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Our Thanksgiving Table

Los Angeles magazine staff and contributors share what's on their table this season.

Thanksgiving 2013: Cafe Gratitude’s Miso-Glazed Brussels Sprouts

Shhh... no one ever has to know they're vegan.

You Need This Pumpkin Crème Brûlée in Your Life

The Church Key shares their recipe, made with a squash puree you can serve with dinner as well.

What L.A. Bartenders Are Drinking for Thanksgiving

From a bottle of beer to Cynar intravenously...

Turkey Talk: Five Reasons Why a Heritage Bird is Better

Erika Nakamura and Amelia Posada of Lindy & Grundy preach the good gobble.

Chinatown Turns Turkeytown: 11 Places to Get Your Chinese Thanksgiving “Fire Chicken”

How about a crispy, spicy turkey with five spice and garlic this year?

Thanksgiving 2013: Brussels Sprouts with Balsamic Glaze, Bacon Breadcrumbs, and Lemon Cream

Villians Tavern chef Vartan Abgaryan shares his secret recipe.

Thanksgiving 2013: Chef Tal Ronnen’s Cream-less, Creamy Mashed Potatoes

Whether you're vegan or not, your friends and family will appreciate these fluffy taters next week.

Thanksgiving 2013: Walter Manzke’s Kale Salad

The chef (who recently opened Republique) shares his recipe for Petty Cash's kale salad.

Thanksgiving 2013: Farro, Kabocha, and Marcona Almond Risotto

Recipe from Cleo's executive chef Danny Elmaleh