TODAY’s Throwback Thanksgiving: Nostalgic recipes from some of our favorite chefs

Hello, it’s time for Jell-O.

This Thanksgiving, we’re throwing it back to a groovier time. A time when everything on the table was either glazed, golden or gelatinous — or all three.

With that in mind, we asked 22 of our favorite chefs for their most nostalgic recipes — from ones that instantly transport them to their first Thanksgiving table to those that have been passed down to them by a loved one, these recipes have stood the test of time for a reason.

There is something magical about these Thanksgiving recipes — a secret ingredient whispered between aunties, a kooky technique an uncle swears by, a special casserole dish a grandparent insists on using or it just won’t taste the same.

Our hope is that these old-school recipes, filled with stories of Thanksgivings past, will help you create new memories at your table.

But first, a toast:

Cheers to the start of the holidays with the most festive sip there is: Laura Vitale’s cranberry Moscow mule.

“I don’t typically worry about specific serving dishes or glasses,” Vitale says, “but in this case, I think serving it in that iconic copper goblet has a real charm to it and keeps the drink nice and cold for a while.”

Turkey, gravy and other mains

In JJ Johnson’s family, turkey duty would always rotate between dads, uncles and aunts. Everyone always waited around for his dad’s turn because he used a particular rub, complete with both butter and mayo and a whole host of spices and herbs. JJ adds his own twist by roasting the turkey vertically on a tallboy beer can, which ensures the meat stays moist and the exterior is evenly crisped.

“My mom and her sister, my Tante Erika, would conspire every Thanksgiving in the kitchen over the gravy,” says Gesine Bullock-Prado. “First off, let me just say that this gravy is some magical stuff, but they weren’t whispering because they were trying to hide the recipe from any of us … because there wasn’t really a recipe. But there was sour cream involved. And my uncle despised sour cream — or so he thought. He loved the sisters’ gravy but he had no idea that it contained a copious amount of sour cream.”

To this day, Gesine and her sister Sandra have continued the tradition of gravy whispers because, along with the sour cream, it’s part of the magic of the recipe.

This one goes out to all the anti-turkey people out there. We see you and present you with this whole-roasted rib-eye rack, an “umami bomb” that Jordan Andino’s dad used to make for the holidays when he was growing up.

“While it was resting, I would always go and rip off the crust that was nice and charred,” confesses Jordan. “I can still taste it as I write this!”

“Osso buco” literally translates to “hole in the bone,” and the dish is famously made with veal shanks and often a side of risotto Milanese. Stefano Secchi adapted the recipe using turkey legs for Thanksgiving because, well, no one ever wants the white meat and the legs seem to go quick.

“Bed of polenta, middle of the table, done!” he says.

Side dishes

Martha Stewart created this recipe to serve at Thanksgiving with her daughter and grandchildren. A large pumpkin is filled with a flavorful and fragrant stuffing made with brioche, celery, onions, orchard fruit and herbs.

“The sides of any Thanksgiving can be everything,” she says. “This recipe is ‘the everything’ side that your guests will ooh and ahh over.”

Don’t get us wrong — we love a good green bean casserole — but can you really taste the green beans in there?

French green beans are one of Daniel Boulud’s favorite ingredients, and he finds that this simple preparation of them — with bacon, almonds and cayenne pepper — really highlights their beauty.

Plus, serving them in these bundles make it feel like you’re placing little Thanksgiving gifts on everyone’s plate.

This recipe delivers everything you want from mashed potatoes: warm, creamy comfort. The garlic — used in two forms — adds earthiness and a slight sweetness, while rosemary lends an herbal note. A sweep of creme fraiche folded in at the end gives the dish a bit of acidity and elevates it over your traditional mashed potatoes.

“This is pure Southern cornbread,” says Jocelyn Delk Adams. “The recipe comes from my grandmother, Big Mama, from Winona, Mississippi. She always made this recipe in a giant cast-iron skillet so the outside would have a crisp crumb while the inside stayed absolutely tender.”

This dish has become a Thanksgiving tradition in Marcus Samuelsson’s family for two reasons: One, because it’s an easy and flavorful way to use up leftover turkey, and two, because mac and cheese is his son Zion’s absolute favorite food. This mac is made with sweet potato, making it extra creamy and velvety.

When you need a break from all the rich and filling foods on your Thanksgiving table, turn to this “vibrant, gutsy raw broccoli salad” from Eric Kim. “The sweetness of red apple works seamlessly to balance the bite of the raw green vegetable,” he says. With so many mushy dishes on the table, it’ll be a welcome bit of crunch.

“For Christmas, my other mother, Martha, would use lime-flavored gelatin and cottage cheese instead of cranberry sauce,” Elizabeth Heiskell remembers. “The color would match her Christmas china perfectly.”

