November menu
The Thanksgiving table
A chili-maple turkey, four sides to pass, and a silky pumpkin pie to finish.
The centerpiece
Chili-Maple Charred Citrus Turkey
A chili-maple glaze gives the skin its shine. Roast the citrus alongside the bird.
Ingredient spotlight
It’s pumpkin season
Roast pumpkin for a sweeter purée, or steam it for a milder one. A single batch can go into soup, bread, or the cream for your coffee.
For the stove
Pumpkin Soup with Maple Drizzle
For the oven
Pumpkin Chocolate Chip Bread
For the glass
Pumpkin Cream Cold Brew
Three fall drinks to make at home
Pour bourbon into warm spiced cider, whisk chai spices into hot chocolate, or top cold brew with pumpkin cream.
Featured Kitchen Tip
How to grill a thick Wagyu steak
Cook the steak gently, then finish it over high heat for a browned crust and a warm pink center.
Read the grilling guide
Explore steak doneness
Explore the cuts
Kitchen Tips
Tip of the week
Roast your pumpkin before you purée it.
Roasting brings out a pumpkin’s sweetness. For a lighter purée, steam it instead. Here’s how to get the texture you want for pie or soup.
More Kitchen Tips
Knife skills
How to use a whetstone
Choose the grit, set the angle, and work each side of the blade.
Cast iron
How to clean a cast iron skillet
Loosen stuck-on food and get the pan dry before you put it away.
Kitchen science
Why garlic turns blue or green
A white clove can turn turquoise in a pickle jar. Where does the color come from?
The Pantry Archives
The origin of coffee
Follow wild arabica from Ethiopia’s forests to the coffee traders of Mocha, Yemen.
The history of cheese
Milk fat trapped in a 7,000-year-old clay strainer offers a clue to how early farmers made cheese.
Herbs 101
What nine kitchen herbs taste like, when to add them, and how to keep them fresh. Plus three more to try, from green shiso to lemon verbena.
