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These recipes put Thanksgiving within the rearview mirror | Arts And Tradition

We’re coming into a turkey-free zone. The flavors beneath are a departure from archetypal Thanksgiving dishes.


Shrimp with chile and garlic

Shrimp with chile and garlic. For this dish, Ali Slagle borrows the identical mayo-marinating approach that Kenji López-Alt makes use of on Thanksgiving turkey.

Shrimp are a deal with and needs to be dealt with as such — and this recipe ensures grilled shrimp which might be reliably juicy, charred and seasoned. First, do this trick for plump meat with a browned crust: Stir a bit baking soda into mayonnaise, and season it with salt, garlic and chile, which is able to intensify within the mayonnaise’s fats. Coat the shrimp within the mayonnaise combination and refrigerate for as much as half-hour, then grill totally on one aspect to keep away from overcooking. Eat over grains, lettuces, lemon pasta or noodle salad; in tortillas or pita; or popped proper into your mouth. So far as seasonings go, begin with chili and garlic, then swap up subsequent batches with lemon zest, Previous Bay, ginger and extra.

—Ali Slagle

Yield: 4 servings

Whole time: 25 minutes


6 garlic cloves

1/2 to 1 contemporary sizzling chile, comparable to jalapeño or Fresno (relying on the chile’s kick and your warmth tolerance)

1/4 cup mayonnaise

1 1/2 teaspoons kosher salt (comparable to Diamond Crystal)

Heaping 1/4 teaspoon baking soda

1 1/2 kilos massive shrimp, peeled and deveined, tails on, patted dry


Put together a charcoal or fuel grill for top warmth. (If you do not have a grill, you’ll be able to prepare dinner the shrimp in a cast-iron skillet over excessive warmth, with the vent on, following the identical timing.) Utilizing a microplane or the small holes of a field grater, grate the garlic and chile right into a medium bowl. Stir within the mayonnaise, salt and baking soda. Add the shrimp and stir to mix. Refrigerate for 15 to half-hour.

Clear the grates with a grill brush (no must grease the grates), then grill the shrimp till effectively browned, 2 to 4 minutes. (If utilizing a fuel grill, shut the lid to take care of temperature.) Flip and prepare dinner till opaque all through, 1 to 2 minutes. Eat straight away.


Make a meal out of this smothered squash by having it with rice and salted yogurt, or serve it as a aspect for roast rooster or a seared pork chop. The gentle winter squash will get a punch from a spicy and tart onion gravy that comes collectively whereas the squash roasts within the oven. Be sure you season the gravy aggressively with salt so the vinegar, chile and spices pop.

—Sohla El-Waylly

Yield: 4 servings

Whole time: 45 minutes


3 kilos winter squash (comparable to butternut, honeynut or kabocha)

6 tablespoons melted ghee or impartial oil

kosher salt

1 1/2 teaspoons floor turmeric

1 tablespoon floor cumin

2 teaspoons floor coriander

1 1/2 teaspoons Kashmiri pink chile powder (or 3/4 teaspoon cayenne)

1 massive yellow onion, thinly sliced

One 1-inch piece contemporary ginger, finely grated (about 1 tablespoon)

1 tablespoon apple cider vinegar

1/2 cup coriander, roughly chopped

Steamed rice or roti and salted plain yogurt, for serving


Roast the squash: Prepare a rack in the course of the oven and warmth to 450 F. Line a rimmed baking sheet with parchment paper.

Scrub the squash, then take away the stem and lower in half lengthwise. Use a spoon to scoop out the seeds and discard. Minimize the squash crosswise into 1/2-inch thick slices and switch to the ready baking sheet.

Drizzle over the three tablespoons of melted ghee, then sprinkle over 1 1/2 teaspoons salt and 1 teaspoon turmeric. Use your palms to evenly coat the squash with the seasonings, and prepare in roughly a single layer. Roast till browned and tender, rotating the pan as soon as throughout cooking, 30 to 35 minutes.

Within the meantime, put together the gravy: In a small bowl mix the cumin, coriander, chile and remaining 1/2 teaspoon turmeric and have it helpful.

In a big skillet, warmth the remaining 3 tablespoons ghee over medium-high for 1 minute. Add the onion and prepare dinner, stirring ceaselessly, till frizzled and browned, with some blackened bits, about quarter-hour. (You’ll develop numerous darkish brown bits on the underside of the skillet, that is simply what you need.)

Add the spices within the bowl and the ginger, and prepare dinner till aromatic and sticking to the underside of the skillet, stirring continually, about 1 minute. Add vinegar and 1 cup water. Scrape up all browned bits with a stiff picket spoon and produce the combination to a simmer. Season generously with salt, to style. (If the combination tastes too acidic or spicy, you probably want extra salt.)

Prepare the squash on a platter, high with gravy, garnish with cilantro, and serve straight away with steamed rice (or roti) and salted yogurt.


Sheet-bread salmon and broccoli

Sheet-pan salmon and broccoli with sesame and ginger. A surprisingly quick and simple dish with nice taste — a paradigm of weeknight cooking.

A wholesome sheet-pan dinner that comes collectively in simply 20 minutes? Signal us up. Brushing a easy sesame-ginger glaze onto the salmon earlier than it roasts promotes caramelization on the fish, a feat not simply completed when roasting salmon fillets. The garnishes give this dinner an expert end: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced ​​scallions make for a wonderful plate.

— Lidey Heuck

Yield: 4 servings

Whole time: 20 minutes


4 tablespoons toasted sesame oil

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon honey

One 2-inch piece contemporary ginger, peeled and finely grated (about 1 tablespoon)

1 garlic clove, finely grated

1 pound broccoli, trimmed and lower into florets, thick stems discarded

2 scallions, trimmed and lower diagonally into 1 1/2-inch segments, plus thinly sliced ​​scallions for garnish

1 tablespoon olive oil, plus extra for brushing the salmon

Kosher salt and black pepper

4 6-ounce skin-on salmon fillets

1/2 lime, for serving

Sesame seeds, for serving


Warmth the oven to 425 F. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic till easy. Set the glaze apart.

Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss effectively and roast for five minutes.

Whereas the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush throughout with olive oil and sprinkle with salt and pepper.

Toss the broccoli and scallions and transfer to the sides of the pan, clearing areas within the middle for the salmon fillets. Place the salmon fillets, evenly spaced, on the middle of the pan. Brush the fillets generously with the glaze.

Return the bread to the oven and roast till the salmon is cooked by means of however nonetheless barely uncommon within the middle, about 12 minutes.

Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced ​​scallions and sesame seeds over the salmon, and serve sizzling.


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