It’s not a cookbook, but the New York Times Cooking section is a huge source of recipes for both of us. In this episode, we break down some favorites for fall and Thanksgiving.
Recipes mentioned in this episode:
- Pumpkin maple muffins (Alison Roman)
- Pumpkin crumb cake (Yossy Arefi)
- No-bake pumpkin cheesecake (Yossy Arefi)
- Pumpkin bundt cake with maple brown-butter glaze (Yossy Arefi)
- Red wine pear cardamom cake (Melissa Clark)
- Pumpkin-butterscotch with spiced whipped cream (Melissa Clark)
- Mango pie (Samin Nosrat & Hrishikesh Hirway)
- Cranberry curd tart (David Tanis)
- Dry-brined turkey with sheet pan gravy (Alison Roman)
- Roast spatchcock turkey (Mark Bittman)
- Buttered stuffing with celery and leeks (Alison Roman)
- Brussels sprouts with pickled shallots and labneh (Nik Sharma)
- Vegan green bean casserole (Gena Hamshaw)
- Green beans and greens with fried shallots (Alison Roman)
- Vegan mushroom make-ahead gravy (Melissa Clark)
- Roasted cauliflower (Amanda Hesser)
- Spicy caramelized squash with lemon and hazelnuts (Alison Roman)
- Cranberry sauce (Sam Sifton)
- Buttermilk-brined turkey breast (Samin Nosrat)
- Citrus and persimmon salad (David Tanis)
- The perfect herby salad (Alison Roman, Nothing Fancy)
- Brussels sprouts slaw (Nik Sharma, The Flavor Equation)
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