Roast turkey and maybe even a honey-glazed ham are a given at Thanksgiving, but what if you're a vegetarian or hosting one at your Thanksgiving table? Enter this showstopping pumpkin tian — essentially a savory custard — from John Besh's much-anticipated new cookbook, Cooking From the Heart.
Far more simple to prepare than its dramatic presentation would suggest, this rich, eggy dish deserves a spot at your holiday table, dietary restrictions or not. I know I'll be giving it at least one more go this Fall. Get the elegant recipe.