Welcome to Sunday Reset, where we share how we're unwinding and what we have planned for the week ahead. This time, our editor Julia is thinking about sides.
If you could only put three Thanksgiving sides on your plate, what would they be? I genuinely can't commit. Every year I pile on five or six because let's be honest: the sides are the best part. (Respectfully, turkey is just the supporting cast.)
So, here's what I'm making—and what I think deserves a permanent spot in your recipe folder: First and foremost, I'm making this sourdough and sausage stuffing again (I first tried it in the Test Kitchen and made it twice for guests—it's that good).
We just kicked off our biggest sale of the year—25% off basically everything—and choosing what to snag first is almost as hard as choosing sides. Use code JOY25 to get 25% off the Shop. Here's what's in my cart:
25% off eligible items with code JOY25. Valid 11/09/2025 12:01am PT through 11/15/2025 11:59pm PT. Exclusions apply. Exclusions apply, including Hestan, Miyabi, Peugeot, Smithey Ironware Co., Staub, ZWILLING J.A. Henckles, Coppermill Kitchen, Ichendorf Milano, The Rope Co, Our Place, gift cards, Beginner Ceramics, Cumulus, Kerri Rosenthal, tax, previous purchases, gift cards, or shipping. Cannot be combined with other discounts or offers. No rainchecks. Subject to change.
25% off eligible items with code JOY25. Valid 11/09/2025 12:01am PT through 11/15/2025 11:59pm PT. Exclusions apply. Exclusions apply, including Hestan, Miyabi, Peugeot, Smithey Ironware Co., Staub, ZWILLING J.A. Henckles, Coppermill Kitchen, Ichendorf Milano, The Rope Co, Our Place, gift cards, Beginner Ceramics, Cumulus, Kerri Rosenthal, tax, previous purchases, gift cards, or shipping. Cannot be combined with other discounts or offers. No rainchecks. Subject to change.
Okay, we’ve got a lot of ground to cover this week: I’m recapping my exhaustive stove range research alongside your excellent advice from our chat and with a few tips from the pros. It’s so thorough that I’m now questioning my range choice (gulp). More on that below—plus the simple but very satisfying way to clean your induction surface so it’s streak-free. To kick off, an image sent to me by reader Laura L. that exemplifies how attached we can get to a trusty range:
“This is Margaret, my 1949 O’Keefe & Merritt Aristocrat. The black-and-white tiles were handmade in Healdsburg, CA, after I spoke with someone at the Tile Museum there to find the right tiles for my retro-style kitchen. She’s seen a lot of cooking in her 76 years! My husband even made a Christmas ornament that looks like her to go on our tree every year.”
In early August, I posted the following chat:
“Hey there, Homeward-ians! This week I’d love to hear all your thoughts on stoves—so we can all benefit from each other’s collective knowledge. I’m curious to hear your opinions about:
- brands/models you like—or don’t!—and why - features you value - induction vs. gas - thoughts on convection and warmers - BTUs and how much they matter - best components for different types of cooking (large groups, bread baking, searing)”
You responded with more than 100 deep takes, which I said I’d synthesize, report out, and share with the community.
Thank you for your patience! My research took a long time because there’s a lot going on in the world of gas and induction cooking. In fact, I didn’t get to explore everything I’d like to, so consider this part one of my findings. Part two will appear once I’ve had a chance to try out the stoves, dig deeper into the tangle of sales and customer service for these companies, and most importantly, hear your thoughts on what I missed!
Our Brooklyn kitchen in 2012 with my beloved Viking before we switched to Blue Star. (Photo by James Ransom)
What’s happening now in the cooking range industry is similar to the transformation that took place in the American car industry in the 1970s, when increased imports from Europe and Asia forced U.S. car makers to redefine what luxury and performance meant for their cars. In the world of cooking ranges, European brands like La Cornue, Lacanche, ILVE, and Bertazzoni have gained greater visibility. New American companies like Copper have launched. And nearly every player has improved its design and increased its features as home owners have shown an increasing willingness to spend.
I focused on higher-end ranges, which combine a cooktop and oven, because they contain the widest array of wish-list features and are the biggest visual statement you can make in a kitchen. (There are also cooktops (drop-in) and rangetops (slide-in) as well as wall ovens, and these components tend to possess many of the same features as a range.)
Here are my initial takeaways:
FEATURE NOTES
Clockwise, from top left: ILVE, Blue Star, Lacanche, Bertazzoni, La Cornue, Copper, AGA, Wolf...
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