Thanksgiving is here. Mike, Weezer, and I will be traveling to stay with family tomorrow, and I want to take a moment to say how thankful I am for all of you. Whether you’re hosting, joining others, or spending the day quietly at home, I wish you a joyful, satisfying holiday filled with good food and good company.
If you’ve suddenly realized you bit off more than you can chew—maybe you offered to make something, or even to host—here’s a practical roundup of reliable dishes I like to cook and bring. These are easy to prepare, transport, and finish on site if needed.
Appetizers are ideal for making ahead and assembling quickly the day of. A favorite is grilled hummus and zucchini crostini—simple to prepare and tasty served warm or cold. They travel well and make a lovely starter that doesn’t require last-minute work.
Salads can be challenging to transport without getting soggy, but a fall chopped salad keeps its color and texture when the dressing is kept separate until serving. It’s visually appealing and brightens the table—just pack the dressing in a sealed container and toss the salad right before plating.
For me, the holiday is all about the side dishes. I could skip the turkey and happily eat the sides. Mom’s classic mashed potatoes are a comfort-food staple, and for a twist I love creamy leek mashed potatoes with horseradish—familiar but with a little kick that keeps it crowd-pleasing. Both travel well if kept warm in an insulated carrier or reheated briefly at your destination.
Other side dishes I’ve bookmarked for when I host include a lighter fresh green bean casserole, roasted Brussels sprouts with butternut squash and cranberries, and a savory persimmon and sourdough stuffing. These options offer seasonal flavors and a mix of textures that complement richer dishes on the table.
Dessert is a beloved tradition for many of us. One I can’t escape is Joy’s salted caramel cheesecake pie—rich, sweet, and wildly popular. It’s a dessert that keeps getting requested, and I’m bringing it to Mike’s family this year. If you want something lighter, a Greek yogurt-based cheesecake provides creamy flavor with a slightly lighter profile, which some guests will appreciate.
Don’t forget drinks. After-dinner cocktails are a nice touch, and a make-ahead seasonal favorite is hard cider sangria. Prepare it the night before and let it chill so the flavors meld for a refreshing, autumnal finish to the meal.
Whether you’re contributing one dish or coordinating the whole menu, planning simple make-ahead items and choosing dishes that travel well will reduce stress. I hope these ideas help you feel ready and excited for the day. Happy Thanksgiving—enjoy the food, the company, and the moments that matter.