Special Feature: Thanksgiving

Your turn to cook? The City Cook can help with tips for menu planning, recipes, and budgeting your Thanksgiving dinner.

Podcasts

How to Buy and Cook a Turkey
Butcher Marc Reyes, head of Eli's Manhattan's meat department, tells you what you need to know before you order, buy and cook your holiday turkey.

Choosing Wine For Thanksgiving
Andy Fisher of Astor Wines & Spirits/Astor Center chooses wines for our most iconic meal.

Book Review

Cookbook Review: How to Cook a Turkey
From the editors and contributors of Fine Cooking magazine, a year-round guide to holiday cooking for both the novice and experienced city cook.

Articles

Your Turn To Cook? A Thanksgiving Planner
Tips for Menu Planning, Ordering Ahead, And Budgeting Your Thanksgiving Meal.

Thanksgiving Menu Ideas
Ideas for planning your holiday menu.

How To Carve A Turkey
From Cooks.com, a method for carving a turkey or chicken.

What's In Season: Cranberries
They're more than just for sauce with your holiday turkey.

Ordering Holiday Pies and Desserts
It's deadline time for ordering holiday pies and desserts from New York's best bakeries.

New York's Best Butchers
Where to buy a holiday turkey, roasts, game and meats for both special meals and every day.

How to Buy a Turkey
Here's what you need to know before ordering your holiday turkey and a list of some of the city's best butchers.

Leftover Recipes
What to do with holiday leftovers.

Recipes

Cheese Straws
A quick yet favorite hors d'oeuvre made with frozen puff pastry and grated cheese.

Bagna Cauda
A warm garlic, anchovy and olive oil dip for raw vegetables.

Salmon Mousse
A rich but also light mousse that makes a perfect summer starter, lunch, or hors d'oeuvre.

Hot Cheese Olives
From The Essential New York Times Cookbook, by Amanda Hesser.

Vichyssoise
This delicate leek and potato soup is both a classic and modern favorite. Finished it with a sprinkle of freshly snipped chives.

Cream of Carrot and Lemon Soup
With a bright, rich flavor -- and no cream -- plus a beautiful orange color, this is probably my favorite soup. It's easy to make and it freezes well.

Endive, Pear and Roquefort Salad With Mustard Verjus Vinaigrette
A salad that combines bitter endive with slices of sweet and juicy pears and the salty flavor of Roquefort cheese.

Tri Colore Salad
Named for the red, green and white Italian flag, this classic salad combines white endive, red radicchio and green arugula.

Pear Salad With Walnuts
Bitter greens combine with juicy, ripe Anjou or Bartlett pears and the crunch of toasted walnuts.

Poached Quinces
Poached in cinnamon-scented sugar syrup, quinces make a sweet side to meats and poultry or as a dessert.

Cranberry Pecan Conserve
An easy alternative to traditional cranberry sauce.

The Best Method For Roasting Turkey
A proven method for making a perfect roasted turkey.

Green Beans With Shallots and Lemon Butter
Tender green beans are dressed with a slick of melted butter and tiny diced raw shallots.

Roasted Butternut Squash
Simple to make but a complex flavor.

Rice And Sausage Stuffing
An alternative to traditional bread stuffing, made with sausage, sage and wild rice.

Basic Mashed Potatoes
An easy-to-make favorite made better with small details.

Tomato Crisp
Turn juicy cherry tomatoes into a savory side dish.

Apple Galette
Simple rustic tart with sweet apples and fragrant cinnamon.

Apple-Cranberry Crumb Pie
From Perfect Pies, by Michele Stuart.

Applesauce For Grownups
Complex, sweet and best when made with in-season apples.

The Cheese Course
A restaurant cheese course may be intimidating to create for yourself. Help from a first-rate cheese monger is essential.

Cranberry Walnut Squares
A cross between a bar cookie and an upside down cake, both sweet and tangy.