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The Grateful Spread

Blueprint, November/December 2007

Chefs Scott and Heather Fratangelo gathered their baby girl, a bushel of close relatives, and a bunch of
fresh ingredients, and mixed them together in their Manhattan restaurant, Spigolo, to share classic Thanksgiving dishes with an Italian twist.

It's a day that's equal parts food and family, so what better way to say "grazie"?

Heading to the grocery store? Take our print-and-go shopping list.

The Menu
White wine
Herbed breadsticks
Cauliflower and Roasted Garlic Soup

Red wine
Roasted Turkey with Gravy
Fennel Sausage Stuffing
Broccoli Rabe with Roasted Tomatoes
Maple-Glazed Sweet Potatoes with Cipollini Onions
Cranberry Compote
Zucchini Nut Bread

Apple Crumb Crostata
Spiced Sugar Bomboloni

Table Decor

Forget the fussy flowers. Spigolo's homemade breadsticks, bundled with rosemary sprigs in parchment paper and placed in baskets, double as festive centerpieces and prefeast nibbles. For an at-home reenactment, try Classical breadsticks (

Take It Easy on the Wine

Thanksgiving is a production, so keep the drinks simple. Instead of tackling cocktails, serve nice bottles of white and red wine: Pour the white with the soup and the red with dinner. Scott likes Ciampagnis Vieris Vie di Romans 2005, a full-bodied white (, and La Zolla Barolo 2003, a hearty red (

Warm Up The Crowd

The table should reflect the relaxed elegance of the meal: It's draped in a semolina-yellow linen, and rustic place cards -- wedged into slits cut into wine corks -- make guests feel welcome right off the bat. Click here for the place-card template.

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