Our Winter Issue 2024 is here!

November 26 2024, by Amber Chase

Confession: I like my pie better at breakfast. Pies—always showstopping, always irresistible—show up at every holiday meal, and I am usually delighted to see, and sometimes make, them. But I often end up feeling so oversaturated after a holiday meal that dessert feels like an unnecessary indulgence. The next morning, though? That sliver of pie, whether it be apple, pumpkin, or chess, with a few sips of coffee, is what I need most.

Pie is a tradition in many families, but for professional bakers, it’s a muse. In this issue, writer Rossi Anastopoulo looks at the art of pie-making with four groups of artisan bakers who are pushing pie to new limits, with recipes for you to try at home.

We’re also headed to New Orleans for an over-the-top holiday celebration, Réveillon. Chef Alon Shaya, a 20+-year resident of the Crescent City, shares his take on the hundreds-years-old tradition, as well as his excitement for an excuse to gather at the table with friends of all faiths. Take his recipes as inspiration for your own magnificent feast this season. (Hello, stuffed crab shells!) For me, it will be his oysters with a holy trinity mignonette—fitting for the season. For a form of liquid dessert (there’s always room for that, right?), I’m turning to expert Brianna Berry’s coffee-based cocktails, or possibly one of the espresso martinis from Chattanooga’s Easy Bistro & Bar restaurant group.

Feeling a little midwinter wanderlust? Turn to our On the Road section and join Houston’s Cherif Mbodji, a partner at restaurant Bludorn, as he returns to Senegal to share his culture with friends, or maybe book a reservation at one of four warm-weather resorts where food will be the center of your adventure. Closer to home, writer Sheeka Sanahori shares the joys of a tucked-away farm-to-table spot in Cartersville, Georgia.

All of these stories are meant to put you in the holiday spirit, and then joyfully launch you into 2025.

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