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Good morning. This is it. We’re in the chute now, inexorably headed toward the Thanksgiving feast. This is a weekend for list-making, for shopping, for firming up travel plans, for pledging that this is the year you’re not going to argue with your sister about nuts in the cranberry sauce.
It’s all going to require patience. I spoke about this the other day on The Wirecutter Show. Everything is going to be all right. Strive for grace.
Some will spend the next two days entirely in the Thanksgiving spirit, baking pies, making an early batch of gravy, experimenting with this new recipe for cornbread stuffing with esquites (above) or this one for roasted beets.
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Cornbread Stuffing With EsquitesView Recipe →
I’ll do some of that, absolutely. But I like a little bit of culinary misdirection amid the preparations. And so I’ll cook up a fiery batch of Guyanese pepperpot, too. It’s a fiery taste of the Commonwealth Caribbean, a rich Amerindian beef stew infused with cinnamon, clove, ginger, thyme and the thrumming darkness of cassareep, and it gets better and better the longer it sits. I’ll cure mine in the fridge for a few days so I can serve it on Wednesday night to early arrivals as a sort of magic trick, over rice, with roti.
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