Food & Wine: Plenty Project

1. Smoked Trout-Caraway Rilletes: Labneh is yogurt that’s been strained to remove all the whey, resulting in a thick, creamy fresh cheese. Here, it provides the base for a light and tangy smoked trout spread. Save the scraps to make tasty trout skin crisps.
2. Spicy Quick-Pickled Radishes: Pickling with dill, garlic and chiles tones down the radishes’ harshness while making them nicely herbal and aromatic. Save the radish tops to make the perfect pesto.
3. Chicken Liver Pâté with Green Peppercorns: This silky pâté balances richness with tart green peppercorns. It’s the ideal make-ahead Thanksgiving-day starter.
4. Escarole and Golden Beet Salad with Toasted HazelnutsEscarole is one of the best greens to use in holiday salads; it’s hardy and doesn’t wilt as soon as it’s dressed. Save the dark green outer escarole leaves for a Thai salad.


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