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Food

Highlights

    1. The Triumph of the Gobbler Sandwich

      The classic Thanksgiving leftovers sandwich has cultivated a whole new fan base at chain stores like Wawa.

       By Korsha Wilson

      CreditAnthony Nazario for The New York Times

  1. These Aren’t Regular Mashed Potatoes. They’re Martha Stewart’s Mashed Potatoes.

    To serve alongside Dolly Parton’s cranberry jelly tower and Christina Tosi’s one-pot corn bake.

     By Mia Leimkuhler

    Martha Stewart’s mashed potatoes.
    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.
    What to Cook

  2. Inside the World of Competitive ‘Tablescaping’

    These inventive, meticulous competitors can teach us something about setting the “perfect” table.

     By Tejal Rao

    Competitive tablescaping has been a tradition at the Los Angeles County Fair since the 1930s.
    CreditLA County Fair

  3. Double-Pucker Cranberry Lemon Bars

    Genevieve Ko’s pretty, sunset-colored treat is just the thing to offset all that tryptophan.

     By Melissa Clark

    Genevieve Ko’s cranberry lemon bars.
    CreditJohnny Miller for The New York Times
    What to Cook

  4. Evelyne de Pontbriand, Champion of Biodynamic Winemaking, Dies at 73

    The latest in a long line of women to run her family winery, she helped bring worldwide attention to sustainable viniculture.

     By Clay Risen

    Evelyne de Pontbriand in an undated photograph. “In her vision for what not just Savennières but the Loire could be, she was incredibly radical,” said Jon Bonné, the author of “The New French Wine.”
    Creditvia Château des Vaults

  5. Thanksgiving Eve Means Meatballs

    Specifically, Kay Chun’s 5-ingredient, 20-minute pork and ricotta meatballs that call out for your favorite marinara and a pile of rigatoni.

     By Emily Weinstein

    CreditJulia Gartland for The New York Times. Food Stylist: Barrett Washburne.
    What to Cook

  1. Blue Blossom Puts a Modern Spin on Regional Chinese Dishes

    Le Basque takes on vegan cooking, the Armani restaurant moves into the store’s flagship and more restaurant news.

     By Florence Fabricant

    CreditDanilo Scarpati for Beehive Studio
    Off the Menu

  2. The Best Way to Eat Thanksgiving Leftovers? Sauced and Tucked Into a Tortilla

    Give that day-old turkey new life, and turn it into tender pavo al pastor or a hearty birria.

     By Rick A. Martínez

    This al pastor recipe swaps the traditional adobo-marinated pork steaks for shredded turkey.
    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

  3. Cheese Dreams Live Up to Their Name

    These two-bite, snacky sandwiches are made with loads of Cheddar cheese spiked with Worcestershire sauce and garlic powder for oomph.

     By Melissa Clark

    Melissa Knific’s cheese dreams.
    CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.
    What to Cook

  4. Fat, Flaky Mounds of Quick Bread, Golden Brown, With a Significant Crumb

    My five-star all-purpose biscuit recipe, at the ready.

     By Sam Sifton

    Sam Sifton’s all-purpose biscuits.
    CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.
    What to Cook

  5. A Chef Who Aims to Educate About How Food Affects the Earth

    Through her restaurant in France and her academy, Nadia Sammut aims to teach people about how their food choices can harm — or help — the planet.

     By Farah Nayeri

    The chef Nadia Sammut at work during a festival in Chamonix-Mont-Blanc, France, in 2022. She is the chef of La Fenière, a Michelin-star gluten-free restaurant in Provence.
    CreditOlivier Chassignole/Agence France-Presse — Getty Images

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  3. Thanksgiving Eve Means Meatballs

    Specifically, Kay Chun’s 5-ingredient, 20-minute pork and ricotta meatballs that call out for your favorite marinara and a pile of rigatoni.

    By Emily Weinstein

     

  4. Cheese Dreams Live Up to Their Name

    These two-bite, snacky sandwiches are made with loads of Cheddar cheese spiked with Worcestershire sauce and garlic powder for oomph.

    By Melissa Clark

     
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  6. Hot Take: Pumpkin Pie Is Good

    Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews.

    By Mia Leimkuhler

     
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