At Milk Street, we want to change the way you cook. And since we think people have fussed enough over the perfect turkey, this year we focused on everything but. Our holiday sides aim to stay true to the spirit of the classics, while updating them with bolder, fresher flavors and varied textures.
Milk Street’s Holiday Sides: Seven Ways to Rethink Tradition

Get the Recipe
Sweet Potato and Shallot Casserole with Fennel Seed

Get the Recipe
Roasted Carrots with Balsamic Raisins and Pine Nuts

Get the Recipe
Roasted Cauliflower with Caraway and Buttered Bread Crumbs

Get the Recipe
Roasted Butternut Squash with Ginger and Five-Spice

Get the Recipe
Braised Red Cabbage with Apples and Juniper

Get the Recipe
Charred Kale with Garlic, Chilies and Lime

Get the Recipe
Belgian Mashed Potatoes with Winter Vegetables (Stoemp)
Photos: Connie Miller of CB Creatives; Styling: Christine Tobin
This article is free for a limited time. Become a member to get full access. Learn More.
-
Roasted Carrots with Balsamic Raisins and Pine Nuts
See Recipe -
Roasted Cauliflower with Caraway and Buttered Bread Crumbs
See Recipe -
Roasted Butternut Squash with Ginger and Five-Spice
See Recipe -
Braised Red Cabbage with Apples and Juniper
See Recipe -
Charred Kale with Garlic, Chilies and Lime
See Recipe -
Belgian Mashed Potatoes with Winter Vegetables (Stoemp)
See Recipe