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4 Thanksgiving Recipes From the Hamptons' Top Chefs

Rachel Feinblatt | November 24, 2020 | Food & Drink


A good chef never gives away secret recipes, but a great chef is generous enough to share them! Check out some standout Thanksgiving ideas from Hamptons-based food wizards to help you cook up the yummiest of dinners this year.


Recipe: Chanterelle & Crab Pappardelle

By: Executive Chef Nick Vogel, Baron's Cove


  • 4oz fresh pappardelle pasta
  • 1tsp rosemary
  • 8 fine slices garlic
  • 6oz vegetable stock
  • 2oz crab tomalley (we cook live crabs, and the tomalley is the "fat" or greenish/red liquid released from the crabs' inner shell great flavor, can be left out for the home cook)
  • 2.5oz cooked jumbo lump crab meat
  • 3oz cleaned Chanterelle mushrooms
  • 1oz extra virgin olive oil
  • .5oz panko breadcrumbs toasted with rosemary and lemon zest
  • 2tbsp butter
  • 1tbsp parsley


Toast .5oz of panko in a sauté pan with EVOO and a tablespoon of butter. Once it starts to turn color, mix in chopped rosemary and lemon zest. Set aside and cool. Bring 3 quarts of water to a boil with 2 tablespoons of kosher salt. In a large sauté pan, add 1oz EVOO on medium heat. Add mushrooms once caramelized. Season to taste with salt. Add garlic & rosemary to the pan with mushrooms. Add pasta to boiling water and set timer (for fresh pasta 2-3 minutes, for dry follow package instruction). Add crab tomalley & vegetable stock to your pan, and reduce on high heat. Add 1 tablespoon of butter. Once pasta is finished cooking, add to your pan with a little bit of pasta water and add crab meat. Toss thoroughly over medium heat until sauce is reduced and covers pasta completely. Plate pasta and garnish with breadcrumbs, parsley and good quality finishing olive oil.


Recipe: Turkey Cranberry Smørrebrød

By: Sybille van Kempen with chef Licia Kassim Householder, Loaves and Fishes


  • 2 large eggs
  • 1 teaspoon minced garlic
  • 1 tablespoon seeded and finely chopped jalapeño pepper
  • 1 teaspoon Dijon mustard
  • 2 teaspoons soy sauce
  • 1 ½ tablespoons lime juice
  • ¾ tablespoons kosher salt
  • 1 cup fresh cilantro leaves
  • 1 ¼ cups peanut oil
  • 4 slices of your favorite dark rye bread
  • 8 slices roast turkey breast
  • 1 cup Cranberry Orange Relish
  • 4 fresh cilantro branches or ½ cup microgreens (optional)


To make coriander lime sauce, place all the ingredients except the peanut oil into a food processor. Process for a few seconds. With the motor running, add the peanut oil in a thin stream. If the sauce is too thick, add a bit more lime juice. Spread a layer of coriander lime sauce on each slice of bread. Top each with 2 slices of turkey and a generous dollop of Cranberry Orange Relish. Garnish with the fresh greens.


Recipe: Apple Crisp

By: Tbar Southampton

Apple Filling:

  • 12 piece Granny Smith Apple
  • 2 cups Light Brown Sugar
  • 2 cups Golden Raisins
  • 1/3 cup flour
  • ½ cup brandy
  • 2 teaspoon Cinnamon

Cinnamon Streusel Topping:

  • 2 cups Light Brown Sugar
  • 1 cup Granulated Sugar
  • 2 T ground Cinnamon
  • 1 cup Flour
  • 1 pound Butter

Caramel Sauce:

  • 1 cup Sugar
  • ¼ cup Corn Syrup
  • 4 Tablespoons Butter
  • ½ cup Heavy Cream
  • 1 Tablespoon Crème Fraiche


Peel and core the apples, cut into ½ inch chunks, and toss with the remaining ingredients. Refrigerate overnight. To make the streusel, cut the chilled butter into small cubes and combine with the remaining ingredients. To make the caramel sauce, combine the sugar and corn syrup in a heavy-bottomed saucepan and cook over medium heat until dark golden caramel. Remove from the heat and whisk in the butter and cream, then whisk in the crème Fraiche. Preheat the oven to 375ºF. Generously fill a baking dish with the apple filling, it should be slightly mounded. Then liberally sprinkle the streusel on top. Cover with aluminum foil and bake until the apples are tender; about 45 minutes, then remove the foil and continue baking until the topping is golden brown and crisp. Remove from the oven and allow to cool a bit. Serve with vanilla ice cream and caramel sauce.


Recipe: Sweet Potato and Ginger Soup

By: Chef Arie, Bistro Ete


  • 3 pounds potatoes / peeled and diced
  • 2 large onions / diced
  • 8 ounces garlic confit
  • 6 ounces ginger
  • 3 apples / diced
  • 1 gallon apple cider
  • 1 stick of butter
  • 1 quart of water
  • Honey to taste!


Heat a stick of butter in a 3-gallon pot. Saute potatoes until soft (no color). Stir and slowly add saute apples. Add apple cider, water, garlic and onions. Reduce liquid by ¼. Grate in ginger. Puree and blend. Add honey, salt, and pepper to taste.

Photography by: Bistro Ete, Conor Harrigan, Courtesy of Baron's Cove, courtesy of Lawlor Media Group inc