What to Cook: Cheesy baked pasta, roasted salmon with miso rice, and more.

Put together a platter of Pati Jinich's nachos with some guacamole.

View in browser|nytimes.com Continue reading the main story November 20, 2022 David Malosh for The New York Times. Food Stylist: Simon Andrews What to Cook This Week By Sam Sifton 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." As for the rest of the week? We're bound for Thanksgiving, and all our recipes for that holiday are here, along with Thanksgiving advice (your turkey is defrosting, yes?). Will you make J. Kenji López-Alt's mayo-roasted turkey, or one of the recipes that Ina Garten developed for us this year? Regardless, I hope you'll bake one of Genevieve Ko's breathtaking new recipes for Thanksgiving pies. And in the meantime … Monday Get into the holiday spirit by making my no-recipe recipe for a kale salad with dried cranberries, pecans and blue cheese. If you like, swap the cranberries for currants, the pecans for almonds and the blue cheese for goat. It's not a recipe. You can make this salad however you like. Continue reading the main story ADVERTISEMENT David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.Times Kale Salad With Cranberries, Pecans and Blue Cheese By Sam Sifton Tuesday Kay Chun's roasted salmon with miso rice and ginger-scallion vinaigrette is a recipe that delivers about four times as much flavor as you'd expect from something so easily made. David Malosh for The New York Times. Food Stylist: Simon Andrews. Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette By Kay Chun 30 minutes Makes 4 servings Wednesday 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! Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. The Original Nachos By Pati Jinich 10 minutes Makes 6 to 8 servings Thursday 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. Christopher Testani for The New York Times. Food Stylist: Barrett Washburne. Roasted Cabbage Wedges With Lemon Vinaigrette By Alexa Weibel 45 minutes, plus overnight chilling Makes 8 servings Friday And then visit Leftover City for the weekend. I like to start in the neighborhood of Nigella Lawson's bang bang turkey and then move slowly through sandwiches and creamy stews toward enchilada pie. Michael Kraus for The New York Times Bang Bang Turkey By Nigella Lawson 15 minutes Makes 4 servings You can find many more recipes to cook this week on New York Times Cooking. (Look for additional inspiration on TikTok, Instagram and YouTube.) Yes, you need a subscription to get the recipes. Subscriptions support our work and allow it to continue. If you haven't already, would you consider subscribing today? For a limited time, you'll get 50 percent off for your first year. Thanks. (As a subscriber, by the way, you can now share up to 10 of your favorite recipes each month with anyone you want to share them with, and they'll be able to view them for free.) 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. Now, it's miles from bread flour and cornichons, but you might want to check out the Instagram account of the Gathering Growth Foundation, which documents Really Big Trees all over the country. I'm kind of excited to dig into Craig Henderson's debut thriller, "Welcome to the Game." 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." Finally, in case you missed it, please read our Jason Farago's brilliant review of the new Cubism show at the Metropolitan Museum of Art in New York. You will learn a lot. Melissa will write to you tomorrow, and I'll be in touch on Thanksgiving. Eat well! Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018