Great Ideas


Voltaggio Brothers’ MASHED POTATOES

Former Top Chef stars Bryan and Michael share their spin on a classic holiday side dish. ‘Turkey, gravy and these potatoes make the perfect bite,’ says Michael


Serves 6

2 lbs. russet potatoes, peeled and cut into large chunks

1½ cups heavy cream 4 tbsp. unsalted butter, cut into cubes

Kosher salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

Fresh chives, minced

1. Place the potato chunks in a large saucepan. Add enough water to cover the potatoes. Bring to a boil and cook until fork-tender, about 15 minutes. Drain.

2. Meanwhile, warm the heavy cream over medium-low heat in a small saucepan. Transfer to a large bowl.

3. For a silky puree, use a food mill (or potato ricer) to add the potatoes directly into the warm cream. For a chunkier mash, break up the potatoes with a potato masher and add to the cream. Stir until smooth. Stir in the butter and season with salt and pepper to taste. Transfer to a serving dish and drizzle with a little oil. Sprinkle with minced chives.

Adapted from Voltaggios Take On: Thanksgiving show on Cooking Channel.

For more Voltaggio Brother recipes, check out Volt Ink., in bookstores now


The New Orleans chef shares some of his favorite ways to serve up biscuits for dinner and beyond

3 QuickTwists


“These are great to grab on the go,” he says. “They’re fun, quick and savory.”

RECIPE Prepare biscuit recipe, then mix in ¼ lb. ground breakfast sausage sauteed with 1 chopped green onion, 1 tsp. red pepper flakes, 1 tbsp. flour and ¼ cup shredded mozzarella


“The bite of the pepper offsets the richness of the biscuit,” says Besh.


Prepare biscuit recipe, then mix in ¼ cup grated cheddar and 2 chopped jalapenos


“These make a great after-school snack for my boys,” says Besh.

RECIPE Prepare biscuit recipe, then mix in 2 tbsp. of flour, a pinch of salt, 3 tbsp. cinnamon sugar, 1 chopped apple and a small handful of raisins


Makes 12 biscuits

2 cups flour

1 tbsp. baking powder

1 tsp. salt

¼ tsp. sugar

5 tbsp. cold butter

1 cup milk

1. Preheat the oven to 400. Sift together the flour, baking powder, salt and sugar in a large mixing bowl. Using a fork or pastry blender, cut the butter into the mixture. Slowly stir in the milk and mix gently until the dough comes together.

2. Drop the dough onto a baking sheet by spoonfuls to make 12 biscuits. Leave enough space between each biscuit for them to expand. Bake for 12 to 15 minutes, until the biscuits are golden brown.

Besh’s latest cookbook, My Family Table, is in stores now.

Bryan Rafanelli’s TABLE DECOR

The celebrity event planner (he did Chelsea Clinton’s wedding!) shares tips on how to create a beautiful setting for Thanksgiving


From the pepper mill to the napkin rings, Rafanelli likes to add touches of copper to the table. “Copper is a warm color, and Thanksgiving is warm,” he says. Copper pepper mill, $29.95; crateandbarrel .com; copper piping connectors, $4 each; for stores


“The driftwood feel of the charger adds a rustic touch,” he says. Gryfino charger, $19.95; available at select Crate and Barrel stores


“Stoneware plates lend a handcrafted feel to the setting,” says Rafanelli. Terrain dinner plates, $32 for a set of four;


Rafanelli suggests giving guests pewter wishbones. Handmade wishbones, $40 for 7;

Styling Tip

“You don’t have to come up with some super theme,” says Rafanelli, who recommends creating a center-piece with colorful vegetables. “A mix of bright and dark vegetables can be beautiful but subtle.”


TABLET BONUS More recipes from celebs

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