Thanksgiving: How to Cook It Well by Sam Sifton
We’ve brushed up on our history and put the Macy’s Thanksgiving Day Parade on the telly. Now it’s time to turn our attention to the main event: Dinner. We’re talking turkey. Stuffing. Gravy. Green bean casserole. Yams. And one heaping, quivering bowlful of cranberry jelly. There’s only one man who can see us through such an endeavor: famed New York Times food editor Sam Sifton, who guides us through the meal from appetizer to dessert in his signature confident-yet-approachable style. “Sam could talk a fledgling doctor through his first open-heart surgery,” writes Milk Street and America’s Test Kitchen founder Christopher Kimball. “It’s all here—from brining to spatchcocking, sides to desserts—and served up with a generous dollop of reassuring advice from one of America’s most notable food writers.