Going Local on the Island of St. Lucia
Creole cooking classes, boisterous street parties, a tour of a cacao plantation and visits with islanders preserving local traditions: A traveler explores a more intimate St. Lucia.

St. Lucia, known for its inviting beaches, gorgeous scenery and luxury resorts, is increasing its emphasis on local culture, with new tours and experiences that get visitors into the community.
By SHAYLA MARTIN

FRONT BURNER
For Novice Cooks, Gavin Kaysen’s ‘At Home’ Is a Good Place to Start
Pick up the chef’s debut cookbook, attend a talk about the seasonality and nutritional value of Japanese ingredients, and more.

The cookbook cover for ”At Home by Gavin Kaysen.” A man stands in a kitchen. Behind him there are shelves with plates and other dishware on them. He’s standing at a counter tasting from a spoon next to jars of produce and herbs.
“At Home” by Gavin Kaysen and Nick Fauchald (Spoon Thief Publishing, $35)
By Florence Fabricant

NEWSLETTER
The Veggie
Holiday Gift Ideas From The Veggie
Vegan chocolate bars, dreamy cookbooks and more small luxuries to give this year, as well as some ideas for your Thanksgiving leftovers.
By Tejal Rao

A GOOD APPETITE
You Can’t Resist This Easy Squash-Chickpea Recipe
Just try not to nibble all the caramelized and spiced bits straight off the pan before dinnertime — we dare you.

Crunchy spiced chickpeas complement roasted cubes of squash in this sheet-pan meal.
By Melissa Clark

NEWSLETTER
Five Weeknight Dishes
Anything but Turkey
Garlicky chile shrimp, citrusy chicken thighs, sheet-pan salmon: These recipes put Thanksgiving in the rearview mirror.
By EMILY WEINSTEIN

The Cake Recipe That Was a Secret for Two Decades
With an origin story out of Old Hollywood, chiffon cake is at once airy and rich.

By Ligaya Mishan

Fruitcake Is Delicious, and This Recipe Proves It
Claire Saffitz’s version skips the long aging process, baking up in a day, and doubles down on deliciousness.

This one-day fruitcake is no joke.
By Claire Saffitz

F🍑🍑D MATTERS
How Did 🍆 Become Our Default Sex Symbol?
A variety of fruits have long been used to convey eroticism, but in their emoji form, one seems to have won out.
By LIGAYA MISHAN and MELODY MELAMED

Oldest cooked leftovers ever found suggest Neanderthals were foodies
Pancake/flatbread with a ‘nutty’ taste is first evidence of complex cooking and food culture
Linda Geddes

A Cure for Thanksgiving Stress? For Many, It’s a Cruise.
No cooking, no cleanup, no script: A growing number of Americans are spending the holiday at sea, making new friends and traditions.
By Priya Krishna

At Danksgiving, There’s No Need to Go Outside for a Smoke
For a certain kind of Thanksgiving celebration, cannabis — in all its forms — is a key component of the year’s biggest meal.
By Jackie Bryant

Last-Minute Thanksgiving
It’s not too late, and here’s how you can get it done in style.
By MELISSA CLARK

Leftover Thanksgiving Turkey Makes the Best, Coziest Soups
After the meal, let the meat simmer away into a gumbo, a congee or a barley soup, dishes as thrillingly varied as the meals they came from, Melissa Clark writes.

Leftover roast turkey is rounded out with plump shrimp, chicken wings and collard greens in this take on gumbo from Gail Jennings of North Carolina.
By Melissa Clark

What Temperature Is a Turkey Done? And More Thanksgiving Questions, Answered
We have all your Thanksgiving turkey questions covered.
By THE NEW YORK TIMES

Got Thanksgiving Leftovers? Make Turkey Ramen.
In this rich, silky ramen, the bird gets a second turn at the table.

By LIGAYA MISHAN

How Jellied Cranberry Sauce Is Made
Americans buy 75 million cans a year, with 85 percent sold during the Thanksgiving to Christmas season. Here’s how it’s made, from the farm to the factory.

By ROSS MANTLE and CHRISTINA MORALES

For a Chef Beloved by the Art and Fashion Worlds, Flowers Make a Main Course
At the artist Danh Vo’s farm north of Berlin, the restaurateur Rose Chalalai Singh created a lively lunch centered on the blossoms that grow there.
By GISELA WILLIAMS

36 HOURS
36 Hours in Sydney
Swim in a magnificent ocean pool, slurp a curry laksa and meet new friends in a teeny mezcal bar: Sydney is back.
By TACEY RYCHTER

36 HOURS
36 Hours in Barcelona
Leafy pedestrian “superblocks,” restored architectural gems and new outstanding restaurants only add to the allure of the Catalan capital.
By LISA ABEND

T WANDERLUST
Thai Creatives Breathe New Life Into Bangkok’s Oldest Neighborhoods
A nostalgic romp along Charoen Krung Road reveals salvaged shophouses, boutique inns and a scuba-diving cafe.
By CHRIS SCHALKX

In Cleveland, They’re Cooking Up a Gay Neighborhood From Scratch
Restaurants, kitchen classes and gardening are key parts of an effort to create an L.G.B.T.Q. district that can help lift the area’s economy.
By ERIK PIEPENBURG

Fowl Day

Thanksgiving With Ina Garten
We asked Ina, and she said that “store-bought is fine.”
By MELISSA CLARK

