This month’s issue of Gourmet magazine features a fusion Thanksgiving menu inspired by the flavors of “the east” aka Japan, China, and India. Traditional turkey day eats are updated and become Pumpkin, Corn, and Lemongrass Soup, Roasted Japanese Sweet Potatoes with Scallion Butter, and Indian Spiced Pickled Vegtables among others. Gourmet’s rock-staresque editor, Ruth Reichl, explains the inspiration for this menu by stating: “In our test kitchen we have one…Asian woman, and [she] started telling us about dishes [she was] going to [...] Continue »