I downsized my Thanksgiving dinner to make a full holiday feast for 2, and it was surprisingly easy

Rachel Askinasi/Insider I followed Roman's technique and used my day-before prep time to tear a loaf of sourdough by hand and spread the bite-sized pieces out onto pans.

Rachel Askinasi/Insider Using a chef's knife to cut my lone russet potato into disks roughly 1/4-inch thick, I lined a baking sheet with foil, rubbed it with olive oil, and prepped the chips for the oven.

I typically keep it simple with salt, pepper, and paprika as my chip seasonings, but I'd recommend pulling flavors from other parts of your meal as well.

Lemon, garlic, olive oil, fresh herbs, white wine, salt, and pepper make up this rub.

Rachel Askinasi/Insider Looking at Garten's recipe, I saw the wet rub was a lemony, garlicky, herby oasis, which I knew would taste wonderful incorporated in other parts of the meal as well.

Rachel Askinasi/Insider Defrosting half of the mixed berries in the microwave, I poured them into the pot and turned the heat down to low, letting the combined fruits simmer together until it reached the consistency I wanted — somewhere between runny and jammy.

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