Apple Crostata

Total Time:
46 min
Prep:
20 min
Inactive:
1 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • For the pastry:
  • 1 cup all-purpose flour
  • 2 tablespoons granulated or superfine sugar
  • 1/4 teaspoon kosher salt
  • 1/4 pound (1 stick) very cold unsalted butter, diced
  • 2 tablespoons ice water
  • For the filling:
  • 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
  • 1/4 teaspoon grated orange zest
  • 1/4 cup flour
  • 1/4 cup granulated or superfine sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced
Directions

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven to 450 degrees F.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.


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4.7 105
I turned this into five small individual crostatas, it was a bit more work, but everyone loved their own dessert. Served it warm from the oven ( I baked them on parchment paper) with ice cream . item not reviewed by moderator and published
Fantastic! Big hit with guests at a dinner party. I used Granny Smith apples and it turned out very well - not too sweet. I didn't have allspice, so I substituted cloves, nutmeg, and a little more cinnamon. Delicious! Will definitely be making this again. item not reviewed by moderator and published
I followed this recipe exactly, using Empire apples. Funny, without reading reviews first, I ended up doing exactly what one of your reviews did: roll the dough out on parchment paper...and transfer dough with parchment paper to cookie sheet. Make sure you spread filling evenly. Use pizza peel to transfer Crostata to plate with parchment paper..Cut around parchment paper. The Crostata was delicious and my only recommendation is to make it the day you want to eat it. item not reviewed by moderator and published
This is just perfect !! The crust is delicious and so is the filling . Super easy , definitely my new favorite . I changed one thing only i baked at 425 for 35 mins . item not reviewed by moderator and published
A bit too much butter in my opinion. Granted I halved the recipe but it's still a lot of butter. The crust wasn't all that great. item not reviewed by moderator and published
I have to give this a 4 star rating....Very good with a few of my suggestions; roll the dough out on parchment paper...and transfer dough with parchment paper to cookie sheet..For the filling OMIT the allspice. Convection baking is best for this recipe...Use 5 apples instead of 3...Make sure you spread filling evenly. Also use a couple of granny smiths in the mix...Use pizza peel to transfer crostata to plate with parchment paper..Cut around parchment paper, leave on plate and serve warm or cold topped with ice cream....No Charge for comment Ina ! Karen Tierney item not reviewed by moderator and published
There are several things wrong with this recipe. 1) Temperature and baking time should be 400 degrees for 30-35 minutes; 2) Way too much salt - only a pinch is required in the apples, not 1/4 tsp.; and 3) my opinion - not enough dough for the amount of apples; would increase to 1 1/2 c flour and 10 tbsp. butter. item not reviewed by moderator and published
was good - though used a store bought crust from Trader Joes. The orange peel really added a lot. I used Cameo apples. This is the first time I made a crostata & I think I do not like it as much as pie because there seems to be a higher fruit to crust ratio in a traditional pie. But this was easy & tasty & I would make it again. item not reviewed by moderator and published
Just made this and it came out beautifully. The pastry rolled out perfectly. I decided to chill it for 30 minutes before baking. It took only 30 minutes to prepare. I can't wait to try it with other fruit combinations such as peaches or mixed berries. item not reviewed by moderator and published
awful experience! The dough ripped apart, the oven temperature is too high to fully cook the apples without burning the crust. Another comment about the dough is that 11 inches is an very small circle for the pile of apples. Finally, the edges wouldn't stay turned up. All together the worst experience I've ever had with a Food Network recipe. item not reviewed by moderator and published
Made this tonight for company and it was great! Made it exactly as recipe said. It started burning slightly around edge after 17 minutes, so I turned off oven and let it go for 3 more minutes. I used Northern Spies. Great fall dessert! item not reviewed by moderator and published
This is one of my husband's all-time favorites! Fun to make for guests and it makes the kitchen smell wonderful while it's baking. So easy to prep... item not reviewed by moderator and published
