Zester Daily. The dish is elegant and easy to make and it's perfect as an appetizer or a side dish as a companion for Thanksgiving's more rustic fare.
I've been experimenting with dry sautéed nuts. The one I like a lot, which I'll make for Thanksgiving, is raw pistachios in the shell tossed with sea salt, thyme and rosemary. It's easy and quick with a carbon steel pan that can take the heat.
Have a great Thanksgiving.