Thanksgiving with the Brass Sisters

Marilynn and Sheila Brass, known as the Brass Sisters, share Thanksgiving memories and some recipes from their book, Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love. Their PBS show, The Brass Sisters: Queens of Comfort Food, airs on WGBH in Boston.

Barbara’s Rice Salad with Cumin and Walnuts

Yields 6 cups

For Salad

21/2 cups cooked wild rice, cooled (cook according to package directions)

3 cups cooked long grain white rice, cooled (cook according to package directions)

1 cup toasted walnuts, coarsely chopped

For Vinaigrette

1/4 cup extra-virgin olive oil

1/4 cup vegetable oil

1 tsp salt (omit if rice is salty)

1/4 tsp coarsely ground black pepper

1/4 cup plus 1 Tablespoon honey

1/4 cup plus 2 Tablespoons lemon juice

2 tsps ground cumin

1/4 tsp cinnamon

Sweet Potato Salad

Makes 8 Servings

For Salad

3 lbs sweet potatoes, peeled and cut into 2" chunks

¼ cup orange marmalade

¼ cup apricot jam

1 cup diced red bell pepper

1 cup toasted pecans, coarsely chopped

For Vinaigrette

¼ cup extra-virgin olive oil

1 Tablespoon apple cider vinegar

1/3 cup orange juice

1 Tablespoon prepared mustard

½ tsp kosher salt

¼ tsp coarsely ground black pepper

2 cloves garlic, minced, or ¾ tsp garlic powder

1/8 tsp hot pepper flakes

Grated zest of 1 orange

Music break: Get Carter by Laika and the Cosmonauts