Podcast Summary: All Of It — Small Stakes, Big Opinions: Best Thanksgiving Side?

Host: Alison Stewart
Guest: Deb Perelman (Founder, Smitten Kitchen)
Date: November 24, 2025
Theme: Thanksgiving Side Dishes — opinions, recipes, and traditions

Overview

This episode of All Of It is part of the "Small Stakes, Big Opinions" series, zooming in on an essential, heated culinary debate: which Thanksgiving side dishes rule the table? Host Alison Stewart is joined by Deb Perelman, home cooking icon and founder of Smitten Kitchen, to hash out recipes, tips, and traditions — with plenty of listener input on sides they love or love to hate. It's a lively, opinionated, and practical deep-dive for anyone prepping a holiday feast.

Key Discussion Points & Insights

Why Sides Matter (00:09–01:36)

• Alison sets the table: The episode sidesteps turkey talk to focus on the unsung heroes — side dishes. Listeners are invited to share the sides they love, despise, or can’t live without.
• Deb’s big opinion:

  “Side should come in a casserole or a gratin dish whenever possible.” (Deb, 01:36)

  • Why? Casseroles reheat well, stay warm, and are essential for “small apartment, small oven” logistics.

The Casserole/Gratin Advantage (01:36–03:13)

• Stack-ability:

  “You can kinda jenga it back… stack three or four or five sides at once, which is essential right before dinner.” (Deb, 01:40)

• Make-ahead tips: Assembled sides can often be baked ahead, offering flexibility and reducing last-minute stress.

Recipe Highlights & Deb’s Favorites

Brown Butter Baked Carrots (03:55–06:05)

• The idea: Move away from roasted sheet-pan carrots, which can shrivel if not timed perfectly.
• The method: Use a bag of (not-really) baby carrots for ease. Bake with brown butter, capers, herbs, and top with breadcrumbs and cheese for texture and flavor.
• Why capers?

  “They add like a nice punctuation and brightness.” (Deb, 05:34)

• Richness: “Cheese.” (Deb, 06:05)

[Listener Question:] Savory Sweet Potatoes (06:09–07:36)

• Alternative to marshmallows:

  “I’ve got you covered … slow roasted sweet potatoes … rub in olive oil, salt and pepper, bake them low and slow … almost candy-like inside, crunchy outside. You don’t need anything on top.” (Deb, 06:20)

  • Can be made ahead and reheated easily.

• Marshmallows take:

  “Once a year. Once a year. It tastes so good.” (Deb, 07:16)

Cranberry Sauce Loyalty (07:36–08:07)

• Canned or homemade:

  “I’m pro. … I love like a cranberry sauce just from the back of the bag recipe, but I respect [the can].” (Deb, 07:46)

• Pro tip: Top canned cranberry with orange zest or chopped pistachios for flair.

Challah Stuffing (08:07–09:48)

• Why challah?

  “Natural sweetness and richness of challah goes so well with stuffing without adding sugary things. … Butter, onion, celery, herbs. … You cannot mess it up.” (Deb, 08:27)

• Keep it simple:

  “Sometimes just a really simple thing … leeks, celery, herbs, butter, broth — that’s it.” (Deb, 09:33)

Listener-Driven Sections

• Gregory from the Bronx: Shares a sweet potato casserole recipe (with pecan crust and roasted butternut squash) and smartly details prep (“roast butternut squash cut side down so the moisture cooks out”) (11:11).
• Text shout-outs:
  • Lingonberries instead of cranberries (12:26)
  • “Apple and cheddar crisp salad” for salad-skeptics (12:27)

Green Bean Casserole: Love It or Hate It? (12:27–14:21)

• Deb’s take:

  “Pro. But I like it homemade.” (Deb, 12:40)

  • Fry your own onions for tangle-y, crispy topping.
  • Use fresh green beans, just barely cooked; make a mushroom (or not) white sauce.

  “…it’s just a completely different thing when you have it from scratch.” (Deb, 12:44)

• On nostalgia:

  “If your nostalgia is for the canned soup, frozen green beans, French’s onions — that’s fine. … But this is the one that converts everyone.” (Deb, 12:52)

• Why fresh?

