Food & Wine USA - (11)November 2018

JUSTIN CHAPPLE

F&W CULINARY DIRECTOR

40 NOVEMBER 2018

HANDBOOK

IT’S SAFE TO ASSUME that a burnished turkey, presented with flawless mahogany skin

and succulent meat, like the one from Austin chef Kristen Kish (recipe p. 82), will be the

centerpiece of your hanksgiving table. Or maybe you’ll mix things up with a Turkey Leg

Roulade (recipe p. 28). But, after years in the F&W Test Kitchen (and countless DMs on

Instagram, Twitter, and Facebook) I know that what you really care about are the sides.

And not just any side dish—you want the classics like never before ... Modern. Beautiful.

Fresh. Fun. Here, I’ve assembled the ultimate Mad Genius Side Show, which includes

five classic hanksgiving recipes all paired with an optional upgrade to make them

better than ever. For more genius sides, visit foodandwine.com/side-show.

Side Show Genius new takes on the classics

MAD GENIUS TIPS

COOK

THE

COVER

PHOTOGRAPHY: VICTOR PROTASIO; FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: KATHLEEN VARNER