I followed the recipe exactly and had the same problem as Penny with the dough melting completely away from the apples. Very disappointing. It looked so pretty going into the oven but unappetizing coming out. item not reviewed by moderator and published
I love this recipe. I make it all the time when we have company. I have tried this recipe using brown sugar in the topping, but it didn't work. it has to be the fine white sugar. item not reviewed by moderator and published
I made this recipe exactly as called for, except switching up to half and half white and brown sugars. The recipe is OK. I don't think I'll make it again. My apple pie is much better and not any more difficult or time consuming to make. We also thought it had a touch to much salt. My daughter asked me if I sprinkled salt on it. item not reviewed by moderator and published
I don't what's going on, but I made this recipe two times and each time the dough just melted away from the apples and spread out all over the parchment sheet. I've looked at other recipes and they seem to use more flour. I followed the recipe exactly including chilling the dough for one hour. Has anyone else had this problem? Also, it seems like too many apples for the small amount of dough. I'm going to try a different recipe. Otherwise, it tastes delicious! item not reviewed by moderator and published
This recipe is good and easy to follow however, I feel the orange zest over powers the apples so I leave it out. I add 1/3 cup of brown sugar & 1/3 cup of white sugar to the filling. It takes longer to bake then recipe states, whenever I've baked one it takes anywhere between 40-45 mins. Every time apples are on sale my hubby knows he'll be getting either an apple pie or costata :- item not reviewed by moderator and published
Found this initially in Barefoot Contessa book. To make dough easier to deal with, BEFORE I refrigerate it, I roll it out between 2 pieces of parchment paper. Then I put the 11" rolled piece of dough sandwiched btwn the parchment paper on a baking sheet in the fridge. When you're ready, pull it out and pull the top piece of parchment paper off and you are ready to make. Just use a spatula around the edges to loosen the dough from the parchment paper ... SO much easier than using flour (and much neater too ;-. Last night I threw some blackberries into it as well ... nice. item not reviewed by moderator and published
Excellent taste and super easy and quick. This recipe is a go to for any kind of get together or celebration. item not reviewed by moderator and published
Forget apple pie. Forget apple crisp. This is the most perfect baked apple recipe you will find. item not reviewed by moderator and published
love this pastry! I mixed the apples with the flour mixture before putting into the pie shell (by mistake and my guests loved it!!! I did bake longer than the required time to brown the base. item not reviewed by moderator and published
Simply delicious. Tart dough is sturdy,crisp and cuts beautifully. Apples in season elevate the filling to something special. item not reviewed by moderator and published
I have made this more than once and is going to make it again and again. I have compared so many Crostata TO THIS ONE, Ina has the only one that is so simple and yet so delicious. Thank you Ina. 5+ STARS TO YOU! item not reviewed by moderator and published
I was skeptical that this crostata would have a lot of flavor because it requires so little, but it was actually amazing! I used refrigerated pie crust and omitted the orange zest. I used Jonagold apples and I would definitely use them again! I love this recipe, it was so good and super easy to make. item not reviewed by moderator and published
I discovered this recipe in '04, been making it every since. I do slice the apples and use 1/3 white and 1/3 cup of brown sugar, I omit the orange zest. It takes between 40-45 minutes to bake and I also brush the top it with half and half & sprinle it with cinn and sugar. Oh-la-la is it ever good :- item not reviewed by moderator and published
This is hands down the BEST dessert I have ever made - thank you Ina!! I added 1/4 tsp of almond & vanilla extract to the apples (Jonagold. The pastry is really easy and has such an amazing light flaky texture- it's worth making it. I don't have a large enough food processor, so I cut the butter in and then added the water and mixed with a fork. It most likely is my oven, but I had to cook it about 45 minutes. Thanks again for this recipe, it will be a staple in our home for years : item not reviewed by moderator and published
This was such a simple recipe and yummy! It wasnt overly sweet, and the orange zest gave it a nice touch. I LOVED IT and will be making it again. Thanks Inna xoxo item not reviewed by moderator and published
