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Why is it that when I think of planning my Thanksgiving Day menu, I would love to try new recipes but my family and guests request the same Thanksgiving menu year in and year out!  Most of these recipes are made this one day only and won’t be repeated until the next Thanksgiving!  Why I don’t know, it is just the way it happens!

It wasn’t until someone on Boston Bakes for Breast Cancer’s Facebook page made me see the light, our holiday dinner and its menu was tradition!  I guess you just don’t mess with tradition!

So while I don’t have the actual photos yet of the finished food quite yet, I want to share some of my recipes with you, just in case you want to add them to your holiday menu and make them your traditions as well!

One of my favorite restaurants in New York is Harry Cipriani and The Harry’s Bar Cookbook is one of my favorites!  I will start by sharing with you one of the side dishes I make each year for Thanksgiving:

Cipolline Al Forno – baked onions.   The only part I don’t like about making this recipe is peeling those little  cippolini onions but I found pouring hot water over them, makes the onion skin come off somewhat easier.

This recipe serves 6 as a side dish.

6 Tablespoons olive oil

3 pounds cippolini onions, peeled

½ cup chicken or meat stock


Freshly ground pepper

Preheat the oven to 350°

Heat the oil in a large skillet over medium high heat and sauté the onions until they are lightly browned on all sides. (About 10-15 minutes)

Put the onions in a baking dish, just large enough to hold them in one layer, add the oil from the pan, then add the stock, sprinkle with salt and pepper and bake the onions until tender about an hour.  Turn the onions from time to time and add a few more tablespoons of water or stock if they appear to be burning.  When the onions are done, the only liquid that should be remaining in the pan should be the flavored oil they are cooked in.

Simple and delicious!

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