Padma Lakshmi’s Thanksgiving Turkey: Slow Roasted and Richly Sauced
The host of “Taste the Nation” and “Top Chef” isn’t a professional chef herself. That’s why her bird is stress-free and foolproof.
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CreditRosem Morton for The New York Times Marking a Different Thanksgiving Tradition, From West Africa
Liberian Americans have a complicated relationship with their holiday that plays out in the foods they make and the ways they reflect on a proud and difficult history.
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CreditEvan Sung for The New York Times Restaurant Review
A Chip Shop That’s Not a Chip Shop: Dame, in the Village
With exceptional fish and chips, the chef Ed Szymanski turned a pandemic pop-up into a postpandemic destination.
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CreditChristopher Testani for The New York Times 20 Vegetarian Recipes for the Perfect Sidesgiving
Vegetarians have always known the truth: It’s the sides that make the meal.
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CreditKate Sears for The New York Times. Food Stylist: Barrett Washburne. These Thanksgiving Recipes From the Archives Feel Timeless
Here are five dishes, all featured in the new edition of “The Essential New York Times Cookbook,” that will shine on your table.
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CreditArmando Rafael for The New York Times. Food Stylist: Mariana Velasquez. Prop Stylist: Paige Hicks. These Thanksgiving Recipes Aren’t Just Side Dishes. They’re My Memories.
For Yewande Komolafe, the holiday is as much about learning her loved ones’ traditions as it is about the meal. She shares the recipes she’s collected.
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CreditChristopher Testani for The New York Times. Food Stylist: Barrett Washburne. The Platonic Ideal of Macaroni and Cheese
Inspired by Stouffer’s mac and cheese, in the red box from the freezer aisle, this homemade version delivers the same molten creaminess.
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Wines of the Times
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CreditEvan Sung for The New York Times Your Easy, No-Sweat Guide to Picking Wines for Thanksgiving
The grapes don’t really matter. Neither does where it was made. So long as it refreshes and rejuvenates, it’s the perfect bottle.
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CreditDaniel Krieger for The New York Times Tucked Inside a Gilded Age Landmark … a Tropical Bar?
The team behind Gage & Tollner is opening Sunken Harbor Club, a pocket bar above the Brooklyn restaurant.
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CreditAsh Adams for The New York Times At One Alaskan Hospital, Indigenous Foods Are Part of the Healing Plan
In a state hit hard by Covid, seal soup, caribou stew and other traditional dishes are prepared for patients who are often hundreds of miles from home.
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CreditLauren Fleishman for The New York Times Traveling the World for Recipes, but Always Looking for Home
Famous for her scholarly works, the cookbook author Claudia Roden shows off her lyrical side with her latest, “Claudia Roden’s Mediterranean.”
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CreditPableaux Johnson Toni Tipton-Martin Writes Her Own Legacy
The cookbook author, who will receive the seventh Julia Child Award on Thursday, is using the prize money to start a foundation to support women in food.
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CreditTony Cenicola/The New York Times Greek Reds Have Yet to Have Their Moment. Is Now the Time?
An importer wondered why Italian wines have caught on more easily. One reason is simply familiarity. Greek reds can be superb but they are unknown.
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CreditAbrams Books Alsatian Delights From Gabriel Kreuther
The chef offers the recipes of his youth along with the finesse of his work in a lavish new cookbook.
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