在一年中的这个时候，我发现自己在过去的舒适餐点中寻找灵感，这就是我想出这里显示的四种配菜的方式。每个人都是温暖，安慰和熟悉的 - 只是我想在一天结束时和妻子和女儿一起吃的那种东西。But they also work well for Thanksgiving and fall entertaining because each dish can be made either partially or entirely in advance (you’ll find make-ahead tips in the recipe headnotes) and they’re all a bit out of the ordinary, which makes them feel special.

这辣炖胡萝卜，例如，从墨西哥胡椒和烤红辣椒中踢了一脚。这胡椒蛋面，农民的奶酪和花椰菜是我长大时吃的两个面条菜的混合体。我的马铃薯用橄榄油代替通常的黄油和奶油制成。我将自己的旋转放在经典的南方羽衣甘蓝果岭上黑色羽衣甘蓝配火腿，大蒜和洋葱。(Any kind of kale works well, by the way, but the texture and spiciness of black kale make it an excellent substitute for collard greens.) These have become my family’s favorite fall side dishes, and I’m betting that if you choose a couple for your Thanksgiving spread, or even as a change from the usual weeknight fare, your family will embrace them, too.

提示：冷冻是嫩羽衣甘蓝的秘诀

用重型拉链袋洗净羽衣甘蓝，将其冷冻几个小时或最多一个月。将其直接从冰箱中煮出来。冰冻以无法烹饪的方式分解其纤维。