"There's no china or silver making its way down my family tree. However, one heirloom has graced every Thanksgiving spread I can remember: the turkey shakers. My grandmother gifted my mother the first pair, and now these ceramic birds are a part of the Thanksgiving table I set in my own home, sure to become a part of my kids' holiday memories too. - Noah Kaufman, senior commerce editor"
"I'm pretty sure I overdrew my bank account to pay for the turkey the first time I hosted Thanksgiving, which is to say that nice glassware was definitely not in my budget. Still intent on setting a beautiful table, I thrifted enough mismatched amber goblets to serve the random mix of friends, family, and near strangers I'd invited. Two decades later, those goblets remain a hallmark of my Thanksgiving dinner-along with an eclectic mix of guests. - Emily Farris, senior commerce writer"
"Every year, we make my grandmother's mac and cheese. I wish I could prepare it in my mom's beloved Japanese baking dish we used when I was growing up, but unfortunately, I broke it after placing the hot stoneware on a cold surface. One day, I'll teach my daughter how to make the mac and cheese in a replacement, remembering my mom's gentle response when her favorite piece shattered: "It's just a dish!" - Hali Bey Ramdene, content director"
Family tableware often carries sentimental value and becomes part of Thanksgiving rituals. Ceramic turkey salt-and-pepper shakers passed from grandmother to mother now anchor a new host's holiday table and promise future memories. Thrifted mismatched amber goblets provide colorful glassware that has accompanied two decades of eclectic guests. A beloved Japanese baking dish once used for grandmother's mac and cheese was accidentally broken, prompting plans to recreate the recipe in a replacement while remembering the parent's measured reaction: "It's just a dish!" Special occasion napkins reflect an immigrant host's adaptation of large family dinners from India, adding joyous chaos and carefully set place settings.
Read at Bon Appetit
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