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
Share your photos!
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.)
