4 NOVEMBER 2019
C
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N
T
E
N
T
S
The
Thanksgiving
Issue
Rooster joined F&W
for the hunting
party (and after-
party!) on p. 94.
NOVEMBER RECIPES
6 Hearty hunter’s stew,
apple-rum spice
cake, and other
cozy culinary under-
takings, plus what
Ray’s pouring
EDITOR’S LETTER
10 Here’s to the most
extra of American
holidays.
F&W PRO
12 Deputy Editor
Melanie Hansche’s
five tips for running
a restaurant with-
out running out of
steam
OBSESSIONS
15 Milk bread mania,
embracing change
at a meal that’s all
about tradition, and
the tools that make
dinner a breeze
HANDBOOK
41 The easiest dry-
brined bird, 10
smart new side
dishes, and a fresh
take on cranberry
sauce for your
Thanksgiving table
BOTTLE SERVICE
69 These crowd-pleasing
cocktails and Ries-
lings pair perfectly
with any holiday
menu.
TRAVEL
79 Asheville, North
Carolina, is nirvana
for beer lovers.
AT MY TABLE
128 How do you make a
dessert like sticky
toffee pudding even
better? The Gail
Simmons way: with
pears and miso-
caramel sauce.
Into the Woods
You’re invited on a Deep South duck
hunt in Arkansas with card-carrying
carnivores Angie Mar and Pat LaFrieda.
By Adam Sachs
Stars of the Show
Boston-based pastry queen Joanne
Chang puts a new spin on classic holiday
desserts—including a double-decker
pecan-pumpkin pie. By Nina Friend
A Very P!nk Thanskgiving
At Thanksgiving dinner with friends
and family, pop icon Alecia Moore toasts
to Two Wolves, which is anything but a
celebrity wine brand. By Ray Isle
94
108
114
FEATURES
PH
OT
OG
RA
PH
Y:^
W
ILL
IAM
H
ER
EF
OR
D
ON THE COVER photography by VICTOR PROTASIO; food styling by TORIE COX; prop styling by THOM DRIVER
