The Side Dish That's the First to Disappear on Andrew Zimmern's Thanksgiving Table

Thanksgiving is almost here, which means turkey and gravy and cranberry sauce and all of the sides. So many sides. Turkey Day is like the Super Bowl for people who love to cook, whether they be casual home cooks or chefs. 

And one of our favorite chefs is Andrew Zimmern. We’ve been a fan of the James Beard Award-winning TV personality and social justice advocate since the Bizarre Foods days. He’s always doing something interesting, making something delicious (like his go-to game day chili) and helping us out with his smart, thoughtful cooking tips. 

We were lucky enough to chat with Zimmern during the run-up to Thanksgiving to see what holiday cooking advice he had to share with us. And while there were plenty of genius cooking tips, we also got a glimpse into what’s on his Thanksgiving table, including the dish that disappears the fastest. 

Related: The Absolute Best Way to Make Tender, Juicy Brisket, According to Chef Andrew Zimmern (and His Grandmother)

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What Dish Is the First To Disappear on Andrew Zimmern’s Thanksgiving Table?

When we asked Zimmern this question, he had to take a beat to think about it. “I mean, I make a lot of everything,” he said. “I’m a Jewish guy from New York.
There’s plenty of everything on the table.”

But after he pondered it for a second, he went with his green bean casserole, which might somewhat resemble the version you’re used to, but Zimmern adds his cheffy touch to turn it into a next-level side. 

The funny thing about the dish, is that it’s a bit of a sleeper hit. “Everyone is like, oh, green bean casserole, whose great-grandmother showed up with the canned green beans and mushroom soup and everything,” he says. “And I don’t say anything. And then one person tastes it and they’re pointing at it, and then they ask me. I’m like, oh no, it’s all from scratch. And the whole tray is just housed.”

Related: My Chef-Husband Just Taught Me the Best Way to Make Green Bean Casserole and My Thanksgiving Is Forever Changed

What Makes Andrew Zimmern’s Green Bean Casserole So Good?

First and foremost, we should mention that Zimmern doesn’t throw shade on the old-school version of this dish. “When it’s made from ingredients in the center aisles of the supermarket, it’s still very good,” he says. “But I happen to like the version that I make.”

Here’s what makes Zimmern’s version of the dish so great: 

• Think fresh. Instead of opening a can, Zimmern starts with fresh green beans. The fresh flavor and snappy texture elevate the dish from the jump. He blanches the veggies in boiling water, then shocks them in ice water to stop the cooking.

• Mix up the mushrooms. The mushroom flavor in your average green bean casserole can be a little one-note because it’s mainly coming from the mushrooms in the can of cream of mushroom soup. “I sauté lots of different mushrooms. Well, I roast them first, then I saute them, so there’s a lot of deep mushroom flavor,” he says “And I then use a mushroom broth and a roux to create my own condensed mushroom soup.” 

An easier upgrade for home cooks? Buy some fresh mushrooms and roast or sauté them, then stir them into the canned soup. Zimmern also has a slightly streamlined green bean casserole recipe on his website that includes a creamy sauce made with cream, sauteed mushrooms and shallots. 

• The crunch is crucial. Zimmern tops his casserole with homemade crispy fried onions or shallots, but the fried onions that you get at the store are a-ok here too, of course. You can also often find large tubs of fried shallots at Asian markets, which come in handy at Thanksgiving but are also great to have year-round for sprinkling on salads, creamy dips, mashed potatoes, noodle bowls, etc. They’re also great on a roast beef sandwich.

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