Try Ali Slagle's recipe for pork chops and apples with miso caramel.
 | | Rikki Snyder for The New York Times |
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Good morning. Even the best home cooks have Thanksgiving questions. Even the most confident among them, even those who've cooked the feast for years. That's why I commend to all our World of Thanksgiving and, to those new to the game, our updated roundup of Thanksgiving recipes for beginners. |
Take a look at those recipes today and, if you haven't already done so, sketch out a menu. You can shop for it next weekend, and then head into the holiday in a state of conviction: It's going to be the best Thanksgiving yet. |
As for shopping today, I'd like it to be for the ingredients you need to make orange beef (above), a recipe I learned from the chef Dale Talde that improves every time I make it as I dial in my technique. It's a good reminder as we head into Thanksgiving that when it comes to executing dishes, practice makes perfect. |
As for the rest of the week … |
Hetty McKinnon's butternut squash jook with chile oil is a fairly nontraditional take on the classic Chinese porridge. It's also a seasonal gem of a recipe, sweet-salty with a hint of fire, that some may well consider for a Thanksgiving side dish. |
Mark Bittman's recipe for Sichuan chicken with chiles is one he wrote after eating the dish probably 200 times at Sichuan restaurants across Manhattan, often with me. It's really, really good. |
You can run out the week with Anna Francese Gass's recipe for pasta alla Brontese, a creamy fettuccine dish with pancetta and pistachios that honors the Sicilian town of Bronte, which is known for its pistachio harvest. |
Yes, you need a subscription to get the recipes. Subscriptions support our work and allow it to continue. I hope if you haven't already that you will consider subscribing today — for a limited time, you'll get 50 percent off your first year. Thanks. |
Write to us if you run into problems with that, or with the technology we use to power our site and app: cookingcare@nytimes.com. Someone will get back to you. If you'd like to share your feelings, you can write to me. I'm at foodeditor@nytimes.com. I can't respond to everyone. But I read every letter sent. |
Now, here's a reminder that you don't always need a recipe to cook great food. Take this no-recipe recipe of mine for barbecued shrimp. It's more of a prompt than a true set of instructions, and you can modify it as you like. |
For instance, if — like me — you happened to dine at Mr. B's Bistro in the French Quarter of New Orleans last week and if — like me — you ordered that restaurant's version of barbecued shrimp? You'd have discovered that the restaurant serves an extraordinary amount of sauce with the shrimp, which are extra large and cooked in their shells. Maybe you'll want to replicate that at home. I did. Scale up your sauce with more butter and cream than usual, then put on a bib and dig in. It's an extraordinary meal. Serve with toast and a wedge salad. |
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