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I herald the potato in every form, but when it comes to Thanksgiving dinner, mashed potatoes are a must. But as someone who's enjoyed basic mashed potatoes for the past several years, I'm ready to try something new. Enter a puree of potatoes, basil, and parmesan, courtesy of Barefoot Contessa: How Easy Is That?, Ina Garten's new book.

If you're a pestophile, you won't be able to get enough of its intoxicating anise-like flavor and its impossibly airy texture, which is achieved not through one of those expensive potato ricers or food mills but rather a good ol' mixer — something most home cooks actually have. For an exceptionally flavorful twist on Thanksgiving's most nostalgic side dish, read on.

Everyone's tried a pumpkin pie at Thanksgiving — but pumpkins are useful for so much more than just pie. This year, my family will free up the oven by deep-frying the bird — and since the oil will be hot, why not try something new and cook up some pumpkin fries?

I served my first few batches of pumpkin fries with a spicy aioli, but a cranberry dipping sauce would be a great alternative as well. If you're in the mood for something sweet, sprinkle the last batch with cinnamon and sugar. These fries are easy to prep and fry just before the big feast, especially with the fryer already hot. If you're ready to give up the pie and start with a fry, then keep reading for the recipe.

When planning a festive holiday meal like Thanksgiving, it's fun to think about the colors that will grace the table. The deep greens of vegetables, the vibrant red of cranberry sauce, the rich orange of sweet potatoes. And thanks to a side dish like this wild rice with mushrooms, earthy browns and buttery creams will also be a part of the food rainbow.
Wild rice takes time to prepare, so consider making this dressing in advance. It's a delicious and easily adaptable recipe, stir in whatever vegetables you have on hand. Cubes of butternut squash or wilted spinach would be welcome additions. Another great thing about this recipe is it's pretty healthful: it's both high in fiber and low in fat. Get the technique here.

Earlier this week, I shared menu suggestions for a vegetarian Thanksgiving. Now, I've got one more idea for you: this wildly delicious mushroom and leek tart! It's a beautiful dish that's absolutely scrumptious. The crust is a quick homemade salt and pepper dough, while the filling is a savory mixture of sautéed mushrooms, leeks, thyme, and gruyère cheese. The ingredient list calls for chanterelles, but they were quite expensive at my local market, so I opted for regular button mushrooms. I served this tart to mushroom haters, and they loved it! To make it for Thanksgiving or any other Fall celebration, get the recipe here.

When it comes to Thanksgiving, the humble salad is not one of the spectacular standout sides. It's overshadowed by more showy dishes like creamy mashed potatoes with rich giblet gravy or melt-in-your-mouth stuffing with juicy sausage. However, with interesting ingredients and a proper homemade vinaigrette, the salad can be transformed into a side worthy of competing with the best potatoes and stuffing.
Follow this recipe for a beet and butternut squash salad and you'll end up with a remarkably textured and flavorful salad that's pretty to look at and satisfying to eat. The dried cranberry dressing that coats the vegetables, leafy greens, and crunchy pumpkin seeds are sheer perfection, and the liberal shaving of salty parmesan is the ideal garnish. To check out this seasonal salad recipe, keep reading.

If you're in need of a scrumptious Thanksgiving side, don't overlook kale. Fresh Tart recommends this raw kale salad with feta cheese and pine nuts.

I first wrote about this recipe a few weeks ago when I described our trip to San Francisco.  My friend Maud's brother Arthur made a delicious kale salad for us, and I couldn't wait to make it at home and post it for you.  In the process of raving about it on Facebook, I found out that the recipe originally came from Maud and Arthur's sister Abigail!  She claims she didn't make it up herself, but I'm happy to give her credit for introducing it to me via Arthur.  She said that Arthur added the nuts (a good addition).

The kale in the salad is raw, yet tender, because it sits tossed with some lemon juice for a bit (the acid tenderizes the greens).  In fact, I kept leftovers in the fridge overnight and enjoyed it completely the next day.  Abigail notes that it is always popular on buffets - as we all know, it's not easy to find a green salad that can sit nicely (and even improve) on a buffet!  I'm thinking . . . Thanksgiving.  Yes.

Get the uncomplicated recipe after the break.

Mashed potatoes may be a traditional Thanksgiving side, but they aren't the most practical for serving a large crowd. They're best freshly made, and although you can keep them warm over a pot of simmering water, who has time or stovetop space for that?

If you're attending a potluck and in charge of bringing a potato side, make this wildly delicious layered potato gratin. The half-and-half is infused with roasted garlic, rosemary, and thyme before being poured over the thinly sliced potato rounds. Instead of regular old cheddar or parmesan, the ingredient list calls for manchego and smoked gouda.

The resulting dish is insane! The top is crispy and cheesy, and the potatoes melt in your mouth. It really is a spectacular side that would be excellent paired with any roast like turkey, ham, or whole beef tenderloin. To check out the recipe, read more.

For your best Thanksgiving ever, begin planning for the big day earlier than you normally do. Rather than being daunted with the turkey up front, ease yourself into the holiday by selecting your side dishes first. Start with sweet potatoes, a surefire table topper at any Fall meal.

Serve them mashed in place of conventional white potatoes; you'll enjoy the same fluffy texture but also gain vitamins, antioxidants, and fiber. Balance out the salt on the table with a dessert-like puree studded with maple syrup and nutmeg, or skip the sugar and try out a savory chipotle version. Try either — or both — when you read on.

When I had some friends over to try Bobby Flay's award-winning burger, there was only one thing I thought to pair the burgers with: fries. Not just any fries, but seasonal sweet potato fries. The burger is called the Santa Fe, so I was hoping for Tex-Mex inspired fries. Luckily, I found this recipe for baked sweet potato fries with a creamy and cooling avocado dip.

The pairing of slightly spicy sweet potatoes with a luscious green dipping sauce is absolutely sublime. Although I followed the recipe closely and I really enjoyed the flavor, my sweet potatoes weren't as crispy as I wanted them to be. Do you have tips for making them crisp? Please share with me in the comments. For the recipe, which doesn't disappoint, read on.