Haricots Verts
with Hazelnuts & Dill
q
ood
ides
The
Ina Garten shares her secret
to Thanksgiving success—
plus three great recipes.
hanksgiving is my favorite meal of the year,
but it can also be the hardest to prepare.
A serious game plan really comes in
handy! The first step is to write a menu: For
Thanksgiving, I like making the classics, but
with a flavorful twist. Then I look at my menu
and think through exactly how each dish will
be prepared. I don’t want to wake up on
Thanksgiving morning and realize I have
four side dishes to cook at the same time in
one oven, at four different temperatures!
Ideally, I’ll be able to cook some of the
dishes on the stove, some in the oven,
and some entirely in advance so I can
just reheat them while the turkey is
resting. For example, these haricots
verts cook on the stove, my acorn
squash roasts at 350 ̊ alongside the
turkey, and when the turkey and
squash come out of the oven, I can
crank up the heat to 450 ̊ for the
rainbow carrots and reheat any other
dishes I made in advance. It’s a bit of
work, but taking the time to write a
game plan makes the actual cooking so
much easier—and I don’t have to spend
the day in the kitchen worrying about
whether everything will be ready on
time! Now that’s a happy Thanksgiving.
t
122 FOOD NETWORK MAGAZINE ●NOVEMBER 2019