Ever since I was little, my aunt Jill and uncle Ed would come over for Thanksgiving every year. My aunt would always insist on bringing something, and it was always the same: a huge lasagna, straight from her oven and still piping-hot. Why lasagna? Well, she always laughed when someone asked what Italian pasta had to do with Thanksgiving, so we’ve never found out where she got the idea in the first place. But now lasagna is an MVP in my family’s annual Thanksgiving dinner, and our table just wouldn’t be the same without it. The lasagna always disappears by the end of the meal, no matter how big a pan my aunt Jill makes. Somehow the saucy, hearty Italian classic is a perfect, if unexpected, match for the roasted bird. And when the sauce from the lasagna on the plate migrates over to the turkey, it gives an extra dose of juiciness and intense flavor. If you’ve never had lasagna for Thanksgiving, give it a shot this year. Best of all, Allen Brothers has two kinds.
Who doesn’t love veal? When veal is good, it’s very, very good—oh, that delicate, buttery, meaty flavor, and that soft, heavenly texture. But truly exceptional veal is hard to find, and that goes double for the all-natural, pasture-raised variety. Leave it to Allen Brothers to track down a producer that specializes in the best veal on the market: Strauss Meadow Reserve veal comes from the elite Limousin heritage breed, and it’s all-natural, milk-fed, and pasture-raised—and fed a secret, high-quality diet that gives it its meltingly tender texture and beautiful milky-white color. Food & Wine Magazine recently chose Strauss Meadow Reserve veal as a top holiday food gift—so start putting that holiday shopping list together early, for all your veal-loving friends.