English Pea and Onion Salad

Jonathon Sawyer is no snob. Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest. “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email.

Mr. Sawyer recommends frozen peas (“I think frozen peas are magical,” he said) and organic eggs, but over the years he has seen the dish made with Miracle Whip, cubes of cheese from the deli, powdered Ranch dressing, French’s fried onions. “The real goal of having a salad like this on the holiday table is it’s a tart, sweet and delicious break from the overindulgence of roasted birds, velvety gravy and buttery potatoes,” he said. And hey, that break from the overindulgence happens to have bacon in it. —Jeff Gordinier