Drumsticks, pleaseWe live to help you serve here at New York Times Cooking, but never more so than this time of year. Thanksgiving, the holidays, New Year’s — there’s a lot to eat, and we want to make it all delicious. In that spirit, I’ve gone ahead and picked out 100 simple Thanksgiving side dish recipes for you to peruse as you’re planning the meal. Mashed potatoes? We’ve got them. Macaroni and cheese? Absolutely. Canned cranberry sauce? Yes, you can. Think of this as a sibling to the Weeknight 100 — our list of the dinner recipes we think you should try this year (but with a few good glugs of heavy cream). And we have an exciting new feature for you! Now you can save recipes from our Thanksgiving 100 directly to your recipe box. From there, you can organize and categorize them even further — great news for list makers. But you can’t eat Thanksgiving sides for dinner this week. (Or can you?) So I’ve got five weeknight dishes for you below, including a simple baked chicken recipe that would pair well with just about any of those sides. Need Thanksgiving advice? Have any requests? Reach out at dearemily@nytimes.com.
1. Baked Chicken DrumsticksDrumsticks are grabbier and therefore more fun to eat than thighs — especially for kids — but they’re equally easy to cook. Lidey Heuck’s recipe is simple and satisfying.
2. Harissa Shrimp With Greens and FetaYewande Komolafe leans on harissa in this new recipe, bringing its complex, beguiling flavor to a sheet-pan meal with shrimp and greens.
3. Coconut Curry Chickpeas With Pumpkin and LimeIf the thought of Thanksgiving is inspiring fall cravings, here’s your dinner: a five-star recipe from Melissa Clark that combines a can of puréed pumpkin with coconut milk, chickpeas, spices and lime.
4. Pasta Aglio e Olio With TunaCanned tuna is one of my pantry staples, but I rarely make sandwiches with it. Instead, I’m mixing it with mayo, soy sauce and sesame oil and then piling it on rice. Or, just as often, I’m flaking it into garlicky spaghetti, as in this recipe from Sheela Prakash.
5. Sheet-Pan Mushroom ParmigianaI made this recipe from Hetty Lui McKinnon recently, and I was reminded of how smart and doable it is, a way of getting the cheesy, saucy effect of classic Parm without the mess or effort of breading and frying. The basil breadcrumbs are worth the five extra minutes of your time. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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