The Untold Story of Sushi in America
How a controversial religion from Korea quietly built an empire of raw fish.
By DANIEL FROMSON
This Lemon Pie Captures the Feeling of Home
For years, Yewande Komolafe didn’t feel a connection to the food she was cooking professionally — until she started making Edna Lewis’s recipes.
Edna Lewis’s buttermilk chess pie inspired this lemony version with a black pepper crust.
By YEWANDE KOMOLAFE
Here’s the Secret to the Best Mashed Potatoes for Thanksgiving
You’ve tried boiling, but Genevieve Ko found a better way to make this side dish fluffier — and more flavorful.
A final sprinkle of salt — or a ladle of gravy — can add an extra savory note to mashed potatoes.
By GENEVIEVE KO
The Absolute Best Pumpkin, Apple and Pecan Pies for Thanksgiving
Melissa Clark has spent months perfecting techniques, so you don’t have to.
For the best pies, skip the pumpkin, increase the pecans, and precook your apples.
By MELISSA CLARK
For Arab Americans, It’s Not Thanksgiving Without Hashweh
The rice-based stuffing is often a centerpiece of celebrations in the Arab world, and on holiday tables in the United States.
Chicken or lamb filled with hashweh — or “stuffing” in Arabic — is a staple of celebratory meals. But hashweh can also stand on its own at the Thanksgiving table.
By REEM KASSIS
Padma Lakshmi’s Thanksgiving Turkey: Slow Roasted and Richly Sauced
The host of “Taste the Nation” and “Top Chef” isn’t a professional chef herself. That’s why her bird is stress-free and foolproof.
Padma Lakshmi uses a potato masher and fork to smash the fruits and vegetables that roast with her turkey to turn them into gravy.
By Genevieve Ko
Mix and Match the Perfect Sidesgiving
Because vegetarians have always known that sides are the real star.
By TEJAL RAO
A Vegetarian Thanksgiving
Kay Chun’s new recipe for stuffed mushrooms with an escargot-flavored filling evokes the French classic.
By SAM SIFTON
Five-Star, Honey-Glazed Chicken
Yewande Komolafe graced us with this one-pan recipe. Don’t miss it.
By EMILY WEINSTEIN
EAT
The Secret to a Better Green Salad
A chef’s tricks can make even the simplest salads shine.
By ERIC KIM
Tracing Mexico’s Complicated Relationship With Rice
Having arrived in the country via the Spanish Conquest, the grain’s presence poses the question: What’s native, and what isn’t, when it comes to a nation’s culinary history?
By AATISH TASEER and STEFAN RUIZ
For Many Members of the Arab American Diaspora, Mansaf Offers a Taste of Home
The traditional Bedouin dish of bread, rice, lamb and yogurt is a talisman of identity in Jordan — and in various communities in suburban Detroit.
A home-cooked mansaf of bread, rice, lamb and yogurt made by the Bazzi family, who own the Dearborn institution Habib’s Cuisine.
By DIANA ABU-JABER and RENEE COX
In Senegal, a Return to Homegrown Rice
The country has remained mostly dependent on the grain’s importation since colonization in the 1800s. But some locals are trying to change that.
At Phare Des Mamelles, a restaurant in a lighthouse in Dakar, Senegal, grilled thiof (a white grouper fish) is served with cups of tamarind sauce (left), sauce moyo (right), roasted vegetables, limes and riz de la vallée (“rice of the valley”), which is grown in one of the country’s primary areas of cultivation, the Senegal River Valley. Beside the dish are some of its raw ingredients, including (clockwise from bottom) tamarind fruits, tomatoes, a bowl of dried peppers, fresh pepper fruits, onions, miniature eggplants, miniature green bell peppers, baby carrots and potatoes.
By ANGELA FLOURNOY and MANUEL OBADIA-WILLS
The Thrilling Dare of Scorched Rice
When browned on the bottom of the pot by a skilled cook, the grain is transformed into a complex delicacy, one prized by food cultures around the world.
By LIGAYA MISHAN and ANTHONY COTSIFAS
LETTER FROM THE EDITOR
Seeing the World Through a Grain of Rice
The widely consumed staple is freighted with history, and has as many culinary applications as it does meanings.
By HANYA YANAGIHARA
Marking a Different Thanksgiving Tradition, From West Africa
Liberian Americans have a complicated relationship with their holiday that plays out in the foods they make and the ways they reflect on a proud and difficult history.
Ms. Wreh’s Thanksgiving spread includes a mix of Western and Liberian foods.
By Priya Krishna https://www.youtube.com/embed/3mg52JOs8_Y https://www.youtube.com/embed/Cov8Nc2_Zwc https://www.youtube.com/embed/tkbP6q0H5Z8 https://www.youtube.com/embed/my1q2kZVjOk https://www.youtube.com/embed/EajBNo-rBJY https://www.youtube.com/embed/bDi__5FcebM https://www.youtube.com/embed/MJ9UGzlqxyk https://www.youtube.com/embed/qHaWFtikbLQ
Jonathan Reynolds, Playwright and Food Columnist, Dies at 79
His plays tended to parody American institutions. His food writing tended to be full of humor.
Jonathan Reynolds in 2003 in “Dinner With Demons,” a one-man show in which he cooked a full dinner onstage.
By NEIL GENZLINGER