Put together a platter of Pati Jinich's nachos with some guacamole.
 | | David Malosh for The New York Times. Food Stylist: Simon Andrews |
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Good morning. There is no worse feeling than wanting to make a perfect pizza pie on a Sunday night and knowing that you can't because you forgot to make pizza dough beforehand. That kind of feeling — missed opportunity! — can stick in your mind for days. |
Of course you could make a quick pizza dough instead. You could get store-bought dough at the supermarket or some from your local pizzeria. Either will lead to good pizza. But the dough won't be as flavorful as the long-proofed variety. Even more than that, it won't be the pizza that you wanted to make. But I've found an antidote: Melissa Clark's cheesy baked pasta with sausage and ricotta (above). |
Made with small shells and served with herbed garlic bread, the dish manages not only to evoke the flavors of perfect pizza, but somehow to transcend them. "Pound for pound, dollar for dollar, minute for minute — this is the most delicious recipe on NYT," one of our subscribers wrote in a note. "Make it exactly as directed." |
Don't go overboard with a pre-Thanksgiving feast. Pati Jinich's nachos (with Eric Kim's guacamole on the side) should do it. Get to sleep early! |
Whatever you end up doing with the turkey today — even if you cook a ham instead — do consider this lovely side dish of roasted cabbage wedges with lemon vinaigrette from Alexa Weibel. I rarely introduce new dishes to my Thanksgiving table. But this one is worthy. |
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We are standing by in case you have problems with the technology. Just write: cookingcare@nytimes.com. Someone will get back to you. Or you can write to me, though I'm hopeless with the technology. I'm at foodeditor@nytimes.com. I cannot respond to everyone. But I do read every letter. |
Nostalgia alert: Here's Hua Hsu in The New Yorker, on the reissue of a collection of Jamaal Shabazz's photographs: "A Time Before Crack." |
Melissa will write to you tomorrow, and I'll be in touch on Thanksgiving. Eat well! |
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