Cranberry lemon bars, extra tart and super striking

Genevieve Ko's sunset-colored treat is just the thing to offset all that tryptophan.

View in browser|nytimes.com November 27, 2024 Genevieve Ko's cranberry lemon bars. Johnny Miller for The New York Times Double-pucker cranberry lemon bars By Melissa Clark Thanksgiving is tomorrow and I have a little confession to make: I'm not cooking a turkey. I've got three plump duck breasts already curing in salt, garlic and herbs. Tomorrow, I'll sear them over low heat, skin side down, until the fat renders, and then stick them in the oven just long enough for the flesh to turn from wine dark purple to deep rosy pink. It's just the right amount for a small gathering of like-minded heretics, and we can't wait. We'll lock into classic mode for the rest of the dinner — stuffing, cranberry sauce, sweet potatoes, brussels sprouts. But for dessert I'm going rogue again, with a batch of Genevieve Ko's sunset-colored cranberry lemon bars instead of pumpkin pie. The double pucker of cranberry and lemon makes this an ideal counterbalance to all that tryptophan, administering the acid whammy you need to stay awake through cleanup. Mainly they're delicious, though, and pretty to boot. Featured Recipe Cranberry Lemon Bars View Recipe → Too far off-trail for this holiday? Bookmark Genevieve's recipe for December and get ready to win all the cookie swaps. And speaking of cookies: Make sure you're signed up for our Cookie Week newsletter, which kicks off this Saturday! Don't forget there's a long weekend coming up, too, if you're lucky. Dagwood-style leftover sandwiches will get you through Friday of course, maybe served with some cut-up veggies and dip for color and crunch. My Greek goddess dip is a dill-forward take on green goddess dip, with crumbled feta mixed in for an extra tang. It's also great as a sandwich spread — your cold sliced turkey won't know what hit it. Or maybe you need a break from meat after all that turkey? Ali Slagle's green curry glazed tofu is sweet, spicy and full of whatever combination of tender vegetables you're craving — snow peas, broccoli, kale, mushrooms. If it'll cook in about seven minutes it'll work nicely here. Another hearty, meatless option is Alexa Weibel's rosemary-scented roasted white bean and tomato pasta. Giving pasta e fagioli vibes, the sauce is made by roasting everything on sheet pans in the oven so the beans can get a little crispy on top while the tomatoes caramelize and condense. It's an adaptable, brilliant technique that can be applied to all kinds of vegetable pastas once you get the gist of it. Have overnight guests this holiday weekend? Serve them Genevieve Ko's loaded frittata for breakfast or brunch one morning. Filled with bacon, goat cheese and sweet sautéed peppers, it will set everyone up for a day of kibitzing, leaf-peeping or cozy movie-watching. I hope it's relaxing and loads of fun. Thanksgiving is the gateway to holiday party season, and Priya Krishna has a terrific nosh to help you get you through them. It's a recipe she adapted from her aunt Rachna, a jubilant, multi-textured bhel puri. Aunt Rachna serves it as a Thanksgiving appetizer, but this deft mix of turmeric-toasted puffed rice, freshly fried tortilla chips, green mango and potato cubes, and two kinds of homemade chutney will be a hit at any shindig. Make all the elements in advance, and then follow Priya's directions to gather your people around while you mix it all up at the very last minute to retain maximum crunch. It's a stunner. You do need a subscription for the recipes. (If you already subscribe, we are thankful for you!) If a technical issue comes up, email the smart people at cookingcare@nytimes.com; they can help. And I'm at hellomelissa@nytimes.com if you want to say hi. Happy Thanksgiving to you all! I'll see you on Monday. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. I'll leave you with Yasmin Fahr's charismatic one-pot pasta with sausage and spinach. Seasoned with earthy cumin and spiked with red-pepper flakes, this zesty recipe offers the ultimate luxury for the tired cook: no chopping whatsoever! It's something we all can be grateful for. IN THIS NEWSLETTER Andrew Scrivani for The New York Times Greek Goddess Dip By Melissa Clark 5 minutes Makes 4 to 6 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Green Curry Glazed Tofu By Ali Slagle 25 minutes Makes 2 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Roasted White Bean and Tomato Pasta By Alexa Weibel 30 minutes Makes 4 to 6 servings David Malosh for The New York Times. Food Stylist: Barrett Washburne. Loaded Baked Frittata By Genevieve Ko 45 minutes Makes 4 to 6 servings Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne. Bhel Puri for a Party  By Priya Krishna 1 1/2 hours Makes 8 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. 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