Good Food
Remembering first Thanksgiving tastes of green beans with fried onion
Heena Patel, the chef behind Besharam in San Francisco, cooks vegetarian food inspired by the flavors she grew up with in Gujarat. She remembers the flavors she encountered on her first Thanksgiving in America, celebrated in 1992.
By Evan Kleiman • • 4m ListenHeena Patel, the chef behind Besharam in San Francisco, cooks vegetarian food inspired by the flavors she grew up with in Gujarat. She remembers the flavors she encountered on her first Thanksgiving in America, celebrated in 1992. At the invitation of her German neighbors, Patel hoped for more spice but was pleasantly surprised by the vegetarian sides and her introduction to Brussels sprouts and green beans with fried onion. She describes her riffs on traditional dishes.
The full episode
1 of 13
Thanksgiving FAQs, vegan sides, first celebrations, French turkeys- 0:00Remembering first Thanksgiving tastes of green beans with fried onionYou’re reading this
- 4:00Control freak how to’s for delegating tasks on Thanksgiving
- 6:47Getting the party started with jollof rice
- 8:45Bringing Korean vegan dishes to the Thanksgiving table
- 14:22In the battle of potato salad, Bryant Terry’s vegan version wins hands down
- 17:25Substituting turkey with cauliflower, mushrooms, cabbage
- 25:23Encountering one Thanksgiving’s biggest greens for the first time
- 27:33Looking for little effort to serve pescatarians, prepare a whole boneless fish
- 30:24French lessons learned for roasting a Thanksgiving turkey
- 32:59Using fish sauce with a Thanksgiving turkey
- 36:58Cutting through the richness with acid and some greens
- 42:19Flashing back to a first Thanksgiving in Philadelphia with Anya von Bremzen
- 46:34Can heirloom apples be used in Thanksgiving pie?
The full episode
1 of 13Thanksgiving FAQs, vegan sides, first celebrations, French turkeys- 0:00Remembering first Thanksgiving tastes of green beans with fried onionYou’re reading this
- 4:00Control freak how to’s for delegating tasks on Thanksgiving
- 6:47Getting the party started with jollof rice
- 8:45Bringing Korean vegan dishes to the Thanksgiving table
- 14:22In the battle of potato salad, Bryant Terry’s vegan version wins hands down
- 17:25Substituting turkey with cauliflower, mushrooms, cabbage
- 25:23Encountering one Thanksgiving’s biggest greens for the first time
- 27:33Looking for little effort to serve pescatarians, prepare a whole boneless fish
- 30:24French lessons learned for roasting a Thanksgiving turkey
- 32:59Using fish sauce with a Thanksgiving turkey
- 36:58Cutting through the richness with acid and some greens
- 42:19Flashing back to a first Thanksgiving in Philadelphia with Anya von Bremzen
- 46:34Can heirloom apples be used in Thanksgiving pie?