Her latest rabbit-out-of-the-hat? According to our Automagic Menu Maker, Goyoaga plans to put sides front and center at Thanksgiving this year.
"I grew up in the Basque Country in northern Spain, so Thanksgiving and Thanksgiving food are relatively new to me. However, I have loved to embrace the holiday for its meaning of appreciation and time spent with friends and family," says Goyoaga. "I have to admit turkey doesn’t excite me much. I have cooked it in various ways, roasted with different brines, smoked, and even fried, which yielded the tastiest and juiciest turkey of them all. But I love sides. Roasted vegetables, gratins, salads, breads, tarts... I love having a table full of smaller sides that we can all taste, plus it is the perfect excuse to get everyone to contribute a little bit in the kitchen. I have been gluten-free for almost 10 years and find that it is very easy to create a gluten-free menu these days."
"For the table," says Goyoaga, "I gather branches, pine cones, apples, and any remaining dried wildflowers from our neighborhood. I always use a white linen tablecloth and simple white plates no matter what holiday we are celebrating. And plenty of tealights and candles on the table and around to create the perfect mood. I always gravitate towards simple, elegant and understated settings where people feel relaxed and welcome."
Ella Quittner is a a writer at Food52. She covers food, travel, wellness, lifestyle, home, novelty snacks, and internet-famous sandwiches. You can follow her on Instagram @equittner, or Twitter at @ellaquittner. She also develops recipes for Food52, and has a soft spot for all pasta, anything spicy, and salty chocolate things.