(Photo: Marcus Nilsson. Food styling by Alison Attenborough. Prop styling by Stella Yoon. Astier de Villatte porcelain from John Derian Company. Libeco tablecloth, carafe and decanters from Moon River Chattel. Irish Rib Silver Flatware & Tray from James Robinson. Glass Cloche bases from Sur La Table. White Taper Candles from Fishs Eddy.)

The Pilgrims, of course, were locavores, and now, after decades of factory farming and MSG, we’ve come full circle. Eating minimally processed food from nearby sources has become a New York, and national, obsession. In that spirit, we’ve assembled “A Local Thanksgiving”—a complete holiday feast, created by the most ingredients-driven New York chefs and sourced from area farmers. Yes, you may pay a bit more, but what you lose in parsimony you gain in ecological correctness and, most important, deliciousness. Besides, here’s something else the Pilgrims understood: Even in a world of tight resources, there are occasions when a small splurge is exactly what one needs.

All recipes serve eight.

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