Andy Baraghani’s Thanksgiving Menu Is Bright, Colorful and Delicious

Andy Baraghani’s bright, gorgeous menu is also a feast for the eyes.

Every year I tell myself I’ll keep Thanksgiving simple, but every year I fail. Not in a crazy way, but in the way that “simple” quickly turns into “eh, maybe just one more meal.”

So I stopped fighting it. The cooking part is the best part. (I mean, I love my family, but I see them all the time.) It’s a day that still feels deeply analog—everyone huddled in the kitchen, everything bubbling, the air heavy with butter, thyme, and my husband Keith’s ’90s-filled playlist. And as a food writer and recipe creator, cooking is something I do for a living and how I find peace even when I’m doing it for a crowd.

This year’s menus are channels that desire abundance. It’s more of the same in every way – fresher, more colorful and full of texture, a table that invigorates rather than lulls – but it’s also manageable, whether you prepare one plate or all.

This isn’t a reinvention of Thanksgiving, but it’s a reminder that the meal doesn’t need to feel repetitive. The dishes are familiar but toned down, polished, pulsed. The turkey has a sweet, tart pomegranate glaze that looks like lacquered mahogany. The mashed potatoes are golden with turmeric and tangy Cheddar. Even cranberry sauce, normally an afterthought, is complemented with a little tahini and trust me, it will make it the dish everyone is talking about. It’s a mix of dishes that look good, taste even better, and make the whole day feel like something worth celebrating rather than something worth living.

This year I will be a guest in my new home, which adds some stress but mostly excitement. Keith is in charge of the table, the flowers, and most importantly, keeping me calm. My mother will be my right hand in the kitchen. My mother-in-law will bring the wine and some New Jersey energy. Who cares if the turkey takes longer than expected! If the whipped cream is too strong, no one will notice. All the little things can be forgotten. There’s something bigger around this table, that’s what we’re here for, and it’s hard to spoil that part.

When feta and yogurt are whipped together, it turns incredibly light and pale green, then finished with olive oil, pistachios, and Aleppo chiles—the perfect way to welcome guests.

A glaze of reduced pomegranate juice, soy sauce, honey, herbs, and garlic gives this bird shine, and a stir-fry sauce brimming with shallots and black pepper is easy to make.

At least one orange side is a must at Thanksgiving. Here, zucchini slices are simply roasted, then layered over citrus yogurt and finished with a crunch that’s simultaneously sweet, salty, and spicy.

These mashed potatoes shine. Turmeric gives them their golden color. Cheddar adds tang and buttermilk keeps them bright and light.

Equal parts veggies and gratin, charred sprouts, lemon curd and a golden breadcrumb crust, this dish feels just right.

We’re swapping out the stuffing for rice, which is my family’s (and maybe yours, too) Thanksgiving staple. Long grain rice is lightly steamed with fresh chillies, ginger, garlic, shallots and coconut milk. It’s camouflaged with crunchy kale chips and cilantro for a big green look.

Scented with jam, garnet red and cardamom, this version relies on tahini to mellow the tartness and beckon you to take another spoonful.

Such a good cake is a strong argument for its existence next to pies. Deeply spicy but not heavy, rich in olive oil but smooth, and finished with salty maple cream that you can also add to your after-dinner coffee.

Even though I’ve hosted countless times, I know there will be stressful moments, but the entire vacation doesn’t have to be overwhelming. Give yourself time (and maybe do some meditation). If you don’t have four days (completely understandable), watch our video that shows you how to do it in two.

Four Days Before Thanksgiving

You’re in the honeymoon phase: hopeful, organized, a little naive. While the markets are still calm (in the morning!), go to the store, buy the most beautiful plants you can find and clean out your refrigerator.

• Shop for all ingredients; Organize produce, herbs, and pantry staples.

• If your turkey is frozen, start thawing it in the refrigerator.

• Wash and prepare the cabbage and herbs; Wrap in damp towels and refrigerate.

• If you haven’t delegated wine and cocktail duty (you should), order a wine or pick some up today.

Three Days Ago

You don’t cook much yet. Enjoy. This is a good night for takeout, going out to dinner, or watching a movie.

• Prepare the green feta sauce (it stays perfect for three days).

• For roasted squash, crisp the chile (without citrus zest).

Two Days Ago

That’s when everything starts to smell good as the kitchen is slowly being demolished.

• Place the turkey in the dry brine and refrigerate, uncovered.

• Prepare the honey cranberries (retire the tahini just before serving).

• Make the pomegranate glaze.

• Bake pumpkin cake with olive oil. Cool completely, then wrap tightly in plastic and store at room temperature. (You’ll make the salted whipped cream on Thanksgiving.)

One Day Ago

This is a hugely productive day, but if you pace yourself it’s also hugely satisfying. You’ll wake up to a fridge full of promises and go to bed feeling like someone who’s had your life together.

• Fry the zucchini and cool.

• Prepare the kale chips for the coconut rice and store in an airtight container.

• Bake the Brussels sprouts with the leeks and cream, then transfer to a baking dish, sprinkle with breadcrumbs (do not cook yet) and refrigerate.

• Prepare the vegetables raw (wash, cut and cool).

• Set the table and arrange linens, servingware and flowers.

• Prepare the brown butter gravy for the turkey. Cover and refrigerate.

day

Assuming you provide service between 13:30 and 14:00

7am: Eat a proper breakfast, grab that second cup of coffee or tea, and start your playlist.

8am: Make mashed potatoes (without chives). Then cover the pot to reheat over very low heat.

9am: Cook coconut rice. Then cover the pot to reheat over very low heat.

10am: Remove the turkey from the refrigerator and bring it to room temperature. Drizzle tahini over cooled cranberries, make citrus yogurt for zucchini, and add citrus zest to chile crisps. Beat the salted maple cream in a stand mixer or by hand. Cover and refrigerate until ready to fill the cake.

10:30 – 11:00: Preheat the oven for the turkey. Organize the kitchen and reset your workspace. Double check plates, serving utensils and hot pads.

11am: Place the turkey in the oven and begin roasting and dressing. Taste the green feta sauce and adjust with a little lemon if necessary, then set out to snack on the crudité. Take five minutes to sit down before guests arrive.

Afternoon: Now the guests are coming.

Between 12:30 – 12:55 The turkey needs to be finished now. Use tongs to gently tilt the pan over the pan to allow any juices to drain before transferring to a cutting board and let it rest (uncovered) for 30 to 45 minutes.

Reheat the mashed potatoes and brown butter sauce on the stove over very low heat, stirring occasionally. Reheat the coconut rice (covered) over very low heat.

12:55 Transfer the Brussels sprouts to the oven and bake until bubbling and golden. Pour the citrus yogurt onto a plate, place the zucchini on top, and finish with the chile crisps. Reheat the roasted squash in the oven for about 10 minutes or until heated through.

Between 13:05 – 13:30: Transfer the coconut rice to a serving plate, sprinkle with kale chips and coriander. Transfer the heated mashed potatoes to a serving plate and add some more butter, black pepper and chives.

13:30: Finish the drinks, call everyone to the table and eat.

Whenever: Add whipped cream to top of pumpkin pie and finish with maple drizzle and fine salt. Pour coffee or tea into a pot and serve the dessert.

You know what to do from here: Let someone else do the dishes.

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