Andy Cooks His Colorful Thanksgiving Menu From Start to Finish | Andy Baraghani | NYT Cooking

Here are 8 free (!) recipes from the video: Pomegranate-Glazed Turkey With Brown Butter Gravy: https://nyti.ms/4o7HyUo Green Feta Dip: https://nyti.ms/3JM1Gx9 Roasted Winter Squash With Citrus Chile Crisp: https://nyti.ms/4phlCHn Golden Mashed Potatoes With Cheddar and Chives: https://nyti.ms/4p9pppV Brussels Sprouts Buried in Cream: https://nyti.ms/4pg97fc Spicy Coconut Pilaf With Crispy Kale: https://nyti.ms/43qRJMg Honeyed Cranberries With Tahini: https://nyti.ms/49Vh4BL Olive Oil Pumpkin Cake With Salted Maple Cream: https://nyti.ms/4i0CcIM Andy Baraghani’s menu isn’t a reinvention of Thanksgiving, but it is a reminder that the meal doesn’t have to feel like a rerun. The dishes are familiar, but they’ve been lightened and brightened. The turkey gets a sweet-tart pomegranate glaze that looks like lacquered mahogany. The mashed potatoes are tinted gold with turmeric and sharp Cheddar. Even the cranberry sauce, normally an afterthought, is finished with a drizzle of tahini that will make it the dish everyone’s 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 to get through. See the full menu — and Andy’s suggested cooking timeline: https://nyti.ms/4ojNN7H ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904 VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).