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Thanksgiving Three Ways


Top left: Caramelized Brussels sprouts. Bottom left: Sweet-potato gratin. Right: Pumpkin pie with pecan-caramel sauce and sweet cream.  

Down-Home Brooklyn
David and Laura Shea make Mom’s versions—only better.

David and Laura Shea, Applewood’s husband-and-wife team (he’s the chef, she runs the place), heap seasonal favorites upon seasonal favorites: oyster-and-leek soup, stuffing with chestnuts, Brussels sprouts with bacon, pumpkin pie with pecan-caramel sauce. All market-driven, and aided by an old-fashioned secret: lots of butter and cream. It’s Thanksgiving, David says. “Why count calories?”

Malpeque-Oyster-and-Leek Soup
Roasted Turkey With Toasted-Chestnut Stuffing
Sweet-Potato Gratin
Caramelized Brussels Sprouts With Applewood-Smoked Bacon, Lemon, and Brown Butter
Pumpkin Pie With Pecan-Caramel Sauce and Sweet Cream


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