Thanksgiving, the L.A. way — 6 home cooks share their traditions

When Thanksgiving rolls around each year, some things are certain: Turkeys will be roasted, potatoes will be mashed, and so many pumpkin pies will be baked on the big day. The Home Cooks Cara McConnell, 42, design firm vice president, Atwater Village “For Thanksgiving, because I am from Oklahoma and all of my family is still there, I don’t always go back home, and I love having Friendsgiving in L.A. And, because I personally find turkey overwhelming to cook, I turn to roasting small birds. When I make this dish, it serves as a meditation, imbued with memories from my childhood, and allows me to commune with the women in my life who have helped me become the woman I am today, and for that, I am grateful.” Gratin Dauphinois Time 2 hours 30 minutes Yields Serves 10 to 12 Hythum Kiswani, 53, commercial real estate broker, Playa del Rey “I’m a first-generation Palestinian, immigrating to Northern California at the age of 9. My mom and sisters all have their own way of preparing it, and I’ve borrowed the best of all of them — with my own touch.” Maqluba Time 3 hours 20 minutes Yields Serves 8 to 12 Karla Subero Pittol, 31, chef, Historic Filipinotown “For as long as I’ve been celebrating Thanksgiving with my family, and for as long as I’ve been a chef and offered to lend a hand with the cooking, my dad has always taken full control of the meal, so I never really get to participate with any dishes other than dessert — as the resident pie lady of the family, that’s what they always stick me on. But I like to use persimmons, pomegranates, passion fruit, kiwi — fruit that says ‘the holidays.’” Creamy 'Fruit Tart' Pie Time 1 hour 15 minutes, plus 7 hours unattended Yields Serves 8 to 10 Fuyuko Kondo, 65, pâtissière, Pasadena “The sweet smell of apples baking in the oven brings me back to memories of my mother who raised five children.