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