The Truth About Thanksgiving
Every hostess has her tightly guarded secrets: the crawfish dip that relies on ketchup instead of fresh tomatoes, an onion soufflé that calls for Parmesan, mayo, and cream cheese. Yes, of course, I'm talking about myself. And, no, the aforementioned examples don't represent my worst transgressions. Plenty of people add cream to potatoes au gratin; I quite literally boil my spuds in several quarts of the stuff—before applying Gruyère with a shockingly heavy hand. So now you know, friends, the real reason I refuse to share the recipe. I'm simply protecting you from the knowledge of untold fat grams. Ignorance, especially this time of year, is pure bliss.
That's me, above, swilling wine from a mason jar at chef Cooper Boone's birthday bash earlier this fall.…