Are you kidding me??? This is the most delectable apple anything! I could make 12 and eat them all! Insane, must make this! I've made several times, and everyone is a winner, whoa! Love, love, love that Ina : item not reviewed by moderator and published
Ina you are my go-to girl for recipes- you never let me down! This recipe was so easy and sooooo good. I've made pies before but never crostada and now I don't know if I'll ever go back to conventional apple pie again! item not reviewed by moderator and published
As always Ina's recipe is delicious! I made this during the week and used ready made pie crust (9" and it came out perfect! Next time I will make the my own. This is better than apple pie! Can't wait to try it with pears, peaches, etc. item not reviewed by moderator and published
This is a family favorite -- my parents even ask me to make it for them to take to parties. I make the crust by hand, since I usually make pie crusts by hand. I also use a tart pan when I want to make this look extra fancy for brunches or parties. It is worth looking for a good gorgonzola -- I like a mellow, young gorgonzola to go with the apples. item not reviewed by moderator and published
Incredible.The texture is heavenly. item not reviewed by moderator and published
I've made this recipe twice and it's been a hit both times. (Even with my die-hard chocolate lovers.) But I do slice the apples thinly, similar to prep for an apple pie. I also double (yes, double) the topping and serve with ice cream. Decadent? Yes, just the way we like it! item not reviewed by moderator and published
I just loved this crostata! it was delicious! I had peaches too and I combined them with apples, OMG! the taste is wonderful! I ate a quart of crostata at once hehehehe item not reviewed by moderator and published
I always watch Ina's program, my Mom loves watching Ina. This Apple Crostata is good for Mother's Day, and I am going to make 3 Crostatas that day. Thanks Ina for those wonderful recipes. Love, Sara from Puerto Rico item not reviewed by moderator and published
I agree with the other reviewers that the crust is very good. Not so much flaky like a standard crust, but more of a tender, crumbly cookie crust. However, the apples were not cooked enough in mine. I used Pink Lady apples, sliced on the thickest setting on my mandoline, but they were still pretty crunchy. I think they would have been almost raw if I had cut them into chunks as the recipe specifies. The flavor was good though. Next time I think I will microwave the sliced apples until they are almost completely cooked and cool them before adding to the crust. But it's a good recipe and a lot less labor intensive than a standard apple pie. item not reviewed by moderator and published
I made this recipe from her party book. It was wonderful. Received many compliments and directed them right where they belonged. Good job Ina. item not reviewed by moderator and published
I made this a few months ago, and it was delicious! I plan on making this again for New Years day dinner. It was very easy to make and I wouldn't change anything! item not reviewed by moderator and published
I made this yesterday for a Halloween get togther and it was pretty good! I forgot to get the orange at the store but subtitute the zest for lime juice and some sugar & cinnamon with the apples. Let that sit for about 10 mins and add it to the crust. I really like the crumbs on top. It came out with a nice crust and the pastry was flaky and light even though with all that butter. I actually like this better than Giada's version even though hers was good also. But once you put this in the oven, really need to keep an eye on it because it tends to get brown pretty quickly! Served this with vanilla ice cream and it was heavenly. =) item not reviewed by moderator and published
This recipe was easy to make and so delicious. THe crust is light and buttery and the apples are delicious with the sugar mixture on top. This is definitely a keeper as are most of Ina's recipes. item not reviewed by moderator and published
I've made this sooo many times, but I don't think I've ever reviewed it. This is such a great recipe. The first time I made it I assembled it then took it to a dinner party. I popped in into the oven & by the time we were ready for dessert it had cooked & was sitting out cooling off. It's so easy & this pastry recipe is so simple & easy, especially if you have a food processor. No fussing about with trying to make it look pretty because it's meant to be a rustic dessert. Maybe the bottom will be soggy if the dough isn't rolled out thinly enough. item not reviewed by moderator and published
i made it and used pillsbury pie crust and eveything turned out good and the flavor was awesome but the bottom of the crust would not cook. it was raw dough so i dont know what i did wrong. anyone have any solutions to help me out! item not reviewed by moderator and published
