Good morning. The adrenaline wore off at about the same time the turkey kicked in yesterday, and then there was a long walk in the cold before a glass of bourbon and a slice of pie. Cued up “The Paper” on the big screen in the den and was asleep before Michael Keaton arrives at The Sentinel for his big interview with Spalding Gray. I hope it went as swimmingly for you, that there was moist turkey or squash, endless dessert, great conversation, good football, no head injuries.
Leftovers today! And you don’t really need a recipe for those. Indeed, a lovely woman named Madeleine Kenefick wrote me last week with narrative instructions for what she called her Thanksgiving take on company dinner. She butters a casserole, puts a big flour tortilla on the bottom, then layers leftovers from the feast on top of it, adds another tortilla, cuts a few holes in it so she can crack some eggs into the thing at the end, sprinkles it with a lot of grated cheese, then slides it into the oven at 350 until it’s bubbling and starting to crisp at the edges.
That could be great, no? And imagine how good it would be drizzled with a quick-made amba (above), the tangy pickled mango sauce that Tejal Rao wrote about this week for The Times! (If a casserole’s too complicated, just make a couple of big sandwiches out of what’s left over from the feast, amba them up, then spread some mayonnaise on their exteriors and smoosh them in a hot waffle iron for a few minutes. Divine!)
Of course, you may want an actual Thanksgiving leftovers recipe. I love Margaux Laskey’s for enchilada pie. I feel similarly about Tejal’s roast turkey pav and Melissa Clark’s play on a turkey French dip, which she learned from Eric Klein, then the chef at Spago in Las Vegas. I’d like to eat all three of those this week.
But I also want to cook something new. Like, for instance, Alison Roman’s recipe for lemony turmeric cake. And Ali Slagle’s recipe for pasta with roasted garlic, olive oil and chile. Not to mention: Lidey Heuck’s recipe for vegetarian chili with butternut squash and Moroccan spices.
Thousands more recipes to cook this weekend are on NYT Cooking. (Make a breakfast of these all-purpose biscuits and a vat of sausage gravy, with poached eggs and a defibrillator.) Yes, you do need a subscription to access them. That might be a Black Friday gift to yourself — or, in that spirit, you could buy someone a gift subscription instead.)
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And should anything should go wrong while you’re cooking or thinking about it, do send us a note: cookingcare@nytimes.com. We will get back to you with help. I’m terrible with tech and of no assistance when it comes to accounting, but you can write me, too, if you like: foodeditor@nytimes.com. I’ll accept all criticism and pass along all delight.
Now, speaking of Black Friday if not about lard and sassafras, our colleagues at Wirecutter have been keeping track of the day’s best deals.
Have you taken a look at our holiday gift guide? Helpful!
This might be the weekend to sit and consider 33 ways to remember the 2010s, by the arts desk of The Times.