This Is Thanksgiving

Check out our video preview of what we have in store this season.

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By Sam Sifton

Good morning. Thanksgiving isn’t one day. It’s a season, an incantation, a way of thinking about the world. And for those of us at New York Times Cooking, the holiday begins now: three weeks of planning and shopping, cooking and baking, counting forks and knives and wondering if there’ll be enough room at the table if your cousin from Seattle brings even more family along to the feast.

Here’s a video preview of what we’ll be offering in the coming days: incredible new recipes for pies, a roast turkey from J. Kenji López-Alt, and Ina Garten’s argument that store-bought is just fine for cooking the Thanksgiving meal. Eric Kim made and taste-tested recipes for stuffing, and we scored great new recipes for make-ahead mashed potatoes from Genevieve Ko, along with a fabulous vegetarian main course from Alexa Weibel. We’ll even see if artificial intelligence can write a holiday menu for Priya Krishna — and watch as she tries to cook that meal. Stay tuned!

In the meantime, start browsing and saving the recipes in our giant collection of Thanksgiving recipes. Slow-roasted turkey with apple gravy this year? Or buttermilk-brined (above)? Citrus-glazed sweet potatoes? Roasted brussels sprouts with honey and miso? Pumpkin pie, for sure.

You could even start trying out some of those recipes, so as not to stress yourself out when you have to cook for guests. (My mantra: On Thanksgiving, never cook a recipe for the first time.) At the very least, you could scare up some turkey legs to roast for stock. The scent alone may lead you to writing out a menu, or to issuing invitations.

(Or not. Thanksgiving is scary to some. If you’ve never been a Thanksgiving host before or need a refresher, check out our guide on how to plan and cook the meal.)

As for the rest of the weekend, I love the idea of Taiwanese popcorn chicken with fried basil for Saturday night, and lamb meatballs with spiced tomato sauce for Sunday. Strawberry granola for breakfast! And some scotcheroos for snacking along the way?

There are thousands more recipes you might cook this weekend waiting for you on New York Times Cooking, and we provide additional inspiration on TikTok, Instagram and YouTube. As I believe I’ve mentioned before, you need a subscription to get the recipes. Subscriptions make this whole enterprise possible. If you haven’t yet, would you consider subscribing today? For a limited time, you’ll get 50 percent off your first year. Thank you.

We’ll be standing by, should you run into issues with the technology. Just drop us a line at [email protected], and someone will get back to you. Or you can write to me, if you’d like to say hello. I’m at [email protected] I can’t respond to everyone. But I read every letter sent.

Now, it’s a long way from mulled cider and chestnut stuffing, but Daniel Garczynski has a lovely essay about coastal life in and around New York City in The New Yorker this week, “The Mystery of Hog Island.”

Please read, while you’re at it, my colleague Clay Risen’s obituary of Thomas Cahill, the historian who wrote “How the Irish Saved Civilization.” He died on Oct. 18, at the age of 82.

There’s a new Jane Hirshfield poem in The New York Review of Books, “Two Kerosene Lanterns.”

Finally, Iggy Pop has a new single out, “Frenzy.” Listen to that nice and loud, and I’ll see you on Sunday.

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