For all the drama that surrounds roasting the turkey, a well-cast selection of side dishes can upstage the star on Thanksgiving Day. Here are four worth auditioning:
• Virginia Willis combines two requisite colors of the holiday palette and douses them with cream in her rich Winter Greens and Butternut Squash Gratin.
• Pomegranates add a tart note to a wild rice side dish adapted from
• Chef Elizabeth Karmel turns cranberry sauce into a jammy chutney spiked with port.
• Alison Ladman elevates mashed potatoes with homemade butter and buttermilk.