Thanksgiving

Watch the first 10 seconds of this video, and you'll know this is the lady you want making your turkey today. Tante Marie keeps it realer than we've ever seen on Thanksgiving. So let's all rely on gravy, cranberries and Pinot Noir together, and if you still haven't gotten the f*cking bird in the oven, we hope you enjoy eating it at 10 p.m. 

Although a mozzarella or even a Jack would work, there is something about combining the tang of sheep’s milk and the creaminess of the squash that just works perfectly in this dish. The addition of chili-spiked wildflower honey (a.k.a. "Devil's Honey") adds a sweet heat that cuts through the richness of this dish.

Vic Casanova, a Los Angeles-based chef though with deep New York City roots, opened his restaurant Gusto at the beginning of May and the phone has not stopped ringing. On a rare trip back east he stopped by the Food Republic Test Kitchen for a quick chat about Thanksgiving, particularly how he likes to roll with the turkey.