By Susan Able & Thomas Martin

We’ve been gathering recipes from top chefs, recipe writers, cookbook authors and fab home cooks for almost 6 (!) years now…and suffice to say, we’ve got some delicious things to try that capture fall and great seasonal ingredients. Enjoy!

Appetizers

1. Flaky Fall Hand Pies

Savory hand pies have traditionally provided a quick, satisfying lunch for fishermen, farmers and other workers too busy—or too far away—to return home for a midday meal. But either of these hand pie recipes (potato-kale or pumpkin) would serve as an excellent starter to your Thanksgiving feast!

2. Minty Lamb Meatballs with Cumin Yogurt Dip

Quick to prepare and easy to share, these minty lamb meatballs pair perfectly with a cumin yogurt dip. Serve them to your guests while you’re wrangling the main dish and sides in the kitchen—but don’t let them get too full!

3. Chicken Liver Mousse

This recipe for chicken liver mousse requires some advanced preparation, but the rich and creamy spread it creates is worth the wait. Spread it on toasted bread or crackers and garnish with herbs, greens, edible flowers—your choices are endless.

4. Peg’s Salt Savory Spiced Nuts

Made with Peg’s Salt, a blended salt seasoning with over twenty spices, this savory nut mix works great as a starter (and as a last-minute stocking stuffer later in the year!). And don’t fret about leftovers; the mix will keep for three weeks in an airtight container.

5. True Blue Maryland Crab Dip

With the end of crab season fast approaching, make this Maryland crab dip while you still can! Grated Gouda and a generous amount of Old Bay make this cheesy flavorful dip a true crowd-pleaser.

6. Winter Squash on Toast

Featuring kaboucha squash and ricotta, this fun starter is easy to prepare and even easier to serve. Simply spread it on slices of golden brown toast and garnish with flaky salt and mint. Voilà!

Mains & Sides

7. Prosciutto-Wrapped Pork Tenderloin

Pork tenderloin is the perfect center course for a smaller Thanksgiving gathering. It’s moist, not too rich, and always pairs well with side dishes. Serve with an expertly paired fennel apple salad to wow your dinner guests!

8. Garlicky Roast Bird

Chicken is much easier to manage in the kitchen than an oversized turkey. What this roast bird lacks in volume, it more than makes up for in flavor and saved cooking time. Give it a try this year!

9. Pumpkin Risotto

As delicious as it is delightful in presentation, pumpkin risotto served in mini pumpkins can be the centerpiece of any holiday gathering. There’s no better way to say goodbye to autumn than with a dish inspired by the season’s most iconic gourd.

10. Harissa Squash & Chicken Stew

Straight from the Edible DC Test Kitchen, this spicy and savory stew is hearty, satisfying, and simple to prepare. Adjust the spice levels to your guests’ liking, and bust out your biggest bowls—they’ll be going back for seconds.

11. White Bean Soup with Chorizo

The Proustian powers of this soup’s strong aroma sends us back to its origins: on the seasonal menu of Rustik Tavern, a now-closed DC restaurant once run by Chef Seth Brady. Luckily for us, Chef Seth shared his recipe, and now we get to enjoy it year after year.

12. Minty Farro Salad with Cucumber & Kale

A delicate and refreshing side, this salad will nevertheless satisfy your guests with its hearty mix of textures and flavors, from cooling mint to salty feta.

13. Eastern Shore-Style Oyster Stew

Oyster stew is a huge family favorite everywhere in the Chesapeake area. This stew recipe from our editor-in-chief and publisher Susan Able originally came from her grandmother’s table—but Susan’s added a few exciting twists.

14. Winter Rosemary Galette with Squash, Goat Cheese, and Prosciutto

Ring in the arrival of the colder months with this savory galette, featuring prosciutto that crisps under the oven’s heat, its natural salty flavor a counterpoint to the taste of fresh celery, all balancing the richness of the seasonal filling. Serve warm with a salad of lightly dressed kale and hearty lettuces.

15. Roasted Squash with Black Lentils

With just a quick roast and the right garnish, a humble squash can become the star of your Thanskgiving celebration. Top it off with lentils and a flavorful zhoug featuring jalapeños and cilantro.

Desserts

16. Cast Iron Campfire Cinnamon Rolls

The aroma of these cinnamon rolls will draw all your invited guests to your door—and maybe a few uninvited ones, too! The dough and filling can be made and rolled up a day or two ahead, so you’ll only need to give the individual rolls a little time to rise before baking. They are best enjoyed with a steaming cup of coffee.

17. Pumpkin Chiffon Pie with Cinnamon Vanilla Cream

This twist on a standard pumpkin pie is made all the more delectable by a garnish of homemade chilled cinnamon vanilla cream. You can use either market pumpkins or canned substitution, if you like.

18. Banana Pudding

Great for individual servings, this banana pudding is smooth, creamy, rich, sweet but not too sweet. Dress them up nicely with whipped cream and caramel, and your guests will be thankful for your attention to detail—and this fantastic dessert.

19. Lemon Meringue Cake

This lemon meringue cake is light and filled with flavor—but it’s not as rich as buttercream! It’s tart and sweet, and is the perfect substitute for a lemon meringue pie. You’ll love it, and while there are several steps, it is all doable for the home baker.

