Andy Baraghani’s Thanksgiving menu is bright, colorful and delicious

Andy Baraghani’s bright, vibrant menu is a feast for the eyes, too.

Every year, I tell myself I’m going to keep Thanksgiving simple, and every year, I fail. Not in a grand way, but that way when “easy” quickly turns into “well, maybe just one dish.”

So I stopped fighting. The cooking part is the best part. (I mean, I love my family, but I see them all the time.) It’s one kind of deep feeling — everyone in the kitchen, things full of tery, thyme and my husband Keith’s ’90s. And as a food writer and recipe creator, cooking is what I do for a living – and how I find peace, even if I’m doing it for a crowd.

This year’s menu channels many desires. In all the many ways – fresher, colorful and full of texture, a table that expands rather than hard – but it is manageable, whether you make one dish or all.

This isn’t a Thanksgiving rediscovery, but it’s a reminder that the meal doesn’t have to feel like a Rerun. The dishes are familiar, but they are lit, lit, given a beating. The turkey gets a delicious pomegranate that looks like lacquered mahogany. Mashed potatoes are golden with turmeric and sharp cheddar. Even the cranberry sauce, usually an afterthought, is finished with a drizzle of Tahini that, you have to trust me, will make the whole dish talk about it. It’s a mix of dishes that look great, taste great and make the whole day feel like something worth celebrating instead of something else.

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This year, I will be hosting in my new home, which adds a layer of stress, but mostly excitement. Keith handled the table, the flowers and most importantly, keeping calm. My mother will be my right hand in the kitchen. My son-in-law will bring wine and some fresh new Jerseys. If the turkey takes longer than expected, who cares! If the whipped cream is too stiff, no one will notice. All the little things, they forget. There is something big about this table that we are here at, and that part is hard to put together.

Beat together, feta and yogurt for an impossible light and green, before finishing with olive oil, pistachios and aleppo chile, the perfect way to welcome guests.

A cliaze of reduced pomegranate juice, soy sauce, honey, herbs and garlic gives this bird a shine, and growny-butter-butter, full of witerets and black pepper, can be easily made ahead.

At least one side of the orange is important for display. Here, squash wedges are simply decadent, then topped with a citrusy yogurt and finished with a chile crust that hits a sweet, salty and spicy sensation all at the same time.

These are mashed potatoes. Turmeric gives them their golden hue. The cheddar adds sharpness, and the buttermilk keeps them crisp and light.

Equal parts vegetables and gratin, this dish features roasted sprouts, lemony cream and golden brownies.

We switch to rice dressing, a Thanksgiving staple for my family (and maybe yours, too?). The long grain rice is well seasoned with fresh chiles, ginger, garlic, shallots and coconut milk. Topped with crispy Kale chips and cilantro for a big green finish.

Jammy, Garnet-red and red with cardamom, this version relies on Tahini to soften tARTNegned and face another spoon.

Cake this good makes a strong argument for its presence next to pies. It’s deep but not heavy with sugar, full of rich but filling oil, and finished with a maple cream that might kick out your post-sadlana coffee, too.

Even though I have caused it countless times, I know there will be stressful times, but every vacation doesn’t have to be great. Take some time (and maybe dabble in some meditation). If you don’t have four days (totally understandable), watch our video on how to do it all in two.

Four days before Thanksgiving

You’re in the Honeymoon Stage: Hope, organized, is a little thin. Go to the grocery store while the markets are still open (in the morning!), pick up the best herbs you can find and clear out your fridge.

• Buy all the ingredients; Organize produce, herbs and pantry items.

• If your turkey is frozen, start thawing in the refrigerator.

• Wash and prepare kale and herbs; Wrap in dark towels and refrigerate.

• If you haven’t answered the wine and cocktail service (you should), place an order for wine or choose others today.

Three days before

You don’t do much cooking at the moment. Have fun. This is a good night to pamper yourself, go out to dinner or see a movie.

• Make Green Feta Pip (keeps well for three days).

• Make a crisp chile (without acrus yest) of boiled crackers.

Two days before

That’s when things start smelling good while the kitchen is being dismantled a little.

• Brine dry turkey and refrigerate uncovered.

• Make the honeyed cranberries (leave the tahini out until just before serving).

• Make the pomegranate glaze.

• Bake the pumpkin cake in olive oil. Cool completely, then wrap tightly in plastic and store at room temperature. (You will make salted whipped cream for Thanksgiving.)

One day earlier

This is a very productive day, but if you walk around on your own, it is also very satisfying. You’ll wake up to a fridge full of promise and go to bed feeling like someone who has her life together.

• Store the squash in the refrigerator.

• Make kale chips for coconut pilaf and store in an airtight container.

• Cook Brussels sprouts with leeks and cream, then transfer to a baking dish, scatter the breadcrumb topping on top (don’t look at it yet), and refrigerate.

• Cook crudité vegetables (wash, cut, and freeze).

• Set the table and arrange the linens, work and flowers.

• Make the grown butter gravy for the turkey. Cover and refrigerate.

The date of

Assuming you serve between 1:30 and 2 PM

7 am: Have a proper breakfast, that second cup of coffee or tea, and get the playlist going.

8 am: Make mashed potatoes (without chives). Keep the pot covered to reheat on very low heat.

9 AM: Cook coconut pilaf. Keep the pot covered to reheat on very low heat.

10 AM: Take the turkey out of the fridge to come to room temperature. Drizzle Tahini over cooled cranberries, make a citrus yogurt for the squash and add citrus zest to the chile crust. Beat the salted maple cream on the side of the stand or by hand. Cover and beat until ready to assemble the cake.

10:30 to 11 AM: Heat the turkey in the oven. Tood the Kitchen and reset your work space. Double Plters, Uxerils work with hot tablets.

11 AM: Put the turkey in the oven, and start swimming and glowing. Taste the Green FETA Pip and adjust with a little lemon if needed, then arrange to refuse, and Crudité. Take five minutes to sit down before the guests arrive.

Afternoon: The guests are coming around now.

12:30 to 12:55 pm The turkey should be done now. Use tongs to gently lift it over the pan to let any juices escape before transferring to a cutting board and letting it rest (uncovered) for 30 to 45 minutes.

Reheat the mashed potatoes and brown butter on the stovetop over very low heat, stirring occasionally. Reheat the coconut pilaf (covered) over very low heat.

12:55 PM Transfer the Brussels sprouts to the oven and bake until crisp and golden. Spoon the citrus yogurt on the plate, layer the squash on top and finish with the chilli crisp. Return the roasted squash to the oven for about 10 minutes or until heated through.

1:05 to 1:30 pm: Transfer the coconut pilaf to a serving dish, and scatter the kale chips and cilantro over the top. Transfer the warm mashed potatoes to a serving dish and top with more butter, pepper and chives.

1:30 p.m.: Raise the drinks, call everyone to the table and eat.

Whenever: Top the pumpkin cake with whipped cream, then finish with a maple drizzle and a pinch of salt. Add a pot of coffee or tea, and serve dessert.

You know what to do from here: Have someone else do the dishes for you.

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