Good morning. Monday is Canadian Thanksgiving, which means our neighbors in the north get a jump start on all the turkey, cranberry sauce and pumpkin pie. But that’s not all! Canada has its own regional specialties that would be welcome at many a festive gathering. I’ve gotten notes from readers describing the joys of butter tarts and Nanaimo bars, among other things (lobster mashed potatoes, anyone?). For more ideas for celebrating Canadian Thanksgiving, check out our recipe collection here. And Happy Thanksgiving, Canadian friends; we’ll catch up to you in November!
A beautifully bronzed (and smaller) birdChicken makes a good non-turkey alternative for small Thanksgiving dinners, Canadian and otherwise. And just like many turkey recipes, Nigella Lawson’s buttermilk roast chicken is brined in advance, with the addition of buttermilk to lend tanginess and help infuse the flavors of rosemary and garlic into the meat. View this recipe: Buttermilk roast chicken Recipes for your weekHere are five recipes that would work nicely for any dinner gatherings you have on the calendar, whether they involve giving thanks or not (though I do feel grateful for Genevieve Ko’s maple-baked salmon, which will yield the best leftovers for topping buttered toast). 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 goBack in 2016, Pete Wells wrote about Canadian Thanksgiving for The New York Times, describing it as being a quieter holiday compared with how we celebrate in the United States. Give it a read and let me know if you agree. As always, I’m at hellomelissa@nytimes.com. Thanks all for now. I’ll see you on Saturday. Melissa Clark has been writing about food for The New York Times since 1997 and is the author of 46 cookbooks. Her latest is “The Big Book of Dinner,” coming in November. You can reach her at hellomelissa@nytimes.com. Editors: Mia Leimkuhler and Li Goldstein. Host photo by Melanie Dunea. For help with your New York Times Cooking subscription, please email cookingcare@nytimes.com. Was this email forwarded to you? You can sign up for our New York Times Cooking newsletter here.
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