I've made this a few times and not only is it better than apple pie, but it's a bit easier to make. It's absolutely delicious!!!! item not reviewed by moderator and published
This was so easy to make and so delicious! The crust was wonderful! I did add an egg wash and a sprinkling of sugar on the crust that added a little texture. One of the best recipes I have made from Food Network! item not reviewed by moderator and published
I have made this multiple times with apples and always a hit. I just made it with peaches and it was outstanding. I even made the crust with gluten free flour mix and it was just as good. Thank you, Ina. Your recipes are always spot on. item not reviewed by moderator and published
I am no wimp when it comes to baking and desserts. This hits in two areas - it's easy to make and it tastes wonderful. The butter in the crust is amazing and slicing the apples thinly really makes the filling flavor seem so delicate. This was a real hit at my dinner party tonight! item not reviewed by moderator and published
I love to bake, but I have always struggled with pastry dough. This crust is foolproof -- making dough in the food processor is the best thing that's ever happened to this baker! Because the crust is "rustic, " you really can't screw it up! The flavor of the filling is fantastic. Any kind of firm, baking apples will work fine. The secret is definitely the orange zest -- so delicious! item not reviewed by moderator and published
I added sugar, cinammon, tapioca and butter in the apples beside orange zest and orange juice. I also like to mix different apples (Jonagold, Granny Smith, Golden Delicious etc.). It's fantastic! item not reviewed by moderator and published
HUH??? On the line of ingredients on the basic title of the dessert, it lists: Fruit, Apple and Peas. I read that a few times and thought, "What???" I "get" where the peas come from...the size of the pastry!!! But I had to laugh when I almost "moved on" rather than make a dessert with peas in it! item not reviewed by moderator and published
This is really a wonderful and easy 'apple tart/pie'. I almost like it better than a true deep dish apple pie b/c it's less filling. Only adjustment I will make is to try it with a bit of lemon juice/zest next time as well, b/c I like a bit more tartness but really, it's wonderful and well worth the effort! item not reviewed by moderator and published
Apple crostata is without a doubt my favorite dessert! I've made it so many times I practically know the recipe by heart. The instructions are straightforward and the method for assembling the pastry is far less daunting than making a pie crust. What impresses me most is the pastry; it's light and flaky and serves as the perfect canvas for the fruit. The flavor of the apples is perfectly balanced with the orange zest, cinnamon, and allspice. In my opinion nothing comes close to this crostata. item not reviewed by moderator and published
I had 1 1/2 granny smiths on hand, so I halved the recipe this time and it was still perfect. This is an easy recipe with loads of delicious, layered flavors. item not reviewed by moderator and published
I absolutely loved this recipe. It turns out great each time and so many of her other dishes for parties. She is very easy to follow and such a class act. Just love her. Daniele item not reviewed by moderator and published
This recipe turned out very well. I made it with pears instead of apples and it was just as good. The only small thing I would do next time is brush the crust with egg wash, this time it didn't brown that nicely. Everything else was great, the orange zest definitely adds the kick flavor to this. I will definitely try this again with different fruit! item not reviewed by moderator and published
I was a little hesitant to make my own pastry dough, but this recipe was quite easy. Made it for Mother's Day and both of my parents LOVED IT! I'll def make this again item not reviewed by moderator and published
THE BUTTER, SPICES AND APPLES MAKE THIS CROSTATA DELICIOUS. IT IS SO EASY AND QUICK. WORTH MAKING FOR RAVE REVIEWS. HELEN OF MILLVILLE item not reviewed by moderator and published
This is such an amazing recipe. I went apple picking and then made 3 crostadas. I used all different types of apples and added lemon zest instead of orange and lemon juice over the apples for an extra zing! I also added a little sugar and cinnamon to the apple mixture. It was soo good! The pasty was flaky, buttery goodness and it was easy too! You could make so many variations. I love Ina! item not reviewed by moderator and published
