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

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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

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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

36 HOURS
36 Hours in Glasgow
Take in Gothic architecture, green riverside walks and a global banquet in Scotland’s largest city, which crackles with character. Just be waterproof.
By NATALIE WHITTLE

The Salmon on Your Plate Has a Troubling Cost. These Farms Offer Hope.
Land-based aquaculture is still coming into its own, but it stands to upend an industry plagued by environmental concerns.
By Melissa Clark

BUSINESS
These new apples are built to withstand extreme weather
By Laura Reiley

ASK WELL
Is Pumpkin Good for You?
It’s the quintessential flavor of fall. It also has big benefits for your health.
By ALICE CALLAHAN

7 recipes that show off the limitless possibilities of silken tofu
By Anna Luisa Rodriguez

Native News
Chef Sean Sherman honored with Julia Child Award for culinary activism, innovation

Indigenous Chef Sean Sherman listens to a speech before receiving the Julia Child Award in Minneapolis on Tuesday.
Melissa Olson

The Flavor of Lagos, in 3 Recipes
Yewande Komolafe captures the Nigerian city’s essence — both rich and complex — in crispy bean fritters, richly infused chicken and rice, and jammy tomato breakfast eggs.

A classic weekday lunch, the flavor of iwuk edesi, a one-pot Nigerian chicken and rice dish, is an incredible sum of all its parts.
By YEWANDE KOMOLAFE

EAT
A Luxurious Squash and Lamb Stew for the Holidays
This earthy-sweet Nigerian dish is worthy of occasion.

By LIGAYA MISHAN

This slow-cooked squash dish is placed on some Día de los Muertos altars.
A Sweet Squash Offering for Día de los Muertos

This slow-cooked squash dish is placed on some Día de los Muertos altars.
By Christina Morales

Five Quick Fall Pastas
Think spaghetti tangled with butternut squash and brown butter, orecchiette with brussels sprouts, and cheesy stovetop mac with sausage and kale.
By GENEVIEVE KO

A Fast and Easy Focaccia for Just a Bit of Baking
There’s something about putting together a dough, about measuring and kneading and waiting on a rise, that allows you to get out of your head.
By SAM SIFTON

It’s Cabbage Season
Simmered in borscht, charred with lentils and griddled in vegetarian okonomiyaki.
By TANYA SICHYNSKY

This Fire Chicken Is Fire
Maangchi’s cheese buldak has a faithful following for a reason: It’s utterly delicious.

By THE NEW YORK TIMES COOKING

THE POUR
Emily Ernst, center, with a friend, Jen Lashua, left, brother-in-law, Eric Ernst, and niece, Kaylee Ernst, with a pile of zinfandel grapes about to be sorted.
The Agony and Ecstasy of Home Winemaking

The Salmon on Your Plate Has a Troubling Cost. These Farms Offer Hope.
Land-based aquaculture is still coming into its own, but it stands to upend an industry plagued by environmental concerns.
By MELISSA CLARK

California’s Ban on Red Food Dye Puts F.D.A.’s Food Policies on the Spot
The dye was banned in cosmetics after a study suggested it might be a carcinogen. Yet federal regulations still permit its use in foods, stoking concerns that helped build support for the new state law.
By CHRISTINA JEWETT and JULIE CRESWELL

This Southern Staple Is Pure Gold
Preparing fresh green beans may be a task, but it yields dividends in this dish.
By ERIC KIM

MAKING IT
Radicchio Is in Season — And in Style
Increasingly, the vegetable is becoming a mainstay of contemporary American cuisine.
By ZOEY POLL and KYOKO HAMADA

https://youtube.com/watch?v=tjsXRVFUQMI%3Fsi%3D8VdqyM66GZPydz17

https://youtu.be/tjsXRVFUQMI?si=RKKE6jp6zcMBr0pO https://www.youtube.com/embed/EmvRFNILKsI?si=JjiyGmoeXq0iZMoT

Best Christmas cake recipes
All our best Christmas cake recipes in one place. Whether you are looking for Mary Berry’s classic Christmas cake or need a gluten-free or vegan recipe, we have something for everyone here.

Colette Rossant, 91, Dies; Gave French Cuisine a Global Flourish
A prominent cookbook author, critic and memoirist, she reinvigorated the dishes of her native France with a globe-trotter’s sensibility.

Colette Rossant in her kitchen in Manhattan in 1981. She helped broaden the palate of American food connoisseurs by fusing Western cuisine with that of Asia and the Middle East.
By ALEX WILLIAMS

Bad headline writer! Bad reporter! Bad! Bad! Bad!
BBC News – Pumpkin weighing 2,749lb squashes world record

Documenting the Recipes of Latin America, One Zoom at a Time
For her latest cookbook, “Latinísimo,” Sandra A. Gutierrez found creative ways to meet cooks to document the home cooking of Central and South America, and the Caribbean.
By CHRISTINA MORALES

Roti, a Shape-Shifting Global Staple, Takes a New Form: Convenience Food
The bread has meant many things to many people, from South Asia to South America. Now a new generation is using it for pizza, French toast and more.

Roti has become a go-to for making quick meals and snacks. Here, Palak Patel rolls bananas, ghee and jaggery into a South Asian style of roti, made with wheat flour and water.
By PRIYA KRISHNA

A GOOD APPETITE
The Easiest Brownies Are Mixed and Baked in the Same Pan
Mixed, baked and eaten warm, straight from the skillet, these fudgy treats are the after-school snack of your dreams.

This fudgy brownie can be served in slices, but it’s far more exciting shared among friends.
By MELISSA CLARK

https://youtube.com/watch?v=iEK8Racb63w%3Fsi%3DGVmdUCygHHN8NF3T

A Soup for When You Just Want to Be Alone
This herby sweet-potato soup may be a bit modest, but it’s also the best company if you need to recharge.

By YOTAM OTTOLENGHI

Pizza, pie and spanakopita: three vegetarian Greek recipes to bake
A trio of savoury meat-free recipes, where bright spring greens take centre stage
Kon and Sia Karapanagiotidis

How to make vegetarian bibimbap – recipe

Felicity Cloake’s vegetarian bibimbap.
Felicity Cloake

https://youtube.com/watch?v=Dft8yud9YQQ%3Fsi%3DAMg02UB0yk44BOns

THE POUR
10 Zinfandels and Blends to Drink Right Now
They have veered wildly in style and critical esteem. Now consumers can select from a wide diversity of wines.

By Eric Asimov

Murray Stenson, Unassuming Leader of a Cocktail Renaissance, Dies at 74
A staple of the Seattle bar scene, he was both a throwback to an earlier era and an inspiration for a new generation of bartenders.

Murray Stenson in 2008. He pushed back against the sickly sweet concoctions of the 1970s in favor of elevated drinks made with quality ingredients.
By CLAY RISEN