Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing
Grilled Bread and Kale Salad with Red Onions, Walnuts, and Figs
Everybody's Mushroom Gravy
Thanksgiving Cabbage Rolls with Cornbread Stuffing and Everyone's Mushroom Gravy
Brussels Sprouts with Cranberries
Chef Thomas Keller, author of Ad Hoc at Home, explains how to season food with salt and vinegar, and why you should temper your food.
“I call it now the new boys' club because it's a different set of boys and it's a different club.” Charlotte Druckman
“I call it now the new boys' club because it's a different set of boys and it's a different club.”