T.W. Barritt is a passionate baker who studied the art of bread and pastry at the French Culinary Institute in New York City. He is the author of “Long Island Food: A History from Family Farms and Oysters to Craft Spirits" published by History Press.

Confessions of a Thanksgiving Slacker

In the past, I’ve slathered my share of turkeys in butter, perspired over pies and noodled over nouveau-style macaroni and cheese. But, I’ve reached the conclusion that the role of top Thanksgiving chef—while perhaps personally gratifying and certainly a boost to the ego—may just be overrated.