A Thanksgiving Toast: Gratitude, Memories, and Recipes for the Season

Happy Thanksgiving to each of you! As we approach this season of reflection and gratitude, I find myself feeling especially thankful for the experiences, people, and places that have shaped my year. It’s been a whirlwind of adventure, growth, and joy—and I’m so glad to have had the opportunity to share this journey with so many of you.

This year, I’ve been fortunate to travel the world, meeting incredible individuals and immersing myself in new cultures. But perhaps one of the most memorable chapters has been spending an extended time in France—an experience that included opening a seasonal store with SCAD and attending Paris Fashion Week. The inspiration I gathered from these experiences has deeply influenced my approach to both my work and my personal life.

As we near the end of the year and the crisp air of winter begins to settle in, there’s a sense of quiet coziness that feels like a warm embrace. This season invites us to slow down, reflect, and gather with those we love.

To celebrate Thanksgiving and this season of thankfulness, I wanted to share a few recipes that are close to my heart. They are inspired by the places I’ve visited and the memories I’ve made this year—simple yet meaningful dishes that bring together the flavors of travel, the comfort of home, and the joy of sharing with loved ones.

 

Southern Green Beans with Black-Eyed Peas

Inspired by a meal I shared with my mom in Savannah, Georgia, at Mrs. Wilkes' Dining Room

Some of the best memories are made over shared meals, and this dish holds a special place in my heart. Last summer, I spent time in our historic family home in Savannah, and one of the highlights was dining at Mrs. Wilkes'—a beloved local institution known for its classic Southern cooking. There, I had a plate of perfectly cooked green beans with black-eyed peas, and it was a moment I’ll never forget. The richness of the peas, combined with the tender green beans, was the kind of comfort food that made me feel deeply connected to my roots. It’s a dish that’s simple, but full of heart—just like the Southern meals I’ve shared with my family over the years.

This version takes the dish to the next level by slow-cooking the green beans with fat back and a little Crisco, allowing the flavors to meld beautifully and the beans to become wonderfully tender. The secret to great Southern green beans is in the slow cooking—and this recipe does just that.

Recipe:

• 1 lb fresh green beans, trimmed
• 1 cup cooked black-eyed peas (or canned, drained)
• 2 tbsp Crisco (or vegetable oil)
• 1/2 lb fat back, cut into small pieces (or bacon, if preferred)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Water (about 1-2 cups, depending on how much liquid you want)
• A squeeze of fresh lemon juice

Instructions:

1. In a large pot or Dutch oven, heat the Crisco over medium heat. Once melted, add the fat back (or bacon) and cook until crispy, about 5-7 minutes.
2. Add the chopped onion and cook until softened, about 5 minutes. Then stir in the garlic and smoked paprika, cooking for another minute until fragrant.
3. Add the trimmed green beans to the pot and stir well to coat them in the fat and seasonings. Pour in enough water to just cover the beans, about 1-2 cups. Bring the mixture to a simmer.
4. Reduce the heat to low and cover. Let the beans cook for 30-40 minutes, stirring occasionally, until they are tender and have absorbed all the rich flavors of the fat back and seasonings.
5. Add the cooked black-eyed peas to the pot and stir gently. Season with salt, pepper, and a squeeze of fresh lemon juice to brighten the dish.
6. Allow the beans to cook for another 5-10 minutes so that the flavors meld.
7. Serve warm and enjoy the comforting, soulful flavors of this Southern-inspired dish.

 

Classic American Apple Pie with Crisp Topping

Inspired by apple picking in the Hudson Valley, NY, with my best friends

Apple picking in the Hudson Valley is a tradition that’s always close to my heart, and this year, it was even more special. I spent a beautiful fall weekend with my best friends in upstate New York, picking apples at a charming orchard, surrounded by the vibrant colors of autumn. We spent the afternoon making memories, then went back to our cozy cabin to bake pies. There’s something about the smell of apples, cinnamon, and butter filling the air that makes the season feel complete. This classic American apple pie, with a crispy oat topping, brings together the flavors of that perfect fall day—sweet, comforting, and full of love.

Recipe:
For the filling:

• 6 cups peeled, cored, and sliced apples (Granny Smith or Honeycrisp work well)
• 3/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1 tbsp all-purpose flour

For the crisp topping:

• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 tsp salt
• 1/2 stick cold butter, cut into cubes

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss the apple slices with sugar, lemon juice, cinnamon, nutmeg, and flour. Pour into a prepared pie crust.
3. In another bowl, combine oats, flour, brown sugar, and salt. Cut in the cold butter until the mixture forms crumbs.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 45-50 minutes, until the topping is golden and the apples are tender.
6. Let it cool slightly before serving with a scoop of vanilla ice cream or a dollop of whipped cream.

Coq au Vin

Inspired by my time in France, a dish that feels both elegant and comforting for Thanksgiving

During my extended stay in France this year, I had the privilege of experiencing French cuisine in its truest form. One dish that stands out is Coq au Vin, a classic French recipe where chicken is slow-cooked in red wine with mushrooms, onions, and aromatic herbs. It's a comforting, rich dish that speaks to the art of French cooking: taking simple ingredients and turning them into something extraordinary. I can easily imagine serving this on Thanksgiving, offering a flavorful alternative to the traditional roast turkey while still embracing the spirit of a festive, family-oriented meal.

Recipe:

• 4 chicken thighs, bone-in and skin-on ( I prefer breast but have listed the traditional way)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups red wine (Burgundy is ideal, but any dry red will do)
• 1 cup chicken broth
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 cup mushrooms, sliced
• 1/2 cup pearl onions, peeled
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Brown the chicken thighs on both sides, about 6 minutes per side. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Pour in the wine and chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf, thyme, mushrooms, and pearl onions.
4. Return the chicken to the pot, skin side up. Season with salt and pepper.
5. Bring to a simmer, then cover and cook on low heat for 45-50 minutes, until the chicken is tender and the sauce has thickened.
6. Remove the chicken, and reduce the sauce further if needed. Serve the chicken with the sauce poured over the top, garnished with fresh parsley.