Planning for the big day

November 14, 2026

If you shop the market and are reading this, you enjoy spending time in the kitchen. And, in all likelihood, you typically host on Thanksgiving. If this is the case, and you are like me, you are already plotting what new side dish to introduce this year. 

Sticking with perennial family faves can really put a damper on creativity! My eldest daughter’s boyfriend joined us for the first time last year, and, apparently, he hasn't stopped talking about this Ottolenghi recipe for roasted squash with a chile yogurt cilantro sauce.

So, clearly, that dish is returning, since, happily, he is, too. Since my mom is no longer with us to make her classic mashed potatoes, do we try to recreate them and risk disappointment? Or do we venture off in a new direction and try this potato leek gratin? Something tells me we will make both.

As I’ve mentioned before, I’m a fan of bright or bitter salad greens at the table to serve as a palate cleanser and counterpoint to the parade of heavy dishes. My family indulges me and they are not too fussy about how exactly I get my salad yayas out. Obercreek Farm has beautiful heads of frisée salad this year, my favorite of the chicories. Adding crumbled blue cheese and sliced orchard apples helps soften the edges a bit. Using a sweeter vinegar in the dressing also lessens the bite. This recipe brings together frisée, radicchio, and fennel in a mustardy-vinaigrette.

For a bright, interesting salad without the bitterness, try some of Fresh Meadow Farms’ mizuna, tatsoi, or Osaka red mustard greens with the same vinaigrette.

I also have wiggle room in the cranberry department since our family has no sentimental attachment to cranberry sauce. I’m tempted by this recipe for cranberry conserva because the ingredient list intrigues me–especially the addition of interesting spices and fennel.

Since we only eat cranberries but once a year, I like to see them pop up on the dessert table, too. I tuck some fresh cranberries into my apple pie or tart and of course, my go-to cranberry dessert is David Tanis' cranberry curd tart. This year, I’m tempted to try this variation: cranberry curd barswhich the New York Times touted last week, just to shake things up. 

Make sure you stock up on charcuterie fromIberian Delights since they are here this week. Ditto for jars of apple butter from Old Croton Trading Co. Between Rosina’s Winery, The Spirits Lab and Sprinbgrook Hollow Farm Distillery, you have plenty of options to start filling your bar cart for the holiday season. Drinking local is just as important as eating local!

You’ll be happy to know that old boy doughnutsis returning this week for another “pop-up” visit. And so is Ready Set Sharp, so bring your favorite turkey carving knife for a spruce-up.

And, yes, I know I haven’t mentioned turkey, or stuffing in this week’s blog. Saving those for next week!

Happly planning and see you at the Market!