A Thanksgiving newsletter, pt. 1
Plus: an easy appetizer, and all the recipe links
An important housekeeping note: Today’s newsletter is free to all; you will not be charged if you had a paid subscription when I went on hiatus in July. Paid subscriptions will remain OFF as I slowly regain a regular publishing cadence, and I will give you ample notice before I turn paid subscriptions back on again. Any questions, shoot me an email at gentlefoods@substack.com.
Hello out there! I’m making a slow return from newsletter hiatus with a pair of Thanksgiving-themed newsletters this week, in honor of everyone’s favorite cooking holiday. Today, I’m sharing the pared-back Thanksgiving menu I’m making this year, plus a recipe for Endive Cups with Boursin, Sautéed Dates, and Celery, a simple appetizer that makes use of lots of things you’ll likely already have on hand for cooking Thanksgiving dinner (such as bread, celery, and thyme).