It’s not for tonight, but you could sketch out a grocery list for the fall dinner David Tanis outlined in his column for The Times this week: spinach and feta borek to start, followed by slow-roasted Turkish lamb accompanied by rice pilaf with pumpkin, currants and pine nuts, and an almond cake with saffron and honey for dessert.
And you could absolutely make up some snacks for waiting on Tuesday night’s election results, food to accompany the dogcatcher blues.
There are thousands and thousands more recipes to cook tonight and in coming days awaiting you on NYT Cooking. (I dig this sweet potato casserole pie.) Yes, you need a subscription to access them. Subscriptions are the price of admission, same as how you need a ticket to watch “The Irishman” down at the multiplex.
You can find more inspiration on our Instagram feed and our Facebook page. And if you come see us on YouTube, you can enjoy our latest video: Alison Roman making her super-famous chocolate-chunk shortbread cookies. It’s a total delight.
Please write us directly, if anything goes wrong with your cooking or our technology: email@example.com. That team is fantastic. Someone will get back to you. And I’m at firstname.lastname@example.org if you’d like to argue the point, or strike out at someone, or just say hi, how are you, say hey to your mother for me.
Now, I hope you didn’t miss Amelia Nierenberg’s piece in The Times last week about widows cooking through grief. Do read this compilation of reader reactions to the article, with poignant stories of their own.
Finally, do take a look at our Wirecutter’s collection of the best Thanksgiving kitchen tools and tableware. Some new pantry towels for the holiday? A potato ricer? Digital oven thermometer? A bunch of new plates? Order what you need this afternoon, and you’ll feel on top of the holiday planning even if you don’t know yet if you’ll be cooking for 6 or 26. And I’ll be back on Wednesday.