EDITOR’S LETTER
a place at the table Thanksgiving at its core is a celebration of traditions. Growing up in my house, we always had the same thing: turkey from a local smokehouse and crisp-on-top, moist-on-the-bottom corn bread dressing that probably dates back as far as my grandmother’s grandmother. The menu also featured—as if by law—green beans, giblet gravy, rolls, some variant of a Jello “salad” (hello, Texas!), and of course, pie. As I began to host my own gatherings for Thanksgiving, I started to get a little bored with those traditions. To spice things up, some years I added international flavors to the sides: baked sweet potatoes with cumin and mint, beets with cinnamon and oranges. One year we spent eight hours making a rich black molé sauce from scratch and rubbed it on…
