Thanksgiving is about many things: family, friendship and coming together to give thanks and be grateful for what you have. But it’s also about preparing and eating food; thoughtfully planning and sharing the recipes you grew up eating with others.
This Thanksgiving we wanted to share some out-of-the-box recipes from chefs cooking in Brooklyn today. They aren’t what you’d see in a traditional Turkey Day spread, but they are as authentic as authentic gets for the chefs who created them.
And really, who are we as Brooklynites and New Yorkers today if not a mixed bag of cultures, ethnicities and hungry eaters who want nothing to do with the status quo?
Chef Norberto Piattoni, of Fort Greene’s Mettā, said he garnered cooking inspiration from his mother, who would “always reinterpret food and recipes.”
“She would tell me, ‘I don’t follow recipes, [I] just get inspired from them.’
Well said.
Use these recipes as a starting point for your own riffs on the typical Thanksgiving spread.
Recipe: Kimchi Brussels Sprouts from Mokbar
Thanksgiving with Chef Esther Choi’s family is a true mash-up.
“Our spread was always a fusion of the traditional style Thanksgiving with hints of Korean flavors,” said Choi, the chef and owner of Mokbar in Prospect Heights. “Our turkey was always stuffed with sticky rice, an amazing recipe my grandmother created. We always had kimchi on the table but had all the traditional sides such as mashed potatoes, string beans, corn.”
This dish, which Choi calls “really special,” was inspired by the unique way she celebrated the holiday. (more…)
Recipe: Bird Galeto from Mettā
Chef Norberto Piattoni, of Fort Greene’s Mettā, didn’t grow up celebrating Thanksgiving, but says bird galeto is perfect for it. (He’ll be serving it at the restaurant, which is open from 2 – 7 p.m. on November 23).
“[We] always made it to share and celebrate,” said Piattoni. This Argentinian take on skewered meat is best for a feast where you can live without turkey, as it’s not ideal for this recipe. But feel free to substitute any game bird, like quail. (more…)
Recipe: Sweet Potato Waffles from Pretty Southern
Sweet potatoes figure heavily into most traditional Thanksgiving menus, and are also a staple for Chef Sam Talbot, both at his restaurant, Pretty Southern, and at his holiday table. But this is different.
“Instead of doing sweet potato casserole or pie, do these waffles,” said the Top Chef alum who grew up “between Charlotte and Charleston.”
This recipe, which the chef came up with at his Greenpoint restaurant and took about 20 tries to really perfect, is great for the big day or the day after as a base for leftovers. (more..)
Get even more ideas for your Thanksgiving feast—before, during and after—here.
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