Recipes of the week: Thanksgiving: The melting-pot approach

Thanksgiving dinner has been getting exciting twists from the blend of cultures in America, said Joanne Chang in Food & Wine. While I’m a huge fan of old-fashioned “mashed potatoes made with more butter and cream than potatoes,” I also like the challenge of fusing the culinary influences of my Asian background with those of my husband’s American upbringing. Together we run Myers + Chang, a pan-Asian Boston restaurant where the menu features our “personal takes on Chinese food.”

Christopher often shares memories of his Thanksgivings, “and I attempt to replicate them, albeit with an Asian twist.” I glaze carrots with red miso, enliven a butternut squash soup with Thai red curry, and make a honey glaze for the turkey that includes soy sauce, sesame oil, and ginger. We make similar tweaks to various classic side dishes.

Recipes of the week

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Spicy-and-Garlicky Brussels Sprouts

3 lbs Brussels sprouts, halved

6 tbsp vegetable oil

4 large garlic cloves, smashed

1 tsp crushed red pepper

Salt

Add Brussels sprouts to a large pot of salted boiling water. Cook until bright green, 2 minutes. Drain well and pat dry.

In a large, deep skillet, heat 3 tbsp of the oil until shimmering. Add half of garlic and half of sprouts and cook over high heat undisturbed for 1 minute. Add half of crushed red pepper, season with salt, and cook over moderate heat, stirring a few times, until sprouts are browned and tender, about 3 minutes. Transfer to serving bowl. Repeat with remaining oil, garlic, sprouts, and crushed red pepper. Serve warm. Serves 12.

Smashed Sweet Potatoes With Five-Spice Marshmallows

Chinese five-spice powder is named for its sweet, sour, bitter, pungent, and salty components. While the spices can vary, most mixes usually include star anise, clove, cinnamon, fennel, and Szechuan peppercorn.

5 lbs sweet potatoes

½ cup milk

4 oz unsalted butter, softened

1⁄3 cup light brown sugar

Salt and freshly ground black pepper

One 10½ oz bag mini marshmallows

¾ tsp Chinese five-spice powder

Preheat oven to 425 degrees. Prick sweet potatoes all over with fork and place on baking sheet. Bake for 45 minutes, until tender; let cool slightly. Halve sweet potatoes and scoop flesh into large bowl. Add milk, butter, and brown sugar, and coarsely mash. Season with salt and black pepper, and spread in a 9-by-13-inch baking dish. Lower oven to 350.

In a medium bowl, toss marshmallows with five-spice powder until coated. Scatter over sweet potatoes and bake for about 45 minutes, until sweet potatoes are hot and marshmallows golden and lightly puffed. Serves 12.