Morning, bakers! I’m in the thick of Thanksgiving planning; I assume many of you are, too. If you’re looking for inspiration, I have to say, our entire lineup this year is one of the best we’ve ever had — complete with the most gorgeous Turkey Day desserts I’ve ever seen, foolproof mashed potatoes from Melissa Clark and a fabulous menu from Eric Kim. And that’s just skimming the surface!
When it comes to the holidays, my eyes are always bigger than my stomach … and I bake my pies accordingly. It isn’t a terrible problem to have! There are just too many dazzling recipes out there, and I simply must try them all. I’d be remiss if I didn’t highlight some of my favorites from years past, including tried-and-true classics as well as inventive spins.
The Monthly Bake: All about the cranberry curd
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Of course, there’s more to the dessert table than just pie! And you all are proving that with your gorgeous cranberry curd bakes. I’m particularly taken with Charlotte’s chic ruby-red triangles. And we already have some crème brûlée action, thanks to Adam. Keep sharing them with me on Instagram @vaughn or send them to me by email at baketime@nytimes.com. (By submitting photos to us via email, you agree to our reader submission terms here.)
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