It’s Just a (Thanksgiving Dinner) Fantasy
By JEFF GORDINIER
There are two Thanksgivings, for some of us. The rigid one that unfolds in the real world and the one in fantasy land replete with nontraditional food and fun.
Our guide to the year’s biggest meal, with our best recipes, advice and instruction. From turkeys to pies, stuffing to brussels sprouts, these are the essentials for the Thanksgiving table.
There are two Thanksgivings, for some of us. The rigid one that unfolds in the real world and the one in fantasy land replete with nontraditional food and fun.
From the Southern chef Regina Charboneau, tricks and tips for an elaborate and elegant Thanksgiving dinner without endless hours in the kitchen.
At Helen You’s dumpling emporium in Flushing, you can watch the stars on TV and then eat them.
The drummer, producer and culinary entrepreneur, will participate in formulating the programs for the food festival next year.
The restaurant, known for featuring celebrity caricatures, is opening at a new location in Beverly Hills, and leaving its famous portraits behind.
American mixologists find ways to slip Cognac, Armagnac and Calvados into cocktails at affordable prices.
A versatile wine will go with all dishes; a nimble one will keep the palate awake.
The restaurateur is looking to attract a different clientele for his brand of jazzy Italian food, including a lavish antipasto array.
What happens when you cross kale and brussels sprouts, and Chapter One offers a colonial dinner.
Pairing the European classic with cranberry filling hits the right note for the season.
For a more tender, flavorful, crisp-edged cornbread, brown your butter and bake in a hot skillet. (Article plus video.)
Voters in Bridgewater, Conn., overwhelmingly approved alcohol sales in restaurants, but the change is only theoretical until a restaurant comes to town.
Burgers from a food truck in a remote corner of the borough prove their greatness in the God-given talent of their maker.
From the chef Gabrielle Hamilton, a 576-page cookbook as idiosyncratic as her restaurant, Prune.
Thomas Chen brings a clear and fresh point of view to his cooking, particularly when he interprets Chinese flavors.
In New York, a proliferation of styles and shapes threatens to capsize the whole idea of a doughnut.
The 34-year-old coffee shop, home of Broadway deals and Eastern European Jewish cooking, has been asked to leave by the owner of the Edison Hotel, the restaurant’s manager said.
A group of entrepreneurs, including Momofuku’s David Chang, is starting a company that looks to deliver high-quality food in as little as 15 minutes.
Malcolm Livingston II prepares to make the jump from WD-50 to being Noma’s pastry chef.
Richard Thomas opened a health food restaurant after a nutritional consultant told him that fried food was bad for his customers.
A stir-fry becomes a weeknight go-to dish when garlic, ginger, lime and peanuts get some Asian heat. (Article plus video.)
As long as they’re eaten within a week or two, there are countless pickles that you can make quickly and easily.
The names of cuts can cause confusion at the meat counter, but a move to standardize names may help. (Article plus video.)
Mixing old foods with new to make everything from cakes and corn breads to chilaquiles.
A Persian spice mixture that includes cinnamon, nutmeg, cardamom and rosebuds yields a complex, nuanced braise.
Turn a humble vegetable platter into an opulent side dish at a dinner party with Provençal aioli. (Article plus video.)
This Chinese technique will help skinless-boneless breasts retain their moist texture.
When Massimo Bottura is in the kitchen, the Italian dishes aren’t quite what Grandma used to make.
Unripened tomatoes don’t need to be fried to be enjoyed. (Article plus video.)
What’s wrong with meals that combine potatoes with pasta or pastry?
Jeremiah Tower, a star of California cuisine, will helm the kitchen of the troubled legend.
The partners who are involved in Indochine and Acme are trying their hands at yet another cuisine.
White truffles abound, special black bread to buy and good news about ramen and French fries.
Dan Barber’s long search for flavor at his farm is evident downtown, where each new ingredient might be the best example of its kind you’ve tasted.
The new restaurant features soup dumplings, or xiao long bao, that are near perfect.
The innovative Mexican chef is offering a menu that veers away from tradition.
Special menus in the final two weeks will commemorate the greatest hits at Wylie Dufresne’s restaurant.
A blend of rye whiskey and rock candy syrup may prove enticing again.
The goal is to capitalize on renewed interest in Scotch and other brown spirits that is attributable partly to the popularity of “Mad Men.”
The way wine is used as a character device for women on TV tells us a lot about how it is viewed in popular culture.
Mr. de Montille was known for his insistence that wine should speak clearly of the place and the culture that produced it.
Made entirely of the nebbiolo grape, this wine demands years in the cellar. But these days, who has the time?
We have renamed this section, in print and online, to reflect its increasingly broad focus.
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Sam Sifton and Melissa Clark are answering your Thanksgiving cooking questions on Monday, Nov. 17, at 1 p.m. Eastern time, on The New York Times Facebook page.
To understand the arc of Rioja’s evolution, we will explore traditional Rioja Reservas, wines aged for at least three years.
Florence Fabricant lists the most interesting and important restaurants that will open soon.
This fall, rooftop, basement and vault are among the sites of the city’s new drinking dens.
Counting down the surprises in New York’s new crop of restaurants.
The hot dishes, drinks and other details to watch for in restaurants this fall.
Interactive map of health violations at restaurants in New York
The number of serious coffee shops in New York has exploded. Enter your address to find the shops closest to you.
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