The Careerist is cooking Thanksgiving dinner—from scratch, of course.

What I’m serving:

Turkey with cornbread stuffing (that’s the way we do it in Texas);

Fresh cranberry relish with orange;

Roasted artichokes hearts;

Roasted tiny potatoes;

Saute zucchini;

Cucumber, radicchio, and apple salad;

Apple cake with warm caramel sauce;

Something sinfully chocolate (isn’t chocolate always sinful?).


E-mail Vivia Chen: Follow her on Twitter: