Sam Sifton on How to Cook for Thanksgiving
November 19, 2012
Our guest SAM SIFTON, The New York Timesâ€™ national editor and food columnist, may be one of the most qualified people in the United States to answer such burning questions as â€śTo brine or not to brine?â€ť or â€śstuffing in or out?â€ť 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 publicationsâ€™ headquarters, answering last-minute, dire questions of their cooking readership. Sifton has prepared a recent book for public consumption, â€śThanksgiving: How to Cook it Well,â€ť which includes not only cooking tips, but drink suggestions, clean-up plans and leftover ideas.
Photo by Flickr user Slice of Chic