Good morning! Today we have for you:
You have canned pumpkin. I have coconut curry chickpeas.How many trips to the store will you make between now and Thanksgiving? The cashiers at my local supermarket will be seeing me at least once a day, because no matter how many lists I make, I’m always missing that one thing. I might even tweak the menu at the eleventh hour, because that’s just how I’m built. (Pro tip: Keep your Thanksgiving menu under wraps until the day of. No one needs to know how much chaos and caprice went into your — um, my — “meticulously planned and executed” holiday feast.) But the secret upside to all these supermarket runs is that I can stock up on seasonal pantry items that are hard to find once Thanksgiving’s done. The first thing I grab is a couple of bags of cranberries, which I pop in the freezer to use all year long in loaf cakes, muffins and lemon bars. Next up are cans of pumpkin purée, which are key in easy pantry meals like creamy pumpkin soup and coconut curry chickpeas with pumpkin and lime, both of which are good antidotes for the usual pumpkin spice onslaught this time of year. Featured Recipe Coconut Curry Chickpeas With Pumpkin and LimeThe curry is especially great to make this week when you need something quick and aromatic to sustain you through the cooking/cleaning/chatting frenzy that’s about to unfold. You’ve got this! (And here are 29 easy Thanksgiving recipes to help you really stick the landing.)
Our 29 Easiest Thanksgiving Recipes for Busy People →
More food for thoughtOne-pot chicken and rice with ginger: Inspired by a gingery Cantonese stir-fry, Yasmin Fahr’s subtly flavored chicken and rice dish is redolent with soy sauce, lime juice and cilantro, and you can use either boneless thighs or breasts to make it. If you want to try this in your Instant Pot, a reader named Julie left a very helpful note with instructions. Kale salad with pickled raisin vinaigrette: Here’s a sweet, tangy and crunchy kale salad from Sheela Prakash that you might want to add to your Thanksgiving table — depending on where you stand in the great “salad at Thanksgiving” debate. I side with the yeses, but then again, I have more than one divisive Thanksgiving take. Dumpling and smashed cucumber salad with peanut sauce: Hetty Lui McKinnon is a master at transforming a package of frozen potstickers into brilliant, easy meals. Here she fries the dumplings until crisp, and then tosses them with salted, crunchy cucumbers and a near-instant peanut sauce spiked with garlic and chile crisp. For a brothier take along the same lines, try her dumpling noodle soup with bok choy and broccoli. It’s a staple in our house as cold and flu season sets in. Hot toddy: And speaking of feeling under the weather, I had a nasty cough last week that took ages to shake. A mugful of Rebekah Peppler’s honey-sweetened hot toddy before bed may or may not have helped me sleep better, but it definitely made me feel better while I was sipping it. That’s all for now, except to remind you that if you need technical help, you can send an email to cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to say hi. Happy Thanksgiving. I’m truly thankful for you all! See you next week. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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