All-American Thanksgiving Appetizers
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Food writer Emily Thelin created these crispy hush puppies—cornmeal dumplings—by adapting a recipe from chef Susan McCreight Lindeborg. (Lindeborg ran the kitchen at Washington, DC’s Morrison-Clark Inn when Emily worked there as a line cook.) Emily serves them with a version of the creamy French sauce remoulade, which she spikes with Tabasco and a little ketchup.