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A last-minute tutorial. For more turkey tips: http://nyti.ms/2fSOWpK
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How to Make Cold Sesame Noodles
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Braised broccoli rabe and ricotta salata, a crumbly cheese that's similar to feta, are the stars of this vibrant pasta dish from Samin Nosrat. Get the recipe: http://nyti.ms/2wSUpog
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Learn to carve a turkey like you've been doing it for years.

For more turkey tips: http://nyti.ms/2fSOWpK

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Today might get a bit hectic. Here's a faster, alternative method.

In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and sprea...
cooking.nytimes.com
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We asked nine writers to share a Thanksgiving snapshot. These are their stories.

Nine writers share their stories of the holiday.
nytimes.com

Don't forget to pause for a quick Thanksgiving day lunch.

Get the recipe for takeout-style sesame noodles here http://nyti.ms/2iEDYTI

Photo: Craig Lee for The New York Times

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A last-minute tutorial. For more turkey tips: http://nyti.ms/2fSOWpK

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991,401 Views
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When in doubt, Beaujolais.

Even the morning of the holiday isn’t too late to find something good to drink. Here are ideas for what to get when you remember that you forgot.
nytimes.com

Just a few pointers.

Because almost everybody seems to love potatoes, it's worth mastering more than a few ways to make them. Mashed potatoes turn into potato cakes and shepherd's pies; scalloped potatoes can be an everyday side or a luxurious main; baked potatoes can be dinner, or hash browns. Read on for even more ide...
cooking.nytimes.com

You can do this.

The turkey is the centerpiece of the Thanksgiving meal, and there are plenty of techniques for cooking one, from frying to spatchcocking to roasting upside down and turning halfway. But sometimes the classic way is the best. We will talk you through brining, stuffing, trussing and roasting, along wi...
cooking.nytimes.com

One of our favorite sides.

This recipe came to The Times from Hayden Hall, the chef and an owner of Oxbow Restaurant in Clarksdale, Miss Red pepper flakes and apple cider vinegar give the greens a sharp edge, and ham hock gives them even more succulence.
cooking.nytimes.com

For the traditionalists.

This version pays tribute to the classic green bean casserole but upgrades its components The cream of mushroom soup is replaced with crème fraîche and sautéed mushrooms; bacon and Gruyère are added to the mix; fresh green beans stand in for frozen (though you could use frozen in a pinch); and bread...
cooking.nytimes.com

A necessity.

Cranberry sauce should be sweet but not cloying, and tart without causing pucker and anguish It should have a jelly-like quality, but should owe more to the appearance of jam The key element to making cranberry sauce is to understand that cranberries are high in pectin, a carbohydrate that exists in...
cooking.nytimes.com

For the purists.

In 2013, at least, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood This recipe is adapted from hers, for a plain apple pie It benefits from heeding her advice to pre-cook the filling before baking
cooking.nytimes.com

Nothing does sweets like lemon.

These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust.
cooking.nytimes.com

Got appetizers?

Hot and savory and almost fondue-like, this blue cheese dip has a zippy flavor that works just as well with tortilla chips as it does with bell pepper strips, and keeps you coming back for more.
cooking.nytimes.com

Cold sesame noodles: Salty, sweet, fiery and ready in 10 minutes.

Full recipe: http://nyti.ms/1QQkIy4

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Who could say no to you?

These are classic mashed potatoes, brightened up with a substantial amount of garlic Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes (For everything you need to know to make perfect potatoes, visit our potato guide.)
cooking.nytimes.com

Pizza tonight. Turkey tomorrow, and the day after that . . .

Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal even if you order the pizza from down the street But making your own, as The Times learned from the pizza mavens at Roberta’s in Brooklyn, from whom we acquired this recipe, delivers even greater...
cooking.nytimes.com