What's on our menu this Thanksgiving
In the spirit of Thanksgiving, our US team have kindly shared the recipes they’ll be cooking alongside their favorite serving pieces. Explore and enjoy below.
This year my friends and I decided to have a non-traditional thanksgiving and cook Mediterranean dishes. Food that we all love dearly but have never made before. I decided to make baba ganoush with vegetables.
Roasting the eggplant made my house smell delicious. From there you just mix with tahini and some spices and viola! A delicious and easy dip for all to enjoy.
I’m a huge fan of the Pebble Bowl Large as it can be used as a fruit bowl, salad bowl, bakeware, and in this particular case, a space to hold my vegetables with a Pebble Bowl Cereal in the center for the dip.
Pictured Pebble Bowl Large Bottle, Pebble Bowl Cereal Blossom.
I’m on appetizer duty this year. This baked cheese recipe is so easy to make, and always a crowd-pleaser.
Take a round of Camembert or Brie cheese and score the top.
Then, add a few teaspoons of cranberry chutney and bake at 375 F for about 15 - 20 min.
Enjoy with cut-up pears or apples, crackers or bread.
Pictured Pebble Bowl Medium Mist, Charger Plate Ash.
These Swedish Cinnamon Buns are called Kanelbullar. When I traveled around Europe this summer, I fell in love with these treats in Stockholm. They are part of the Swedish tradition called 'Fika'.
I wanted to recreate this lovely memory of my travels, and share that wonderful mentality through these buns.
Pictured Slice Tray Citrus.
My feasting meal of choice is slow-cooked Moroccan chicken. I love the mixture of herbs and spices that bring an explosion of flavor with every bite.
Start with the marinade for the chicken’s exterior. Blend a mix of garlic, cajun, and spices. Dial-up or down flavors depending on your preference.
For the stuffing, mix 1 cup of Indian biryani-style rice and 1 cup of either jasmine, white or brown rice. Add the rice between the skin and protein and cook in the oven at a moderate temperature until the skin starts to get crispy. Then add potatoes and put them back in the oven to marinate with the chicken juices.
Once cooked, serve straight from oven to table.
Pictured Pebble Bowl Large Duck Egg, Slice Tray Ash, Pebble Bowl Medium Ink, Wasabi, Yellow, Cellar Duck Egg.
As a New Yorker, I don’t always find time to cook nor the space for a larger centerpiece.
My Pebble Bowl Large is the perfect size to hold fruits and snacks that I can grab on the go. I have found great use with this one as my centerpiece for fruits and table decorum.
Pictured Pebble Bowl Large Bottle.
I cooked this Nutella Banana Bread recipe with my Mom — it’s one of my favorite treats that she bakes. We work off her traditional recipe, adding a good swirl of Nutella.
Pictured Baker Small Slate.
My husband is the master chef in the family, but OH can I decorate a table, hence my deep love for Mud.
My Mom is a master gardener and interior designer so she instilled in me at an early age the power of an impactful floral display in a gorgeous vase. I chose the Vase Oval Medium in Bottle. The deep, moody Bottle color is beautifully highlighted with a deep violet flower such as the Blue Thistle, a personal favorite as it was in my flower crown I wore on my wedding day. Effortless, elegant and unforgettable.
Pictured Vase Oval Medium in Bottle.
My husband, Kent, calls this kale salad his "comfort food". Don't get me wrong — he loves ramen and puttanesca way more. I think he just associates this salad with home as we eat it about once a week. I will likely make this salad the day after Thanksgiving.
Recipe: adapted from Smitten Kitchen
Briefly boil a few tablespoons of vinegar and water with a handful of dried fruit (eg, golden raisins, currants, cherries). Set aside to cool.
Mince a clove of garlic and sauté in oil, add 1/4 cup panko and cook until golden. Season with salt.
While you're doing the above, toast 1/2 cup of walnuts (or whatever nuts you have and like).
Stem a bunch of lacinato kale, massage it, and cut into ribbons.
Toss kale, fruit with vinegar, walnuts, glug of oil, and juice of half a lemon.
Before you serve, add toasted breadcrumbs and a generous amount of grated parmesan or pecorino (or both). Season with salt and pepper.
I also love to use my Flared Bowl Large for House Popcorn. It's doused in olive oil, nutritional yeast, za'atar, and grated parmesan. Would much rather eat popcorn than turkey.
Pictured Flared Bowl Large in Ink.