ground black pepper1 large egg1 cup panko1 cup finely chopped tender herbs (such as basil and/or parsley)1 lb. ground beef3 pints cherry tomatoes (about 5 cups)1½ cups sliced roasted red peppers from a jar1 red onion, coarsely chopped Basil leaves (for serving) 1. Place racks in upper and lower thirds of oven; preheat to 425°. Cut bread in half lengthwise, then crosswise. Mix butter, 3 garlic cloves, and 1 Tbsp. oil in a small bowl. Spread over cut sides of bread. Top with ⅓ cup Parmesan; season with…