Recipes for No-Bake Mac and Cheese with Crispy Crumb Topping; Gluten-free Green Bean Casserole; Red Wine Cranberry Sauce; Roasted Winter Vegetables and Arugula Salad; Mushroom, Fennel and Parmesan Stuffing; Orange Creamed Butternut Squash; and Parmesan Creamed Spinach.

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Hunting for side dishes to grace your Thanksgiving table? Here are some fresh ideas.


¾ cup panko breadcrumbs

4 tablespoons butter, divided

¼ teaspoon paprika

3 cups uncooked elbow macaroni

½ cup finely chopped onion

3 tablespoons all-purpose flour

3 cups whole milk

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon dry mustard

4 ounces cream cheese, cut into chunks

2 cups shredded American cheese

2 cups shredded Cheddar cheese

1. Preheat the broiler. Melt 2 tablespoons of the butter. Stir together the panko, the melted butter and the paprika in a small bowl; set aside.

2. Cook the elbow macaroni according to the package directions in a large saucepan; drain and return to the saucepan. Cover and keep warm.

3. Meanwhile, for the cheese sauce, melt the remaining 3 tablespoons butter in a large saucepan over medium heat. Cook the onion in the hot butter until soft, five to six minutes. Stir in the flour and cook, stirring constantly, for one to two minutes. Add the milk all at once, stirring constantly. Cook and stir over medium heat until slightly thickened and bubbly, four to five minutes.

4. Add the salt, pepper, mustard and cream cheese; whisk until smooth. Remove from the heat. Add the shredded American and Cheddar cheeses in handfuls, whisking constantly until each handful is melted before adding the next one.

5. Immediately pour the cheese sauce over the cooked macaroni and toss gently to coat. Spoon into a 3-quart casserole dish. Quickly sprinkle the panko mixture over the mac and cheese. Broil six inches from the heat for one to two minutes or until golden brown. Let stand for 5 minutes before serving.

— Adapted by The Dayton Daily News from “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families,” edited by Lisa Kingsley; 256 pages, $25. With a foreword by Carla Hall and published by Andrews McMeel, 2015.


What does a chef in Napa Valley do to jazz up her cranberry sauce? Add wine, of course. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger for extra verve. It’s more tart than most cranberry-sauce recipes, so if you like yours sweeter, feel free to add more sugar or a little more honey.

2 (12-oz.) packages fresh cranberries (6 cups)

1¾ cups dark brown sugar

1 cup dry red wine

3 tablespoon honey

4 (¼-inch-thick) slices fresh ginger, smashed

Pinch kosher salt

½ teaspoon black pepper

In a medium pot over medium heat, combine the cranberries, sugar, red wine, ½ cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

— Adapted from Melissa Clark for The New York Times


This salad seems to delight everybody who eats it and can easily be adapted to include whatever vegetables you happen to have in your kitchen. In other words, it’s an excellent dish to pull together if you’re trying to think of something unique to bring to someone else’s Thanksgiving dinner, as long as you have some root vegetables, bitter greens, chickpeas, toasted nuts and an assertive grainy mustard dressing.

Makes 6 servings

1 medium sweet potato, halved lengthwise and cut in ¼-inch slices

1 medium parsnip, halved lengthwise and cut in ¼-inch slices

2 medium carrots, cut in 1/4-inch diagonal slices

1 medium golden beet, halved and thinly sliced

3 tablespoons extra virgin olive oil

1 teaspoon sea salt

Freshly ground black pepper

1 tablespoon whole-grain Dijon mustard

1 tablespoon unpasteurized apple cider vinegar

1 teaspoon balsamic vinegar

2 tablespoon fresh orange juice

1 teaspoon fresh lemon juice

¼ teaspoon sea salt

¼ cup extra virgin olive oil

1 cup cooked chickpeas

1/3 cup chopped toasted walnuts

6 cups baby arugula leaves

1. Heat oven to 400 degrees. Line two rimmed baking sheets with parchment paper and set aside.

2. In a large bowl, toss sliced sweet potato, parsnip, carrots and beet with olive oil, salt and a pinch of black pepper. Divide between trays, spreading vegetables out in a single layer, and roast for 20 minutes. Stir, rotate trays, and roast for another 20 to 25 minutes or until vegetables are browning. Remove from oven and set aside to cool.

3. Combine all dressing ingredients (mustard through ¼ cup olive oil) in a jar and shake to combine; set aside.

4. To make the salad: Place chickpeas, toasted walnuts, roasted vegetables and arugula in a large salad bowl, and toss to combine. Drizzle dressing over the salad and toss again. Serve immediately.

