My first Thanksgiving in the United States was when I was 11-years-old. It was a Lebanese-inspired spread complete with hummus, tabbouleh, grape leaves and hashweh — an Arabic stuffing made with ground beef and onions served alone or inside the turkey.
Chef Catherine McCord shows us her go-to taco bowls, using ground turkey for a leaner option. It's the easiest weeknight dinner and super quick to throw together.