Thanksgiving Side Dish Recipes from the City's Top Chefs For the November issue of 7x7 , we asked some of the city's best chefs to get in the giving spirit and share their recipes for standout side dishes to bring to a Thanksgiving potluck. Ron Siegel, the newly minted toque at Michael Mina, shared his Sunchoke Soup with Dungeness Crab Claws, Carrots, and Cilantro. Here, Stuart Brioza (State Bird Provisions), Melissa Perello (Frances), Matt Accarrino (SPQR), and Belinda Leong (B. Patisserie), round out the meal. Stuart Brioza's Sauerkraut Pancake with Pecorino & Ricotta Serves 4 1 1/2 cups all purpose flour 1/2 teaspoon baking powder 1 1/2 teaspoon salt 1 egg 3/4 cup water 1/2 cup sauerkraut, chopped 2 ounces pecorino, grated 1/4 cup ricotta Butter and pepper as needed 1. In a medium bowl, whisk together egg and water. 2. Sift in flour, baking powder, and salt. 3. Whisk until combined; the batter should look a little thicker than traditional pancake batter. 4. Stir in the sauerkraut & pecorino. 5. In a skillet over medium heat, add a little bit of butter, then place 2 tablespoons of batter in the skillet. 6. Place 1 tablespoon of ricotta in the center of the pancake. Cook for about 30 seconds, flip over, and cook until golden. Cook the first side again if needed (both sides should be golden). 7. Place on a serving platter and top with a small piece of pecorino and some cracked black pepper. Serve immediately. 1. Prepare