Erma Bombeck, domestic goddess and humorist, once wrote: "Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence."
IN THIS ISSUE, we're focused on savoring the process of fixing the Thanksgiving feast. It's not just the time at the table, it's about making kitchen time pleasurable while creating delicious food as we're reminded, once again, to live with gratitude. Key to enjoying the feast is planning, knowing what can be done ahead of time, and tried-and-true recipes. One of our favorite teachers here at KitchenArt is Diane Phillips. As she has done so many times before in person, in this issue she guides us through "fixing the feast." We have for you the Perfect Roast Turkey, Old-Fashioned Do-Ahead Bread Stuffing, and Parmesan-Crusted Creamed Corn and our best tips for delicious Mashed Potatoes and Gravy!