这些感恩节剩菜的想法甚至比第二天三明治更好
The feast is over, and the dishes are done. But after a good nap, those leftovers will be calling your name. Fromfilled pasta和fluffy pancakestopacked pitas和加载的宽面条, these recipes will wake up your weary palate and have you looking forward to leftovers in a whole new way.
Griddle Me This
道格拉斯·威廉姆斯(MIDA,波士顿)
“我的曾祖母,102岁,总是会为感恩节做蜜饯的地瓜,”道格拉斯·威廉姆斯(Douglass Williams)说。2020 F&W Best New Chef. “I wanted to try to find a way to use those sweet potatoes the day after.” Since the potatoes are already sweetened, Williams cuts back the amount of brown sugar in the pancakes and plays up the warming cinnamon and clove.
Much Ado About Stuffing
Zoë Kanan (Happy Cooking Hospitality, New York City)
“I was inspired by the overstuffed, colorful, and briny pitas of Tel Aviv,” Kanan says of this next-level Thanksgiving sandwich. “The key here is introducing crunch to the sandwich. Use my recipe as a guide, and riff by including whatever textural ingredients you have around, like fried onions, sunflower seeds, or even wasabi peas.”
超级碗
Shota Nakajima(西雅图TAKU)
As a kid, whenever Nakajima was hungry, he’d grab anything left over from the previous meal to make soup or fried rice. “I grew up in a Japanese family, and I was taught to never waste anything,” Nakajima says. This soup, a riff on his mother’s recipe, relies on two umami-packed ingredients,达西和soy sauce, to add depth to buttery leftovermashed potatoes.
Mission Impastable
Sarah Grueneberg(Monteverde Restaurant&Tastificio,芝加哥)
“I love Thanksgiving leftovers, so I still want my leftovers dishes to embody those Thanksgiving flavors,” says chef Sarah Grueneberg. “I call for roasted butternut squash, but if you make agreat roasted sweet potato dishfor the big event, those leftovers would be perfect in this lasagna.” Pan-fried sage leaves add an elegant twist.
谢谢,布罗多
Tavel Bristol-Joseph (Emmer & Rye, Hestia, Kalimotxo, Henbit, and TLV, Austin)
“After eating heavy food on Thanksgiving, it’s nice to have something lighter the day after,” says 2020 F&W Best New Chef Tavel Bristol-Joseph. His agnolotti feature a smart shortcut—store-bought fresh lasagna sheets—and are served in a broth made from leftover turkey bones.
Cranberry Feels Forever
Brittanny Anderson (Brenner Pass, Chairlift, and Metzger Bar & Butchery, Richmond, Virginia)
“Most of us only makecranberry sauceonce a year, and there’s always leftovers,” says Anderson. “A vinaigrette is the perfect place to use it all up.” In this salad, Anderson pairs the sweetness of cranberries with bitter winter chicories—the ideal combination for day-after-Thanksgiving lunch.