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California-Style Thanksgiving

Here, former Chez Panisse chef David Tanis's incredible California-style Thanksgiving dinner.
One dish served fresh every day.
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recipes

Crudités à la Mexicaine

Chef David Tanis had the Mexican heritage of Hudson Vineyards’ Cristina Salas-Porras in mind when he created this raw vegetable platter, brightened with guajillo chile powder, lime juice and salt. He makes it year-round with whatever vegetables are in season, but he always includes crunchy cucumbers.

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