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November 15, 2025 
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Good morning! Today we have for you:
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| Sheela Prakash’s roasted lemon caper brussels sprouts. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
Smart, doable tips (and recipes) for a healthier Thanksgiving dinner
I am not a health professional. (I’ve eaten a bag of chips for dinner — at least twice.) But Samantha Cassetty is, and she shares this wisdom and advice in her roundup of 26 healthy Thanksgiving recipes:
Thanksgiving comes only once a year. So even if you typically aim to eat a well-balanced diet, helping yourself to a scoop of buttery mashed potato casserole or a generous slice of apple crumb pie on the year’s biggest food holiday isn’t only OK, it’s an important part of the celebration. |
Sheela Prakash’s roasted lemon caper brussels sprouts would be an excellent Thanksgiving side, of course, but I also want them for dinner tonight. These crisp-edged, tender-centered little nuggets would be so good topped with a spicy fried egg, maybe spooned onto some beans, greens and grains. Would I crumble some of my beloved potato chips on them? Probably!
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More healthy dinners (that, yes, I would top with crushed potato chips) |
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Today’s specials
Preserved lemon pasta: Some dear friends asked me what they should make with the preserved lemons they picked up, and I’ll answer them here in this newsletter. Make this super simple pasta! It’s a new recipe from Hetty Lui McKinnon, so you know it’ll be very flavorful and very satisfying. Per her introduction, you can also use the same amount of preserved lemon paste for the chopped preserved lemon and brine if that’s what you have.
Roasted sweet potatoes with spinach and feta: Those sliced pickled jalapeños bobbing around in their half-empty jar of brine are put to work in this Ali Slagle recipe, with both the peppers and their tangy liquid seasoning the caramelized sweet potatoes and wilted spinach. Leftovers, combined with some beans, would make some very nice lunch burritos.
Slow-cooker red lentil pumpkin soup: Don’t worry, Sarah DiGregorio provides stovetop instructions for the no-slow-cooker set. This way, we can all partake in the experience of having the warm fragrance of pumpkin, turmeric, paprika, cumin and coriander filling our homes on a cold day.
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Turkey Day Tracker
“Tiramisù doesn’t require baking, feeds a crowd and actually needs to be prepared in advance, making it a great contender for a Thanksgiving dessert. These three versions have the structure of the classic, layering soaked ladyfingers with whipped mascarpone, but swap the traditional espresso with fall favorites.” That’s Carolina Gelen on her new cranberry, caramel apple and pumpkin date tiramisù recipes. Read more and watch her make her dreamy treats here:
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| Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne. |
And before you go
Tanya Sichynsky, our fearless leader of the
