“Put some wedges on the table. I love a squeeze over green beans, Brussels sprouts, or even turkey. It brightens a heavy meal, they look pretty, and you can always use them for water, too,” says Genevieve Ko, the author of Better Baking.
A Fancy Salt
“Some-times traditional Thanksgiving food can be bland. Provide a dish of sea salt, like Maldon, or even a mild chile flake. A little goes a long way,” says Ko.
Ko sets out a dish for dolloping onto roasted vegetables: “It makes them creamy and tastes luxurious but requires no work on the part of the host.”
“There’s never enough room in the refrigerator for drinks. Put them in a bucket with ice. You can even keep it outside,” says Diana Henry, the author of Simple.
“It’s a good addition to your sandwich the following day,” says Henry.