<http://schema.org/articleBody>
"  In the fashion business there is constant pressure to be new, new, new. Which is why busy designers feel extra grateful at Thanksgiving. It&amp;#039;s one time of year tradition matters more than new-fangledness, particularly when it comes to what&amp;#039;s on the table. Everyone has that one dish they eat only on the last Thursday in November, and can&amp;#039;t wait for, usually the more dated, the more divine, and in this regard designers are just like us.  Betsey Johnson&amp;#039;s Cranberry Sauce  &amp;quot;My all-time favorite, gotta-have-it is the Jello-y cranberry sauce from a can. People always make their own fancy ones, but I like this one the best. Thanksgiving dinner, itself, doesn&amp;#039;t even thrill me. It&amp;#039;s more about being with the family than the food. This year we&amp;#039;re heading up to our house in East Hampton and ordering from Citarella \u2014 sad, but true.&amp;quot; Lisa Mayock&amp;#039;s and Sophie Buhai&amp;#039;s, of Vena Cava, icebox cake and Indian food  Growing up, Lisa always had Thanksgiving at her family&amp;#039;s home in Pasadena, California, and this year she&amp;#039;s going back. Her mom would invite anyone who didn&amp;#039;t have a place to go, and in the past six years that&amp;#039;s included an Indian friend, who happens to be a fantastic Ayurvedic cook.   &amp;quot;I&amp;#039;m going to get in trouble for saying this,&amp;quot; says Lisa, &amp;quot;but what she brings is probably my favorite part of the meal. It&amp;#039;s different dishes every time, but they all involve cooking with 6 pastes in flavors like astringent, sweet, salty, bitter, sour and spicy. It&amp;#039;s always so good.&amp;quot; Meanwhile, Sophie stays on the east coast. &amp;quot;I always have a big party at my house in Brooklyn,&amp;quot; she says, &amp;quot;and everyone brings something.&amp;quot; Since Sophie is from L.A. and most of her family is back there, her brother comes over to her place.  &amp;quot;I always make an Icebox Cake. It&amp;#039;s my secret family recipe, from grandmother, who made it in the 1950s. It has lady fingers\u2014which are also very 1950s\u2014and whipped cream, and chocolate or lemon frosting.&amp;quot; This year, she&amp;#039;s making the cake, as usual, but also breaking the mold, and experimenting with that fowl extravaganza knows as the turduken \u2014a duck inside the chicken inside the turkey. &amp;quot;I don&amp;#039;t know how we&amp;#039;ll fit the duck inside the chicken or the chicken inside the turkey,&amp;quot; she says.  &amp;quot;It was just something that my brother joked about when we were younger and my mom would never, ever make. So now that we&amp;#039;re having a kids-only Thanksgiving, we can make whatever we want, my mom can&amp;#039;t tell us no. It could turn out to be disgusting or actually really good, but I don&amp;#039;t think the vegetarians there will like it much.&amp;quot;   Kay Unger&amp;#039;s, of Phoebe Couture, turkey butt, squeaky beans and noodle cake  Kay was speaking on the phone to her married son Sam before she spoke to us. He brought up the fact that her true Thanksgiving guilty-pleasure is the turkey butt. &amp;quot;It&amp;#039;s that little, heart-shaped piece attached to the turkey. He said to me, &amp;#039;we make several turkeys so you can have the butt of all of them.&amp;#039;&amp;quot; Kay cheerfully admitted the high status that a turkey butt holds in their family. &amp;quot;They say that part goes over the fence last.. A lot of people throw it out, but in our family, you fight for it.&amp;quot; We also make two things that I don&amp;#039;t think anybody else does. One, and it&amp;#039;s passed down from my grandmother to my mother and her sister, and then to myself and my cousin, is called Squeaky Beans. What makes them so incredible is they&amp;#039;re just plain, canned, cut green beans, but you cook them in brown sugar, white vinegar, and lots of butter, for hours and hours and hours and they get completely shrunken, and shriveled, and caramelized. When you eat them, if you&amp;#039;ve made them correctly, they squeak. They are sweet and sour \u2014incredible. I also have a similar, sweet recipe that I&amp;#039;ve sort of invented over the years. It&amp;#039; s in the CFDA cookbook. It&amp;#039;s a noodle dish. You mix all this brown sugar and butter and pour that into a bundt pan. You press pecans into the top. And then you cook wide egg noodles with sugar and cinnamon and pour them on and you it. When you unmold it, it&amp;#039;s very visually satisfying. It&amp;#039;s gorgeous, with a hole in the middle, and all these spun-around pecans. Our family obviously loves brown sugar, butter, all those wonderful things. It&amp;#039;s a perfect sweet balance to the saltiness of the stuffings, gravy, and the turkey. You can eat it with your dinner, and you can eat it for dessert. So this is a crossover. It&amp;#039;s also amazing the next morning for breakfast.&amp;quot;  Kay makes multiples the weekend before Thanksgiving, then freezes it and sends it to her family and friends around the country\u2014it&amp;#039;s in high-demand! Isaac Mizrahi&amp;#039;s Alsatian Duck   &amp;quot;I HATE turkey so I never cook it,&amp;quot; says Mizrahi. &amp;quot;It&amp;#039;s a totally thankless job because no matter how good it is it&amp;#039;s still terrible. My signature dish on Thanksgiving is Alsatian duck from the Julia Child cookbook. It&amp;#039;s a foolproof recipe and it gets better every year. It has delicious sausage dressing. You have to make four times as much as Julia says though which is true across the board about the recipes in that book.  