Food & Wine USA - (11)November 2020

8 NOVEMBER 2020

Kelly Fields’ lemon

chiffon pie with a

saltine cracker

crust (recipe p. 97)

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90

Sweeter Together

New Orleans pastry chef Kelly Fields teams up with master baker

Claudia Fleming to concoct the ultimate dessert table , starring

their favorite holiday sweets. By Kelly Fields with Kate Heddings

80

Cheftovers

Thanksgiving leftovers take center stage in candied sweet potato

pancakes, crisp stuffing “falafel,” and more next-day chef cre-

ations that rival the main affair. By Nina Friend and Josh Miller

FEATURES

70

Festival of Delights

After moving across the country from most of her family, cook-

book author and blogger Hetal Vasavada is creating delicious and

joyful new Diwali traditions for her daughter. By Khushbu Shah

NOVEMBER

RECIPES

10 A vegan pesto

babka, festive

cardamom

cookies, a low-

ABV cranberry

punch, plus

much more

EDITOR’S    LETTER

14 The story behind

this month’s

cover recipe

begins with a

young actor gig-

ging as a caterer

in 1982.

F&W PRO

16 How Heart of

Dinner steps up

for the elderly in

NYC’s Chinatown

OBSESSIONS

19 Crowd-pleasing

crudités and

kitchen

upgrades to help

you breeze

through holiday

cooking, plus

smart new ideas

for getting cre-

ative with the big

feast this year

The

Thanksgiving

Issue

HANDBOOK

37 Barbecue turkey

to write home

about, meatless

holiday sides

(finally!) done

right, and gratin

goals

BOTTLE  SERVICE

59 Whether you

need a few

bottles of wine

for Friendsgiving

or you feel like

cracking open a

magnum, we’ve

got you covered.

TRAVEL

67 Once an after-

thought, wine

experiences

catch up to

dining experi-

ences across

South Africa.

BACKSTORY

1 0 4 November’s

kitchen MVP?

The electric

carving knife.

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ON THE COVER photography by VICTOR PROTASIO; food styling by CHELSEA ZIMMER; prop styling by CLAIRE SPOLLEN