ニューヨーク・タイムズのインスタグラム(nytimes) - 11月21日 10時55分

Every #Thanksgiving, Diane Yang returns to her parents’ farm in Junction City, #Wisconsin. . Here on the farm, where @leslyedavis took this photo, her mother prepares an egg roll filling that she uses to stuff the #turkey. Americans all come from somewhere, and their journeys are reflected in the food they eat. @nytfood asked 15 families to show us the holiday dishes that speak most eloquently about their heritage and traditions. For Diane’s parents, who found asylum in the U.S. 3 decades ago as Hmong refugees from #Laos, November is the time of new rice, a cause for feasting. So for them, #Thanksgiving is a way to be American and Hmong at once. The Yangs rub the turkey with lemongrass and kaffir lime leaves, and stuff it with bean-thread vermicelli and shredded carrots, cabbage and cilantro doused with fish sauce, as if it were an egg roll. Their table is otherwise fairly classic, heavy with turkey, mashed potatoes and gravy. “No cranberry jelly in Hmong households,” Diane said, with something of a shudder. “Very sweet.” What does #TheAmericanThanksgiving look like to you? Visit the link in our profile to get the #recipe for Hmong egg roll stuffing.

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