What should I cook this week

Good morning There’s no worse feeling than trying to bake a perfect pizza pie on a Sunday night and knowing you can’t because you forgot to make pizza dough beforehand. That kind of feeling – missed opportunity! – can be remembered for days.

Of course, you could make a quick pizza dough instead. You can buy store-bought dough at the grocery store or your local pizzeria. Both lead to a good pizza. But the dough won’t be as flavorful as the long-aged variety. What’s more, it won’t be the pizza you wanted to make. But I found an antidote: Melissa Clark’s Cheesy Baked Pasta with Sausage and Ricotta (above).

Prepared with small bowls and served with herbed garlic bread, the dish not only manages to evoke the flavors of a perfect pizza, but somehow exceeds it. “Pound for pound, dollar for dollar, minute for minute – this is the tastiest recipe on NYT,” one of our subscribers wrote in a note. “Do it exactly as instructed.”

As for the rest of the week? It’s Thanksgiving, and all of our recipes for the holiday are here, along with Thanksgiving advice (defrost your turkey, yeah?). Will you be making J. Kenji López-Alt’s Turkey Roast in Mayo or one of the recipes Ina Garten created for us this year? Regardless, I hope you bake one of Genevieve Ko’s stunning new recipes for Thanksgiving cakes. And in the meantime…

Get in the Christmas 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 redcurrants, the pecans for almonds, and the blue cheese for goat. It’s not a prescription. You can prepare this salad however you like.

Don’t overdo it with a pre-Thanksgiving celebration. Pati Jinich’s nachos (with Eric Kim’s guacamole on the side) should do the trick. Go to bed early!

Whatever you’re doing with the turkey today—even if you’re making a ham instead—consider this delicious side dish of roasted cabbage wedges with lemon vinaigrette by Alexa Weibel. I rarely introduce new dishes to my Thanksgiving table. But this one is worthy.

For many more cooking recipes, check out this week’s New York Times Cooking. (Look for additional inspiration on TikTok, Instagram, and YouTube.)

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Well, it’s miles away from bread flour and gherkins, but you might want to check out the Gathering Growth Foundation’s Instagram account, which documents Really Big Trees across the country.

I’m looking forward to diving into Craig Henderson’s debut thriller, Welcome to the Game.

Nostalgia alert: Here’s Hua Hsu at The New Yorker on reissuing 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 exhibition at the Metropolitan Museum of Art in New York. You will learn a lot.

Melissa will text you tomorrow and I’ll get back to you on Thanksgiving. Eat well!