How Mortadella Went From Cold Cut to Hot Item
Helped by its millennial-pink hue and the rise of the charcuterie board, the Italian specialty is winning a new fan base of American chefs and consumers.

Mortadellas in Bologna can be so large that skilled workers need a coltellina, a sawlike knife, to cut them.
By JULIA MOSKIN

A GOOD APPETITE
A Cozy One-Pot Chicken for a Fuss-Free Holiday
With carrots, sweet potatoes and dates, this braise is a colorful main course for your Hanukkah table.

This recipe, inspired by tsimmes, keeps ease in mind, turning a simple side dish into a main.
By MELISSA CLARK

The Best Black Cake, a West Indian Delight, Starts at Home
For many in the Caribbean diaspora, there is no substitute for this deeply flavorful fruitcake.

Dense with puréed fruits and rum, black cake is a must-have specialty for the Caribbean holiday season.
By RAMIN GANESHRAM

A Simple, Lemony Pasta for Catching Your Breath
With braised white beans and juicy marinated cherry tomatoes, it’s the sort of vegetarian dinner I crave this time of year.

By MELISSA CLARK

The Longer This Cake Soaks, the Better It Is
The faint bitterness of Thai tea gets absorbed into tres leches, checking the sweetness, so it’s just enough.

By LIGAYA MISHAN

Which potato for which dish? How to choose the right spud for your recipe
Should you mash a maris? Do you know your king edwards from your duke of yorks? Our panel washes the mud off the mysteries of spud varieties

Never trust a recipe that asks for just any potato – if you use the wrong type, it might ruin your dish.
Anna Berrill

The best allergy-friendly nut substitutes for cooking and baking

Substitutes for nuts include dried fruit, chocolate and seeds, such as pumpkin or sunflower.
Advice by Becky Krystal

At 90, Madhur Jaffrey relishes her role as a groundbreaking food writer

Madhur Jaffrey at her home in Hillsdale, N.Y.
By Mayukh Sen

6 Indian recipes for curry, dal and more from Madhur Jaffrey

By Anna Luisa Rodriguez

Spicy soup, roast squash and nasu dengaku: Michael Wignall’s recipes for winter pumpkin and squash
Roast pumpkin and chilli soup with feta; butternut squash, parma ham and a pumpkin and sunflower-seed pesto on toast; and roast squash with a Japanese glaze

P-pick up a pumpkin: (clockwise from top right) Michael Wignall’s pumpkin and chilli soup with feta; squash, parma ham and seed pesto bruschetta; and squash nasu dengaku (AKA with a miso, soy and toasted sesame seed glaze)
Michael Wignall

The 20 best Christmas biscuit recipes – from brandy snaps to nutmeg shortbreads

George Fuest’s chocolate, rye and festive spice cookies, Ren Behan’s Polish gingerbread cookies, Becky Excell’s cranberry pistachio biscotti, Ana Ortiz’s alfajores de dulce de leche, Georgina Hayden’s tahini, almond and honey cookies, Ferdinand ‘Budgie’ Montoya’s paciencia cookies.
Allan Jenkins compiled by Holly O’Neill
https://youtu.be/DrcXr0X8W38?si=Vv27LGImljL91ZOy

For Her Next Round, Toni Tipton-Martin Orders Up a Book of Cocktails
The author of “The Jemima Code” has distilled 200 years of African American drinking know-how into her new “Juke Joints, Jazz Clubs and Juice.”

Ms. Tipton-Martin’s new cookbook shows how African Americans influenced American cocktail culture.
By CHRISTINA MORALES

A GOOD APPETITE
Keep Thanksgiving Going With This Leftover Turkey Soup
This fragrant recipe filled with chickpeas and farro is a cozy destination for the last of the holiday’s spread.

This heartier soup leans toward stew, but you can always add water for a brothier consistency.
By MELISSA CLARK

How to Clean Up After Thanksgiving Dinner Like a Pro
Getting a handle on the cleaning that comes with cooking is about more than just dishwashing.
By GENEVIEVE KO

Turn Your Thanksgiving Leftovers Into a Hot Pocket
Somewhere between a calzone and one of those Costco chicken bakes, this recipe from J. Kenji López-Alt makes the most of the feast.

Any kind of pizza dough works well to wrap your leftovers, but homemade and store-bought can offer the best texture and flavor.
By J. KENJI LÓPEZ-ALT

Our best Thanksgiving leftovers recipes, including soup and sandwiches
By Kari Sonde and Becky Krystal

The Rules for Thanksgiving Wine
How many bottles to buy and more holiday advice from our wine critic.
By ERIC ASIMOV

THE POUR
For Thanksgiving, 20 Wines Under $20
These lively, versatile bottles are perfect for a crowd. Don’t worry about pairing, these will go with anything.

