The Best of the Week in CookingWhat we — our readers and staffers — are clicking, cooking and can’t stop thinking about.
Most clicked recipesTopping the charts this week is another slow-cooker standby: red lentil pumpkin soup, which leans on budget-friendly pantry items for a lot of flavor payoff with very little work. The unexpected combination of red lentils and canned pumpkin makes the base of this richly spiced, hands-off soup, seasoned with earthy turmeric, smoky paprika and citrusy coriander. Before serving, it takes about 10 minutes to toast pepitas with cumin and fry some chopped red onion, quickly yielding finishing touches that make an outsize contribution. You can also make this soup on the stovetop: Just combine the ingredients in a large pot as you would in the slow cooker, bring to a low simmer and cover the pot. Cook, stirring occasionally, until the lentils are tender, about 30 minutes. (You may need to add a bit more water if you use the stovetop method.) More popular recipes from this week: showstopping potato pavé with Parmesan crust, dan dan noodles and Andy Baraghani’s olive oil pumpkin cake with salted maple cream from his Thanksgiving menu. Have you heard? The Thanksgiving Sale is on. If you like the recipes you see here, it’s the perfect time to subscribe to New York Times Cooking, because you can save on a yearlong subscription. New and noteworthy
“Nisha Vora’s vegan herb bread pudding with caramelized leeks — one of three new vegan Thanksgiving sides she has shared with us — caught my eye (two words: caramelized leeks). I’m not vegan, so I’ll make this for breakfast with fried eggs, but this would be such a lovely dish to bring to a potluck or Friendsgiving. Nisha notes that you can absolutely skip the vegan Parm if you can’t find it; the dish will still be super savory and comforting without it.” MIA LEIMKUHLER You can watch Nisha make her Thanksgiving sides by clicking here or on the image below:
Turkey Day TrackerYou need help choosing dishes for your Thanksgiving feasts. We — the staff of New York Times Cooking — have strong opinions and clear favorites. This nonalcoholic dirty lemon tonic, a delicious option for imbibers and abstainers alike, is one of 30 Thanksgiving recipes we make every year:
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