— Adapted from “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well,” by Amy Chaplin (Roost, $40).


Although any good, dense loaf of bread will do, the savory and briny flavor of olive bread works best as a match for the mushrooms and an accompanying turkey.

Serves 12 to 14

To make ahead: Prep and combine the ingredients, but do not add the chicken broth. Reserve ¼ cup of the Parmigiano-Reggiano cheese to be sprinkled on just before baking. Let the stuffing cool to room temperature, then cover and refrigerate for up to two days. Combine with chicken broth and herbs just before baking.

6 tablespoons (¾ stick) unsalted butter

1 large or 3 small (about 1 pound) fennel bulb, quartered, cored and cut into ¼-inch dice (slightly more than 2 cups)

2 large yellow onions, cut into ¼-inch dice (about 3 cups)

2 medium shallots, finely diced (3 to 4 tablespoons)

1½ teaspoons kosher salt

¾ pound cremini mushrooms, quartered (about 3½ cups)

3½ oz. shiitake mushrooms, stemmed and quartered (almost 3 cups)

1 cup freshly grated Parmigiano-Reggiano cheese

1½ pound stale country bread, preferably olive bread, cut into 1-inch cubes (about 15 cups)

6 oil-packed sun-dried tomatoes, drained and chopped (¼ cup)

1 cup low-sodium chicken broth

2 tablespoons chopped tarragon leaves

1½ tablespoons chopped thyme leaves

1. Melt the butter in a large skillet over medium-high heat; watch closely so it does not burn. Add the fennel, onions and shallots, stirring to combine. Sprinkle with ¾ teaspoon of the salt and cook for about five minutes or until the vegetables start to soften. Add the cremini and shiitake mushrooms and the remaining ¾ teaspoon salt and cook for about two minutes, stirring, until the mushrooms start to lose their raw look but are not yet cooked through.

2. Transfer to a large mixing bowl and add ¾ cup of the cheese, then the bread cubes, then the sun-dried tomatoes. (At this point, if making ahead do not add the chicken broth; cover and refrigerate for up to two days.) Add the chicken broth, tarragon and thyme, tossing to mix well.

3. Heat the oven to 375 degrees. Transfer the stuffing to a lightly greased 9- by 13-inch baking dish. Bake for about an hour; during the last 15 minutes of baking time, sprinkle on the remaining ¼ cup of cheese. If the stuffing gets too brown, cover loosely with foil. Serve warm.

— Adapted from Tony Rosenfeld from The Washington Post


We don’t have sweet potatoes with marshmallow topping on our Thanksgiving table, chef by Bryan Voltaggio says. Instead he makes this recipe, combining butternut squash with orange cream soda. His favorite brand is Frostop Orange & Creme Soda, available online, but if you can’t get that, he says Boylan’s is another great brand. They’re both made with real cane sugar and help accent the sweet flavor of the butternut squash without taking it over.

Serves 10 to 12

8 cups water

3 cups orange cream soda (two 12-ounce bottles)

1 teaspoon fine sea salt

5-7 oz. butternut squash seeds, from diced squash

2 2/3 pounds butternut squash, peeled and cut into bite-size triangular pieces (seeds reserved for broth, above)

½ cup chilled unsalted butter, sliced

1. Make the squash broth: Put the water, orange soda, salt and butternut squash seeds in a pressure cooker and cook at high pressure for 15 minutes. Allow the pressure to dissipate naturally. Alternatively, you can put the ingredients in a medium pot. Set it over high heat, bring the mixture to a boil, reduce the heat to low, and simmer for 45 minutes. Strain the broth and discard the solids.

2. Make the squash: Heat the oven to 350 degrees. Put the squash and squash broth in a Dutch oven and cover with the lid. Bake for 30 minutes. Remove the lid and bake for 30 minutes more.

3. Remove from the oven and transfer the remaining Squash Broth to a small saucepot set over medium heat. Reduce by half, then whisk in the cold butter to thicken the sauce, and remove from the heat. Put the squash in a large serving bowl, pour the sauce over it, and serve immediately.

— Adapted from “Home: Recipes to Cook with Family and Friends,” by Bryan Voltaggio (Little, Brown and Company, $35).


