By Eric Kim, The New York Times The stately, russet Norman Rockwell Thanksgiving turkey has one major flaw: It’s too big to taste any good. There’s just no easy way to cook the dark meat of a bird that gargantuan without drying out the white meat. (That’s why many professional chefs spatchcock, deep-fry or, for … Read more
By Sohla El-Waylly, The New York Times My first year creating recipes for Thanksgiving season, I was practically giddy at the thought of coming up with dishes that would be shared at countless tables. (And yes, it’s a season, especially if, like me, you’ve spent years at food magazines and test kitchens, where holiday planning … Read more
By Priya Krishna, The New York Times MEXICO CITY — An imposing whole fish painted with bright red and green sauces graces almost every table at Contramar, a big, airy restaurant in the chic Roma Norte neighborhood of Mexico City. When I ate there recently, a server set the platter down and then paused instinctively, … Read more
By Vaughn Vreeland, The New York Times Is there anything more joyful to feed people than pie? Custardy, creamy, jammy, nutty, tart — whatever its flavor and texture, pie is celebratory, often nostalgic and deeply delicious. It makes everyone happy. That’s why I believe having a slice of pie with the people in your life … Read more
By Emily Weinstein, The New York Times We’re rolling toward the most festive time of the year — and, naturally, the busiest one. On the one hand, I’m dreaming of pie, especially now that our Thanksgiving 2024 pie recipes have arrived. But festive frenzy aside, you still have to make dinner at the end of … Read more
President-elect Donald Trump is starting to fill key posts in his second administration, putting an emphasis so far on aides and allies who were his strongest backers during the 2024 campaign. Here’s a look at who he’s selected so far. Susie Wiles watches as Republican presidential nominee former President Donald Trump speaks at a campaign … Read more
By Emily Weinstein, The New York Times It’s Election Day here in the United States, and I’ve been asking everyone I see what they’ll be doing as the results start to roll in. Some of the people I’ve surveyed are heading out (restaurants, shows, other plans), going all in on distraction and avoiding the news … Read more
By Melissa Clark, The New York Times What do you call a scone crossed with a jam cake and a cinnamon roll? The first time I tried it, I called it a Franken-scone. The pastry flattened, and the jam oozed like gloppy magma, burning at the edges of the pan. I had to resort to … Read more
By Eric Kim, The New York Times If you live in a small space, the lure of crispy fish skin — the bacon of the sea — can lead to fishy pillow cases until laundry day. (Totally worth it.) But a fish dinner doesn’t have to be defined by a hard sear in a pan, … Read more
By David Tanis, The New York Times Seasons change. The sun sets early, and the evening temperatures are cool, even if afternoons are sunny. It’s nice to settle into autumn menus. Salad is still an important player, but it may be about that time for sturdier leaves to step up. Chicories, with their slightly bitter … Read more
