We’ve been a fan of chef Kristen Kish and her cooking for years, ever since she competed on Top Chef. She’s the new host of Top Chef, and it’s a great time to bring her creative, flavorful cooking into your home. Kish shared her take on a family Thanksgiving dinner with Food & Wine, and shares recipes from that meal, plus everything from simple dips and snacks to the elegant dessert that helped her win season 10 of the show.
Roasted Beets and Charred Green Beans
Kish pairs roasted beets and cast-iron charred haricots verts with vinegar and hearty herbs like oregano and thyme to make this salad. It is an homage to the jarred pickled beets and green bean salad she ate as a kid.
Lemony Tofu-Herb Dip
Chef Kristen Kish makes this dip with tofu and Greek yogurt; she adds fresh herbs, garlic, lemon juice and briny fresh anchovies for amazing flavor.
Sweet Peach Olive Oil Cake
On Top Chef, Kish’s winning menu included fennel pollen olive oil cake. She makes the simplified version here with peach slices.
Halibut in Parchment with Corn and Tomatoes
Kish keeps it simple by roasting halibut, corn, tomatoes and green beans all in one simple packet, allowing the flavors to merge into one delicious meal.
Cranberry-and-Citrus Chutney with Fennel Pollen
For this dish, Kish was inspired by her grandfather’s raspberry-studded Jell-O salad, which was served at the holidays as a savory side to turkey and then again as dessert with a dollop of Cool Whip. Kish’s version, a glossy chutney peppered with candied orange peel and spiced with fennel pollen, is the perfect counterpoint to a holiday roast or Thanksgiving turkey.
Vinegar-Brined Roast Turkey
When Kish took over the responsibility of cooking Thanksgiving dinner, she gave her brother the job of roasting the turkey. This recipe, which she taught him, uses cider vinegar as the brine, which tenderizes it and yields flavorful drippings perfect for pan jus.
Kish Family Two-Bread Stuffing
Kish’s mom came up with this two-bread stuffing to please both sides of her family: half from Michigan, where white bread stuffing is essential, and half from Texas, where they demand cornbread. A double batch feeds a crowd with plenty of leftovers for the next day.
Apple Pie à la Mode Ice Cream Sandwiches
Kish designed this dessert to honor both of her grandmothers, one known for her apple pie and the other for her snickerdoodles. Kish folds spiced apple pie filling into vanilla ice cream, then sandwiches it between chewy snickerdoodle cookies.
Mushroom Toasts with Délice de Bourgogne
Kish tops triple créme cheese, an ultra-rich version of brie, with pan-roasted mushrooms and herbs in this elegant appetizer.
Acorn Squash with Coconut Custard
Every year at Thanksgiving while she was growing up, Kish’s mother would serve roasted acorn squash. When Kish took over cooking the holiday meal, she upgraded the classic side with a decadent coconut custard that offsets the earthy sweetness of the dish. The custard will set as it cools and slices beautifully at room temperature.
Honey and Thyme Custards
Kish cooks honey to give it a deeper flavor; it’s key in her fantastic custard, which she serves in jars topped with fresh fruit.
Nachos in a Bag
Kish was inspired by school cafeteria tacos when she created these walking nachos, perfect for snacking from the bag.
Brown Butter Pistachio Financiers
Kish adds ground pistachios and nutty brown butter to her adorable little cakes, based on a classic French petit four.
