Beguiling as a French fry, but with so much more charisma.
This is the fresh relief every Thanksgiving menu needs. Greens, both tart and mild, with a few craisins and the simplest and most classic of dressings — solely good tasting oil and vinegar with some salt and pepper. Let all the other dishes on the table cry "Taste all my flavors!" This salad stands serene and elegant in its simplicity.
A lush, yet light dessert that's much better if made a day ahead.
From Chef Mark Reinfeld's menu for A Holiday Vegan Feast:
Cook's Note: Choose ripe Anjou, slightly under ripe Comice, or very ripe Bosc pears for this tart. Serve with a dollop of crème fraîche.
Note: Have everything cut and ready, but mix just before serving.
Dining al fresco has been popular for centuries. Our concept of the picnic likely evolved from the elaborate traditions of movable outdoor feasts, often enjoyed only by the wealthy. Medieval hunting feasts, Renaissance-era country banquets and Victorian garden parties were the picnic's predecessor.
These tomatoes are just as katapliktiko (unspeakably fabulous) warm or at room temperature, so you could bake them earlier in the day.