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"&lt;strong&gt;While the turkey is arguably the center of attention at the Thanksgiving table&lt;/strong&gt;, the sides are just as important because invariably, someone will say that it's their favorite part of the meal. Here are 82 recipes to choose from that will impress.  Toasting the seeds and nuts in oil forms the base of a complex vinaigrette. Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it\u2019s magic. This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes. A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.         &lt;p&gt;Celery root and potatoes are a mash made in heaven.&lt;/p&gt;        Boiling farro in apple cider\u2014a move from New York restaurant Charlie Bird\u2014 infuses grains with character. You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan. Learn how to make this recipe  in this video. A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time. These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them. Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step! Watch this video for even more mashed potato tips. A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table. Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table. Flip the script on a winter vegetable that\u2019s usually stewed: Collards are great when briefly saut\u00E9ed. Crunchy raw broccoli and Brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.  A simple, straightforward cornbread that we\u2019d happily serve alongside a bowl of chili on any other day of the year.  Believe it or not, we came up with a new way to chop broccoli: Include the stems! Try chef Rene Ortiz\u2019s Ginger-Garlic Tofu with his addictive broccolini. A generous dose of red pepper flakes, a good hunk of butter, and a big squeeze of lemon transform them. \u201CThe fat, the butter, the acid,\u201D says Ortiz, chef at Sway, Austin: \u201CIt makes you want to keep going back for more.\u201D  We\u2019ve got lots of love for lardo, Italy\u2019s spiced, cured fatback. It adds porky goodness to just about anything. We transformed the regular hands-on skillet method to a very hands-off oven technique. When simmering the cream, make sure it\u2019s over gentle heat (if it over-reduces, it will break). Use the largest skillet you have (a straight-sided 12\" is ideal) and a fish spatula\u2014the thin angled edge is just right for helping potatoes release from the skillet. Make this dish ahead of time: It\u2019s great at room temperature, and you\u2019ll need the oven free to roast the potatoes. The sweetness of the squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs. Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens. With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.  At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with\u2026meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans. \u201CIt adds a bit of acidity, fat, and richness without overpowering the dish,\u201D he says. And it makes a strong case for using meat in a supporting role to veggies, not the other way around.   The beet juices will tint the potatoes swirly-pink when tossed together; it\u2019s best not to fight it. These get better with time, so don\u2019t hesitate to make them ahead. This two-part cooking technique adds layers of texture\u2014a creamy inside and a crisp outside.  If you like Greek yogurt, you\u2019ll love labneh, especially in this dish. This dish is called on the Ava Gene\u2019s menu. You can saut\u00E9 whatever leafy greens you like or happen to have on hand; it\u2019s an ideal way to use up those slightly past their prime.  Unlike a heavy b\u00E9chamel, this streamlined cream sauce won\u2019t mask the earthy-sweet flavor of the greens. \u201CA lighter, spicier version I could get down with on even the hottest of days.\u201D \u2014Alison Roman, senior associate food editor At farmers\u2019 markets, look for Golden Bantam or Silver Queen varieties of corn, which are less sugary than some of the supersweet hybrids. This recipe would also work with small cipolline onions or larger torpedo-shaped shallots. Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender. Despite being a timeless classic, it\u2019s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you\u2019ll be rewarded for making it ahead of time.  The key to gratins is having all the ingredients\u2014whether they\u2019re basic potatoes or the mixed root vegetables below\u2014sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices. Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness. The sugar in the spice rub can burn if cooked too long, so watch these closely. In place of pecans, try walnuts, peanuts, or cashews. A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge. You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips. This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself. In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive. A top coat of melted butter and salt makes these dinner rolls irresistible. Use these to make amazing leftover turkey sandwiches.  If you don\u2019t have (or can\u2019t spare) a cast-iron skillet, this can also be finished off in an 8x8&amp;rdquo; glass dish for baking. \u201CEverything I love about the canned kind\u2014and nothing I don\u2019t!\u201D \u2013Claire Saffitz, associate food editor Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing. A side dish that\u2019s equally good with a crusty steak, broiled fish, or seared lamb chops. We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look. The combination of meaty, caramelized cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish. Check out the key step video, shot with our Nest overhead cams. This is not your usual garlic-and-oil saut\u00E9: Lime pickle brings a spicy and pungent kick. The ultimate summer side dish\u2014it\u2019s quick to prepare, stars peak produce, and goes with everything, especially grilled meats and fish. Save the Swiss chard stems for the Runner Beans with Swiss Chard Stems and Basil (click for recipe). Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/entertaining-style/holidays/slideshow/thanksgiving-sides/>