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A Local Thanksgiving

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

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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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