Thanksgiving Cooking

Liberty, Equality, Gastronomy: Paris via a 19th-Century Guide

By TONY PERROTTET

A food-obsessed traveler uses the Zagat guide of the Napoleonic era to explore the culinary wonders of this city in the 21st century.

• Interactive Map and PDF
• Slide Show
• Share Your Thoughts

The Minimalist

The Turkey That Went to India

By MARK BITTMAN

Leftover Thanksgiving turkey finds a spicier home in curry.

• Video: Turkey Curry

A Good Appetite

Feeding a Runner With Miles to Burn

By MELISSA CLARK

Pasta with pungent kale pesto and butternut squash packs a carbohydrate wallop.

Bites

Restaurant Review: Estado Puro in Madrid

By FLORENCE FABRICANT

This hotel tapas bar offers an innovative spin on classics like patatas bravas and chorizo.

The Cheat

Puttin’ on the Bisque

By SAM SIFTON

A ritzy evening of supper and song, inspired by the Café Carlyle.

• Recipes: Lobster Bisque | Bobby Short’s Carlyle Chicken Hash

The Minimalist

101 Head Starts on the Day

By MARK BITTMAN

For cooks, most Thanksgiving problems are brought about by the number of dishes competing for the stove. The best solution is to make food in advance.

• Video: Sweet Potatoes With Prosciutto
• Post a Comment or Recipe | Times Topics: Thanksgiving Cooking

Trying Tenderness in Las Vegas

By GLENN COLLINS

Observers of the legendary French chef Pierre Gagnaire wonder how he will wed his audience and his art at his new Las Vegas beachhead.

Restaurant Review: Oceana

Come on in, the Water’s Fine

By SAM SIFTON

If the Oceana of old was a pleasant room with elegant food and a caring touch, the new version, now in the McGraw-Hill building, is a high-functioning luxury mill.

• Slide Show | Post a Comment on Diner's Journal

Journeys

In Marfa, Texas, Minimalist Art and Maximum Flavor

By DAPHNE BEAL

Recently, this remote town has begun to develop a reputation for food that, while not eclipsing its artistic one, might at least be said to complement it.

• Slide Show: The Foodie Scene in Marfa, Texas

The Pour

An Invitation to Read, Sniff and Taste

By ERIC ASIMOV

Six new books about wine can help the reader to better understand what’s in the glass.

$25 and Under

Comfort Food the Southeast Asian Way

By LIGAYA MISHAN

As at Kuma Inn, its sibling, the restaurant Umi Nom in Brooklyn serves artfully composed small plates like crispy chicken wings and sautéed sweet sausage.

• Slide Show: Inside Umi Nom

Taking a Holiday From Rolling Out Dough

By FLORENCE FABRICANT

Here are some suggestions for homemade desserts that hew to the spirit and flavors of Thanksgiving but don’t have a crust that needs to be fussed and worried over.

• Recipes: Charlotte With Dried Fruit | Frozen Maple Mousse Pie with Chocolate-Maple Sauce | Caramelized Apple-Pecan Cake | Moist Gingerbread Cake with Lemon Glaze

A Good Appetite

A Stuffing Strategy Grandma Understood

By MELISSA CLARK

There was a whole other turkey-cavity universe out there. And this year, I felt ready to meet it.

• Recipes: Spiced Apple-Sausage Stuffing with Cranberries and Brandy | Lemon Barley Stuffing with Shiitakes, Hazelnuts and Chive Butter | Shrimp and Roasted Sweet Potato Hash Stuffing

After the Bird, Everything Else Is Secondary

By KIM SEVERSON

A Thanksgiving purist believes that from a good turkey all Thanksgiving flows.

Show-Off Sides to Rival the Pull of a Drumstick

By JULIA MOSKIN

Some side dishes can beat the traditional pull of the bird and create the indulgent holiday feeling that hovers over the table.

• Vote for your choice: the turkey or the side dishes?

Wines of The Times

Gathering at the Table, Bottles in Hand

By ERIC ASIMOV

In a search for what to serve with the bird, the wine panel found that the Thanksgiving wine issue has no right answer, but many excellent solutions.