Interns in the SAVEUR test kitchen have many responsibilities — testing recipes for the magazine, cooking dishes to photograph, shopping for exotic ingredients all over the city, making coffee — but my favorite part of the job is cooking family meal for the magazine staff. It's our chance to be creative with extra ingredients and delicious leftovers, a welcome contrast to the recipe testing process that requires exact amounts, ingredients, and techniques so that readers can replicate our culinary creations at home. When we make family meal, it's a lot of fun to see everyone emerge from their cubicles, venture into the kitchen, and take a break from work to chat and eat together. After pushing hard over the past few weeks to finish SAVEUR's December issue, we found ourselves with two refrigerators full of leftovers and a pantry packed with possibilities. With no immediate recipes to test, I decided to make our hardworking staff a fall feast for lunch.