Thanksgiving

Inspired by the tangram, a Chinese dissection puzzle made up of geometric shapes arranged in varying combinations to form other shapes, this design is one that has come to define the Lokokitchen aesthetic. While the concept is derived through coplanar placement of polygons and assorted angles, don’t get bogged down by the formula. Ultimately, the sum of its parts is simply a tart, and variables will translate, too.

This recipe has one of the most un-pie pie fillings you’ll ever come across. There’s nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together. If you can imagine something like a coarse graham cracker–coconut cake, that would begin to describe it. You have to try this one to appreciate it. It begs for ice cream and a drizzle of caramel sauce.

This pie was inspired by my friend Erin Clarkson, a fellow baker who asserts that “if it can be infused, it should be infused with Earl Grey.” I took that to heart to create this caramel-spiked pie, infusing the milk and cream with plenty of tea before whisking them into a classic custard filling. And because I adore the combination of chai tea and caramel, there’s a variation for that version.

With the texture of duck confit and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork.

A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead.

When I was growing up in India, the arrival of the red carrots in winter was always the food highlight for my family. This is not a quick dessert, but it is exceptionally delicious.

Adding egg to praline topping is a modern twist. Unlike the crumbly topping that might crown a sweet potato casserole, this treatment creates a smooth layer that melts onto the custard.

I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here. This recipe makes two crusts, for either two single-crust pies or one double-crust pie. Making the full amount is just as easy as making half of it, so if you only need one crust, freeze the other; that way there is always homemade dough on hand.

A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.

This chicken comes with a crispy, craggy bread and squash salad that has all the buttery, herby flavor of classic stuffing.

These potatoes are like little starch balloons that pop when you bite into them. Serve them as a side, or add an aioli or creamy dressing to make them a snacky starter.