EDITOR’S LETTER
THROUGHOUT THE SEASON, I look for any excuse to have folks over for gatherings—anything from impromptu appetizer parties and casual Sunday suppers all the way up to full-on feasts. Like all families, mine has its list of favorites and essentials, but every year I like to add a few extra bites here and there to freshen things up. Some of the new recipes that will be making appearances this year will be the Sausage-Apple Dressing (page 60), Roasted Carrots and Parsnips with Bacon (page 57), and the Sweet Potato Gratin (page 57), just to name a few. In case you haven’t noticed, we’re kind of obsessed with side dishes. And of course, the Red Velvet Cake with Cherries and White Chocolate Frosting (page 81) will be on hand at all times. Among…