I realize, after 18 years as a part of it, that the rules of the food internet in the week before the American cooking superbowl we call Thanksgiving dictate that everything should relate back to turkey, stuffing, or pie. But friends, we have that abundantly covered in the archives, and the newsletter. So let me tell you what I’ve been making a lot lately to feed myself what I crave, and that is sheet pans of mixed vegetables roasted until almost charred, finished with a balsamic vinaigrette, and studded with heavenly, salty, crispy pillows of halloumi.

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