By ERIC ASIMOV

Overlooked No More: Elena Zelayeta, Emissary for Mexican Cooking
Beginning the 1930s in San Francisco, she transformed the image of her native Mexican cuisine in the United States with a restaurant and popular cookbooks, all while overcoming a loss of sight.

Elena Zelayeta in the 1970s. She wrote four cookbooks, a self-help book and a memoir, starred in a TV cooking program, and started her own frozen food brand.
By MAYUKH SEN

Sally Darr, Formidable Chef of ’80s-Era French Bistro, Dies at 100
A skilled and self-taught cook of homey French fare, she drew fans (including Julia Child) to her Greenwich Village restaurant for more than a decade.

Sally Darr with her sous-chef, Guy Reuge, right, and a cook, Jim Pender, at La Tulipe in 1980. She had been determined to open “the perfect little French restaurant.”
By PENELOPE GREEN

https://www.washingtonpost.com/wellness/2023/11/15/ftc-food-industry-dietitians-tiktok/FTC cracks down on food industry for paid dietitian ‘influencer’ posts
The agency said industry trade groups and nutrition influencers failed to adequately disclose who was behind paid advertising
By Caitlin Gilbert, Sasha Chavkin and Anahad O’Connor

How long is it safe to leave food out? The 2-hour rule, explained.
By Ellie Krieger

The Best Store-Bought Thanksgiving Pie Crust, Stuffing and More
Our panel of Times tasters scoured ingredient lists, picked favorites and passed along takeaways.
By JULIA MOSKIN

The Crispy, Juicy Joy of (Carefully) Deep-Frying a Turkey
Yes, the job requires equipment, lots of oil and a dash of common sense about flammability. But the rewards can be bountiful.
By KIM SEVERSON

The Ultimate Guide to Thanksgiving
We’ll get you through the day, one decision at a time: how to cook the turkey, which sides to serve, what to make ahead and how to end the meal.
By TANYA SICHYNSKY, LEO DOMINGUEZ and EDEN WEINGART

Claire Saffitz’s Thanksgiving Is Not That Complicated
This pared-down menu from the cookbook author lets you maximize your enjoyment.

A pared-down Thanksgiving can also be the most satisfying.
By CLAIRE SAFFITZ

These Five Thanksgiving Pies Are a Dessert Lover’s Dream
Make one or all of these updated classics and brand-new favorites from Claire Saffitz.

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Clockwise from top left, a pecan slab pie, a cranberry cheesecake tart, a caramelized apple pie, a pumpkin pie with pepitas and a creamy lemon pie with honey and ginger
By Claire Saffitz https://www.youtube.com/embed/0rHT0QPvLTc?si=u2q4GkzTRbyqr291

— OR —

Our Go-To, Won’t-Fail Roasted Brussels Sprouts Recipe
You cook them in a cast-iron skillet, meaning the sheet pan is free for the 534 other dishes on your menu.
By THE NEW YORK TIMES COOKING

Our 27 Most Popular Thanksgiving Desserts
Caramel apple crisp, tall and creamy cheesecake and a showstopping crimson cranberry curd tart.
By MELISSA CLARK

The Pies Are Here
Caramel apple pie, pumpkin pie with pepitas, pecan slab pie and lemon pudding pie with honey and ginger. Oh, and a cranberry cheesecake tart.
By THE NEW YORK TIMES COOKING

A Buttermilk-Brined Chicken in Advance of the Big Bird
With roasted brussels sprouts and Ina Garten’s lemony puréed potatoes, it’s a nice warm-up for Turkey Day.
By SAM SIFTON

A GOOD APPETITE
Thanksgiving Rolls Two Ways: Easy and Fluffy or Buttery and Rich
Melissa Clark has a couple of smart new roll recipes — a fast version made from pizza dough and another finished with coarse sugar and black pepper.

Black pepper and Demerara sugar make these Parker House rolls feel especially deluxe.Credit…Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.
By Melissa Clark https://www.youtube.com/embed/YYxFvOpBgnw?si=zSK1oDL6UrQ2by1R

— OR —

No Gluten or Dairy, but Plenty to Love in These Thanksgiving Dishes
Welcome guests with dietary restrictions to the table with these recipes that everyone can enjoy.

Fluffy meringue delivers the airiness of whipped cream in a pie with a nutty flourless crust.
By Genevieve Ko
Genevieve eats (almost) everything, but has been creating gluten-free and dairy-free desserts for friends for more than a dozen years.

FRONT BURNER
Turkey Potpie, Guinea Fowl and a Hybrid Turnip for the Thanksgiving Table
Aprons for a good cause, a roasting pan for the holiday bird and more food news.
By Florence Fabricant

A Really Great Polenta Finishes Off Strong
Infused oil gives a final kick to this dish with roasted-until-golden mushrooms and charred tomatoes.

