My Thanksgiving Transition

After 10 years of Bon Appétit Thanksgivings, I had two versions of myself: a food editor and a guest in a large family.

Family Hosts Step Back

My aunt and uncle, the de facto hosts for 30 years, decided to stop cooking and chase grandkids instead.

First Time Hosting

I stepped in to cook for 25 people in someone else’s home for the first time after years of smaller gatherings.

Initial Mistakes

I served too many similar vegetables and didn’t include enough refreshing raw dishes to balance the butter.

“who needs sweet potatoes, squash, and carrots?”

Family Satisfaction

My family still enjoyed the familiar taste and look of our feasts after 30 years.

This Year’s New Ideas

This year we celebrate iconic dishes while making them our own with new twists.

Two-for-One Turkey

We’ve got a two-for-one way to cook turkey and gravy at the same time.

Loaded Cornbread

Everything you love about stuffing turned into a loaded cornbread with sausage, celery, and herbs.

Vegetarian Centerpiece

Everyone will want a slice of a new vegetarian centerpiece that’s not too heavy.

Butteriest Rolls

The butteriest rolls in town are now part of the Thanksgiving spread.

Hearty Greens

Collard greens are dressed in a punchy vinaigrette with walnuts.

Cabbage Galette

A beautiful cabbage galette with jammy onions and sharp cheese is now part of the spread.