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Magazine / Features

120 Over the Top

And why not? It’s Thanksgiving, and this multicourse meal—including smoked-sable tartare with beets and watercress; roast turkey with black-truffle butter and white-wine gravy; chestnut, leek, and apple stuffing; parsnip purée with sautéed Brussels sprouts leaves; roasted sweet-potato rounds with garlic oil and fried sage; wild-mushroom bundles; celery apple granita; and spiced-pumpkin soufflés with bourbon molasses sauce—is as dramatic as it gets.

Recipes by Shelley Wiseman

Photographs by John Kernick

136 Come Together

If you think most holiday gravies are pretty much the same, you’ll be pleasantly surprised by this red-chile gravy. And by adobo turkey; chipotle meatballs; mango pomegranate guacamole; corn-bread and chorizo stuffing; sweet-potato coconut purée; lattice apple pie with Mexican brown sugar—and, well, everything else in this Latino-inspired menu.

Recipes by Lillian Chou

Photographs by Ditte Isager

152 Four Hour Feast

We mean it. You really can prepare a Thanksgiving dinner with all the trimmings—carrot fennel soup; turkey with pan gravy; sage stuffing; cranberry tangerine conserve; haricots verts with bacon and chestnuts; roasted potatoes and shallots; and cider-poached apples with candied walnuts, rum cream, and cider syrup—in just four hours.

Recipes by Ruth Cousineau

Photographs by Romulo Yanes

158 Harvest’s Home

Put the feast (and the thanks) back into a vegetarian Thanksgiving with this Mediterranean-inspired menu that includes artichokes braised in lemon and olive oil; mushroom and farro pie; kohlrabi and mâche salad; parmesan-roasted butternut squash; cranberry sauce with dates and orange; pumpkin tart with anise-seed crust; and more.

Recipes by Maggie Ruggiero

Photographs by Jonny Valiant

36 Wine Advice

With 30 wines to choose from, you’re sure to find plenty to toast this year.

By Gerald Asher

180 The Last Touch

The innovations don’t have to stop on Thanksgiving Day. Here are some leftover turkey recipes you’ll love.

Recipes by Melissa Roberts

Magazine / Good Living

24 Fresh

When you’re finished with that takeout container, it will self-destruct … Las Vegas gambles on a $267 steak … is that an iceberg in your vodka and tonic?
Magazine / Restaurants

26 Belfast Dines Out on the Good Times

It must be the luck of the Irish, because this has become a serious restaurant town.

By Colman Andrews

Magazine / Drinks

32 Words to Drink By

Reading up on the classics—cocktails, that is. Plus: a rye toast … red and white wines for $15 or less.

By James Rodewald

Magazine / Travel

38 A City Puts on Its Game Face

A local updates us on the latest food (a love of pork) and drink (city-made booze) trends in Portland, Oregon.

By Jessica Maxwell

50 Friends in High Places

No matter what you think of St. Bart’s, you’re going to enjoy coming along on this trip.
Recipe on page 53.

By Carl Hiaasen

Magazine / Kitchen

54 Let the Sun Shine In

Kitchen remodels are always tricky, but this food writer got everything she wanted—and then some.

By Lawrence Karol

Magazine / Cooking

58 A Taste of November

Look, Charlie Brown—the Great Pumpkin is really a cheese fondue!

58 It Ain’t Necessarily So

The tryptophan in turkey makes you fall asleep: fact or fiction?

60 Cookbook Club

This month: Urban Italian by Andrew Carmellini and Gwen Hyman. With a recipe for black bass with Sicilian-style pesto.
Magazine / Food

62 Organic … Or Else

That milk your kids are drinking came from a carton that says it’s organic. Mark Kastel wants to make sure that’s true.

By David Tamarkin

71 The Cheese of Popes and Kings

No one’s ever tasted a cheese like this. Well, not in the past 250 years at least.

By Jack Turner

72 The Gift of Grub

It’s never too soon to start your holiday shopping.

By Chris Dudley

Magazine / Design and Style

78 Color Invades the Kitchen

Ten very bright gift ideas.

By Haley Thurshwell

Magazine / Obsessions
80 A few of our favorite things.
Magazine / Politics of the Plate

92 Greens of Wrath

We all want to avoid eating vegetables contaminated with E. coli, but the measures now being adopted may destroy the land without solving the problem.

By Barry Estabrook

Magazine / Gourmet Everyday

103 Quick Kitchen

Greek-spiced baked shrimp; fall fruit crumble; Gorgonzola chicken breasts; plus six more recipes that can be prepared in 25 minutes active time or less.

Recipes by Andrea Albin

Photographs by Romulo Yanes

113 One or Two for Dinner

Calf’s liver with scallions, Sherry, and pancetta for two; and cumin-scented stir-fried beef just for you.

Recipes by Lillian Chou

114 Vegetarian Tonight

Spaghetti and Swiss chard with garlic chips. Why not give it a twirl?

Recipe by Shelley Wiseman

117 Ten-Minute Mains

The ideal solutions for hectic weeknights.

Recipes by Lillian Chou

Magazine / Kitchen Notebook
168 Winter greens brighten our day … a little alcohol can add a lot of flavor.

169 Should you take a powder when it comes to buttermilk? … how to have your gravymaking go smoothly.
Magazine / Departments
  • 20 Letter from the Editor
  • 176 Cooking Tips
  • 178 Shopping List
  • 179 Recipe Index