The best part about it? It can be made ahead and unmolded just before guests arrive. “Anything made ahead of the holiday stress is a godsend,” she says.

This side has main dish energy. The mac and cheese comes together in one pot and uses very few ingredients. Plus, the combo of the pasta and potatoes (Tater Tots), not to mention the cheese, feels so decadent for the holidays.

“This dish represents our journey to America and having fun with the food and traditions of our new home,” says Hetty McKinnon. “When you travel to a new place, you don’t have context or traditions for local holidays. So, you have to create your own traditions which combine the flavors of where we came from and where we live now.”

Growing up in Mexico, Ana Castro had never celebrated Thanksgiving until she moved to New York in 2012. That’s when she came up with this twist on a Thanksgiving classic.

“This cheesy poblano and potato bake is one that I love to make for the holiday that really showcases Mexican flavors,” she says. “The most everyday dish for Mexicans is papas con rajas, something anyone can do quickly and is super simple and delicious.”

Another reprieve from the more decadent dishes on your table, this cornucopia of vegetables — parsnips, collard greens and spinach, stuffed into an acorn squash — will make you feel nourished.

“It speaks to home and being in the kitchen with the ones you love,” says Shaw-naé Dixon.

This creamy dish is now a staple at Laura Vitale’s Thanksgiving — but it was originally a mistake.

“It was created after I failed to make a really, deeply ‘corny’ cornbread, but one bite in and we were hooked!” she says. “Now it’s one of the most requested sides on our Thanksgiving table.”

“My mom made this during Thanksgiving one year and upon tasting it, we knew we had to have it every year for the rest of our lives,” says Bricia Lopez. “My family and I absolutely love Thanksgiving. I think it was because it was the only day of the year (aside from Christmas Eve) that my parents were forced to close the restaurant early.

“We embraced this tradition, making every Thanksgiving meal traditional with dishes like stuffing, mashed potatoes and cranberry sauce. This green spaghetti (and our black bean puree) was how we made Thanksgiving our own, beginning a new tradition for our family that blended both cultures. I really hope it becomes one of yours, too.”

This dish is Edy Massih’s Middle Eastern version of an American Thanksgiving classic.

“Growing up in Lebanon, we didn’t celebrate Thanksgiving, so this idea originated when I moved to the States and started cooking for my family,” he says. His take on stuffing “features two prominent Lebanese ingredients — fig jam for a sweet and spicy twist and chopped pistachios for a nutty crunch.”

The best part? It’s baked in a muffin tin, so it’s already perfectly portioned out for guests, and each bite has crispy edges.

Desserts

This hearty pumpkin bread is a sophisticated twist on the traditional version featuring bourbon (teetotalers can substitute apple cider), browned butter and cardamom.

“My mother-in-law used to make pumpkin bread for the Thanksgiving table when my husband was growing up,” says Melissa Clark. “During our first Thanksgiving together after we met, he asked me to make some as a tribute to her. We’ve been making it every year since.”

The name tembleque comes from the Spanish language word “temblar,” which means to “tremble,” a reference to the wiggly, jiggly texture of this molded coconut pudding from Puerto Rico.

“Though tembleque is enjoyed year-round, I associate it most with holidays like Thanksgiving, Noche Buena and the many special occasions where the decadent coconut dessert was always the sweetest star at the table,” says Alejandra Ramos. “These days, I appreciate tembleque both for its nostalgic comforting flavor, as well as its low-fuss simplicity.”

“My father’s pecan pie was especially gooey, buttery and SWEEEEEET! Just one slice was enough to raise your blood sugar, baby,” says Lazarus Lynch. “He’d start off with a premade store-bought pie crust, whole pecans (I say PEE-cans, not puh-KAHNS), and his secret ingredient was corn syrup (should you have any questions, you can consult my late father). Then he’d put that in a bowl with the butter, eggs and sugar, and those pies were the way we finished our Thanksgiving night, with a big scoop of butter pecan ice cream.”

Lazarus’ take on the recipe calls for topping the pie with fleur de sel, plus browning the butter for extra-nutty flavor.

Maya-Camille Broussard says that her aunt Ruby was an excellent cook, but out of all the dishes she made, none was more beloved than her pound cake.

“We spent each holiday dinner at her house and always left with two slices of pound cake wrapped in aluminum foil,” she says.

The magic in her pound cake could be found in a packet of Dream Whip, a whipped topping mix that is whisked together with the cake flour to produce a fluffy texture in a traditionally dense cake.

Rick Martinez is turning up the heat on a Thanksgiving staple.

“The honey adds a floral note to the pie instead of the pure sweetness of sugar, and the red chile flakes give an unexpected counterpoint to the sweetness,” he says.