We’re talking turkey and all the fixings – and all the family – with Thanksgiving guru Sam Sifton.
Shopping list for this weekend: butter, flour, sage, thyme, turkey. Thanksgiving is coming on fast now. A day to savor. To gather. To relax. To give thanks. To cook. For some, that cooking is a joy. For some, it’s nightmare. For many, after all these years, it’s a shot in the dark.
A once-a-year encounter with a great big bird and dishes we might make no other time. Sam Sifton is a Thanksgiving connoisseur and guru. He likes it traditional. He likes it tasty. He rolls with the punches, the uncles, the craziness, the day.
This hour, On Point: doing Thanksgiving.
C-Segment: Rick Bragg
From Tom's Reading List
Fort Worth Star Telegram "That sense of almost magisterial authority runs through Sam Sifton's useful new book, Thanksgiving: How To Cook It Well (Random House, $18). Once the Times' restaurant critic, where he would spend T-Day answering calls from panicked readers, and now national editor, Sifton is not shy when it comes to telling you how to observe the holiday — and use his book."
Forbes "Pretty much all aspects of the traditional meal are covered within: the turkey, the side dishes, the table-setting, the drinks, the clean-up and, yes, even the etiquette. The book is peppered with interesting vignettes about the holiday and the food. It is designed to make its readers chill out about what has become a very stressful cooking experience. It works better than a Xanax."
Check out Sifton's rules for turkey day.
Excerpt: Thanksgiving: How To Cook It Well
This program aired on November 16, 2012.