I’ll keep this brief this week, as we all run headlong into Thanksgiving , Friendsgiving and — I can’t believe this — the holiday season. At any rate, I’m ready for pie . I’m ready for latkes . I’m ready for cookies . If you’re still looking for Thanksgiving […]
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I’ll keep this brief this week, as we all run headlong into Thanksgiving, Friendsgiving and — I can’t believe this — the holiday season. At any rate, I’m ready for pie. I’m ready for latkes. I’m ready for cookies.
If you’re still looking for Thanksgiving recipes, we have just about anything you could want right here. We have recipes for a small Thanksgiving. We have easy recipes. And here are a few of my personal favorites that I’ve made over the years: Melissa Clark’s simple roast turkey; the hashed brussels sprouts with lemon from Union Square Cafe in New York; Millie Peartree’s Southern mac and cheese; J. Kenji López-Alt’s cheesy Hasselback potato gratin; the mango pie Samin Nosrat adapted from Hrishikesh Hirway’s family; Samin’s squash and green curry soup; Yotam Ottolenghi’s roasted squash and red onions; Dorie Greenspan’s tall and creamy cheesecake; Jerrelle Guy’s sheet-pan pancakes; and, if you’re looking for a Hanukkah-Thanksgiving mashup, this potato kugel, which Francis Lam adapted from the cookbook “Spice and Spirit.”
I’ve got weeknight recipes for you covered below, as always, and I’m also here for Thanksgiving recipe recommendations. Just send me a note at dearemily@nytimes.com. I’ll reply to as many as I can before the holiday. Happy Thanksgiving to you.
Vallery Lomas’s spicy shrimp Creole, a southern Louisiana classic, is the type of stew that gives you weekend depth of flavor on a weeknight timetable. Keep a close eye on the roux as it cooks — as Vallery notes in the recipe headnote, a burned roux can’t be saved.
I was sick this week, but not so sick that I couldn’t make chicken soup. Alexa Weibel’s clever recipe lets you do it quickly, and with a lot more flavor than other fast versions. I like to use egg noodles, but alphabet pasta would be cute. If you have more time, I highly recommend Julia Moskin’s ultra-classic chicken soup recipe.
Eric Kim’s mother cooked this on weeknights all the time when he was a child, and the other day he told me he’d just made a vegetarian version for breakfast, using tofu. This is the kind of stew that people always describe as “bubbling,” which of course refers to its temperature, but I think also speaks to its ferocious flavor.
Ali Slagle gives us a great way to use up sage, rosemary, thyme and oregano: Steep the herbs in cream for an easy pasta sauce. If you’re cooking for Thanksgiving, there is a decent chance you’ll have those extra herbs kicking around.
This recipe from Melissa Clark delivers crisp seared tofu with a bright soy-lime sauce. You can use broccoli, mushrooms, green beans or really any vegetable cut into small pieces if you’re not in a snap pea mood.
Happy Thanksgiving! And thanks for reading. If you like the work we do at New York Times Cooking, please subscribe. (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account.