The first time I cooked it, about twenty years ago, I followed the quantities and was mortified to find that it only served four when I had eight people. If you MUST cook turkey the only recipe is Julia and Jacque&amp;#039;s [Pepin] recipe for deconstructed turkey, which is fabulous because it&amp;#039;s moist and delicious\u2014as delicious as turkey ever gets\u2014and it cooks in half the time.  Also, I HATE sweet potatoes and only cook them as a concession to my boyfriend who loves them. I make two gratins, one with regular potatoes, and one with sweet potatoes.&amp;quot;  Derek Lam&amp;#039; sticky rice  &amp;quot;My family tradition, being that I am Chinese-American,&amp;quot; says Lam, &amp;quot;always included something Asian along with the traditional Thanksgiving dishes: a savory sticky rice, which sat alongside the classic stuffing.&amp;quot; Tory Burch&amp;#039;s Salmon Spread  &amp;quot;Growing up we always spent the holiday at our farm in Valley Forge, outside of Philadelphia,&amp;quot; says Burch. &amp;quot;My mother, Reva, loves to entertain, as did my father, Buddy. Together, they always threw an amazing Thanksgiving dinner for our close friends and all of our immediate and extended family. There was always music, usually played by one of my cousins, and of course the incredible food. From roast turkey and ham, and all of the traditional fixings, to an over-the-top dessert table with a beautiful croquembouche, turkey shaped cookies, chocolate mousse and pumpkin pie. All of the tables overflowed with artichokes, grapes, and nuts.  In a return to family tradition, my three boys and I will spend Thanksgiving with my mother, my brothers and their families at the farm. It&amp;#039;s fairly informal, but with an unforgettable feast.  My mother is in charge of the menu and has been serving her famous salmon spread since I was little. It looks impressive, but it is very easy to make. She serves it while everyone is having drinks.&amp;quot;  TB Salmon spread Hors d&amp;#039;ouevres for 15 1 large can of red sock eyed salmon 1 package Philadelphia cream cheese 2 teaspoons red horseradish 1 teaspoon of diced onions 1 teaspoon of parsley 1 teaspoon of dill Splash of lemon juice Salt and pepper to taste  Mash the ingredients together in large bowl until well mixed. You can serve it in several different ways. It can be spread on a cabbage leaf and rolled, or covered with chopped walnuts and spread on small slices of pita bread topped with Parmesan cheese. Hollowing out a loaf of cocktail-size rye bread, filling it with the spread and serving it sliced is also a chic way to present it.  Tommy Hilfiger&amp;#039;s brussel sprouts  Like Betsey Johnson, Hilfiger loves canned cranberry sauce. He remembers fondly that when he was growing up, his mother would let him cut it into shapes with cookie cutters. But his mainstay is those cute green mini brains you either love or hate. &amp;quot;I know that this may sound odd,&amp;quot; he says, &amp;quot;but every year it isn&amp;#039;t Thanksgiving without roasted brussel sprouts.&amp;quot;\u2028 Lilly Pulitzer&amp;#039;s perfectly creamy mashed potatoes  &amp;quot;Come for Thanksgiving and bring your bathing suit!&amp;quot; Lilly says. She welcomes a crowd of over 30 friends and family members to her Palm Beach home every year. &amp;quot;The party usually starts by the piano and ends in the pool... or is it that it starts in the pool and ends by the piano? Either way.... It&amp;#039;s always a roaring good time, with old friends and new, strangers and relatives, the more the merrier. And my most important rule of the day... every hour is happy hour!&amp;quot; Lilly&amp;#039;s staple is creamy mashed potatoes. &amp;quot;Can you really go wrong with carbs...&amp;quot; she asks rhetorically. &amp;quot;...Heaping potions of carbs? Thank god comfort food is fashionable these days. For Thanksgiving, it&amp;#039;s not worth making any less than a mountain.&amp;quot; Lilly rolls up her sleeves and cooks 10 pounds of spuds. &amp;quot;The secret ingredient in these fluffy potatoes is a generous amount of mayonnaise stirred in at the end. Don&amp;#039;t knock it until you&amp;#039;ve tried it.&amp;quot;  LP Mashed potatoes 10-12 servings 10 pounds peeled potatoes, such as russets or burbanks, peeled, cut into 1-inch chunks 1 cup (2 sticks) unsalted butter 1 cup milk, heated 1 cup mayonnaise Salt and freshly ground pepper to taste Place potatoes in a large stockpot and cover with lightly salted water. Bring to a boil over medium-high heat (allow about 30 minutes). Cook, partially covered, until tender, about 30 minutes. Drain potatoes and return to pot. (Covered tightly, potatoes will stay hot for about 30 minutes before mashing.) Using a potato masher, mash potatoes and butter. Mash in hot milk a bit at a time until desired consistency is reached. Stir in mayonnaise and season with salt and pepper. Transfer to a serving bowl and serve fabulously hot. &amp;quot;Eat your heart out Atkins!&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elle.com/culture/travel-food/a10692/the-thanksgiving-dish-386595/>