I am a Thanksgiving stickler. I take Thanksgiving very seriously. This means for one glorious day of the year my family does not experiment with the menu, we don’t devour take-out, and we definitely do not skimp on full-fat ingredients.
Since change is a given in any family, I am comforted by our Thanksgiving consistency and sometimes brattily demand it. I insist that we have green beans with pearl onions and balsamic vinaigrette. I require the best homemade pumpkin pie made by my aunt and cousin, “award-winning” according to my grandpa. (Once he even made a trophy in appreciation.) I will squint with judgment while my dad carves the turkey with an electric knife and eats the fatty end while telling everyone else to go away while he “works.”
Despite my strange affinity for all things old-school and traditional at our holiday table, two of my absolute favorite Thanksgiving recipes are relatively new to the arsenal, which speaks to how tasty they are. Even more bizarre is that the recipes were tested and refined by my mother. Continue reading