This dish has all of the flavor and texture of a fresh apple pie, but is a lot quicker and easier to make. This is the first time I have tried pie crust in my food processor - what a snap! Be sure to chill the dough before rolling out and make sure your surface is well floured so the dough doesn't tear when you do the wrap-around. I used Jonathan apples, as they are one of my favorite baking apples and are readily available this time of the year. item not reviewed by moderator and published
I made this tonight for dessert. The crust was wonderful and the apples cooked perfectly. I served it warmed up with a scoop of vanilla caramel swirl ice cream. Delicious!!! item not reviewed by moderator and published
I love this recipe, the crust is Unbelievable andthe topping is fantastic. item not reviewed by moderator and published
What a great recipe!! This was completely wiped out after dinner on Sunday and we all agreed that it was just as good or maybe even better than an apple pie. I usually don't make my own pie crust or pastry because I've had some dismal failures in the past, but this was easy and very flaky. We'll be having this again - and soon. item not reviewed by moderator and published
Delicious and very interesting with the crust and orange zest. The crust is like a buttery shortbread, to die for actually. Served for company and all ages loved it, should have made two! As a newbie to pastry making, I recommend lots of flour on when you're rolling out the dough so you can transfer easily to baking sheet [took me 2 tries]. A little work to put it together which is why I gave it 4 stars, but the taste and texture is 5+ stars! item not reviewed by moderator and published
it was easy to make and delicious! item not reviewed by moderator and published
I believe the inactive prep time should be 1 hour item not reviewed by moderator and published
We grow apples on our farm in CT. and I now make this on our farm the customers love it. We tell them this is ina's secret. They all say tell Ina thanks for a great new recipe. your number #1 on our farm. item not reviewed by moderator and published
THIS WAS SO EASY TO MAKE. THE FLAVOR WAS FABULOUS - THE APPLES WERE JUICY. I ADDED SOME VANILLA ICE CREAM TO IT AND SERVED IT MY GUESTS. THEY WENT CRAZY FOR IT. item not reviewed by moderator and published
Made this for a party and every one loved it. Gone in seconds and I made 2! Every one was impressed when I pulled out the rolling pin. But seriously, way better than the traditional apple pie and faster! item not reviewed by moderator and published
This was an easy dessert to prepare, looks very pretty, and tastes awesome. The crust was delicious, even though I used non dairy margerine instead of butter. I put a little bit of sugar and cinnamon in with the apples. I think I could have eaten the whole thing myself!! item not reviewed by moderator and published
Very nice dessert! The crust is very flaky and buttery. Can keep in the freezer and defrost for a quick dessert. I've added many types of fruit, just made with fresh figs, very good. This is a keeper! Thanks Ina and Al Forno! item not reviewed by moderator and published
This was absolutely yummy, and a real hit with family and guests. I made it with Splenda for baking and it came out great. item not reviewed by moderator and published
Absolutely delicious! Tastes better than traditional apple pie. My family gave it 5 stars! item not reviewed by moderator and published
Good tasting. Crust easy to make and work with. I've made this pie several times. Everyone loves it. item not reviewed by moderator and published
First time I made a homemade crust and it was easy and delicious. I will never use a pre-made crust again. And the apples with orange zest are absolutely wonderful. Great, no matter the season! item not reviewed by moderator and published
The crust was flaky and delicious and the apples were terrific with the orange zest and the topping. This is one of my favorites now! I had a few pieces of apple that could have been cooked a little more and I cooked the crostata for 25 minutes so next time I would cut the apples into a little bit smaller pieces than the 8 as instructed (unless the apples were smaller). Yum Yum Ina! item not reviewed by moderator and published
I've made a lot of apple pies, apple tarts, apple crisps etc in my life, but this beats them all. My husband took one bite and gave 'that look'! I made one minor change: I brushed the outside of the crust with an egg wash and sprinkled a little raw sugar on it. There are only two of us, but it didn't last hours! item not reviewed by moderator and published
Ina should be nominated for sainthood - there's nothing else left for her!! This recipe - like ALL Ina's recipes - is amazing!! item not reviewed by moderator and published
Very good, and relatively easy. rolling out the dough served to be the most difficult. can be very sticky but if you put too much flour on cutting board, it will dry and crack. But very very good! item not reviewed by moderator and published