20. Apple Plum Pie

For a tart and sweet accompaniment to the more tradition sweet potato, pecan, and pumpkin pies, try this apple plum pie. Who knew putting these two fall fruits together would taste so good?

21. Peanut Butter Sandwich Cookies

Though they require a few extra steps compared to your standard peanut butter cookie, these peanut butter sandwich cookies feature a creamy filling and are adorably bite-sized.

22. Fiola’s White Chocolate Panettone Bread Pudding

This dessert is complex—but the final product is such a show-stopper for any holiday table. Producing this beauty make take some time, but all the elements may be made in advance and the cakes may be assembled and frozen up to two weeks ahead of your event.

23. Grilled Cinnamon Sugar Apples with Bourbon Whipped Cream

While this dessert comes together quickly, serving requires a bit of patience because the whipped cream will quickly melt if you top the apples while they’re too hot (not the worst thing, but still). Use crisp apples with a sweet and tart flavor balance, such as Honeycrisp or Cortlands.

24. Mini Pumpkin Bundt Cakes with Spiced Pumpin Seeds

These mini pumpkin bundt cakes came to Edible DC from Chef Meredith Tomason, of RareSweets, and feature a stunning bourbon cinnamon glaze. They’re the perfect size to split between two people—if you can get your guests to share them.

Drinks

25. Wadi Rum Cocktail

This cocktail was inspired by a protected tract of land in the southern Jordanian desert called Wadi Rum. Chris Hassaan Francke of Green Zone in Adams Morgan based this recipe on the teas of the region. “And because it’s Wadi Rum, of course, we had to add some rum in there too,” Francke said.

26. Festive Ice Ring for Holiday Punch Bowl

With a simple bundt mold and your favorite fruits, garnishes, and juices, you can create your very own festive ice ring for your holiday punch bowl this year. Freeze for a minimum of six hours, and run warm water along the outside of the pan to help loosen the ring afterwards. Cheers!

27. Winter White Mulled Wine

This mulled wine recipe features a mulling mix from The Spice & Tea Exchange in Alexandria. Be sure to stop in to grab some and make your own spiced wine this Thanksgiving!

28. Fiola’s Holiday Punch

Warming, brisk, fruity and bubbly, this is a sensational punch to start a holiday celebration dinner. This recipe serves six but can be multiplied for larger crowds!

29. A Calming Tonic: 100 Jor Bagh

Rano Singh, the owner of Indian spice store and grocery Pansaari, considers 100 Jor Bagh to be a balancing drink for digestion—all the various ingredients, which are steeped into a tea, have healthy and unique medicinal properties. Perfect for after your post-Thanksgiving nap!

30. Patxaran Gin Fizz

This cocktail originated at DC’s Anxo cidery and has a Spanish twist. It uses a Basque digestif called Patxaran—for a gin fizz cocktail that’s as writer Tim Ebner says, “well-balanced and has the subtle flavors of fall: anise, cinnamon and sloe berry.” A perfect palate cleanser!

Former Sous Chef for the White House takes the helm for Ridgewells’ award-winning culinary program

Ridgewells Catering, one of the region’s largest and most celebrated caterers, recently announced the appointment of Kashif Browne as its new Executive Chef.

Chef Browne formerly serviced as the Executive Sous Chef for Ridgewells during a 6-year tenure, having left in 2017 to Sous Chef at the White House. After spending the last two years gaining tremendous experience catering for the White House, State dinners, and the first family, Kashif returned to Ridgewells in September with a fresh culinary vision and new contemporary menus for Fall and the 2019 Holiday season.

“We are so excited to have Chef Browne back with Ridgewells,” says Susan Lacz, CEO & Principal of Ridgewells. “Kashif has an authentic and creative point of view which stems from a wealth of unique experiences. His dishes and flavor profiles are thoughtful and vibrant, and his experience in catering, with Ridgewells in particular, makes him the perfect Chef to lead our culinary program.

A graduate of the International Culinary School at the Art Institute of Washington, Kashif completed a work study at the renowned Ristorante Zeppelin in Orvieto during his education. He’s cooked in some of the country’s most respected restaurants and kitchens in New York and Las Vegas, including the James Beard house. He’s also studied under several well-known and influential chefs to whom he credits much of his skill and success, including Angelo Sosa, Chris Beischer, Christophe Tanneua-Kervan, Alicia Stewart, and Lorenzo Polegri.

Chef Browne was born in Guyana, where he spent his adolescence playing cricket and other sports, and cooking alongside his mother in the kitchen. It was there he developed a love of humble ingredients and bold flavors at an early age, and he carries those memories as inspiration for his culinary philosophy today.

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“While much of my training has been focused on French technique, as well as Asian flavor profiles, I also love to have fun and innovate,” says Chef Browne. “There have been moments when I’ve been able to infuse some of my own story to classic dishes by adding a touch of Guyanese or Caribbean flavor, and I think those end up feeling very honest and successful to me. I love catering because it really allows me to explore and play with very diverse cuisine. At the end of the day, it’s all about using the best ingredients and just creating each dish with purpose and passion.”

Ridgewells offers a special holiday menu between November 11th and December 31st, available for both pickup and delivery.

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