Description

It’s not a cookbook, but the New York Times Cooking section
is a huge source of recipes for both of us. In this episode, we break
down some favorites for fall and Thanksgiving.

Recipes mentioned in this episode:

• ⁠Pumpkin maple muffins (Alison Roman)
• Pumpkin crumb cake (Yossy Arefi)
• No-bake pumpkin cheesecake (Yossy Arefi)
• Pumpkin bundt cake with maple brown-butter glaze (Yossy Arefi)
• Red wine pear cardamom cake (Melissa Clark)
• Pumpkin-butterscotch with spiced whipped cream (Melissa Clark)
• Mango pie (Samin Nosrat & Hrishikesh Hirway)
• Cranberry curd tart (David Tanis)
• Dry-brined turkey with sheet pan gravy (Alison Roman)
• Roast spatchcock turkey (Mark Bittman)
• Buttered stuffing with celery and leeks (Alison Roman)
• Brussels sprouts with pickled shallots and labneh (Nik Sharma)
• Vegan green bean casserole (Gena Hamshaw)
• Green beans and greens with fried shallots (Alison Roman)
• Vegan mushroom make-ahead gravy (Melissa Clark)
• Roasted cauliflower (Amanda Hesser)
• Spicy caramelized squash with lemon and hazelnuts (Alison Roman)
• Cranberry sauce (Sam Sifton)
• Buttermilk-brined turkey breast (Samin Nosrat)
• Citrus and persimmon salad (David Tanis)
• The perfect herby salad (Alison Roman, Nothing Fancy)
• Brussels sprouts slaw (Nik Sharma, The Flavor Equation)

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• Cook along with us! Next cookbook episode (releasing 11/29/2023): The Grand Central Baking Book, by Piper Davis & Ellen Jackson