WEB-EXCLUSIVE CONTENT

Garlicky Greens
The luscious flavors of stewed kale, mustard greens, and swiss chard mingle in this satisfying side dish.

Whole Cranberry Sauce
Fresh orange and grapefruit juice add zest to this seasonal staple.

Herbed-Haricots Verts
This delicate bean dish is a sophisticated take on a holiday classic.

RECIPES

See all the recipes from Saveur No. 106

Here's what you'll find in the latest issue of SAVEUR, available on newsstands now.

FEATURES

Close to the Land
Thanksgiving on the Canterbury family's small farm in West Virginia is a testament to the traditions of rural self reliance that have always been at the heart of the holiday.
By Roger Morris

Udon Rising
A bowl of thick, chewy udon noodles is Japan's comfort food par excellence, but in the city of Takamatsu this venerated dish has been elevated to superstar status.
By Shane Mitchell

A Splendid Table
After coaxing listeners from the brink of disaster on Thanksgiving morning, the folks behind one of America's favorite culinary radio shows tackle their own, magnificent feast.
By Lynne Rossetto Kasper and Sally Swift

Sweet Leaf
The dark, rugged kale known as cavolo nero, long a cornerstone of rustic Italian cooking, comes into its own when the chill of winter sets in.
By Indrani Sen

Collective Wisdom
Many of the nuanced, centuries-old foodways of the region of Catalonia, in northeastern Spain, were in danger of disappearing—until a group of grandmothers in the town of Sils decided to do something about it.
By Lisa Abend

DEPARTMENTS

First
Our favorite Thanksgiving appetizers, cocktails, and pre-feast rituals.
By The Editors

Saveur Fare
Heritage-breed chickens; a pumpkin revelation; California's Sikh temples; the original American whiskey; and more.

Book Review
Two weighty new tomes take on the history of food in America.
By Steven Shaw

Lives
A couple in are making prosciutto that rivals the famous hams of Parma, Italy.
By Christopher Hall

Memories
At Grandma's table, the turkey was always overcooked; maybe it was all the hot air.
By Peter Sagal

Kitchenwise
Cooking is a group effort in a communal house in California.
By Nikki Silva and Molly Prentiss

Source
These organically grown cranberries need no tarting up.
By Beth Kracklauer

Classic
The story behind one of our best-loved holiday casseroles.
By Todd Coleman

In The Saveur Kitchen
Lovely leftovers; the mystique of salsify; back-to-basics stuffing; UK cookbook pioneers; and more.

The Pantry
How to find our favorite products and materials from this issue.
By Liz Pearson

Saveur Moment
A New Yorker wears her heart beneath her sleeve.
Photograph by James Oseland