I Cooked 20 Thanksgiving Stuffings to Create the Ultimate Recipe
In search of the highest form of the holiday favorite, Eric Kim traveled back in time — and ate a lot of bread.
By ERIC KIM

14 Seconds-Worthy Thanksgiving Stuffing Recipes Our Readers Love
From classic cornbread dressing to a stuffing inspired by pizza, these are the dishes our readers always put on the Thanksgiving table.
By NIKITA RICHARDSON

Turkey in a T-Shirt, and Other Thanksgiving Gimmicks We’ve Tried
From brining to bagging to clothing the bird in cotton, every year brings a fresh cooking trick that promises perfection. Here are the oddest and most memorable.
By KIM SEVERSON

The Secret to Great Thanksgiving Turkey Is Already in Your Fridge
A mayonnaise-based marinade gives this bird from J. Kenji López-Alt its gorgeous finish. Spatchcocking and a simple brining technique get it evenly cooked and juicy.

Turkey’s light and dark meat are fully cooked at different temperatures, making it tricky to cook evenly.
By J. Kenji López-Alt

This Is What Your Thanksgiving Meal Is Missing
Yotam Ottolenghi thinks American holiday meals are bland. These flavor-packed brussels sprouts will liven yours up.

By YOTAM OTTOLENGHI

How to Make Thanksgiving Vegetarian
By MELISSA CLARK

3 Lively Vegetarian Sides That Add Color to the Thanksgiving Table
A vibrant kale salad, a creamy chard casserole and carrots glazed in miso bring hearty flavor to the holiday in this menu from David Tanis.
By DAVID TANIS

28 Cheap Thanksgiving Recipes for an Easy, Impressive Feast
You don’t have to spend a lot to create a spectacular, inflation-friendly holiday menu.
By MARGAUX LASKEY

These 6 Thanksgiving Dishes Are Best When They’re Made Ahead
Prepare mashed potatoes, gravy, cranberry sauce and more holiday favorites in advance for dishes with the best texture and flavor.
By GENEVIEVE KO

A Thanksgiving Dish That’s a Delicious Nod to Brazil
Purê de mandioca, or yuca purée, made with an indigenous Brazilian root vegetable, takes the place of mashed potatoes for some expats during the holiday.
By CHRISTINA MORALES

Your Most Colorful Thanksgiving Yet
With an ombré gratin, crispy, saucy roasted mushrooms, and more, this vegetarian menu makes vegetables look livelier and taste more delicious than ever.
By ALEXA WEIBEL

How to Make a Cheese Board
A few cheeses, some fruits and nuts, and bread or crackers are all you need to build an artfully arranged platter.

A cheese board is easy to pull together for a party.
By FLORENCE FABRICANT

These Thanksgiving Salads Are Bright, Bold and Easy
Grapefruit and herbs, apples and greens, beets and yogurt: These three pairings are designed to balance out all that holiday richness, Yewande Komolafe writes.

These three salads bring together familiar flavors and unique combinations.
By Yewande Komolafe

THE FIX
You’ve Planned the Holiday Menu. Now Where Will You Put All the Guests?
If you’re expecting a big crowd for Thanksgiving, you’ll need a flexible space that can accommodate everyone. Here’s how to design it
By TIM MCKEOUGH

Make Room for Pie
Stunning but not hard to pull off, these nine new pies from Genevieve Ko will be the highlight of your holiday.
By MELISSA CLARK

They Make Bespoke Cider. In a Garage. With Apples They Find.
The founders of Floral Terranes take foraging fruit to a whole new level.
By ALYSON KRUEGER

WINES OF THE TIMES
Picking the Thanksgiving Wine Is the Easy Part
For this meal, selecting bottles is so simple that wine’s ceremonial importance is sometimes forgotten in the blizzard of preparations.

At Thanksgiving, you don’t need to worry about pairing wines with dishes.
By ERIC ASIMOV

FRONT BURNER
A Hard Cider That Takes Its Cues From Sake
Try Oishii Cider, made in collaboration with Brooklyn Kura; check out a new market from Pilar Cuban Eatery in Bedford-Stuyvesant, Brooklyn; and more.

Wölffer No. 139 Oishii Cider, $11 for 375 milliliters, wolffer.com.
By Florence Fabricant

Joyce Molyneux, Noted British Chef, Is Dead at 91
Her restaurant in Dartmouth, England, received a Michelin star in the 1970s, a rare honor for a kitchen presided over by a woman.

Joyce Molyneux at her home in Bath, Somerset, in 2011. “She was a champion of local growers and fishermen way before it became the fashionable thing to do,” her collaborator on a popular cookbook said.
By NEIL GENZLINGER

Julie Powell, Food Writer Known for ‘Julie & Julia,’ Dies at 49
She attempted to cook every recipe in a classic Julia Child cookbook and documented the effort in a popular blog that became a best-selling book and a hit movie.

Julie Powell in 2009, the year Nora Ephron’s movie “Julie & Julia,” based on Ms. Powell’s book, was released.
By KIM SEVERSON and JULIA MOSKIN

Gael Greene, Who Shook Up Restaurant Reviewing, Dies at 88
She brought sass and sensuality to the job as a critic for New York magazine for four decades. She also helped create the charity City meals on Wheels.

Gael Greene in 1971, three years after Clay Felker hired her to be his new magazine’s restaurant critic, a role she had never had before. “I felt that I was an impostor,” she said.
By WILLIAM GRIMES