  “When we think of green bean casserole, you’re not really imagining the flavor of green beans… But you can taste it here.” (Deb, 14:08)

Listener Recipes & Memories

• Cranberry sauce tip: Swap water for orange juice, halve the sugar. (Margit, 14:39)
• Unique yam mash: Coconut milk and red curry paste, a family favorite (15:08)
• Corn pudding:

  “Doesn’t have to be fancy… a little bit sweet, a little bit savory, it’s perfect.” (Juno, 15:35)

Mac and Cheese (16:59–18:19)

• Skillet-baked innovation:

  “I love the browning … and anytime you can take a step out of something, it makes it that way.” (Deb, 16:59)

  • No pre-cooking pasta; soak in warm water, then bake with cheese mix in the skillet.

  “You can put [the pasta] right in, and as it bakes, it cooks the pasta perfectly… saves a pot, saves a colander.” (Deb, 17:37)

• Cheese choices:

  “White cheddar, a little pecorino for sharpness, a little gruyere … something salty, something classic, something a little nutty.” (Deb, 17:50)

Other Table Controversies

• Maryland Crab Casserole: A listener’s controversial family tradition. (18:19)
• Brussels Sprouts:

  “Balsamic-braised Brussels with pancetta—keeps well, reheats well… flavor and tanginess… crispy crumbs on top at the end.” (Deb, 18:37)

• Retro Dishes, Jell-O Salad:

  “We do not yuck anyone’s yum. That is my family’s mantra.” (Deb, 19:48)

• Onion Gratins: Childhood “ew” turn adult “yum.”

Potato & Leek Gratin (20:08–20:49)

• Secrets to a great gratin:

  “Cream and butter and cheese. … One really creamy, decadent dish … leeks break up the heaviness a little bit … nice crispy layer on top.” (Deb, 20:18)

• Salad alternatives: Crunchy, keep-well salads like green beans with almond vinaigrette or Brussels sprouts with apples and pomegranate.

Final Lightening Round

Favorite Side?

• “Maybe that gratin… but also those slow roasted sweet potatoes… It’s three ingredients, and it’s so good, it’s crazy not to make them.” (Deb, 21:18)

Notable Quotes & Memorable Moments (with Timestamps)

• “Side should come in a casserole or a gratin dish whenever possible.” — Deb, 01:36
• “Don’t sneeze near it, but it totally works.” — Deb, on stacking casseroles, 01:41
• “You can actually still taste the carrots… Carrots that taste like carrots can still be good. I promise.” — Deb, 05:13
• “Once a year. It tastes so good.” — Deb on marshmallows with sweet potatoes, 07:16
• “Natural sweetness and richness of challah goes so well with stuffing without adding sugary things.” — Deb, 08:27
• “We do not yuck anyone’s yum. That is my family’s mantra.” — Deb, on retro and regional dishes, 19:48
• “Cream and butter and cheese. That’s my one…” — Deb on potato & leek gratin, 20:18

Timestamps for Key Segments

• 00:09 — Episode theme setup, invitation for listener opinions
• 01:36 — Deb’s casserole/gratin theory
• 03:55 — Brown butter baked carrots recipe
• 06:09 — Sweet potato alternatives
• 07:36 — Cranberry sauce debate
• 08:07 — Challah stuffing discussion
• 12:27 — Green bean casserole, listener sides
• 16:59 — Skillet mac and cheese hack
• 18:37 — Brussels sprouts, retro dishes, creative listener recipes
• 20:08 — Potato & leek gratin, salads that last
• 21:18 — Deb’s favorite side dishes

Takeaways

• Casserole/gratin dishes are Thanksgiving MVPs for flavor and practicality.
• Sides don’t have to be over-the-top — sometimes simple is best.
• Don’t “yuck” anyone’s tradition; variety and nostalgia are the heart of Thanksgiving.
• Homemade alternatives can upgrade even the most retro classics.
• Strong opinions abound, but good food — and good company — win the day.

For recipes and more: Find Deb’s full write-ups at Smitten Kitchen
Join the conversation: Tune in to All Of It on WNYC for more food culture debates!