Food! Glorious Food! — The Fowl Edition

Thanksgiving at War

We asked readers to share their memories and photographs of their time spent in harm’s way, when all was turkey and gravy at home.
By SAM SIFTON

The Era of Fast-Food Toys Begins to Melt Away

As environmental concerns grow, chains like Burger King and McDonald’s are rethinking what to offer with children’s meals.
By DAVID YAFFE-BELLANY

Dread the Holidays? Feasting Together Might Actually Help

Sharing a meal with loved ones, co-workers or friends may seem like a chore, but research shows it has real benefits. Stick with us here.
By SIMRAN SETHI

Nestlé Says It Can Be Virtuous and Profitable. Is That Even Possible?

The world’s largest food company is trying to show it can be environmentally sustainable and still make money. Activists are skeptical.
By JACK EWING

Apple sleuths hunt Northwest for varieties believed extinct


By GILLIAN FLACCUS

Chinese Roast Duck, but Make It Turkey

With juicy meat and extra-crisp skin, Thanksgiving turkeys cooked in the manner of ducks are keeping Chinatown barbecue restaurants busy across the United States.


Roasted turkey hangs next to char siu in a barbecue case at New Yee Li in Dyker Heights, Brooklyn. New Yee Li is one of several shops and restaurant across the United States that offers Chinese barbecue-style turkey for Thanksgiving.
By Cathy Erway

SHOPPING GUIDE

Shopping for Cutting Boards


The cutting board — an all-in-one chopping block and serving platter — may be the most useful item in your kitchen. Why limit yourself to just one?
By TIM MCKEOUGH

Thanksgiving tips to keep everyone happy and sane at your holiday gathering

By Becky Krystal

Meatballs! Squash! Pasta!

They’re all here, in an Italian wedding soup, a delightfully simple sheet-pan sausage dinner and a white bean piccata pasta.
By EMILY WEINSTEIN

The Best Roast Potatoes Manage to Get Even Better

How do you improve on perfect potatoes? J. Kenji López-Alt coats them with Parmesan for a crisp cheese crust.


Extra-crispy Parmesan-crusted roasted potatoes.
By J. Kenji López-Alt

The Real Heart of Thanksgiving

Long relegated to the stockpot and the crudité tray, celery is the holiday’s unsung hero — and deserves a special spot on your menu.
By Alexa Weibel

A GOOD APPETITE

A Brilliant Thanksgiving Strategy: Make Sides Quickly, or Ahead

The turkey and potatoes may be sacred, but when it comes to the vegetables, you can break from custom. Make them to your convenience.


This cumin cauliflower side can be prepared long before the guests arrive.
By Melissa Clark

Rice at Its Finest

To elevate rice to the center of the holiday table, Yotam Ottolenghi bakes it in fragrant stock, with mixed mushrooms.


Sweet spiced mushroom and apricot pilaf.
By Yotam Ottolenghi

Our Best Vegan Thanksgiving Recipes

Everything you need to host a delicious meat-free, dairy-free feast.


Isa Chandra Moskowitz’s vegan pumpkin pie.
By MARGAUX LASKEY

The Shortcut to Crisp, Tender Pie Crust

Once the chef Clare de Boer learned the grating trick, she never went back to rolling.


From left, three pies made with buttery, crisp shortcut pie crust: hazelnut, pear and cardamom tart; walnut and molasses pie; and a British bakewell tart with cranberry sauce.
By Clare de Boer

EAT

This Breathtakingly Crisp Risotto Cake Is Italian Perfection

Repurpose creamy risotto Milanese as a crispy, golden disc. No garnish needed.


By GABRIELLE HAMILTON

The Weekend’s Best Beef Stew


Make David Tanis’s braised beef stew with Vietnamese flavors tonight, let its flavors meld into excellence and eat it all weekend.
By SAM SIFTON

WINES OF THE TIMES

And Now the Easy Part: Selecting Thanksgiving Wines
By Eric Asimov