There’s a chill in our San Francisco air this week. We were overjoyed to see sheets of rain falling outside our windows, breaking the long dry spell. It finally feels like the right time to think about Thanksgiving and the meal our family will share.

We’ll definitely spatchcock a turkey. Mashed potatoes are non-negotiable. Beyond that, we’re pondering new sides and desserts, always willing to shake up our menu a little each year. One more mainstay on our Thanksgiving table is this Cranberry-Apricot Sauce. Sweet and tart, it’s made slightly sophisticated by the addition of dry sherry. It doesn’t taste boozy at all, just more complex than plain cranberry sauce. It’s really great on biscuits or scones or pork roast, too. Please let us know if you try it.

Many of the updated vegetable dishes we’re contemplating this year come from Nik Sharma’s excellent new book, The Flavor Equation. Nik is our featured guest for this month’s Salt+Spine Cookbook Club Dinner Party, when he’ll cook along with guests, making 2 of the tempting Thanksgiving-worthy dishes we’ve got our eyes on: Baked Sweet Potatoes with Maple Crème Fraîche and Green Beans with Preserved Lemons + Crème Fraîche. We hope you’ll join us for the fun.

If you have any questions or feedback, please email us. We’d love to see and hear what you’re planning to cook for your Thanksgiving meal.