By Sohla El-Waylly, The New York Times
My first year creating recipes for Thanksgiving season, I was practically giddy at the thought of coming up with dishes that would be shared at countless tables. (And yes, it’s a season, especially if, like me, you’ve spent years at food magazines and test kitchens, where holiday planning starts while it’s still beach weather.)
“You’ll get over it,” said my then-supervisor, a Thanksgiving veteran.