It’s autumn, the air is crisper, and Thanksgiving is on its way. Over the years, I’ve seen the holiday table take many forms, some traditional, some unexpected. With family scattered across different parts of the world, each host added their own interpretation to the classics. Turkey enchiladas, for example, made a surprising appearance one year.
As fun as those culinary experiments were, I’ve always had a soft spot for the traditional Thanksgiving spread. After years of taste-testing everyone else’s creative spins, my cousins and I started our own ritual: a post-Thanksgiving Thanksgiving. It’s our way of reclaiming the meal we love most. One week later, and entirely on our terms.
We’ve kept this potluck going for fifteen years now. The friendly competition for “best dish” has become part of the fun, and the stakes are high enough to send us deep into cookbooks and late-night recipe hunts every November. After so many memorable plates, I’ve gathered a few favorites to share with you. Try one, or a few, and you’ll see why this tradition keeps us coming back year after year.
To Start
1. Charlie Bird's Farro Salad
Farro cooked in apple cider, pistachios, and shaved parmesan. Simple but layered. This salad hits that fall flavor balance without going overboard. It’s bright, hearty, and easy to make ahead. Tip: Toast the pistachios for extra depth.
2. Creamy Potato Soup
A creamy potato soup might not be traditional, but it should be. It’s easy to make ahead, buys you time, and keeps everyone content while the main meal comes together.
For the Sides
3. Buttery Herbed Mashed Potatoes
There’s a fine line between elevating a classic and changing it completely. These mashed potatoes stay right on that line, using crème fraîche and herbed brown butter to bring a subtle, refined twist to the familiar comfort.
4. Brown Butter Skillet Cornbread
This isn’t your usual cornbread. The brown butter adds depth, the maple syrup keeps it balanced, and the cast-iron crust gives that crunch everyone goes for first.
5. Homemade Baked Mac & Cheese
No elevated twists, no experiments. Just the mac and cheese everyone actually wants. Creamy, baked, and perfectly browned on top. Every bite hits that nostalgic note that keeps it on the table year after year.
6. Creamed Corn
For any corn recipe, I skip the canned or frozen corn and go straight for fresh, cut right off the cob. The flavor’s brighter, the texture’s softer, and it gives the dish that homemade feel. Sometimes I’ll broil it for a few minutes at the end or melt in a little parmesan cheese if I want it extra rich.
7. Brown Butter Sweet Potato Pecan Cobbler
Is it dessert? Maybe. This dish actually took home the win last year and no one argued! The browned butter (yes, this is a theme this year) deepens the flavor, and the pecans add that crisp top everyone fights over. Skip the ice cream and call it a side, or let everyone go back for seconds during dessert.
The Desserts
8. Brûléed Bourbon Maple Pumpkin Pie
Pumpkin pie got an upgrade! Bourbon, maple, and a brûléed sugar top that’s worth the extra step. The flavors run deep, and the texture walks the line between silky and rich. Be sure to brûlée right before serving, or that perfect crackly top will turn syrupy.
9. The Ultimate Cheesecake
A true classic, the velvety kind of cheesecake that wins everyone over the moment it’s sliced. The lemon-blueberry topping keeps it balanced, and the texture lands somewhere between creamy and cloud-like. I’ve made this one again and again, and it’s always a crowd favorite. It’s simple to follow and the perfect way to end the meal.
Tip: Bake for 60-75 minutes. The cheesecake should still jiggle like jello when you take it out. If it is completely set, it is overcooked. Turn the oven off and open the door slightly. Let it sit for 45 minutes. Remove from oven and let it cool in the pan before chilling in the fridge.
Enjoy!
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