Photos by Christopher Ivey

Thanksgiving Sideshow

You already know you're serving turkey and stuffing.
But what about side dishes?

ANNABEL COHEN

Special to The Jewish News

T

hanksgiving dinner is not
controversial when it comes
to menu — there's really no
discussion regarding entrees.
This is a distinctly American holiday,
where the top pick on nearly every-
one's list has become our second
national bird, turkey — roasted, gold-
en and hot — chock-full to overflow-
ing with the family's favorite stuffing
or dressing.
Along the way, pumpkins, squash

and potatoes became associated with
the holiday, probably because when
George Washington appointed a
national day of giving thanks, these
were the foodstuffs available in the
few new states.
Why, then, a discussion about what
to serve with Old Tom? Because now,
with foods available from around the
world, we can serve different, more
unusual foods. It's tempting to put
ourselves on automatic pilot and to go
with old favorites, stuff like candied
yams and green bean casserole made
with mushroom soup and French
fried onions.

But, basically, we are creatures
searching for variety ... more spice in
our life. So while we don't want to
buck tradition, we crave a little
change every now and again.
Side dishes that are both sweet and
savory are perfect seasonal accompani-
ments to your favorite main courses.
They're also welcome contrasts to the
same old same old. Many of the ingre-
dients are the same as what you've
used in years past, but the finished
products are presented with a twist.
Cranberry sauce becomes cranberry

THANKSGIVING

on page 114