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  1. I prevailed upon our family gathering of seven adults on Thursday to let me take over not just the kitchen for Thanksgiving, but the menu as well. At first they were skeptical and worried about missing the same old meal, so we had an early lunch with all the usual items and then a late dinner, a tasting menu of sorts that had a strong Thanksgiving theme: Roasted Butternut Squash Soup with Fried Sage and Nutmeg Creme Fraiche (adapted from Thomas Keller's Bouchon cookbook) Trio of Sweet Potato Raviolis in a Brown Butter and Thyme Sauce Mustard and Herb Crusted French Rack of Lamb with Cranber
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