Martha Stewart’s potatoes and Dolly Parton’s cranberries

Food-loving famous people share their favorite Thanksgiving recipes.

View in browser|nytimes.com November 26, 2024 Martha Stewart's mashed potatoes. David Malosh for The New York Times. Food Stylist: Simon Andrews. These aren't regular mashed potatoes. They're Martha Stewart's mashed potatoes. By Mia Leimkuhler Stars: They're just like us. They love a club sandwich. They have strong opinions on pumpkin pie. And they get their mom's mashed potatoes recipe and play with it a bit to make it better suit their tastes. That's what Martha Stewart did for her mashed potatoes recipe — her mom used boiled Idaho potatoes, but Martha swaps them for steamed Yukon Golds. (She keeps the cream cheese, however.) "It was not possible to find Yukon Golds in the Nutley Co-Op, where we shopped for all our groceries in the '40s, or in the ShopRite, which came to Nutley, N.J., in the early '50s," Martha writes. "But these days, I love the tenderness of Yukon Golds, and I grow a hardy crop of them in my Bedford garden in New York. I also use both heavy cream and milk, and I use a food mill with the finest sieve to ensure the creamiest, smoothest and silkiest mashed potatoes ever." These mashed potatoes are, very much, a good thing. Featured Recipe Martha Stewart's Mashed Potatoes View Recipe → To nestle next to Martha's recipe, how about a jiggly slice of Dolly Parton's delightful cranberry mold? Or a scoop of Christina Tosi's corn bake, a one-bowl wonder? Maybe you're skipping the turkey this year and want an equally impressive centerpiece — hello, Stephen and Evie Colbert's beef Wellington. A whole bunch of food-loving A-listers shared their Thanksgiving thoughts — and favorite recipes — with New York Times Cooking this year; you can peruse their hot takes here. Thanksgiving, of course, is Thursday, but there are several meals to consider before then, and those considerations become complicated if you're playing hotel manager this week. Ali Slagle to the rescue, with three easy strategies and budget-friendly recipes for feeding your guests. I'm eyeing this hoisin-peanut shrimp and slaw because this sweet-salty-spicy dish looks to be the perfect antidote to all the butter I'm about to consume. Given, too, that your fridge is probably bursting at the hinges with ingredients for Thanksgiving dinner, any dish that requires few ingredients or leans on pantry staples is most welcome right now. These 24 recipes are all made with seven ingredients or fewer (not counting salt, pepper or oil). I'll make extra of Nargisse Benkabbou's skillet chicken with turmeric and orange so I have leftovers to tuck into sandwiches or adorn rice bowls. And Kay Chun's pasta amatriciana is just the dinner for that first quiet night after your guests have departed, eaten on the couch in your most dilapidated sweatpants. But until that silent night, there are lots of snacks to make and share, like Sheela Prakash's fire crackers. Also known as Alabama fire crackers or comeback crackers, the crowd-pleaser consists of small crackers marinated with ranch seasoning — an easy homemade mix is used here — and red pepper flakes before being baked to golden, crispy goodness. Sheela's recipe calls for oyster crackers; their small size means it's easier to toss more into your mouth at a time. (For more excellent snacks, check out our Thanksgiving appetizer recipe collection.) To all who celebrate: Have the happiest, most delicious Thanksgiving! IN THIS NEWSLETTER David Malosh for The New York Times. Food Stylist: Simon Andrews. Dolly Parton's Cranberry Mold By Dolly Parton and Rachel Parton George 30 minutes, plus 6 hours' chilling Makes 10 to 12 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Christina Tosi's Corn Bake By Christina Tosi 55 minutes Makes 6 to 8 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Stephen and Evie Colbert's Beef Wellington By Stephen Colbert and Evie McGee Colbert 2 hours 50 minutes, plus chilling and resting Makes Makes 12 servings Johnny Miller for The New York Times. Food Stylist: Vivian Lui. Hoisin-Peanut Shrimp and Slaw By Ali Slagle 25 minutes Makes 6 to 8 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Skillet Chicken With Turmeric and Orange  By Nargisse Benkabbou 20 minutes   Makes 4 servings Linda Pugliese for The New York Times. Food Stylist: Monica Pierini. Pasta Amatriciana  By Kay Chun 25 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Fire Crackers By Sheela Prakash 40 minutes, plus at least 6 hours' resting Makes 6 to 8 servings (3 1/2 to 5 1/2 cups) 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