CRITIC’S NOTEBOOK
This Thanksgiving, It’s Time to Stop Nap-Shaming
In 2020, officeless workers learned to doze off between Zoom calls. Maybe now we can admit that the post-turkey crash is nothing to be ashamed of.
By Pete Wells

Zagat and Michelin Hit Pause on New York City Guides
There will be no New York restaurant guides from the two companies this year, as restaurateurs struggle to keep their businesses open.
By Florence Fabricant

How to Pretend You’re in Hawaii Tonight
With a few easy-to-find items, you can discover the archipelago’s breathtaking biodiversity, savor its flavors and music, even delight in an island-inspired Thanksgiving.

A view of Hāmoa Beach in Maui.
By STEPHANIE ROSENBLOOM

TIMES INSIDER
Exploring Cultures of the World, No Boarding Pass Required
A new series, Around the World at Home, lets readers channel the spirit of a faraway place without hopping on a flight.

Waikiki in Honolulu. A new installment of the series Around the World at Home focuses on Hawaii and includes, among other tips, how to create a lei and feel like you’re in a Maui palm forest.
By Lauren Reddy

THE WORLD THROUGH A LENS
Snapshots of Daily Life in a Remote Region of Portugal

The Barroso is one of Portugal’s most isolated areas, known for its rough terrain, abiding agricultural traditions and stunning beauty.
Photographs and Text by André Vieira

Where That Great French Salt Comes From
The Île de Ré has been producing fleur de sel for generations, and the work is still done by hand.

A salt marsh during harvest time in August in Ars-en-Ré, France, on the Île de Ré. Credit…Yann Werdefroy
By Mark Ellwood

SOUTH KOREA DISPATCH
Kimchi Making at Home Was Going Out of Style. Rural Towns to the Rescue.

Families that have grown weary of eating commercial kimchi in big cities have started making pilgrimages to the countryside where they can learn how to prepare it on their own.
By Choe Sang-Hun

FRONT BURNER
A New Cookbook From Jacques Pépin
His foundation, which offers training programs for chefs, offers a digital cookbook, with recipes from Padma Lakshmi, Kwame Onwuachi and more.

Jacques Pépin, center, has released an online cookbook available to members of his foundation.
Jacques Pépin Foundation, jp.foundation.
By Florence Fabricant

They Welcomed Dozens for Thanksgiving. Now What?
For decades, a couple have been the unofficial parents for many Black students at Notre Dame. This year, that family is scattered, reflecting on the year’s crises.
By Kim Severson

Bring the Apple Cider Doughnuts to You
You may not be able to take a day trip to the apple orchard, but you can still bring those beloved treats home.

You can bake these fall-winter treats in a doughnut pan — or even a muffin tin.
By Erin Jeanne McDowell

3 Brilliant Ways to Transform Leftover Stuffing
Sohla El-Waylly is here for the holiday’s best side, which she griddles into sandwich filling, fries into croutons and simmers into dumplings for soup.

By Sohla El-Waylly

Give Thanks for This Simple Pleasure
Think of these cheesy bread balls in tomato sauce, a kind of deconstructed pizza, as a tribute to the little things, Yotam Ottolenghi writes.

This recipe is simple, communal and comforting.
By Yotam Ottolenghi

A Designer’s Endlessly Adaptable Nigerian Stew
Niyi Okuboyejo makes his efo riro with turkey and yams, but you should feel free to experiment. It’s a dish, he says, that rewards improvisation.
By Nick Marino

FRONT BURNER
Try a Red Wine From the Nation of Georgia
Lost Eden, a red blend aged in traditional clay amphora, is dark and earthy.

Lost Eden Red Blend, 2018, $19.99, wine.com.
By Florence Fabricant

THOSE WE’VE LOST
Gianni Bernardinello, Baker Who Fed Neighbors Amid Pandemic, Dies at 76
The Milanese baker would leave out baskets of bread for people hit hard economically by the coronavirus pandemic. Now the disease has claimed his life.

A man of many careers, Gianni Bernardinello settled down as a baker. A sign outside his shop over free baked goods read, “To give a hand to those in need, help yourself and think of others too.”
By Emma Bubola