Episode 594: Dressing vs. Stuffing
November 18, 2016
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Indian chef Vikas Khanna joins us with a lesson in humility, gratitude and a vegetarian take on the Thanksgiving feast. His latest book is Indian Harvest. Australia's Donna Hay brings us inspiration for updating our Thanksgiving side dishes. Bon Appetit's editor-in-chief Adam Rapoport has tips for being a good guest, and Jane and Michael Stern of Roadfood.com weigh in on the stuffing-versus-dressing debate. Plus Aubry and Kale Walch, co-owners of Minneapolis-based The Herbivorous Butcher, explain how they make their line of meat- and cheese-like products that are vegan.
Broadcast dates for this episode:
November 20, 2015 (originally aired)
November 18, 2016 (rebroadcast)
Recipes and stories from this episode
- 5 side dishes from Donna Hay to serve this Thanksgiving
- Chef Vikas Khanna on Thanksgiving: 'It's the best time of the year'
- 5 tips from Bon Appetit for being a good guest on Thanksgiving
- Dressing, stuffing or filling? Regional differences are 'subtle but huge' on Thanksgiving
- Salt-and-Vinegar Rösti
- Glazed and Lacquered Roast Turkey
- Pumpkin-Caramel Tart with Toasted-Hazelnut Crust
- Golden Baked Onions
- Celery and Apple Salad
- Pickled Carrot and Radish Salad
- Roasted Pumpkin and Chorizo Salad
- Whole Herb-Roasted Cauliflower
- Honey and Sesame Comfort Bread
- Beet and Yogurt Soup
- Crunchy Snap Peas and Pearl Onions
- Pumpkin Biryani with Pistachios
- Slow Cooked Yams with Apples
- Roasted Peaches with Brown Sugar