Every year, there’s the classic components of your Thanksgiving table: the turkey, the mashed potatoes, Grandma Thelma’s cranberry-and-grape salad. But whether you’re hosting—or just bringing a side dish—you want to crush it like so many pecans going in the stuffing.

Trisha is the author of Eat Your Beets. A mom of four, travel lover & devoted ethical, minimalist-fashion fanatic.

Eva Kosmas Flores is a recipe developer, photographer, stylist, and founder of Adventures in Cooking.

Alanna Taylor-Tobin is a food stylist, photographer and trained pastry chef. In 2009, she founded the recipe website The Bojon Gourmet (bojon = no job, backwards), where she plays with uncommon ingredients and alternative grains
and flours in her spare time.

Sasha grew up on a farm in Oregon where she learned to forage in the woods, ate carrots straight from the garden, and helped in the kitchen with the cooking and canning. She is inspired by the food of the world, the simple things in life, nature, and cooking from scratch.