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A Local Thanksgiving

A soup-to-nuts plan for a homegrown holiday meal.


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.

Dairyless Local-Fennel Soup
From Blue Hill and Blue Hill at Stone Barns chef Dan Barber.
Roasted Oysters With Leeks & Bacon
From Eighty One chef Ed Brown.
Relish Plate of Homemade Pickles
From Five Points, Cookshop, and Hundred Acres chef Marc Meyer.
Duck-Fat-Rubbed Roast Turkey
From Telepan chef Bill Telepan.
Herb Sausage and Mushroom Stuffing
From Telepan chef Bill Telepan.
Braised Savoy Cabbage
From BLT Market chef Laurent Tourondel.
Maple-Whipped Sweet Potatoes
From Forge chef Marc Forgione.
Potato-and-Brussels-Sprout Gratin
From Butter chef Alex Guarnaschelli.
Deep-Dish Pumpkin Pie
From Back Forty and Savoy chef Peter Hoffman.
Apple Crisp
From Convivio and Alto chef Michael White's mother.

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