How Samin Nosrat Makes Thanksgiving Less Boring | NYT Cooking

Fried Sage Salsa Verde: https://nyti.ms/3Hszlpp Cilantro-Date Chutney: https://nyti.ms/3qGtCqg Herby Fried Shallot and Bread Crumb Crunch: https://nyti.ms/3qFlK8v Samin Nosrat is here! (Yay!) Today, she’s showing us how to make three different condiments and toppings with an array of exciting flavors and textures to liven up your Thanksgiving table. First up is a Fried Sage Salsa Verde, which adds crunch and acid as well as sage, a familiar Thanksgiving flavor. Samin’s Cilantro-Date Chutney lends sweetness and spice (especially to your leftover turkey sandwich). And Herby Fried Shallot and Bread Crumb Crunch is the perfect topping to any dish that could use some crispiness. Read How to Make Your Thanksgiving Dinner Less Boring: https://nyti.ms/3Hq0MjJ ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).