Rhymes with Shmanksgiving

Letter from the editor

I’m not breaking news, but on the chance that you get all your topical information from these letters, Thanksgiving is two weeks from yesterday. (In the US.)

You’ve no doubt opened a great many emails prepping you to prep the feast. There are some solid full-blown menu planners out there — I like Food52’s and NYT Cooking’s — but I’m not going that route. I am going to praise the To Taste recipes that deserve a spot on our Thanksgiving tables, but if your holiday looks anything like mine, then it’s rare for all of the cooking responsibility to fall to one person. Case in point, this year I’ll be making the butternut squash soup, this excellent and nouveau spiced Delicata squash upside down cake, and my favorite pumpkin pie. That’s it! I shall not baste (nor deep fry) a turkey, I’m not required to share my take on cranberry sauce (which is good, I don’t have one), and I’m off the hook for candied yams with marshmallows (which is dessert, not a side dish, don’t @ me).

How many dishes are you tackling this year? The whole deal, or just a few? You could make this addictive Brussels sprouts salad and bring some vital greens to the table. Or these curried roasted carrots for a burst of color and flavor. Mashed potatoes may be tradition, but these roasted, garlicky fingerling potatoes could stand by them without complaint. If you’re the one at the table that’s anti-pumpkin pie, bake up this centerpiece-worthy apple pie or this show-stopping carrot cake. Or make our whatever galette with sliced pears and serve it with a dish of lightly sweet homemade whipped cream.

What will you eat for breakfast that day or the morning after? And how about dinner the night before? Those meals are all about ease and not at all about turkey. I like the sound of Dorie Greenspan’s ricotta spoonable the night before, slathered on a baguette with sliced crisp veggies for a tartine. It’ll pair well with the white you’re tasting for the next day’s feast. The morning’s fortification can come in the form of a baked eggs and hash or this sweet, snack-worthy sheet pan granola with Greek yogurt and fresh fruit.

Whatever you make, however it turns out, and whoever joins your table, I hope you have a fun, loving, and memorable Thanksgiving.

Happy feasting, friends!