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November 28, 2025

Good morning! Today we have for you:

Dan Pelosi’s cranberry grilled cheese. Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

The leftovers (2025)

Hello! For those of you who have been following this Friday newsletter closely, you know that we’ve been sending you some of the week’s most popular recipes. And I’ll get to those below! But it is Friday, Nov. 28. That makes it the day after Thanksgiving. Let’s. Talk. Leftovers.

First up: Dan Pelosi’s cranberry grilled cheese. Want to add some slices or shreds of turkey? Go for it. Could you finely slice and sprinkle in some of those leftover roasted brussels sprouts? Of course. Feel like swapping the Cheddar for the leftover Brie from your charcuterie board? By all means. Dan’s sandwich is perfect as is, but as the reader comments make clear, it welcomes your preferences (and the contents of your fridge).

Featured Recipe

Cranberry Grilled Cheese

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We can’t talk Thanksgiving leftovers without mentioning some sort of soup situation. Lidey Heuck’s classic turkey soup makes use of leftover turkey meat and gravy, as well as those three stray carrots and the couple of celery ribs rolling around in the crisper. And for something with some kick, there’s this birria de pavo (turkey birria) from Rick Martínez, which uses the turkey carcass to make a quick consomé flavored with canned fire-roasted tomatoes, dried chiles and spices.

Turkey pho, or stuffing panzanella? You can find those and more in our collection of tried-and-true recipes for Thanksgiving leftovers.

Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Our 27 Best Recipes for Thanksgiving Leftovers They’re quite possibly the best part of the holiday. Here’s what to do with them. By Sharon Attia

Most clicked this week

Unsurprisingly, many of this week’s most popular recipes are Thanksgiving-related: show-stealing sides, applause-eliciting desserts. But, of course, they’d work just as nicely for non-turkey winter dinners. Pair Andy Baraghani’s brussels sprouts buried in cream with a sheet pan of chicken thighs; add chickpeas to Hetty Lui McKinnon’s roasted spiced squash with whipped feta and pistachios for extra heft; bring Genevieve Ko’s cranberry lemon bars to that upcoming cookie swap. And while this Mississippi chicken from Kia Damon isn’t obviously Thanksgiving-y, I do think, in retrospect, it could have made a nice alternative dinner-in-one option.

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Bobbi Lin for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Megan Hedgpeth. Brussels Sprouts Buried in Cream By Andy Baraghani 205 55 minutes Makes 8 servings

Linda Xiao for The New York Times. Food Stylist: Judy Kim. Roasted Spiced Squash With Whipped Feta and Pistachios By Hetty Lui McKinnon 588 50 minutes Makes 4 servings

Johnny Miller for The New York Times Cranberry Lemon Bars By Genevieve Ko 7,162 1 hour, plus cooling and chilling Makes 2 dozen bars

Rachel Vanni for The New York Times. Food Stylist: Simon Andrews. Mississippi Chicken By Kia Damon 1,313 6 1/4 hours Makes 6 to 8 servings

And before you go

Now that Thanksgiving is in our rearview mirror, we can turn our full attention to our next big exciting thing: Cookie Week! Monday is the start of our annual week of seven new holiday cookies, with a recipe and video sent to you each day. Make sure you’re signed up for Bake Time, our newsletter devoted to all things baking, so that you don’t miss a single cookie. I’ll leave you with Eric Kim’s gochujang caramel cookies, a star of Cookie Week 2022 and now a veritable New York Times Cooking classic.

Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas. Gochujang Caramel Cookies By Eric Kim 9,705 45 minutes Makes About 8 large cookies

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