Makes 6 servings

Day-old bread, enough to make 2 cups breadcrumbs

Olive oil

1 cup grated Parmesan cheese, divided

2 teaspoons butter

1 teaspoons fresh garlic

Salt and pepper, to taste

½ cup heavy cream

4 cups fresh spinach, chopped

Chopped parsley

1. To make the breadcrumbs, cut or tear day-old bread into small pieces until you have 2 cups’ worth. Toss bread with olive oil in a medium bowl, then spread evenly on a baking sheet with a lip. Bake in oven at 400 degrees for approximately eight minutes. Take out and, while still warm, sprinkle with grated ½ cup of Parmesan cheese. Place back in oven for another two minutes or until golden brown. Set aside.

2. Add butter to a sauté pan on medium heat. Add garlic, salt and pepper and sauté for 1 minute to cook garlic. Add heavy cream and bring to a boil. Reduce heat to a simmer and continue cooking for five minutes, until slightly reduced.

3. Add in remaining Parmesan cheese and cook for one more minute. Add spinach and cook until slightly wilted, about one minute. Transfer spinach mixture to an oven-safe casserole dish and cover with homemade breadcrumbs. Broil for two to three minutes, until top is toasted and starts to bubble slightly at the edges. Sprinkle with chopped parsley.

— Adapted from LongHorn Steakhouse.


This might be the ultimate American casserole. The traditional one uses canned green beans, canned cream of mushroom soup and fried onions out of a can. This recipe, adapted from Alton Brown and Deb Perelman at Smitten Kitchen, requires only a few more steps to make a side dish for Thanksgiving dinner that everyone might love. It’s a lot more memorable than the one out of a can.

This makes a lot of crispy onions. You might not want to use them all for the casserole. Then again, you might. If you have leftovers, they’re great in green salads. For an even thicker sauce, use 1 more tablespoon of butter and 2 more tablespoons of flour. If you don’t want to use coconut milk, use cream in its place.

Serves 6

1½ pounds green beans, trimmed and snapped in half

For the crispy onions:

2/3 cups all-purpose gluten-free flour blend

Kosher salt and freshly ground black pepper

2 medium yellow onions, peeled and thinly sliced

Peanut oil or lard for frying

For the casserole:

1½ cups chicken or vegetable stock (if you’re using boxed stock, make sure it’s gluten-free)

3 tablespoons unsalted butter

2 cups sliced cremini or white mushrooms

Kosher salt

2 cloves garlic, peeled and minced

1/3 cup all-purpose gluten-free flour blend

½ cup coconut milk

Freshly ground black pepper

1. Heat the oven to 400 degrees.

2. Set a large pot of salted water over high heat. Bring the water to a boil. Put a large bowl of ice water in the sink. Put the green beans in the boiling water and cook for five minutes. (If the beans are slender, cook for three minutes.) Plunge the hot green beans into the ice water. Let them sit for one minute, then immediately drain the water. Dry the beans with a towel and spread them out on a baking sheet to air-dry entirely.

3. Put the flour and salt and pepper for the onions into a wide bowl. Toss the onions in the flour to coat entirely. Put enough fat into a large cast-iron skillet to make a depth of 1 inch. Set the skillet over medium-high heat. When you can flick a tip-of-your-finger-full of water into the fat and it sizzles, you are ready to fry. Lower a light layer of the sliced onions into the fat and fry until they are lightly golden. Remove them with a slotted spoon and transfer to a plate lined with paper towels. Repeat until all the onions are fried. Set them aside for later.

4. Pour the stock into a large pot and bring to a boil over high heat. Turn the heat down to low and keep it at a simmer. Set a cast-iron skillet over medium-high heat. Put the butter in the skillet. When the butter has melted, add the mushrooms and season lightly with salt. Cook, stirring occasionally, until the mushrooms are hot and wilted, about five minutes.

5. Add the garlic and cook, stirring, for two more minutes. Toss the flour over the tops of the mushrooms and stir until the mushrooms are fully coated. Pour ¼ cup of the hot stock into the skillet, stirring constantly. When the stock is incorporated into the mushrooms and bubbly hot, add another ¼ cup. Continue this until all the stock is added and the sauce is thick. Add the coconut milk and keep stirring until the sauce is reduced and thickened, about five minutes.

6. Put the green beans into a large baking dish. Pour in the mushroom sauce. Toss until everything is coated. Sprinkle a bit of pepper on top. Top with the crisp onions. Bake until the sauce is bubbly around the edges of the onions, about 15 minutes.

— Adapted from “Gluten-Free Girl American Classics Reinvented,” by Shauna James Ahern (Houghton Mifflin Harcourt, $29.99)