The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

792: A Chef’s Thanksgiving with Amy Thielen, Eric Ripert, and Pierre Thiam

Nov 15, 2024

Guests Amy Thielen, Eric Ripert, and Pierre Thiam share tips on stress-free Thanksgiving hosting, cooking moist turkey, simple seafood dishes, West African flavors, and crispy roasted Brussel sprouts. They discuss their books, including Thielen's Company, Ripert's Seafood Simple, and Thiam's Simply West African. They provide techniques for cooking salmon gently, creating reimagined Thanksgiving side dishes, and incorporating unique flavors like palm oil and collard greens.

48:58

Episode guests

Pierre Thiam

Eric Ripert

Amy Thielen

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Episode notes

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Quick takeaways

Amy Thielen shares tips on keeping Thanksgiving stress-free and enjoyable, including her alternative to mashed potatoes, Fun House Baked Potatoes.

Chef Pierre Thiam brings West African flavors to Thanksgiving with reimagined side dish options like Coconut Collard Greens with Butternut Squash.

Deep dives

Coconut Braised Collard Greens with Butternut Squash

Coconut braised collard greens with butternut squash is a delicious and healthy dish that combines the earthy flavors of collard greens with the sweet creaminess of butternut squash. The collard greens are cooked separately until tender and then sautéed with onions, garlic, and ginger in coconut milk. Cubed butternut squash is added to the mixture and cooked until soft. The dish is seasoned with turmeric, lemon juice, and optional cayenne pepper for some heat. It can be served as a side dish or a vegetarian main course option for Thanksgiving.

Introduction

2min

Preparing a Moist and Crispy Turkey

21min

Thanksgiving Desserts and Simple Seafood Dishes

2min

Gentle Cooking Techniques for Salmon

14min

Three Chefs Discuss West African Cuisine and Thanksgiving

4min

West African Flavors and Crispy Roasted Brussel Sprouts

6min

This week, we are all about getting you ready for your Thanksgiving feast! First, cookbook author Amy Thielen sets us up with tips on keeping the holiday stress-free and enjoyable. She shares her remarkable thinking around “turkey secrets,” talks us through some of her favorite techniques for stuffing and starters, and leaves us with her amazing alternative to mashed potatoes, Fun House Baked Potatoes. Her latest book is Company: The Radically Casual Art of Cooking for Others. Then, Chef Eric Ripert talks us through simple seafood dishes to stand -in or accompany your turkey, like his Salmon Rillettes, a signature dish from Le Bernardin. His latest book is Seafood Simple. Then Chef Pierre Thiam brings West African flavors to the table with reimagined sidedish options like his Coconut Collard Greens with Butternut Squash. His latest book is Simply West African, Easy Joyful Recipes for Every Kitchen.

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