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How to Make Thanksgiving Turkey That Actually Tastes Good | Eric Kim | Recipe Quest | NYT Cooking

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In a world where Thanksgiving turkey recipes seem endless and the same, Eric Kim sets out on a mission to reignite the holiday’s festive culinary spirit. Determined to break the mold, Eric connects with his favorite local chefs in this episode of Recipe Quest, reviewing magazines and diving into modern and classic cookbooks to derive special, new flavor. Along the way, he takes on an array of turkey recipes, testing traditional roasts as well as the more avant-garde recipes.

What will he come up with? Watch on to find out.

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How to Make Easy Hand-Pulled Noodles at Home | NYT Cooking

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The pleasantly chewy texture of these long Chinese noodles is part of the allure, as is the practice of delicately pulling the fresh wheat dough to create the strands. Hand-pulling noodles, or la mian, is a technique that has been passed from generation to generation, and the results cannot be replicated with a machine. With just bread flour, water and salt, and a little patience, you really can make these fresh noodles at home. Vivian Chan-Tam shows you how.

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How to Make Pupusas With Ham El-Waylly | NYT Cooking

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Ham El-Waylly is in the studio kitchen making pupusas, a stuffed, griddled corn cake from El Salvador and Honduras. Ham’s version is stuffed with a quick bean and cheese mixture. But pupusas are a great home for leftovers: Squash, braised meat and wilted greens all make fantastic fillings. As long as it’s fully cooked, not too wet and small enough to be flattened into the cake, just about anything can go inside.

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How to Cook Beef Like a Pro | Sohla El-Waylly | Cooking 101 | NYT Cooking

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Buttery Steak and Potatoes:
Taco Salad:
Beef Suya:

Welcome to another installment of Cooking 101, a series where Sohla El-Waylly, author of the cookbook “Start Here,” walks you through techniques and tips for becoming a better, more informed cook. This episode covers everything you need to know about beef, including tips and recipes for steak and potatoes, taco salad and beef suya.

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Sohla Shows You How to Cook Spaghetti Like a Pro | Cooking 101 | NYT Cooking

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Grated Tomato Pasta:
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What does “al dente” mean? How much water do you need to boil pasta? Do you have to salt your pasta water? If you’ve ever asked any of these questions, this video is for you.

Welcome to another installment of Cooking 101, a series where Sohla El-Waylly, author of the cookbook “Start Here,” walks you through techniques and tips for becoming a better, more informed cook. This episode covers everything you need to know about spaghetti, including recipes for spaghetti pomodoro, spaghetti carbonara, a spaghetti stir-fry and a stovetop mac and cheese. If you can boil water, you can make these.

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How To Make Mississippi Mud Pie | Samantha Seneviratne | NYT Cooking

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Mississippi mud pies come in all shapes and sizes: No two are exactly alike. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn, features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Follow along as the cookbook author and NYT Cooking contributor Samantha Seneviratne shows us how to make it. Come for the chocolate, stay for the cutest cameo we’ve ever seen (4:55).

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How to Make Filipino Coconut Milk Chicken Adobo | NYT Cooking

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Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. She shared her 10 essential Filipino recipes with us. Coconut Milk Chicken Adobo is her take on the classic dish. In this recipe, coconut is present in three forms: milk, oil and vinegar. It brings silkiness and a hint of elegance. Her sunglasses don’t hurt either. Get the recipe:

Angela Dimayuga’s 10 Essential Filipino Recipes:

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How to Make Filipino Coconut Milk Chicken Adobo
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How to Make Jollof Rice | NYT Cooking

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“We don’t say a dish is spicy — we say it has pepper.” Yewande Komolafe is a recipe writer who grew up in Lagos and found herself searching for the heat and flavor of Nigerian food in the U.S. She picked the 10 essential Nigerian recipes, and this jollof rice was No. 1. It’s smoky and has a spicy kick.

Get the jollof rice recipe:
Yewande’s 10 Essential Nigerian Recipes:

Photo Credits:
Photography by Johnny Miller
Food styling by Rebecca Jurkevich
Prop styling by Paige Hicks

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All the food that’s fit to eat (yes, it’s an official New York Times production).