How has the typical American Thanksgiving dinner changed and evolved? You only need to know that when that internal temperature gets to 164 or so, it’s time to get it out of the oven, it’ll warm up a little bit more as it rests, and it won’t be overdone and everything’s going to be fine.” It’s the job of the food media to tell you that it’s complicated and to come back each year with a new and different way of roasting the turkey with a tamarind glaze or in a bag, or this, or that. And I just think don’t argue at Thanksgiving this year - accept.” I wanted to put a vegetable in the center, so I created this recipe for these stuffed Delicata squash that we stuffed upright so they have some of the kind of showy aspect of a full bird. And so this year, what I wanted to do – and what my colleagues and I at the Times did – was to explore recipes that were vegan that would please meat eaters. So now, I’ll make something special and something on the side.’ And there were all these little bubbles that were created around the table where I really was trying to make everyone feel welcome, but no one was interacting with anyone else, at least in terms of the food. I used to think ‘Look, I’m going to create this Norman Rockwell tableau for my table, and if you have decided in your journey in life that you are now vegan, you know, I don’t know what to do. "Don’t argue at Thanksgiving this year - accept." How do you deal with the various demands from people with dietary restrictions?
Aunt Sally won’t drink this year.’ Aunt Sally’s going to drink this year. I’m going to do this, I’m going to do that. I think we too often think ‘Oh, I’m going to put all this stress on myself. “I’m advocating a policy of radical acceptance this year. What do you mean when you tell people to be 'zen' on Thanksgiving? The New York Times Thanksgiving planner.Sifton talks with Here & Now's Indira Lakshmanan about his favorite Thanksgiving dishes, old and new, and how to make everyone at your table - including the vegetarians, the vegans, the gluten-free - feel welcome and included, without going crazy. Either way, Sam Sifton, the food editor at the New York Times, has this advice for you: Take it all in stride. Or maybe you're at the other end of the spectrum, and haven't even done your shopping yet. Maybe you're already in the kitchen getting started on your cooking.
It's hard to believe, but there are just two days left before Thanksgiving.
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