Not enough Thanksgiving guests for a 12 to 16 pounder? There are other avian options to bronze in the oven and present with panache. There’s guinea fowl (above), a pasture-raised bird with luscious dark meat that’s not gamy, which is as easy to roast as a chicken. Season the interior with salt and pepper, tuck in a bunch of fresh herbs, rub the outside with butter, oil or duck fat, set it on a rack at 375 degrees and roast a large one, four pounds or so to serve six, for an hour and 20 minutes. You’ll only need about an hour for a 2- to 3-pounder serving two to four. Heritage Foods has 4- to 4.5-pound guinea hens raised by the Good Shepherd Poultry Ranch Network based in Kansas. D’Artagnan sells 2 to 3 pound hens from California.
Good Shepherd Poultry Ranch Network guinea hens, $44 (shipped frozen), heritagefoods.com; California guinea hens, $49.99 fresh or $38.39 frozen, dartagnan.com.
Thanksgiving Dinner in a Pie
The chef Dan Kluger has consolidated Thanksgiving dinner at his Bakery at Greywind. This double-crust turkey potpie, a satisfying centerpiece serving as dinner for two to four, is densely filled with white and dark meat, carrots, potatoes and thyme in an apple cider gravy. It just needs some tart cranberry relish alongside. The website says the 9-inch pie will serve six to eight, but that’s as a side dish, not the main event. The pie, $78, must be ordered in advance for pickup Nov. 22 or 23 between 8 a.m. and 3 p.m.
The Bakery at Greywind, 451 Tenth Avenue (35th Street), thebakeryatgreywind.com.
Here’s an unusual vegetable to complement the turkey. In 1876, as the story goes and an historical marker in Westport, Mass., attests, the farmers Aiden and Elihu Macomber brought turnip seeds back from the Philadelphia Exposition and planted them. Somehow they cross-pollinated with radishes growing nearby and the result was the Macomber turnip. It’s large, ivory and round, with a thin skin and crisp, slightly sweet flesh that can be eaten raw and is delicious cut in large dice and braised in chicken stock, roasted, or boiled and mashed. Amoon Farm, in the Catskills, has made this Massachusetts curiosity available in New York; Butterfield Market has them starting Tuesday, $7.99 a pound (about two).
Macomber Turnips, Butterfield Market, 1150 Madison Avenue (85th Street), and 1114 Lexington Avenue (78th Street), 212-758-2800, butterfieldmarket.com.
The Fanciest of Cocktail Glasses
Just past the dining area of La Mercerie restaurant in the Roman and Williams Guild showroom, there’s now a minaudière of a bar with just five seats. Cocktails are served in elaborate, often breathtaking one-of-a-kind handmade glasses which, like the drinks, are for sale ($98 to $1,400 each; cocktails are $18 to $30). Robin Standefer, who owns the Guild with Stephen Alesch, said it was a bit of space demanding to be used. Among the drinks is the seasonal Holiday House created by Aaron Thorp, the restaurant director of La Mercerie. It’s designed for a tall glass blown by Naoya Arakawa and calls for mixing an ounce and a half of guava or apricot eau de vie with a half ounce each of Japanese whiskey, Islay Scotch and Demerara simple syrup, straining it into a highball or rocks glass over a large ice cube and adding a ribbon of orange peel. Dust the top with a pinch of kelp powder.
Guild Bar, 53 Howard Street (Mercer Street), 212-852-9097, lamercerieny.com.
Pick Up That Thanksgiving Roasting Pan
Hestan, a high-end innovative cookware company based in California with pots and pans made in Italy, has introduced a triple-ply stainless steel roasting pan in two sizes, 14.5 and 16.5 inches long. The generous pans, which also have an aluminum core for better conduction, come with a sturdy roasting rack for up to 20 pounds of turkey. Like other Hestan pieces, including some bonded with titanium, the handles are attached with flush rivets for easy cleaning and the pans are induction-compatible.
Hestan Roasting Pans, $127.96 for 14.5 inches, $159.96 for 16.5 inches, hestanculinary.com, and at cookware stores.
Protect your clothes and help others with the new apron designed by the chef Amanda Freitag in collaboration with Cooks Who Feed, an organization that sells aprons and donates 100 meals to those in need for each one sold. The sturdy cotton canvas apron, in burgundy with adjustable cream straps, is featured in the holiday catalog for God’s Love We Deliver, the organization that brings medically tailored food to seriously ill New Yorkers, and which will receive $10 of the $72 price.
Food is Love Amanda Freitag Apron by Cooks Who Feed, God’s Love Holiday Catalog, glwd.org/shop, cookswhofeed.com/products/the-amanda-freitag-apron.
Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.
