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.
