• Food & Cooking

    A Taste of Thanksgiving Tradition

    Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. For Times journalists who cover food and cooking, the holiday season can be one of the busiest and most demanding times of the year. When they are not writing about food, flexing their culinary skills in the test kitchen, developing recipes or trying out new dishes, they still make time to celebrate with their families — and level-up their own Thanksgiving spreads. Below, three Times journalists, Priya Krishna, a reporter for the Food section; Eric Kim, a cooking writer for  

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  • Food & Cooking

    The first Thanksgiving menu … maybe | Food and cooking

    The cooks of the time would have used a whole turkey, but wild turkeys are smaller than domesticated turkeys, and pots were bigger. So I used turkey thighs and legs, which were about one pound apiece, and cooked them in my largest Dutch oven. I boiled the turkey, along with a heaping amount of onions, herbs, butter, sugar and more, because that is what the recipe I was following — published by the Plimoth Plantation, I should point out — told me to do. It was, unquestionably, delicious. But it wasn’t historically accurate. When I later looked up  

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