Cooking

Andrew Scrivani for The New York Times

How to Cook Thanksgiving

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.

Amanda Freitag, the chef of Empire Diner in Chelsea.

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.

How to Dazzle Without the Frazzle

By KIM SEVERSON

From the Southern chef Regina Charboneau, tricks and tips for an elaborate and elegant Thanksgiving dinner without endless hours in the kitchen.

A Thanksgiving ChecklistNYT Now

Restaurant Review | Dumpling Galaxy

Restaurant Review: Dumpling Galaxy in Queens

By PETE WELLS

At Helen You’s dumpling emporium in Flushing, you can watch the stars on TV and then eat them.

Questlove to Curate Taste Talks Food Festival

By FLORENCE FABRICANT

The drummer, producer and culinary entrepreneur, will participate in formulating the programs for the food festival next year.

Beverly Hills Journal

The old restaurant, featuring its celebrity caricatures.

Hitting at Heart of Hollywood, the Palm Takes Down Its Stars

By BROOKS BARNES

The restaurant, known for featuring celebrity caricatures, is opening at a new location in Beverly Hills, and leaving its famous portraits behind.

Thad Vogler at his bar, Trou Normand, which is named after the Norman tradition of taking a shot of Calvados between courses.

French Brandy Gains a Foothold on American Cocktail Menus

By ROBERT SIMONSON

American mixologists find ways to slip Cognac, Armagnac and Calvados into cocktails at affordable prices.

Wines for Thanksgiving That Refresh the Palate

By ERIC ASIMOV

A versatile wine will go with all dishes; a nimble one will keep the palate awake.

Eat

Marrakesh Express

By SAM SIFTON

A French take on tagine, from Daniel Boulud.

Brando de Oliveira, the chef at Florian, at the burrata bar.

Shelly Fireman Is Opening Florian Downtown

By FLORENCE FABRICANT

The restaurateur is looking to attract a different clientele for his brand of jazzy Italian food, including a lavish antipasto array.

Kalettes, a cross between kale and brussels sprouts.

Kalettes, a Pilgrim Dinner and More Food News

By FLORENCE FABRICANT

What happens when you cross kale and brussels sprouts, and Chapter One offers a colonial dinner.

City Kitchen

A Linzer Torte Fit for Thanksgiving

By DAVID TANIS

Pairing the European classic with cranberry filling hits the right note for the season.

A Good Appetite

Cornbread That Gets the Most Out of Butter

By MELISSA CLARK

For a more tender, flavorful, crisp-edged cornbread, brown your butter and bake in a hot skillet. (Article plus video.)

Curtis S. Read, the first selectman of Bridgewater, Conn., supported alcohol sales, saying the town needed a “little bit of progress.”

A Prohibition Holdout Approves Liquor Sales

By ALISON LEIGH COWAN

Voters in Bridgewater, Conn., overwhelmingly approved alcohol sales in restaurants, but the change is only theoretical until a restaurant comes to town.

Hungry City | Hard Times Sundaes

Hungry City: Hard Times Sundaes in Mill Basin, Brooklyn

By LIGAYA MISHAN

Burgers from a food truck in a remote corner of the borough prove their greatness in the God-given talent of their maker.

Cookbooks

A Cookbook That Veers From the Usual Recipe

By JULIA MOSKIN

From the chef Gabrielle Hamilton, a 576-page cookbook as idiosyncratic as her restaurant, Prune.

Restaurant Review | Tuome

Restaurant Review: Tuome in the East Village

By PETE WELLS

Thomas Chen brings a clear and fresh point of view to his cooking, particularly when he interprets Chinese flavors.

Rings Around the City

By LIGAYA MISHAN

In New York, a proliferation of styles and shapes threatens to capsize the whole idea of a doughnut.

The cafe, which is closing at the end of the year, has offered homemade food like borscht, matzo-ball soup and kasha varnishkes.

Cafe Edison, a Broadway Haunt, Is Closing

By GLENN COLLINS

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.

The Restaurant Dishes Come to Your Door

By FLORENCE FABRICANT

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's career has carried him from New York streets dominated by fast-food chains to some of the most influential kitchens in global gastronomy.

Foraging for a Pastry Chef in the Bronx

By JEFF GORDINIER

Malcolm Livingston II prepares to make the jump from WD-50 to being Noma’s pastry chef.

Conversations

Richard Thomas, standing, who owns a health food restaurant in Atlanta, said customer service was a priority.

How an Entrepreneur Learned to Sell Quinoa in the Land of Grits

By STACY PERMAN

Richard Thomas opened a health food restaurant after a nutritional consultant told him that fried food was bad for his customers.

Cooking

No Matter the Noodle, Flavors to Match

By MELISSA CLARK

A stir-fry becomes a weeknight go-to dish when garlic, ginger, lime and peanuts get some Asian heat. (Article plus video.)

