Serious Eats - seriouseats.com

It's a tie between good poh-piah and pho. As poh-piah the way I like it is nowhere to be found in NYC, pho wins. Beef pho please, with everything.

Tomatoes, sweet corn and NY apples.

a thick porterhouse is the perfect cut.

I snack on black Cerignolas like they're fruit (which they are, of course). I cook with Morrocans in oil, I think they're more aromatic when cooked and they impart a wonderful flavor to the dish (pork tongue stew with onion and olives, for example).

eating healthier, mostly fresh food, and as much as possible - locally grown.

I was 5 years old when I witnessed for the first time the ritualistic killing of the pig for Christmas. It happened on December 20th, as custom requires, in the villages of rural Romania - where my grandparents lived at the time.
I remember the swift kill, the bleeding and butchering - all took place in less than 2 hours, the meat quickly piled up in cuts for sausages, roasts, ham and bacon, or for preserving in rendered fat to last over the winter.
The best moment though was when all the helping neighbors left and my grandfather pulled me by his side, just him and I, and showed me how to roast bits of pork in a big round cast iron pot. He snuggled the pieces of meat in the pot that was placed on the hearth fire and we waited patiently until the meat rendered it's fat and became golden and crispy, while I was gnawing on tender pork skin that was still warm from the fire used to clean the hairs.
And then we had a feast. What I remember even more vividly is when gran' showed me how to dunk pieces of bread in the rendered fat. I can still taste the melted goodness, unlike anything I've tasted before, better than any butter I've ever had.

I'll stick with The Classic menu...

I-have-to-make-that-James-Beard-turkey!!!

I'll definitely go with the classic menu. Over the years I tried so many recipes and they ranged from ok to very good, but there's nothing like a traditional meal for Thanksgiving.