What I’m Making for Thanksgiving
Plus Two of my Fave Chefs Chime In 🥘
My Grandma in the kitchen, photo by David Schwab
I’ve done the same thing for Thanksgiving my whole life. Every year we drive to Massachusetts to celebrate with my Grandma Lois, who is now 95. We fit as many people as we can around the table and though the tradition remains, some details have changed. My Grandma used to cook most of the meal and since moving into an assisted living facility she no longer does. My Grandpa Tom passed away in 2020 and all the “kids” have grown up and many now bring their partners.
My family is not exactly a “foodie” family and Thanksgiving has always been centered around quality family time. I have memories of my Grandma working all day in the kitchen, basting the turkey and the store-bought squishy rolls we had with the meal. Every year I can feel the tension in the room of my weight-conscious family members when others reach for seconds for dessert. With the joy of tradition and being together comes the challenges of navigating family dynamics. In recent years we have made a tradition of going to karaoke on Friday at this gem of a place.
As I’ve gotten more into cooking I’ve tried to bring a spark of homemade back to the meal. This is not to say that everything should be homemade. I applaud the organizers of our Thanksgivings for knowing that it’s too much on my Grandma to try and cook in her kitchen and that if the goal is to spend time together, we can remove cooking from the equation. For me, I have the time and I love to bring food when I can so I’ll be making my Farro Tower Salad with Lemon Vinaigrette and Garlic Green Beans.
When I cook, I can feel my Grandma’s pride and joy and I know I am channeling her love of hosting and feeding people. ❤️
✨ For a Friendsgiving on Saturday I made a tweaked version of the Parsnip and Buckwheat salad from Salad Freak
✨ If you are looking for any additional recipes check out Rebecca Firkser who did the Illuminate Thanksgiving Recipes in 2021. She has a $30 Thanksgiving
🎊 Bonus Content 🎊
I also realize the days leading up to Thanksgiving will not be a moment to experiment in the kitchen so I asked a few of my chef friends what they make when they have to throw something together with what’s in the fridge.
✨ Amiel Stanek, contributing editor at Bon Appetit and my former roommate
We almost always have Japanese Curry bricks around for an occasion. It is by far the easiest and most pleasurable way I know to use up that one almost green potato, a few random radishes and turnips, a sad wedge of cabbage, etc
✨ Colu Henry, writer and recipe developer, find her Substack
I'm very big on throwing all sorts of leftovers into a frittata, roasted or raw vegetables quickly blanched or sautéed are perfect for this. Also, beans! I always have soupy beans and have been known to roast some vegetables and serve them on top as some sort of makeshift stew. Sometimes I'll fry an egg and put it on top, sometimes I won't.
My fridge is often filled with "veg on the edge" and I frequently turn whatever is lying and needs to be used first into some sort of hash. Again, egg optional!
Lastly, a "whatever you have on-hand" vegetable soup is always great. Saute onion, garlic and whatever vegetables you have. Add in six cups of stock and let it simmer for 20 minutes. Top with grated pecorino or chili crisp and serve with toast!
Gems of the Week
My former yogurt and granola breakfast has become winterized by microwaving frozen fruit and it’s like morning pie.
I went to see baker Rose Wilde speak last week about her new cookbook Bread and Roses which is a deep dive into whole grains with recipes like Amaranth Cookie Sandwiches with Plantains, Caramelized White Chocolate & Crema Buttercream or Einkorn Labneh Dinner Rolls with Aleppo Butter. Rose is a former Human Rights lawyer and brings her appreciation for agriculture and global flavors and encourages readers to play when it comes to baking. Definitely give her a follow or join her Substack
Broccoli Forest Loaf
This is a video I made of
’s Broccoli Forest Loaf which is a savory cake that I subbed in Feta and Olives where she uses Cheddar and Chives.She does share the recipe here but I also recommend her cookbook, Tenderheart, which has the sweetest cover.
Have a lovely Thanksgiving to all! If you are feeling it, please consider becoming a paid subscriber!
So grateful to experience this with you! Can’t wait to see Lois 🥰.