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Spinach corn dip? Yes, please, and thank you!
Hello and an early Happy Thanksgiving to you. The holiday is often spent upholding traditions, which makes it a great one for experiencing new dishes outside of your own kitchen. When I moved to New England for college, I went to a classmate’s home in Massachusetts and found the relish tray set out before the meal a delightful curiosity. Were the celery sticks, Mission olives and corn in the polished silver cups actually meant to be eaten with the gin and tonics? If so, how were you supposed to partake of the corn? I’m still not sure because it remained untouched that day. But corn as an appetizer makes sense to me, its sunny kernels small and inviting. And it’s easy to scoop up in this new dip from Hetty Lui McKinnon. With the creamy stretch of spinach artichoke dip, this warm mix balances the sweet pop of corn with silky wilted spinach. Even though it’s rich, it doesn’t feel too filling, with the razor heat of jalapeño cutting through the cheese, and the freshness of basil and lime brightening each bite. It’d be great on any crispy chip or scooped into snappy celery. Featured Recipe Spinach Corn DipThis time last year, I completely pivoted from my non-Thanksgiving plans and decided that, yes, I would prepare the meal after all. I’m not sure that I would do that again, but I can say from experience that it’s possible to pull together the feast in a day. It’s even easier if you’re on the hook for only a dish or two, or if you pare down your menu. So: You can’t go wrong with Sam Sifton’s roasted brussels sprouts, especially if you follow his recommendation for using bacon fat. If you don’t have any on hand, fry up four to six slices. Coat the sprouts in the fat, and crumble the crispy slices on top before serving. Not a sprouts fan? We have plenty more last-minute options in this recipe collection.
Easy, Last-Minute Thanksgiving Recipes →Whether you’ve been planning for weeks or are just starting your shopping, a cooking to-do list ordered like a countdown makes it feel manageable. I use painter’s tape to stick it to my kitchen cabinets and keep an eye on what’s left while I prep. Crossing off the items is immensely satisfying, but also give yourself the grace to skip an item or two. The nuts don’t have to be toasted, the roasted squash doesn’t need a vinaigrette. It’ll all be delicious.
And for dinner tonightCreamy preserved lemon spaghetti: The writer Calvin Trillin made a case for spaghetti — specifically spaghetti carbonara — instead of turkey for Thanksgiving dinner. The argument for a big, bold pasta holds up, especially if you’re preparing this spaghetti from Nargisse Benkabbou. The savory tang of preserved lemon brings out the natural sweetness of tomatoes and deepens the richness of cream as it simmers to silkiness. A plate of this could convince anyone to skip the turkey. Cheesy shrimp tacos: I wasn’t completely sold on the combination of shrimp and cheese until I tried the crispy tacos from Mariscos Jalisco, a food truck in Los Angeles. They were spectacular: snappy, briny shrimp blanketed with tomatoes, chiles and melted cheese. They captured the wonder of defied expectations; now I crave them all the time. When I can’t get to the truck, I rely on this version from Christian Reynoso. His simple recipe hits all the taco truck notes — crunchy, creamy and all kinds of savory, with a hit of freshness from poblanos. 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.
And before you goThis has nothing to do with cranberry sauce and pecan pie, but have you been following the drama between Olivia Nuzzi and Ryan Lizza, two political writers who were once engaged to each other? If not, this sharp piece from Ginia Bellafante summarizes it best. If you’re getting a jump on holiday cheer, you’ve probably already seen “Wicked: For Good.” And if you want an extra dose of said cheer, you can watch Ariana Grande and Jonathan Bailey make pizza in our New York Times Cooking Studio Kitchen:
However you’re celebrating, I hope you have the happiest Thanksgiving. See you soon on the other side.
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