Thanksgiving Traditions: Memories and Recipes from Local Chefs
By Frederick Jerant There’s no record of the first Thanksgiving menu – other than deer and wildfowl – but culinary historians surmise that the table might have been laden with native fruits like plums and melons and local vegetables (perhaps leeks, beans and squash), along with fish and shellfish. As time and customs passed, huge turkeys took center stage, surrounded by st... »