"Andy Baraghani's bright, brilliant menu is a feast for the eyes, too. Every year, I tell myself I'm going to keep Thanksgiving simple, and every year, I fail. Not in the frantic way, but in that way where simple quickly turns into well, maybe just one more dish. So I've stopped fighting it. The cooking part is the best part. (I mean, I love my family, but I see them all the time.)"
"This year's menu channels that desire for abundance. It's in every way more fresher, more colorful and full of texture, a table that enlivens rather than lulls but it's also manageable, whether you make one dish or all of them. This isn't a reinvention of Thanksgiving, but it is a reminder that the meal doesn't have to feel like a rerun."
The menu transforms Thanksgiving into a vivid, approachable feast emphasizing freshness, color, and texture while remaining manageable for hosts. Familiar recipes receive lighter, brighter updates: turkey glazed with sweet-tart pomegranate, mashed potatoes tinted golden with turmeric and sharp Cheddar, and cranberry sauce finished with tahini. The collection favors abundance without excess, producing dishes that look appealing and taste improved. Hosting in a new home adds excitement alongside stress, with family and partner sharing tasks from cooking to decorating and supporting a relaxed, celebratory atmosphere.
Read at cooking.nytimes.com
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