KQED's Forum Your Spiciest Thanksgiving Hot Takes with NYT Cooking
Nov 21, 2025
Join Eric Kim, a Food and Cooking columnist at The New York Times, as he shares his perfected sweet potato casserole, featuring halved marshmallows. Tanya Sichynsky, editor and veggie advocate, makes a case for tofu as a savory centerpiece and introduces delectable alternatives like fried tofu. Sue Li, a recipe developer, delights with travel-friendly Thanksgiving pies, including her apple-and-cream pie. The trio dive into Thanksgiving hot takes and tackle whether canned cranberry sauce deserves a place on the table.
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Brine And Fry Tofu For A Centerpiece
- Brine firm tofu overnight in water, brown sugar and salt to infuse flavor before frying.
- Dredge, deep-fry, and finish with an herby sage crumble for a festive centerpiece.
Thanksgiving In Italy With Pasta Nights
- Sue Li and her husband spend Thanksgiving in Italy to avoid crowds and enjoy cheap hotels in shoulder season.
- They eat pasta every night that week as their holiday tradition.
Deep Fry Turkey Only With Care And Prep
- If you deep-fry a turkey, use common sense and research steps carefully to avoid accidents.
- Read recipes fully and test them once before doing the holiday run.
