
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
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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.
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