Thanksgiving spread for the Winter 2023 Issue

Our Winter 2023 Issue is here!

, by Erin Byers Murray

winter cover 2023

 There are endless ways to fill your plate inside this winter issue—here’s hoping it adds plenty of good cheer to your holiday table. 

I’ve never been able to achieve my mom’s cookie-making prowess, but every year I make an effort. My kids and I spend at least a day up to our elbows in flour, sugar, icing, and toppings, bouncing around to Christmas tunes. This year, I’ve got some new ones to add to our tradition, thanks to our “A Cookie Swap for the Pros,” feature, which includes recipes from pastry chefs all over the Southeast who have put together the ultimate recipes for the perfect holiday swap. I’ve got my eye on the alfajores de maizena from Cristina Lazzari in Jackson, Mississippi, as well as North Carolina-based Belinda Smith-Sullivan’s peach-filled kolaches. 

Another tradition I’ll be borrowing for a big holiday meal is dueling turkeys. Chef Steven Satterfield of Miller Union in Atlanta goes head-to-head with his brother-in-law to prepare two turkeys for their crowd of nearly 20 each Thanksgiving. One smoked, one deep fried—both brilliant since they’re done outdoors, leaving the oven free for everything else. Speaking of big meals, I loved learning about writer and cookbook author Yvette Jemison’s annual tamalada gathering. She breaks down the process for us in “Assembling Tradition.”

And because it’s the holidays, there’s bound to be leftovers. I talked to Joe Kindred, of his eponymous restaurant in Davidson, North Carolina, about a scrumptious way to put leftover turkey to work in a sugo that goes over gnocchi. And for just general winter coziness, there’s a fantastic shiitake mushroom spoonbread recipe from chef William Dissen’s new cookbook. 

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