"Cooking a new recipe for Thanksgiving is a risk. An uncle might complain. An aunt might forbid it. The recipe could take longer than expected. Chaos ensues. Straying from tradition can also feel emotionally loaded. But it's worth it to try something new, especially if you're a first-time host looking for your own version of Thanksgiving. Here are our Food staff's tried-and-true Thanksgiving keepers. With these recipes, you're in good hands."
"Having two potato dishes is high priority, and I always make these two: the crispy-topped, cheesy Hasselback potatoes from J. Kenji Lopez-Alt and the soft, airy, almost Robuchon-style mashed potatoes (passed through a ricer and mixed with as much butter and cream as they can possibly hold) from Kim Severson. TEJAL RAO Recipe: Cheesy Hasselback Potato Gratin Some years ago, Julia Moskin made a convincing case that every Thanksgiving plate needed a snappy respite."
New Thanksgiving recipes can feel risky because relatives may resist and dishes can take longer than expected, yet trying something new can create a personal version of the holiday. Two potato dishes are recommended: a crispy-topped, cheesy Hasselback potato gratin and a soft, airy Robuchon-style mashed potato passed through a ricer and enriched with butter and cream. A quick lemony brussels sprouts hash offers a snappy respite. A mostly hands-off slow-cooker turkey breast yields moist meat ideal for leftovers. Traditional desserts include pumpkin pie and a Basque cheesecake, sometimes steeped with pandan for extra aroma.
Read at cooking.nytimes.com
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