If you’re reading this, it’s not too lateThere are a few reasons for checking your email right now, on Thanksgiving: You need a last-minute side dish using ingredients you have on hand, and fast. There’s still time for Sheela Prakash’s cacio e pepe green beans or Mark Bittman’s five-star roasted brussels sprouts with garlic or David Tanis’s olive oil mashed potatoes or Noor Murad’s maple sweet potatoes with crispy almonds and sage or Bee Wilson’s butter-poached carrots, adapted by Eric Kim. You need help. Did the oven or stove break? Chargrill some sweet potatoes. Air-fry the green beans. Pivot from cranberry sauce to cranberry relish. Slow-cook the corn pudding. Godspeed. You need a conversation starter. Can I interest you in a Thanksgiving hot take? How about 61 of ’em? Debate the merits of “Just eat at 7:30” at your own table. You need a drink. Heard. Rebekah Peppler’s amaro sour has become my family’s Thanksgiving cocktail, and I guarantee there’s one in my hand as you read this. There should be one in yours, too, or a nonalcoholic negroni, courtesy of Dan Pelosi. You forgot dessert. Don’t panic. Margaux Laskey’s adaptation of these Everyday Annie pumpkin blondies takes 50 minutes. Kayla Hoang’s brown butter pumpkin cookies take about an hour and a half. If things are really down to the wire, use any leftover cranberry sauce for Ali Slagle’s cranberries and cream. Your team is losing. Watch Sue Li make apple pie instead. You don’t celebrate Thanksgiving. Happy Thursday! You don’t need an occasion to make Hetty Lui McKinnon’s new butternut squash soup pot pie. You read that right. It’s soup. It’s pie. It’s no-fuss, with puff pastry squares for dipping instead of a whole top crust. Or make Christian Reynoso’s creamy mushrooms and gnocchi tonight, a rich one-pot meal made a little greener with a couple big handfuls of peppery arugula. It’s actually the next day, and you’re hungry. See above. See also: Sohla El-Waylly’s stuffing panzanella with cranberry vinaigrette, a dignified destination for your leftovers. You need a break. Pretend to take a call, and go listen to one of my favorite album releases of the month, Gabriel Jacoby’s 20-minute “gutta child.” No one will know.
Butternut Squash Soup Pot Pie
Creamy Mushrooms and Gnocchi
Stuffing Panzanella With Cranberry VinaigretteFor 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. Email us at theveggie@nytimes.com. Newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have questions about your account.
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