Katharine Marsh is the sous chef of The Breslin, chef April Bloomfield’s stylish gastropub at Manhattan’s Ace Hotel. The Kansas native attended culinary school in her home state, then joined chef Bloomfield at her well-loved West Village restaurant, The Spotted Pig, in 2006.
Marsh moved over to The Breslin when it opened in 2009, where she continues to make creative, accessible, bold-flavored dishes, with the occasional British lilt, in Bloomfield’s signature style.
Roasted squash takes a trip to the Mediterranean in this vibrant recipe filled with unexpected flavors, from chef Katharine Marsh. Sage pesto flavors wedges of squash, roasted until soft and sweet then topped with a piquant Greek yogurt dressing sweetened with maple syrup.
How do you celebrate Thanksgiving?
With great food, friends and family. Usually I take a trip to the farmer’s market the day before. The morning always begins with coffee and pumpkin muffins.
What is your number one tip for someone cooking Thanksgiving dinner?
Don’t overcook the turkey, and let it rest before carving.
What’s your favorite pick for Thanksgiving wine and why?
Sparkling Malbec–at least one glass before dinner.
What is the inspiration behind the recipe you created for Williams-Sonoma?
Seasonality. I love going to the market and picking one or two beautiful, perfect pumpkins. I usually buy for the restaurant in larger numbers, so anytime I get to pick a few of something, it’s amazing.
Brine or no brine? And why?
Brine, but I almost never have time. It really does help with seasoning, especially for large birds.
What’s your favorite way to use Thanksgiving leftovers?
Turkey, cranberry sauce and stuffing sandwiches.
What was your most memorable Thanksgiving dish and who made it?
As a kid, I loved my mom’s fruit, Jell-o and cream cheese dish. As an adult, I spent a beautiful Thanksgiving in a loft apartment in Chinatown with a couple of chef friends of mine. My friend Sara, also a chef, made a baked Romanesco cauliflower dish with pine nuts that was amazing.
What was your favorite Thanksgiving dish when you were a kid and what is it now?
The fruit, Jell-o, walnut, and cream cheese dish as a kid, and now it’s all about the veggies. I love Brussels sprouts.
What’s your favorite Thanksgiving dessert?
Pie. My great aunt Wilma made the most perfect pie crust in the world.
What does Mom or Grandma still make better than you?
My mother learned how to make my great aunt’s pie dough; I still need practice.
What do you cook at home that you would never think of cooking at the restaurant?
At home, I make spaghetti with torn tomatoes, fresh basil, capers, garlic, an olive, anchovies and a bit of Parmesan. I make it with fresh ingredients, just enough for myself, and eat it while it’s very hot. It’s very simple, but getting to execute it quietly, in my kitchen, with my dog curled up on the floor, is perfect. I get to listen to the water bubbling, watch the anchovies and garlic fry together and melt into the tomato, and it instantly smells amazing.
What’s your favorite kitchen tool?
I would have to say my chef’s knife.
What do you think is going to be the next big trend in dining?
I hope it is the continued attention to quality of ingredients and market sustainability.
When it comes to food, what is your guilty pleasure?
Salty, crunchy skin.
What’s the one dish you’re always trying to improve?
It’s not really a dish. I love coffee and drink it everyday, but I can’t make a decent pot to save my life. I also hate making it.