Sam Sifton on How to Cook for Thanksgiving
November 19, 2012
Our guest SAM SIFTON, The New York Times’ national editor and food columnist, may be one of the most qualified people in the United States to answer such burning questions as “To brine or not to brine?” or “stuffing in or out?” as he has talked cooks down from their kitchen aisles about what to do about their frozen turkeys and lumpy gravy. A former restaurant critic at the Times, he spent a couple Thanksgivings at the publications’ headquarters, answering last-minute, dire questions of their cooking readership. Sifton has prepared a recent book for public consumption, “Thanksgiving: How to Cook it Well,” which includes not only cooking tips, but drink suggestions, clean-up plans and leftover ideas.
Photo by Flickr user Slice of Chic