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“Oysters are also a celebratory food, and we’ve reached high celebration season. My family loves to shuck our own oysters before a big feast like Thanksgiving, and this year, we are going to do that and keep the rest of the meal just as simple. Managing editor Emily Havener and culinary content manager Brittany Furbee pulled together “A Simple Thanksgiving” to help you do that, too. If you’re looking for ideas for a Christmas main, check out Culinary Class to learn how Chattanooga chef Erik Niel treats a bone-in standing rib roast. We’ve also got suggestions for how to make great use of onions and celery, as well as how to toast the holidays with a Champagne cocktail.”
– Erin Byers Murray – Editor in Chief
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