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Food

Highlights

  1. The Secret to the Best Turkey Came From a Reader

    Eric Kim roasted dozens of birds and taste-tested eight different recipes before landing on this clever approach.

     By Eric Kim

    The spice rub gives the turkey a deeply savory complex flavor.
    The spice rub gives the turkey a deeply savory complex flavor.
    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

    1. Wines and Ciders for the Thanksgiving Feast

      Choosing what to drink should be the easiest part of your holiday planning. Here’s a guide to making it even more so.

       By Eric Asimov

      CreditTony Cenicola/The New York Times

    3. 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. We’re Talking Thanksgiving With Martha Stewart, David Chang, Gayle King, Gwyneth Paltrow and More

    We’ve gathered some of the biggest names in cooking and culture to share warm memories, hot takes and delicious recipes.

     By The New York Times

    Credit

  2. These Thanksgiving Heroes Love to Talk Turkey

    Follow four experts at the Butterball Turkey Talk-Line as they get ready for their biggest day.

     By CC Allen

    Four experts with the Butterball Turkey Talk-Line. Clockwise from top left: Karen Wilcher, Charla Draper, Phyllis Kramer and Javier Reyes.
    CreditCC Allen/The New York Times

  3. Are the French Laundry and Per Se Still Worth a Splurge? We Went Back to See.

    As Thomas Keller’s most influential restaurants hit major birthdays, the cost and the demand have risen. But what about the food and the fun?

     By Melissa Clark

    CreditAya Brackett for The New York Times
    Critic’s Notebook

  4. 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

  5. Thanksgiving Can Be Hectic. Feeding Guests All Week Doesn’t Have to Be.

    With these three easy strategies and budget-friendly recipes, cooking meals other than the big feast can be stress-free.

     By Ali Slagle

    These sandwiches can be fully assembled and frozen, then reheated straight from the freezer.
    CreditJohnny Miller for The New York Times. Food Stylist: Vivian Lui.

  1. 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.

  2. 2 Festive Ways to Get Cranberry Sauce on the Thanksgiving Table

    Genevieve Ko wants you to think beyond those canned rounds and adds the fruit to a dipping sauce — and also a creamy ricotta cheesecake.

     By Genevieve Ko

    Don’t knock it ’til you try it: Frozen cranberries taste great blended into an easy cocktail sauce.
    CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini.

  3. Easy Whiskey Drinks for a Relaxed Thanksgiving

    These simple cocktails call for a few simple ingredients — shaker optional.

     By Rebekah Peppler

    These two cocktails come together quickly and with just a few ingredients.
    CreditGhazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.

  4. 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

  5. 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

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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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