By YOTAM OTTOLENGHI

8 Nonalcoholic Wines for the Thanksgiving Table
These alcohol-free wines will help everyone give thanks this Thanksgiving.

By Florence Fabricant

3 wines to serve with your Thanksgiving dinner, starting at $16

Hermann J. Wiemer Vineyard Field White NV; Roots Wine Company Klee Pinot Noir 2022; Trefethen Vineyards Eshcol Red Wine 2020.
Perspective by Dave McIntyre
Columnist, Food

A Cook’s Tour of the Tokyo Food Scene
Taking a cooking class in the Japanese capital adds layers to an exploration of the city’s abundant supply of restaurants, from a pricey kaiseki spot to a chain noodle joint.
By TIMOTHY TAYLOR

Interview
‘On the brink of extinction’: a food historian’s hunt for ingredients vanishing from US plates
Emily Cataneo
In her new book, Endangered Eating, Sarah Lohman chronicles disappearing foods – and why they need protecting

INSPIRED LIFE
Apple hunter’s 16-year quest for rare ‘lost’ variety was just the start
‘These apples were going to be soon lost if I didn’t get busy and try to save them,’ said Tom Brown, who has located more than 1,200 varieties of apples

Brown at the Blue Ridge Folklife Festival in Ferrum, Va.
By Sydney Page

‘This Recipe is WOW!’
Emphasis reader’s own for Melissa Clark’s five-star coconut curry chickpeas with pumpkin and lime.
By EMILY WEINSTEIN

A GOOD APPETITE
Get Ahead on Thanksgiving With This Make-Ahead Turkey
Whether you’re driving it to dinner an hour away or you just want to plan ahead, here’s the best strategy for a Thanksgiving bird you can prepare in advance.

This spatchcocked bird — roasted at a high temperature a few days before, then cooked low and slow before serving — is notable for its crispy skin and tender meat.
By MELISSA CLARK

Jammy Tomato Eggs for a Bolstering Breakfast
And some low-key weekend cooking projects: easy tomato sauce, beef Bourguignon and sunny yellow limoncello.

By THE NEW YORK TIMES COOKING

FOOD MATTERS
How the Humble Sheet Cake Became Top Tier
In the world of special occasion baked goods, pastry chefs are embracing the birthday party staple for its vast canvas.

Sheet cakes by Noelle Blizzard of the Philadelphia-based bakery New June.
By MARTHA CHENG and SHARON RADISCH

The Sun Is Setting Early. Time for Mushrooms.
Savory, hearty recipes that feel especially cozy as the days get shorter.
By TANYA SICHYNSKY

THE POUR
What if Wine and Cider Had a Baby?
A growing number of producers are fermenting grapes, apples and other fruits together, or blending wine and ciders, to make fascinating beverages.
By ERIC ASIMOV

Baked Harvest Inspires Loyalty — and Controversy
From her hilltop compound, Tieghan Gerard has built a recipe empire and a nearly impenetrable bubble.
By JULIA MOSKIN

A GOOD APPETITE
Mom’s Favorite Chicken Dinner Gets a Makeover
Melissa Clark takes mustardy, bread crumb-laden thighs to new heights.

Panko makes this bread crumb-coated chicken especially crisp, but you can also use regular bread crumbs in a pinch.
By MELISSA CLARK

This Is the Ultimate Chocolate Cake
Claire Saffitz has cracked the code to an irresistible moist-tender cake that’s not too sweet and not too dense.

This supple cake is based on an oil-based batter, not a butter-based one, making it resistant to drying out.
By CLAIRE SAFFITZ https://www.youtube.com/embed/Oz3jorq9QKY?si=5yBxRsf4wAWmEoCq

https://youtu.be/Oz3jorq9QKY?si=3JB-ydOXcGfpzgoY https://www.youtube.com/embed/eUv1tq91NMY?si=IdfmrJYRu-yLj5FG

It’s the Great Pumpkin Veggie
Save the big field pumpkins for carving (and roasted pumpkin seeds) and reach for a can to make coconut curry chickpeas, creamy pumpkin soup and a sheet-pan pancake.
By TANYA SICHYNSKY

An Orange Cake From a Revolutionary Chef
Lisa Donovan weaves her own story into this recipe from Paul Bertolli’s “Cooking by Hand.”

By LISA DONOVAN

An Old Fashioned With … Brandy? This Must Be Wisconsin.
Two state legislators want to declare this the state cocktail. “I’ve had a couple of calls from people: ‘Don’t you have more important work to do?’” one said.
By SOPAN DEB