Thanksgiving edition - The New York Times Dining & Wine Section in 60 Seconds

by Emily Matchar, Posted Nov 19th 2008 @ 11:30AM

It seems simple, but making tasty gravy is deceptively difficult. Some tips.

Gourmet side dish recipes: Brussels sprouts with apples, savory slaw, potato mousseline, roasted fingerling potatoes with figs, sourdough dressing with truffles and chestnuts.

Yet another French chef renounces his Michelin stars and quits the kitchen.

Helping preserve heritage turkeys.

Poultry workers punch and kick turkeys to death.

Eric Asimov talks music and wine.

Mashed potato re-use: Spanish croquetas, or potato patties with spinach and salmon. Recipes.

The Minimalist says skip the marshmallows and try some ginger and orange zest, or browned butter and sage on your sweet potatoes instead. The recipes sound good, but I remain in the marshmallow camp.

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Filed Under: In Sixty Seconds, Ingredients, Holidays
Tags: america, fall, new york times, poultry, sweet potatoes, thanksgiving, turkey