Photo by Andrew Thomas Lee // Prop styling by Ginny Branch // Food Styling by Tami Hardeman

Today we’d like to present “‘Tis the Season,” a new series that is kind of like our love letter to the holidays. For every major holiday, we’ll share our favorite recipes or traditions, as well as ideas for table styling, decor, and gifts. Thanksgiving is approaching fast and that is no problem for us, as we spend a good chunk of time talking about food and drooling over various Pinterest finds. 

A lot of people say the most important part of the Thanksgiving table is the turkey, but we beg to differ. Dessert first, please! Hannah swears by this Cinnamon Crumble Apple Pie from Epicurious.

Being the resident vegan, I am partial to this Pumpkin Cheesecake with Pecan Crunch Topping from The Post Punk Kitchen. (If you are vegan and are not familiar with The PPK, do yourself a favor and go read every. single. recipe.)

Anthropologie just shared these amazing Pumpkin Beer Floats. Liz isn’t much of a pie person so this dessert is right up her alley. It seems counter-intuitive to drink a frosty beverage during the winter months, but this just gives you one more reason to curl up in a cozy blanket and sip away!

For some Thanksgiving table inspiration, we turn to McKenzie Powell’s Thanksgiving Table, via Camille Styles. We love the mix of classic and modern elements.

Nicolette Camille’s Thanksgiving table from the same Camille Styles series has a different feel, but is still so inspiring! Those dahlias!

If you’re looking for a simple way to dress up your table, check out this DIY for making Rosemary Wreath Place Cards from the ladies over at Spoon Fork Bacon. They even supply you with the name card template! So easy!

Let’s talk sides. Since I don’t eat meat, I love loading my plate up with delicious veggies, like these Mustard Brussels Sprouts from A Beautiful Mess. I made them last year and we devoured the whole pan!

Looking for another not-so-typical side? Try these Sweet Potato Biscuits with Caramelized Shallot & Sage Butter from Honey & Jam. These warm, fluffy biscuits are also easily made vegan, if that suits you. Just substitute vegan butter for the regular butter, and make “buttermilk” by adding a little apple cider vinegar or lemon juice to whichever non-dairy milk you prefer. (The rule of thumb is usually 1 teaspoon of vinegar to one cup of milk). Give it a few minutes to curdle and you’re good to go!

Do you have any favorite recipes or ideas to share? We’d love to hear them! Have a great week!