We often have a dinner of meze, tapas, small dishes, apps…whatever you call it – we love a dinner of many small plates to share. For Thanksgiving, there is no such thing as “small” anything. These are some of the appetizers we made this year: stuffed artichokes (full disclosure: my husband makes the crowd favorite artichoke…I still don’t know how that happened, but here we are), stromboli, sauteed rock shrimp (not always easy to find, but if you can DO IT!) and, the piece di resistance, sauteed zucchini flowers. These beauts are super hard to find, very seasonal and exceptionally fragile. I can always find them at Eataly in NYC (Flatiron) anytime of the year (they are imported from Israel) and during the late Spring at the Union Square farmer’s market. They only stay fresh for a day or two so you pretty much have to cook them immediately. If you want the 411 on how to purchase and prepare these yummies, send me a message and I’ll fill you in.