Giving Thanks Through Food and Tradition
Thanksgiving has always been one of my favorite holidays, but for a long time, I spent it on my own. Back when I was single and living away from family, I still wanted to celebrate with the dishes that reminded me of home. Cooking for myself became a way to hold onto tradition through the comforting smell of turkey roasting, the stuffing and potatoes, and that first bite that brings back a flood of memories.
Over the years, I’ve experimented with more versions of turkey than I can count. One year I tried a champagne-roasted turkey, and to my surprise, it turned out incredibly moist and flavorful. Another year, I went back to the classic herb-butter roast, carefully tucking the butter under the skin for that perfect golden crisp. And you know what? There’s no “right” way. Thanksgiving isn’t about perfection — it’s about family, connection, and the traditions that make the meal your own.
The Beauty of Side Dishes
If I’m being honest, the sides might be my favorite part of the holiday. They tell a story about where we come from.
In the Northeast, you’ll often find heartier, cold-weather dishes — mashed turnips, roasted root vegetables, Parker house rolls, or chestnut stuffing with fresh herbs.
In the South, it’s all about richness and comfort: sweet potato casserole with toasted marshmallows, cornbread dressing, deviled eggs, and collard greens simmered just right.
And on the West Coast, many families stay true to the classics but add their own regional flair — think fresh herbs, citrus, or in the Pacific Northwest they often have a smoked salmon spread on the table.
Every table looks a little different, but that’s what makes the holiday so special.
The Great Cranberry Debate
Of all the Thanksgiving dishes, few spark as much debate as cranberry sauce. Are you team canned or fresh? I’ll admit — I grew up with cranberry sauce from the can, but once I started making it from scratch, there was no going back. It’s incredibly easy to make ahead of time and adds a brightness that balances the richness of the rest of the meal.
Here’s a recipe similar to the one I make each year:
The World’s Easiest Cranberry Sauce
From Serious Eats
Ingredients:
12 ounces (about 3 cups; 340g) fresh or frozen cranberries
1 cup (200g) sugar
1/2 teaspoon kosher salt
1 cup (240ml) orange juice
Optional: 1 strip orange zest, 1 cinnamon stick, 1 whole star anise, 1 split vanilla bean, or a splash of brandy
Instructions:
Combine cranberries, sugar, salt, and orange juice in a medium saucepan over medium-high heat.
Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until most of the cranberries have burst and the mixture has thickened slightly, about 10 minutes.
Remove from heat. Discard aromatics, if using. Let cool completely; sauce will thicken as it cools.
It’s the perfect make-ahead dish — and once you try it fresh, you’ll never go back to canned.
A Sweet Finish — Beyond Pumpkin Pie
I’ll be honest — pumpkin pie has never been my favorite dessert. But that doesn’t mean skipping tradition altogether. Instead, I like to end the meal with something that still feels seasonal and comforting, using ingredients like apples and cranberries that shine this time of year.
Here are a couple of non-traditional recipes that will fit right in on your Thanksgiving tables:
Invisible Apple Cake (Gâteau Invisible aux Pommes)
From Pardon Your French
Ingredients:
6 to 8 medium Honeycrisp, Jonagold, Braeburn or Pink Lady apples, peeled, cored, and thinly sliced (about 2 mm thick)
2 large eggs
100 g (½ cup) granulated sugar
20 g (2 tablespoons) unsalted butter, melted
100 ml (½ cup) whole milk
1 teaspoon pure vanilla extract
70 g (½ cup + 1 tablespoon) all-purpose flour
1 ½ teaspoons baking powder
1 pinch fine salt
Optional: powdered sugar for dusting or vanilla ice cream for serving
Instructions:
Preheat oven to 400°F (200°C) and line a 9-inch loaf pan with parchment paper.
In a large bowl, whisk the eggs and sugar until light and fluffy.
Add the melted butter, milk, and vanilla extract; whisk until combined.
In another bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet mixture and whisk until smooth.
Gently fold in the apple slices, coating them completely with the batter.
Pour into the prepared pan, pressing down the apples with a spatula to remove air pockets.
Bake for 35–40 minutes, until golden brown and a knife inserted in the center comes out clean.
Cool completely before slicing. Dust with powdered sugar before serving.
Cranberry Curd Tart
From Buttermilk by Sam
Ingredients:
For the crust:
1 ½ cups (190 g) all-purpose flour
½ cup (65 g) powdered sugar
¼ teaspoon salt
9 tablespoons (127 g) cold unsalted butter, cubed
1 large egg yolk
For the cranberry curd:
12 ounces (340 g) fresh or frozen cranberries
¾ cup (150 g) granulated sugar
½ cup (120 ml) orange juice
3 large eggs
1 large egg yolk
4 tablespoons (57 g) unsalted butter, cubed
Pinch of salt
Optional: sugared cranberries for decorating and whipped cream
Instructions:
In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until crumbly. Add egg yolk and pulse just until dough comes together.
Press dough evenly into a 9-inch tart pan with a removable bottom. Chill for 30 minutes.
Preheat oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove weights and bake another 10 minutes until lightly golden. Cool completely.
For the curd, combine cranberries, sugar, and orange juice in a saucepan over medium heat. Cook until cranberries burst and soften, about 10 minutes.
Press mixture through a fine-mesh sieve to remove skins, then return the purée to the pan.
Whisk in eggs and yolk. Cook over medium-low heat, stirring constantly, until thickened, about 5–7 minutes.
Remove from heat and whisk in butter and salt until smooth.
Pour curd into the cooled tart shell and smooth the top. Chill until set, about 2 hours.
The tart’s vibrant color and tangy-sweet flavor make it the perfect way to end a Thanksgiving meal — festive, elegant, and just a little unexpected.
However You Celebrate
Whether you’re spending Thanksgiving surrounded by family or preparing a meal just for yourself, the magic is in the tradition — and in cooking with love. Food connects us to our memories, our roots, and to each other.
Happy Thanksgiving from my kitchen to yours. 🧡
