Ruth Reichl's favorite part of Thanksgiving is baking the pies—why else would she wake up at 4 AM to do so? One of the pies she'll be baking this year is this cranberry almond crostata, an Italian tart made of an almond-scented crust filled with fresh, cranberries that have been cooked down. Read our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year for more of her recipe recommendations.
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