I Made Every Thanksgiving Side Better

I just realized if you mash "but better" together you get "butter". It was right in front of us this whole time.

I cant imagine being a professional chef and going to thanksgiving with your family. Either you're blowing everyone else's dishes out of the water or they've given up and make you do all the cooking that day.

I made the chorizo stuffing and everyone lost their minds. It was a freaking BANGER! Thanks Josh!!! Couple of thoughts My Guillo pepper didn’t turn into a sauce so I blended it, strained it and then let it reduce. You definitely have to tell people it’s supposed to have a burnt look because it definitely turned people off at first. I made a avacado line sauce for it 1/4 cup red onions 1/2 bunch of cilantro 1 avocado 1-1/2 cups of sour cream 1 juice from a lime Salt to taste Pinch of paprika. Happy thanks giving y’all!

as someone who used to love complex, aka complicated, dishes and recipes, i've since learned that there is so much to be said for simpler, less complicated recipes so that you can actually taste not only all of the individual ingredients, but the main food in the dish as well. when you know good techniques and know how to marry and match ingredients properly, a little goes a long way. something that really stood out was that you add so many things to the sweet potatoes, you can no longer taste the simplicity of the sweet potato, but many things on top of sweet potatoes instead of the sweet potato first. i learned to appreciate this in learning how to properly drink freshly made tea without adding anything to the tea - and i don't mean lipton. it really opens up the taste buds and makes one realize just how much masking of food and drink people do in order to make their food and drink "tasty" when the best flavors are already there. where people go wrong is thinking they need lots of salt, fats, sugars, etc to make food and drinks taste good when all it really takes is just a pinch for proper flavoring. people sometimes use way to much of these things. you also don't need that much honey and butter to significantly change the flavor of the cornbread.

2:40 Mac and Cheese 4:33 Cornbread 6:34 Rolls 8:52 Sweet Potato Casserole 11:56 Green Bean Casserole 14:20 Cranberry Sauce 15:45 Stuffing 18:25 Mashed Potatoes

Just imagine... many, Many , MANY Thanksgivings years from now, when Josh's recipes are handed down generation to generation and your family is calling this just the "way grandma use make it". ❤

Part of what makes thanksgiving meals and the holiday itself appealing to many people IS the “monotony” - or dare I say - familiarity of dishes and recipes that are passed down and used in families year after year, generation to generation. My great aunt used to make split pea soup for my father who loved it so now I make it for him and our family and they love it. I personally don’t like it very much but it’s the nostalgia that is what our family comes back for. Not a flashy new way to deep fry a turkey. That is not to say I don’t try a new recipe over the years but it certainly is the familiarity that brings families together that we find comforting.

Okay I did the panang sweet potato casserole and can confirm that the coconut whipped topping is actually required and not optional. IT'S SO GOOD 😭

The format of this video is very innovative and we need more of it. Discussing options, swapping techniques, etc. you're teaching people how to develop their own recipes and I think it's brilliant. You're the best, Josh ❤️

The first 3 minutes summarized how to be a good home cook. It’s kinda crazy how easily he compartmentalized it

Another title for this video could be "Josh makes every Thanksgiving side a fusion dish." The creativity is honestly incredible and so appreciated by those of us who are bored with traditional Thanksgiving food!

I really miss it when Josh would have his team members try everything. I’m sure he has an awesome pallet. But when that second person is standing there quickly, it definitely puts some validity to the flavor.

I don't even make these, i just love watching him make them

I used the kind of mushrooms I had laying around for the green bean casserole and now my family is tripping balls

One of these days, it'll be hilarious if Josh made something with so much confidence, only for him to taste it, gag, and say wow that was awful I really thought I had something here

I always made my own bacon and onion cream base for my green bean casserole, but the addition of fresh mushrooms just Leveled-Up the entire dish from 'Green Bean Casserole the Grey' to 'Green Bean Casserole the White'. Thank you thank you Josh!

Damn Josh, your ideas are, dare I say ,fresh. That pineapple upside down cornbread might be the greatest culinary invention of this century so far wow.

Getting your book soon 🙌🏻

Hey Josh. Thanks for giving love to the line cooks and food servicers of the world, and not just dazzling cooking up like so many vloggers, food stylists, and instagram/tik tok personalities do. Thanks for keeping it real :)

Bringing the Mac and cheese to a work party. Oh my word! This is the BEST mac and cheese I've ever had in my entire life! (Yes, I tried some before putting it in the crockpot). I used smoked gruyere and medium cheddar, and infused the dairy with garlic and bay leaves (didn't have bonito flakes, hence the smoked gruyere).