This fall is a unique one, and the October/November 2020 edition of fresh is no different. Alongside ideas for Halloween-ready baking projects and an easy weeknight meal plan, the issue features recipes that offer an updated take on some classic Thanksgiving staples, including soy-scallion mashed sweet potatoes and a leek-and-cheese-flecked bread pudding. The turkey’s not tweaked too much—just upgraded with a sweet and smoky maple-bourbon glaze.
“When it comes to gatherings, Thanksgiving is the Big One in my family,” writes fresh editor Leah Mennies in the issue’s welcome letter, penned during the global pandemic. “This holiday may be the first that we won’t all be together, at least physically.” Regardless of how anyone’s spending the season, the issue reminds that there’s plenty to eat, and plenty to be thankful for.