22 new Thanksgiving recipes our recipe testers loved

Including a caramelized onion tahchin that's "wonderfully comforting and absolutely crucial."

View in browser|nytimes.com November 21, 2024 Andy Baraghani's caramelized onion, cranberry and rosemary tahchin. David Malosh for The New York Times. Food Stylist: Simon Andrews. A gorgeous caramelized onion tahchin, and more NYT Cooking recipe tester favorites By Mia Leimkuhler If you're going to trust anyone about whether or not a dish is truly delicious, you can trust a New York Times Cooking recipe tester. These very thorough professionals work through every recipe to make sure each one is clear, delivers as promised and, of course, tastes wonderful. So when a recipe earns rave reviews from them — cooks who work on hundreds of recipes each year — you know it's really, really good. We've put together a collection of 22 new Thanksgiving recipes that our testers especially loved, including Andy Baraghani's caramelized onion, cranberry and rosemary tahchin. "The cranberries and caramelized onion with the rosemary provide this perfectly autumnal flavor profile that is just wonderfully comforting and absolutely crucial," said Ben Weiner, a recipe tester. I need no encouragement to eat rice with any meal — especially if that rice is golden with egg yolks and saffron, and boasts a deeply crispy crust — so this is a shoo-in Thanksgiving dish for me. Featured Recipe Caramelized Onion, Cranberry and Rosemary Tahchin View Recipe → I've bookmarked three more recipes from that collection: Yossy Arefi's herby cottage cheese dip, which boosts that unsung dairy with browned onions, tender herbs and a good dose of lemon. And I'd eat Vivian Chan-Tam's jewel-toned roasted beets with hazelnuts and honey as a vegetarian main (with plenty of bread for sweeping up that sumac-spiked labneh); same goes for Nargisse Benkabbou's ras el hanout roasted vegetables (though here I'd add a fried or soft-boiled egg). 22 Thanksgiving Dishes Our Recipe Testers Loved This Year View Collection → Or maybe you'd like a lasagna? This recipe from Regina Schrambling is basically the standard-bearer, but we have two new lasagnas that take its basic formula — bedsheets of noodles, plus creamy cheese, a savory filling and a burnished top — and add in delightful flavors. For his nam prik ong lasagna, the chef Justin Pichetrungsi uses soy sauce, shrimp paste, fermented soybean paste, miso, Maggi and sambal in his meat sauce layer for real umami oomph and spicy kick. Then there's Khushbu Shah's saag lasagna — lasaagna, naturally — that's built on a creamy saag base made with warm spices, spinach, cilantro and optional dried fenugreek leaves. Lastly, Vallery Lomas's sour cream Bundt cake is exactly the sort of dense but tender cake I want waiting for me on the kitchen counter, ready for breakfast, a snacktime swipe or on my cutest plate with some cranberry sauce for dessert. Said Sheela Prakash, another one of our recipe testers: "The aroma that came from making this batter brought me straight back to the days I'd help my mom prepare boxed cake mixes as a kid (and I mean this in a very good, nostalgic way)." IN THIS NEWSLETTER Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. Herby Cottage Cheese Dip By Yossy Arefi 30 minutes, plus 45 minutes' cooling and chilling Makes 10 servings (2 1/2 cups) David Malosh for The New York Times. Food Stylist: Simon Andrews. Roasted Beets With Hazelnuts and Honey By Vivian Chan-Tam 1 3/4 hours Makes 4 to 6 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Ras el Hanout Roasted Vegetables By Nargisse Benkabbou About 1 hour  Makes 4 servings Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot. Nam Prik Ong Lasagna Recipe from Justin Pichetrungsi Adapted by Khushbu Shah 2 3/4 hours Makes 6 to 9 servings  Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot. Saag Paneer Lasagna By Khushbu Shah 2 3/4 hours Makes 8 to 10 servings  Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Sour Cream Pound Cake By Vallery Lomas 1 hour 40 minutes, plus cooling Makes 12 servings Christopher Testani for The New York Times. Food Stylist:Simon Andrews. Prop Stylist: Christina Lane. Red Wine Cranberry Sauce With Honey By Melissa Clark 40 minutes, plus chilling Makes 10 to 12 servings Sign up for Dinner Tonight One quick and easy recipe in your inbox each night to answer that eternal question: What's for dinner? Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox 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 Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. 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