Eat

12 Recipes for Pickles, No Canning Required

By MARK BITTMAN

As long as they’re eaten within a week or two, there are countless pickles that you can make quickly and easily.

Is That Cut a Tri-Tip or What?

By KIM SEVERSON

The names of cuts can cause confusion at the meat counter, but a move to standardize names may help. (Article plus video.)

Eat

In Cooking, Good Ingredients Gone ‘Bad’ Can Still Be Delicious

By TAMAR ADLER

Mixing old foods with new to make everything from cakes and corn breads to chilaquiles.

Lamb Shanks Reveal a Softer, Subtler Side

By DAVID TANIS

A Persian spice mixture that includes cinnamon, nutmeg, cardamom and rosebuds yields a complex, nuanced braise.

Garlic Aioli With Roasted Vegetables

By MELISSA CLARK

Turn a humble vegetable platter into an opulent side dish at a dinner party with Provençal aioli. (Article plus video.)

A Velvet Touch With Chicken

By DAVID TANIS

This Chinese technique will help skinless-boneless breasts retain their moist texture.

Don’t Tell Grandma

By MELISSA CLARK

When Massimo Bottura is in the kitchen, the Italian dishes aren’t quite what Grandma used to make.

Green Tomatoes Get a ‘Go’ Signal From Lamb

By MELISSA CLARK

Unripened tomatoes don’t need to be fried to be enjoyed. (Article plus video.)

A Savory Potato Tart Recipe With a Relaxed Attitude on Starch

By DAVID TANIS

What’s wrong with meals that combine potatoes with pasta or pastry?

Restaurants and News

Tavern on the Green Hires Jeremiah Tower as Head Chef

By FLORENCE FABRICANT

Hiroko Masuike/The New York Times

Jeremiah Tower, center, the new head chef at Tavern on the Green, with the owners, David Salama, left, and Jim Caiola, right.

Jeremiah Tower, a star of California cuisine, will helm the kitchen of the troubled legend.

From left to right, Huy Chi Le, Jon Neidich and Jean-Marc Houmard, owners of Tijuana Picnic on the Lower East Side.

At Tijuana Picnic, Mexican Food With an Asian Touch

By FLORENCE FABRICANT

The partners who are involved in Indochine and Acme are trying their hands at yet another cuisine.

An Exhibition of French Fries, Ramen for the Dining Room and More Food News

By FLORENCE FABRICANT

White truffles abound, special black bread to buy and good news about ramen and French fries.

Restaurant Review: Blue Hill in Greenwich Village

By PETE WELLS

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.

Hungry City | The Bao

Hungry City: The Bao in the East Village

By LIGAYA MISHAN

The new restaurant features soup dumplings, or xiao long bao, that are near perfect.

Enrique Olvera Is Opening Cosme in the Flatiron District

By FLORENCE FABRICANT

The innovative Mexican chef is offering a menu that veers away from tradition.

WD-50’s Closing Days

By FLORENCE FABRICANT

Special menus in the final two weeks will commemorate the greatest hits at Wylie Dufresne’s restaurant.

Drinks

Rock and Rye Returns to the Mix

By ROBERT SIMONSON

Danny Ghitis for The New York Times

A Cave Creek cocktail at the Shanty in Brooklyn. It contains Mister Katz’s Rock & Rye, which is made by the New York Distilling Company.

A blend of rye whiskey and rock candy syrup may prove enticing again.

Advertising

A Glenfiddich promotion includes, at left, an ad based on a 1963 campaign for a Scotch that the company is recreating.

A Whisky Campaign for Those Who Want to Drink Like Don Draper

By STUART ELLIOTT

The goal is to capitalize on renewed interest in Scotch and other brown spirits that is attributable partly to the popularity of “Mad Men.”

Red Wine Is the Drink of Choice on ‘Scandal’ and ‘The Good Wife’

By ERIC ASIMOV

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.

The winemaker Hubert de Montille with his daughter, Alix, in the 2004 documentary

Hubert de Montille, French Winemaker, Dies at 84

By ERIC ASIMOV

Mr. de Montille was known for his insistence that wine should speak clearly of the place and the culture that produced it.

Wines of The Times

Good Barolo Comes to Those Who Wait

By ERIC ASIMOV

Made entirely of the nebbiolo grape, this wine demands years in the cellar. But these days, who has the time?

The Dining Section Is Now Food

By SAM SIFTON

We have renamed this section, in print and online, to reflect its increasingly broad focus.

How-To Videos

Video

Cooking Techniques

A library of more than 50 videos demonstrating simple skills that home cooks should master.

Thanksgiving Office Hours: Ask All Your Questions

By SAM SIFTON

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.