This Week in 'New York Times' Food News
One Star: "Aureole, as the New York expression goes, is meh," says Sifton, knocking it down to one star while commending its bar fare and several other dishes.
Turkey Trials: Kim Severson tries to disprove the notion that the turkey is the least important part of Thanksgiving...
Score One For Stuffing: ... while Julia Moskin scoffs at the quest for the perfect turkey, giving all her love to the sides.
Their Recipes: Dry-brined turkey, Chanterelle and pear stuffing, firey mashed sweet potatoes, caramelized corn with fresh mint, roasted cauliflower with lemon brown butter.
Thanksgiving wines, pear cakes, and more, after the jump.
Thanksgiving Wines: "They need to be versatile, to complement a wide assortment of dishes, including the idiosyncratic variations that every family knows and loves." A selection from Eric Asimov.
Party for the Po' Boy: Next weekend's New Orleans Po-Boy Preservation Festival.
Union Training: Cooks and waiters learn proper service in Queens.
Dining Briefs: Sam Sifton's thumbs-up for Prime Meats, where "the menu is small, but it delivers"; Yerba Buena Perry has "nice enough" food and show-stealing cocktails.
The Minimalist: Mark Bittman's pear upside-down cake.
A Good Appetite: Pork braised with tomato and anchovy.
Food Stuff: Belize's Laughing Bird shrimp, Brooklyn Kitchen in Williamsburg, pickled pumpkin.
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