LIZ BANFIELD (PORTRAIT); VICTOR PRADO (SKIN TREATMENT); BRYAN GARDNER (GRAIN BOWL); PETER ARDITO (BUTTER DISHES); WILL ANDERSON(PIE); ANNA WILLIAMS (SIDES)A SLICE OF LIFE
HOW I HAVE CELEBRATED Thanksgiving over the years has
changed, but my constants have always been family and
good food. Early on, we used to pack up the station wagon
with my mom’s sweet potatoes and pies and head to our
friends’ farm to be with five other families, three turkeys,
and two horses; it was a blast. But I loved the preparation
for it, too. Working alongside my mom was a cooking and
baking boot camp of sorts, where I learned a lot in a little
time—from how to balance the sweetness of the potatoes
to making a foolproof piecrust and lattice topping. Achieving crowd-pleasing
results was its own sweet reward. Today, we settle in with just immediate family
back home in Wisconsin, but we still make my mom’s sweet potatoes, and always the
pecan pie. There are more of us in the kitchen (and underfoot). We experiment with
new recipes for turkey, stuffing, and sides; this year, so many of them will come
from this very issue. However you celebrate, I hope that you find these pages filled
with helpful ideas, and that you enjoy planning for the day as much as the day itself.
Happy Thanksgiving!
LIVING IN MY LIFE
Here, just a handful of
ideas from our pages that
I look forward to enlisting.Let’s stay in touch!
Email me at [email protected].
As the air gets
cooler and drier,
these deep treat-
ments will help my
skin look less
like a dried leaf.98
These sides offer
nice southern
twists on classic
dishes that
everyone loves.80
I’ll rely on the
recipes featured in
“Healthy for the
Holidays” through-
out the month
to balance out the
number of pies
I plan to try come
Thanksgiving.152
We feature vintage
butter dishes in
“Down Pat.” These,
made in the 1880s
by Haviland & Co.,
were given to me
by my mom. For
a more casual yet
still special table,
they also make
great saltcellars.Elizabeth Graves
Editor in Chief46
90
On the outside this
pie is undeniably pretty,
but the butternut-
squash flavor (in lieu
of pumpkin) is so, so
good. We will add it to
our Turkey Day spread.8
EDITOR’S LETTER