You have planned your play. Now play your plan.
Good morning. For those of us who take Thanksgiving seriously, who plan and plan and cook and cook, the last Sunday before the holiday marks the true beginning of the holiday. I clean out the fridge and freezer to make room for an epic trip to the supermarket, catalog serving plates and cookware, and make sure I have enough mismatched knives and forks to serve (check notes) 32 people. (Yes! I’m twenty chairs shorter!)
that’s ok. Everything will turn out fine. I trust the process. So I’ll spend a few hours working on my plan and then move on to a simple dinner of chicken thighs cooked under a brick with cheesy Hasselback potato gratin (above) on the side, a rehearsal for Thursday’s new drops.
Potato gratin with Hasselback cheese
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Then, with Sunday sorted, I’ll move on to the rest of the week. …
I made this recipe for Roasted Tofu and Green Beans with Crispy Chili Peppers as a way to get a delicious dinner on the table in just about 30 minutes. The marinade is amazing: chopped chili peppers, black vinegar, sesame oil, a dollop of honey, minced garlic and ginger, plus green onions and coriander. You can put it on anything!
Here’s a great new recipe from Ali Slagle for Pork with Mushrooms. The meat is coated with garlic, fennel seeds, and rosemary, then grilled alongside the mushrooms. Pork fat, with a little butter, seasones and softens the crisp edges of the buttons and shiitake.
You have planned your play. Now play your plan. Or if you’re just now realizing that today is Thanksgiving, turn to Claire Savitz’s new recipe for an easy roasted turkey that cooks in just a few hours. Note: A turkey is (almost) done when its internal temperature, measured at the thickest part of the breast, is 150 to 155 degrees. The temperature will continue to rise while the bird rests before carving. Rest your roosters, people!
Then you can head into a weekend full of leftovers with this amazing Nigella recipe for Bang Bang Turkey, a post-holiday feast.
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