Make us your home page
Instagram

Cooking

  1. Thanksgiving 101: Everything you need to prepare for the big cooking day

    Cooking

    From appetizers to pies and everything in between, we're here to help you put together a low-stress Thanksgiving spread.

    Ideas for sides

    (Andrew Scrivani/The New York Times)
  2. How to make a pie from scratch: filling ideas, decorating tips, crust recipes and more

    Cooking

    Perfect your crust. Try new filling recipes. Learn some decorating tricks. And prepare for the biggest pie day of the year: Thanksgiving.

    From apple to thyme

    Plum Fig and Thyme Pie. [SCOTT KEELER   |   Times]
  3. Thanksgiving sides beyond the classics: corn casserole, Brussels sprouts salad, pecan pie carrots

    Cooking

    There are probably a handful of essentials, things you must have on the Thanksgiving table lest some family members begin to riot. But I find there are often a couple of slots open for new things, chances to get weird or creative or, gasp, healthy.

    Various sides to serve at Thanksgiving.  Bottom clockwise: Cheesy Corn Casserole, Brown Butter Cauliflower, Pecan Pie Carrots, Brussels Sprout Salad, center. FOR TASTE SECTION.
  4. How to make solid turkey gravy before Thanksgiving Day

    Cooking

    As far as we're concerned, anything you can make in advance of actual Thanksgiving Day is a good thing, and this make-ahead gravy fits the bill.

    Make-Ahead Turkey Gravy uses turkey meat plus the giblets and neck that come already bundled in the whole turkey.
  5. How to plan your Thanksgiving menu

    Cooking

    Planning a really good menu is the stealth approach to being a really good cook. Here are some tips from the experts.

    New York Times

    The turkey is the unquestioned star of the Thanksgiving meal.
  6. Everything you need to know to prepare your Thanksgiving turkey

    Cooking

    The turkey is the unquestioned star of the Thanksgiving meal. It can be the most daunting part as well. But with a little planning and care, it doesn't have to be.

    New York Times

    Before you start

    The key to carving up a succulent turkey is to let it rest for about 30 minutes after it has been roasted. To ensure leftovers, buy a turkey that would allow about 1 ? pounds per person.
  7. From the food editor: An expert weighs in on how to stay calm this Thanksgiving

    Cooking

    I can tell right away that Tucker Shaw has thought about Thanksgiving a lot, and not just as a home cook. As the editor in chief of Cook's Country, a member of America's Test Kitchen and the former dining critic and food editor at the Denver Post, Shaw has had a lot of practice advising other cooks about …

    Pumpkin pie developed by America's Test Kitchen
  8. Five ideas for meat pies

    Cooking

    Sweeney Todd ruined meat pies for me. • For a while after seeing the famous musical Sweeney Todd: The Demon Barber of Fleet Street in high school (and then again after watching the 2007 movie starring Johnny Depp), the thought of meat pies made my stomach turn. • Why? Well, the basic plot …

    Shepherds Pie.
  9. How to make a perfect pie crust (with recipes)

    Cooking

    When I tell people I grew up in a family of pie bakers, it's easy to imagine I'm bragging. My mother's pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ornately decorated crust, golden and with the most delicate layers. And don't get me started on my grandmother; in her …

    Pie dough, pumpkin pie, apple pie. The story will also talk about different types of fat, tips for rolling and crimping, so maybe include some shots of various fats (butter, lard, shortening) and perhaps a step-by-step of making and assembling a crust. (Kirk McKoy /Los Angels Times/TNS)
  10. Up your pie game with these crust decorating tips

    Cooking

    Something happened halfway through the second strip of pie crust I was braiding. A serene energy washed over me, calmness radiating to my flour-caked hands, to my feet sore from hours of standing in the same spot on the kitchen tile, to streaks of raw pie crust in my hair. It had been a bit of a journey, getting to this …

    MARILENA PERILLI   |   Special to the Times