A Bountiful Shore Published Oct 18, 2012 8:00 AM Travel SHARE A Thanksgiving feast on the Chesapeake Bay celebrates the foods of Virginia’s earliest settlers.See the article A Bountiful Shore » From left: author Bernard L. Herman, his sister, Fredrika Jacobs, and her daughter, Jessica Roussanov, outside the author’s home on the Eastern Shore of Virginia. Beth Rooney The path from the author’s home to Westerhouse Creek. Herb-roasted turkey. See the recipe for Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing » Beth Rooney Thanksgiving dinner at the author’s Eastern Shore home. Clockwise from top right: hominy, oyster, and sausage stuffing; cranberry-horseradish relish; roasted oysters; yeast rolls; Brussels sprouts and potatoes, creamed spinach with spiced bread crumbs; sweet potato casserole; pickled figs, gravy; fresh cranberry relish; roasted vegetable terrine; and okra pickles. See the recipe for Roasted Oysters with Green Tomato Pickle and Cranberry-Horseradish Relish » See the recipe for Creamed Spinach with Spiced Bread Crumbs » See the recipe for Sweet Potato Casserole » See the recipe for Fresh Cranberry Relish » See the recipe for Roasted Vegetable Terrine » See the recipe for Okra Pickles » Beth Rooney The author (left) and his brother-in-law, Paul Jacobs, in the kitchen of the author’s home. Beth Rooney Pumpkin cheesecake. See the recipe for Pumpkin Cheesecake » Beth Rooney The author’s grandnephew, Peter Rusanov, samples desserts, including rum Bundt cake. See the recipe for Rum Bundt Cake » Beth Rooney The author heads for his oyster cages in Westerhouse Creek. Beth Rooney Roasted sugar-glazed pears. See the recipe for Roasted Sugar-Glazed Pears » Beth Rooney MORE TO READ RELATED 9 Amazing American LGBTQ Bars, Clubs, and Restaurants The pandemic walloped queer-owned businesses the country over, but those that persevered are roaring back—just in time for Pride Month. READ NOW RELATED Reviving the Lost Art of Ireland’s Small Batch Whiskey Bonding Traditions Craft distillers and blenders are reimagining their island’s famed spirit. RELATED How Learning to Butcher in France Made Me Rediscover Myself Meat and mentorship with the pioneer of seed-to-sausage charcuterie.