picks vol. 7
thanksgiving edit
what we’re wearing
thanksgiving comes in many moods — slow mornings, family kitchens, long drives, and dinners that stretch into the night — so we built four looks that move with all of it. from the coziest at-home layers to something polished enough for a dressier gathering.
the idea: choose the one that fits your plans, slip into something comfortable enough to cook and linger in, and let the day unfold from there.
links —
outfit 1 (top, pants, sweater, glasses, earrings, shoes)
outfit 2 (top, skirt, clutch, bracelet, shoes)
outfit 3 (dress, clutch, earrings, shoes)
outfit 4 (dress, bag, earrings, shoes)
what we’re sipping
rosemary-maple hot toddy
mood: soft light, the table still humming from dinner — something warm in your hands as the night unwinds.
ingredients (serves 6–8):
1 bottle bourbon (750 ml)
6 cups hot water
½ cup fresh lemon juice
½ cup maple syrup (add more later if your crowd prefers sweeter)
6–8 fresh rosemary sprigs
2 cinnamon sticks (optional but lovely)
directions:
heat the water until just below boiling.
in a large heatproof pitcher or pot, combine bourbon, lemon juice, and maple syrup.
pour in the hot water and stir gently to blend.
add rosemary sprigs and cinnamon sticks, letting them steep for about 5 minutes (longer if you want it more herbal).
taste and adjust — add more maple for sweetness, more lemon for brightness, or more hot water if you want it softer.
keep warm on low heat or in an insulated carafe.
what we’re cooking
alison roman’s apple cinnamon tart
Ingredients (serves 6-8):
1 disc the only pie crust
4 tablespoons (½ stick) unsalted butter
⅓ cup light brown sugar
½ teaspoon ground cinnamon
1 1/2 lbs unpeeled crisp, tart apples such as pink lady or honeycrisp, thinly sliced. (2 pounds if you’re coring the apple)
1 egg, beaten
Granulated sugar, for sprinkling
Flaky salt, for sprinkling
Preparation:
1. Preheat the oven to 375 degrees.
2. On a lightly floured surface, roll out the crust into a circle about 15-16 inches in diameter. Transfer to a parchment-lined baking sheet and put in the refrigerator while you prepare the filling.
3. Melt the butter in a small pot or skillet over medium-high heat. Cook, stirring or whisking occasionally until the butter starts to brown and foam, 2 to 3 minutes, scraping up all the browned bits on the bottom of the pot. Remove the pot from heat to cool, and use a whisk or fork to scrape up all the browned bits on the bottom of the pot. Set aside.
4. Combine the brown sugar and cinnamon in a small bowl.
5. Arrange the apples in an even layer over the pie crusts, leaving about a 2” border. Pour or brush brown butter over the apples, then sprinkle with the brown sugar mixture. Fold the edges of the crust up over the apples, then brush the edges with an egg wash and sprinkle with granulated sugar and flaky salt.
6. Transfer to the oven and bake until deeply golden, about 60 to 75 minutes.
DO AHEAD: Crust can be made 5 days ahead of time, stored in the fridge. Apple tart should be baked the morning of for best results (but is still great the next day as a leftover, if there are leftovers).
why we love it: a golden apple–cinnamon tart that feels both simple and special — thinly sliced apples, warm spice, and a crisp crust that caramelizes just at the edges. it’s the kind of dessert that doesn’t ask much of you but still lands beautifully on any table. a warm, cozy finish to the night, just right for enjoying at home or carrying with you to someone else’s.
see full recipe — link.
what we’re reading
this week’s pick —
The Great Contradiction: The Tragic Side of the American Founding by Joseph J. Ellis
feels right for a holiday built around origin stories. it offers a clear, grounded look at the distance between the founders’ stated ideals and the realities they created. a thoughtful counterbalance to the season — something to sit with as we gather, reflect, and consider the narratives we pass down.
