Good morning. Genevieve KoThis is a beautiful story. The TimesThis morning’s topic is cooking ThanksgivingWith turkey Padma Lakshmi, whose second season of “TasteThe Nation” is streaming on Hulu. Lakshmi’s turkey (above) offers a riot of delicious savory-sweet flavors and incredibly moist meat: buttermilk-brined, then roasted slowly over seasonal fruits and vegetables. The apple gravy that provides — tangy and rich — will be a holiday game-changer for some.
AsCould be Eric Kim’s lovely evocation of Stouffer’s mac and cheese, a childhood memory he’s brought into the modern age.
AlsoLooking back at the past, our former colleague Amanda Hesser has just released the 10th anniversary edition of “The Essential New York Times Cookbook,” a collection of TimesRecipes that date back to decades. We’re excited to see a number of excellent ThanksgivingIt includes recipes that include a FlorentineDip from 1959, red Cabbage Glazed with Maple Syrup from 1991 Edna Lewis’s 1992 recipe for sweet potatoes baked with lemon, and a fresh ginger cake from 1999.
And we’ve got Priya KrishnaOn Liberian Thanksgiving (LiberianPlease, chicken gravy and pan-fried collard greens), Eric AsimovHow to choose ThanksgivingWines Yewande KomolafeHere are the recipes that she used to introduce herself to cooking American Thanksgiving: Cornbread dressing and citrus glazed sweet potatoes
ButMaybe you came looking for a recipe. Tonight? We’ve got that as well: an incredible dinner of pork chops in lemon-caper sauce that I learned from Toni Tipton-Martin. ServeEnjoy it with rice, and smile.
ThereThere are many more recipes for this evening. ThanksgivingWaiting New York Times Cooking. YouYes, you do need a subscription to access them as well as to use our tools and features. That’s good value, we think. SubscriptionsPlease support our work, and allow it to continue. I hope, if you haven’t already, that you will subscribe today. Thank you.
WeAre on YouTube and Instagram, too, if you’d like further inspiration. And we’re standing by to help, should anything go strangely with your cooking or our technology. Just write: cookingcare@nytimes.com. WeWe will get back to your email. (If you want to share an apple or deliver a worm, you can write me as well: foodeditor@nytimes.com. (I read every letter.)
Now, it’s not about recipes nor Thanksgiving, but I think you’ll love reading Daniel Fromson’s excellent report in The New York Times Magazine: “The Untold StoryOf SushiIn America.”
You may loathe “The Last Kingdom” on NetflixSoapy Saxon-DaneViolence with lots of horses and fire. But I float down its narrative as if I’mIn the lazy river at Mandalay Bay in Las Vegas, and there’s nothing I can do but keep watching, my brain on pause.
ThoseIf you enjoy the thoughtful, wry, and helpful notes we leave on our recipes, you might be interested in learning more about healthy online conversation with my colleague. Shira OvideA virtual event is organized Nov. 18 to discuss civil and informative internet discourse. LearnLearn more and sign up here to participate.
Finally, and also in The TimesLet us know what you think Jason Farago’s review of the Hunter BidenShow in New York, “rather random, rather personal, rather ingenuous.” It’s a nice piece of work. And I’ll be back on Friday.
Source: NY Times
