At New York Times Cooking, we rely on professional recipe testers to ensure each and every new recipe is clear, works and tastes great. They test about a thousand recipes a year, which is a lot of cooking and eating, so when they really love something, it's worth taking note.
As if biscuits couldn't get any better, Andy Baraghani adds finely chopped pickles and their brine for super flaky results. For some salty-sweetness, serve them with honeyed ham.
Yossy Arefi combines sweet pears with tart cranberries (fresh and dried) in this gorgeous crisp that has everything you want in a Thanksgiving dessert.
Priya Krishna's sweet-salty-fresh-crunchy chaat is the ultimate Thanksgiving food: You can prep it in advance, and assemble (or rather, show off) in front of your guests.
Collection
[
|
...
]