Thankgiving in New York City with Sandy Ho

When I’ve cooked for clients in the past the menu remains very traditional however with Friendsgiving parties, I’ve been a lot more free with interpretation. I will add a fresh green sauce to the table to have with the turkey, I love to add a little fish sauce to the gravy for umami and find new ways of roasting the sweet potatoes and brussels to give them brightness and new life. I’ve enjoyed inviting variety and newness to these well known dishes but one dish I won’t ever change is mashed potatoes! I’m a traditionalist when it comes to my mash!

There are small touches here and there that I like to add, less so to make it my signature but more so to enhance the seasons best vegetables! I love adding ginger to the cranberry sauce or scallion oil as a table sauce to be spooned ever everything! Miso glaze in place of marshmallows for the sweet potato is a great twist too.

I love a playful table, mismatched plates and glassware, and simple decorative elements that leave room on the table for the mains to be served family style. Most people like to set up a buffet however I prefer having everything set down the center of the table so my guests don’t have to get up! I like to encourage the passing and sharing and the conversation these small gestures spark along the table. I love plates that are easy to handle and light to pass!

In a previous chapter, you were an interior architect. What similarities can you draw between building feasts and building homes? How did it contribute to your food practice today?

It’s remarkably similar: just as you start with the foundations of a plate or a meal, you layer in flavour, colour, and texture. Plates, like rooms, should feel relaxed and inviting, never aiming for perfection. When I designed homes, regardless of their size, it was always important to create spaces where people could gather, preferably around a meal—even if it meant sitting around a coffee table.

My main goals with both spaces and menus are to create simple environments and meals to share with others. This fosters community, solidifies friendships and relationships, and satisfies our innate need to connect. I want to encourage people to feel confident and happy about cooking for others as a means of connection.

What is your favourite space in your home?

I know I should say the kitchen, which is undoubtedly the centre of my home where everything happens, but I actually love spending my evenings with the boys in the “pink room” or den. Whether we’re watching a show, leafing through my latest cookbook, or just drinking tea and discussing our day, it’s a wonderful space. It feels super cosy, especially during the darker winter months, where it creates a cocoon-like atmosphere.

You’re a collector! Can you tell us about a cherished home item?

I sometimes wonder if I’m a collector or just a conspicuous accumulator! Funnily enough, I often feel more like a storage facility for when my boys move out, as if I’m babysitting all these family items for them to take into their adult lives—a true reflection of my sentimentality.

I cherish my Wegner rocking chair, a gift I received when I was pregnant with my first child. While it may be a completely useless feeding chair, it’s incredibly comfortable for reading and relaxing, and I sit in it every day. It represents my transition to motherhood and holds a special place in my heart.