I used the cut-up apples first time I made this, then, I just use canned apples. Just one can does it. No one knows the difference. With ice cream on top, it is the best dessert. item not reviewed by moderator and published
So buttery and good. It tastes like it was bought at a bakery! Perfect ending to any meal. Thanks. item not reviewed by moderator and published
I didn't have white flour, so I used whole wheat--and I worried that the crust would be brittle. No worries; it was perfect! What a delicious dessert with a nice spice/sweet balance. I will definitely make this every apple season! item not reviewed by moderator and published
This is such a wonderful dessert. I used packaged pie crusts which made it easier when you're pressed for time. Served it with a dip of vanilla ice cream to my bridge club and got rave reviews. Thanks Ina, Nina in Columbus,Georgia item not reviewed by moderator and published
This recipe is easy to follow or to modify to taste. The first time I made the Apple Crostata, my guest could not believe I had made it myself. The taste was outstandingly good. item not reviewed by moderator and published
This was good, but didnt completely knock my socks off like Ina's recipies usually do. The pastry was incredibly flaky, but I did find it to be a bit on the greasy side, and the apples (I used McIntosh) got a bit mushy for my taste. I also would have liked a more traditional crumb topping because some of mine in the middle just melted a bit and didnt caramelize, resulting in a gluey looking mass. I definately will make this again, dont get me wrong, but not without some modifications such as using a heartier apple like a granny smith, and maybe an oatmeal/brown sugar type topping. item not reviewed by moderator and published
This was a surprise dessert and it then became our very favorite. Every time it gets more delicious. Anne from Friday Harbor item not reviewed by moderator and published
Very good, and a nice twist on apple pie. item not reviewed by moderator and published
We love this. Made it years ago, actually husband made all by himself, and had it again this Thanksgiving. Already made it twice this week. Will make much more often. item not reviewed by moderator and published
flaky, flavorful, fabulous! Simply outstanding! The hint of orange puts this recipe over the top. Rustic, simple, and elegant. Thanks, Ina! item not reviewed by moderator and published
The Barefoot Contessa is my favorite, I have never tasted a bad Ina recipe. This recipe was so good, a bit of a pain to make in 3 steps...first, the dough, then, the apples, then, the topping, but worth it. My guests were raving about it. A great dish for the Jewish new year! item not reviewed by moderator and published
I took this out of the oven to cool, and it was eaten, before I finished making dinner.Great recipe,and it is not too sweet. item not reviewed by moderator and published
I am not a pie lover but this recipe is so light, tasty, sweet, salty, fruity, it has it all! I will make this again and have spread the recipe around already. Thank you Ina. Your calm way of presenting recipes is wonderful. You are very gifted. item not reviewed by moderator and published
I will make this again and again! It is absolutely wonderful and it is not hard to make. Thanks for delicious recipe! item not reviewed by moderator and published
You can't go wrong with this apple tart. It is so easy and fun to make - and my family LOVES it. The crust is delicious! I serve it warm with a small scoop of Vanilla Bean ice cream....yum! item not reviewed by moderator and published
A very good low-calorie dessert item not reviewed by moderator and published
Brought this to a friend's house to finish off our meal... everyone (including me) just loved it! It was rave reviews all around item not reviewed by moderator and published
This recipe is easy and fun to make. The dough was just perfect and the way you put the whole thing together is fast and really fun. The rustic appearance makes it a casual and unusual presentation. item not reviewed by moderator and published
A must have. Wonderful. Fantastic and easy to make. This is a winner! item not reviewed by moderator and published
This style of apple crisp was wonderful... although I would recommend not putting in too much orange zest. item not reviewed by moderator and published
Wow! I wish I could eat it everyday! item not reviewed by moderator and published
It was sooooo good!! item not reviewed by moderator and published
Resist the urge to add more orange zest. Perfect how it is. item not reviewed by moderator and published

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Thanksgiving Entertaining