Turkey Carnitas Tacos, Eggs Baked in Stuffing, Cranberry-Yogurt Parfaits …
First of all: Happy Thanksgiving. I hope you’re not even checking your emails today, and that this post finds you tomorrow, when, presumably, you’ll need it most.
Years ago, I published a piece in the Times Magazine called “A Radical Rethinking of Thanksgiving Leftovers.” It’s a list of mini recipes (somewhere between ideas and full-on instructions) for what to do with the four Thanksgiving leftovers that many of us are most likely to have lying around come Friday: turkey, stuffing, mashed potatoes, and cranberry sauce. It remains my favorite collection of Thanksgiving leftover recipes that I’ve done and, rather than re-jigger the whole thing, I’ve turned it into the equivalent of an album with bonus tracks. Version 2.0 (below) includes all of the original recipe ideas, many of which have been updated to weave in different ingredients and flavor profiles, along with a handful of recipes that were (due to space restrictions) left on the cutting room floor.
A throwback to 1997: “You can do more work if you like … but I don’t see the point”
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In September 1997, the New YorkTimes created a food section, irrationally titled “Dining In/Dining Out.” (It’s now, thankfully, called “Food.” Imagine if the Business section had been called “Making Money/Losing Money.”) After a few weeks of producing The Minimalist, my editor—the great Rick Flaste—had a brainstorm: Why not do “The Minimalist’s Thanksgiving,” all the recipes you need and want, done in the same amount of time it takes to roast a turkey: three hours.