Food Pages
THE BOSTON GLOBE
Cover Story: Devra First describes 10 dishes that she was thankful this year. Highlighted restaurants include: B&G Oysters, The Buffalo Jump, Celeste, Chickadee, Dakzen, Haley.Henry, Oasis Vegan Veggie Parlor, Pammy’s, and Rabottini’s Pizza.
Sheryl Julian advises that a great gravy will save the day if you ruin the Thanksgiving turkey. Sheryl also provides recipes for how to roast the perfect turkey and for turkey gravy.
Insider: Silpat’s new collection of lightweight bakeware for small pastries (Ann Trieger Kurland); On-the-go poke bowls from Brooklyn’s Acme Smoked Fish Corp. (Ann Trieger Kurland); Dorie Greenspan will be in Boston Dec. 2-4 to talk about “Everyday Dorie” (Sheryl Julian).
Seasonal Recipes: Turkey tartines with cranberry chutney (Sheryl Julian); Pumpkin Bread (Lisa Yockelson).
The Confident Cook: Karoline Boehm Goodnick provides a recipe for Cauliflower and turkey gratin with cheesy panko crumbs that incorporate Thanksgiving leftovers.
By The Glass: Ellen Bhang suggest three American pours for the big feast.
Getting Salty: Kara Baskin chats with Brian Hillmer, executive chef at Jamaica Plain’s Community Servings.
THE NEW YORK TIMES
Cover Story: Tejal Rao considers the turkey’s popularity on the November issues of food and lifestyle magazines.
Priya Krishna speaks with Chad and Chase Valencia, owners of Lasa in LA, about why their Thanksgiving starts with a breakfast sandwich that celebrates American and Filipino cuisine.
Julia Moskin shows us what to do with leftover oil, herbs and alliums from Thanksgiving.
Front Burner: This week, Flo Fab highlights MasterClass online cooking classes with Dominique Ansel;olive oil brownies; bone broth from Mother Wit; Tigertail German Mustard; monthly, mail-order kids cooking lessons from Raddish; Bristol Bay salmon delivered straight to your door.
City Kitchen: David Tanis shares a recipe for spinach and tofu salad.
Eric Asimov gives us a list of last minute Thanksgiving wines.
Off the Menu: Hill Country Food Park, which recently opened in Downtown Brooklyn, headlines; El Ray Luncheonette and Delaware and Hudson will close.
Restaurant Review: Pete Wells gives Adda Indian Cuisine two stars.
Yotam Ottolenghi makes centerpiece salmon with thai basil and brown butter in honor of his mother in law.
Priya Krishna reports on how farmers at Ideal Fish are raising branzino to meet demand amidst the ocean’s depleted stock.
Joshua M. Bernstein details the current trend of marijuana derivatives showing up in both alcoholic and non-alcoholic beverages.
BOSTON HERALD
No Food News Today
SF CHRONICLE
Paolo Lucchesi reports on the Michelin Guides’s 2019 San Francisco Bay Area Bib Gourmand recommendations.
Douglas Zimmerman shares classic recipes to help prep for Thanksgiving.
Tara Duggan report on how to get help and giving help with keeping food on the table.
Tara Duggan reports on what is food security and how it is measured.
Tara Duggan highlights how hunger strikes various types of communities.
Leilani Marie Labong documents how San Francisco chefs celebrate Thanksgiving.
Jonathan Kauffman features Namu Gaji and its quiet vegan rebranding.
LA TIMES
Hadley Tomicki showcases La Plaza Cocina, a new museum and educational kitchen devoted entirely to the history and evolution of Mexican food.
Patrick Camiskey shares the news that the Woolsey fire destroyed nearly destroys all of Malibu’s wine country.
Brette Warshaw reports on what to know about cooking with cannabis.