A Thanksgiving potluck with Arnold Myint and chosen family

For several years now, we've invited one of our guests to co-host the Thanksgiving show. This year, it's Arnold Myint of Nashville's International Market.

I so loved talking to him about his cookbook, Family Thai, that I prayed he would agree to take on the Thanksgiving task. I'm so happy he said yes because the amount of sparkle and laughs he brought to our conversation about celebrating with chosen family gives this week's episode the kind of joy we need on a rainy November weekend.

When we asked Arnold if he had anyone in particular he wanted to include in the conversation, of course, he gave us a list of friends, each talented and generous. So sit back, listen, and let the episode fuel your desire for a satisfying time in the kitchen that results in a happy holiday table with as little drama as possible. Enjoy!

—Evan

Evan: If I run out of bread and I'm feeling lazy, I'll just make a yeast bread instead of getting in the car to run to the store. This one is King Arthur's English Muffin Toasting Bread because I love toast. It's very nearly a batter that you pour into the loaf pan. A great first loaf for the non-breadmaker.

Gillian: Made in the Marche region of Italy, this amaro from Distilleria Varnelli blends the usual bitter herbs with local honey, which softens the edges a bit. Perfect for when you aren't ready to go home but are too full for dessert.

Laryl: The meringue dough of the margherita pizza at Somni is straight out of the José Andrés playbook. Chef Aitor Zabala was mentored by the Spanish chef after a stint at El Bulli. Too bad Papa John's doesn't offer caviar and White Alba truffle as toppings.

Elina: I started Thanksgiving early by ordering The Tallyrand's famous turkey dinner, which they serve year-round. The Burbank spot has been around for 66 years. It's a classic family restaurant — and the food is actually good! For $23, you get a basket with thick slabs of sourdough (fans of The Pantry will cheer!), soup or salad, and a large plate of roasted turkey (you can choose, white, dark or a mix of meats), mashed potatoes, and peppery stuffing all blanketed in gravy. If you're feeling cheeky, order their perfect onion rings as a starter.

On this week's episode of Good Food…

We kickstart Thanksgiving with Nashville chef Arnold Myint, author of Family Thai, who joins Evan Kleiman to co-host a special Thanksgiving episode about chosen family.
Although Minneapolis chef Yia Vang cooks Hmong food that's rooted in his family's refugee story, he treats tradition as something living and adaptable.
Atlanta chef Deborah VanTrece, who has been transforming narratives about soul food, brings us a bunch of killer sides.
Bar expert and cocktail consultant John deBary has just the thing for keeping your holiday libations fun, festive, and nonalcoholic.
What better way to complete the Thanksgiving meal than a few unapologetically sweet desserts from pastry chef Justin Burke?

Connect with Good Food host Evan Kleiman on Substack.

Listen to the Episode

WHAT I'M CONSUMING

WEEKLY RECIPE: Condiment Claire got an unusual cake for her birthday, and it suits her perfectly. It's a "cake" made of a labneh base with an exuberant display of crudite. Claire's friends Nicola Lamb and Milli Taylor started with a high-sided cake pan that they slathered with an herby-lemony labneh dip to affix the decorative veg elements to the outside. The bulk of the dip goes inside the cake pan. Then, they built the display so that each piece of veg is mouth-ready as you lift it out. It would be a stunning Thanksgiving starter, adding crunch and freshness to the meal. GET THE RECIPE

TASTY STUFF TO DO

The Getty Center just launched the Tastemakers series, featuring communal meals inspired by cookbooks from the Getty Library and led by chefs, scholars, and notable culinary folks. The first program, Tastemakers: Queer Food, on Sunday, November 23rd, is inspired by The Alice B. Toklas Cookbook from 1954 and features John Birdsall, author of What is Queer Food? — 21+, $75.
On Sunday, November 23rd, from 11 AM to 3 PM, Michelin-starred and James Beard-winning restaurant Kato will, once again, open its wine cellar for the holidays. Shop hundreds of rare and allocated wines from Kato's collection. You can also buy baked goods, prepared by Kato's pastry chef, Erica Chan.
On Monday, November 24th, pastry chef Robyn Collins leads The Gourmandise School's live virtual Thanksgiving pie class. It's open to all home bakers. $45

READING LIST

Parmigiano Reggiano is ready for its close-up. UTA has signed the cheese to its talent roster to find film & TV product placement opportunities. If that made you hungry, you can get an 80-pound wheel of parm at Costco. Because you can get anything at Costco.
Want to make sure your beloved bar or restaurant stays in business? Consider buying it. That's what artist Peter Doig and his partner did when McGlynn's, his favorite London pub, came up for sale.
Like a fingerprint, we each have a unique scent profile. And the foods we eat can make us smell more — or less — attractive.
Another reason to avoid ultra-processed foods: Women who eat more of them have a greater risk of developing colorectal polyps before age 50 compared to women who consume fewer processed foods.

AWWWW

Ever heard a baby tiger snore? Now you have.

To see more of what I'm consuming, including recipes, events, and other stories, check out my Substack!

—Evan