// Sheryl Julian shared Thanksgiving cooking tips

The Globe’s food editor gave last-minute advice on Twitter, using the hashtag #GlobeRecipes.

// Food Editor Sheryl Julian’s 10 favorite Thanksgiving recipes

Ten recipes ready to make an appearance on the holiday table.

// Recipe for mango chutney

Mango chutney is a zesty alternative to traditional cranberry sauce.

Holiday Recipe

// Recipe for roasted parsnips, carrots, and squash

Orange juice adds brightness to this dish of roasted vegetables.

Holiday Recipe

// Recipe for Thanksgiving leftover knishes

Serve with gravy and cranberry sauce.

// Recipe for rutabaga and celery-root puree

The distinctive earthy flavors shine in this creamy puree, an alternative to mashed potatoes.

Holiday Recipe

// Recipe for pistachio and dried-cherry pan stuffing

Sufficiently dried bread makes the best stuffing since it absorbs the flavors and juices of everything else in the dish.

// Recipe for pumpkin cheesecake with gingersnap crust

Pureed pumpkin and warm autumn spices are beaten into a cheesecake batter to create a deeply flavorful dessert.

Brent Hofacker

special section

Recipes for holiday cooking

Recipes for your holiday table, plus watch cooking tips from Globe Food Editor Sheryl Julian.

Holiday Recipe

// Recipe for egg, avocado, cheddar, and bacon sandwiches

Make these for your holiday guests for breakfast or lunch, or on a rushed weeknight when you want something satisfying.

// Recipe for green beans with brown butter and toasted hazelnuts

Brown butter, nuts, and lemon take green beans from ordinary to splendid.

Sunday Supper

// Pork cutlets are schnitzel first, then sandwich filling

Fry pork tenderloin cutlets and serve with sauteed apple rings, then use leftover pork to tuck inside soft rolls with a warm red-cabbage salad.

// Spoon University, a food site by and for students

The site written by and for college students covers restaurant reviews, on-campus dining, and cooking in a dorm or apartment.

99 Bottles

// Sour beers are trendy, but not new

Within the craft beer community there is a group of sour beer enthusiasts.

food | travel

// Sicilian ‘slab’ pizza in Portland, Maine

Stephen Lanzalotta makes what he calls Sicilian “slab” pizza, bubbly slices of a lofty, rich, but light-textured crust at Slab.


Rebecca Rupp on sharing meals

On the National Geographic’s food website, Rupp has looked at how the act of eating together defines us.

// Cooking tip from Globe food editor Sheryl Julian

It’s perfectly OK to roll out the pie pastry days in advance. Roll, crismp, and cover the top with waxed paper. Wrap from underneath with foil so you or someone in your household doesn’t accidentally mash the edges. Freeze or refrigerate until you fill the pie (and add top crust, if you’re using one).

Best wines under $20

// 10th annual Plonkapalooza: Best wines under $20

Sommeliers sampled 25 whites, 25 reds, all under $20, and uncorked some surprises among the winning wines.

New England diners

// 16 must-visit New England diners

These restaurants greet their guests with good food, down-to-earth atmosphere, and friendly prices.

Double shot

Matt Viser | Double Shot

// The buzz on coffee and the people who drink it

Presidential coffee history, the Costco coffee habits of Michael Dukakis, and a journey for the perfect cup.

Seasonal recipes