Jessica Nicosia Nadler
This week's segment of the Thanksgiving countdown features elegant starters and healthy salads. We've gathered together recipes from some of the best chefs around the country, as well as some top-notch food writers. These dishes are sure to start the party off right.
Served in ramekins, these individual gratins are a fun and delicious way to start off the evening.
Chefs Matt and Jeff Nichols created an easy and elegant puréed soup with kabocha squash, a type of Japanese winter squash.
Here's a great vegan starter that's delicious and flavorful, courtesy of chef Chloe Coscarelli.
It doesn't get any easier than this. Serve these marinated olives with an assortment of cheeses and some crostini, and you're sure to impress guests.
Chef Stephanie Izard, the first female winner of Top Chef, showcases a root vegetable that is often overlooked in this easy and delicious salad.
Lauren Shockey combines pomegranate and fresh herbs together for a refreshing salad that's a feast for the eyes.
Peppery arugula and salty, sheep's milk-Manchego pair beautifully in this well-balanced salad.
Apples roasted with fennel seeds pair nicely with baby greens and blue cheese in this spectacular salad, a celebration of fall's bounty.