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Thanksgiving is one of my favorite times of year, with friends and family gathering around the table to reflect on all of the things we’re grateful for in life. It is a meal to be enjoyed like no other. To celebrate the holiday, we’ve created a couple of new dishes for you. Cedar-Planked Brie Crostini with Apples and Thyme Honey Sauce is a festive hors d'oeuvre, and our Rustic Red Onion Tart is a delightful side that will truly stand out. We’re also highlighting two of our favorite recipes from the past, Grilled Broccoli with Maple Gorgonzola Dressing and Apple Wood Smoked Turkey that is brined in white wine.

Something I'm especially grateful for this year is the release of my new cookbook, Food + Fire. This guide to outdoor cooking wouldn't have been possible without the support of my family and the team at Kalamazoo. Look out for an email on Monday with more information on the book!

Wishing each and every one of you a wonderful holiday celebrating family, friends and everything in life that truly matters.

Cheers,

Cedar-Planked Brie Crostini with Apples and Thyme Honey Sauce

The secret is in the sauce: herbaceous thyme is blended with honey, earthy hazelnut oil and lemon juice. Combine with apples and brie on crostini for an unforgettable appetizer.

Rustic Red Onion Tart

A good onion tart is a lot like French onion soup you can eat with a fork. We’ve also added a healthy dose of pancetta to this and roasted it with wood smoke.

Grilled Broccoli with Maple Gorgonzola Dressing

Our take on Stephanie Izard's broccoli is grilled over a hot wood fire and served with a Gorgonzola Dolce dressing with a hint of maple syrup.

Apple Wood Smoked Turkey

I cannot recommend this turkey enough. Tender and juicy with a light smokiness. A white wine brine adds a subtle fruity flavor and is key in yielding juicy meat.