The headline says it all: We are entering a turkey-free zone. (Unless you have turkey leftovers, in which case I recommend this pho.) The flavors below are a departure from archetypal Thanksgiving dishes.
But first, I want to hear about your holiday meal. Were there any culinary triumphs? Disasters? Did you finally nail that pie? Tell me everything: firstname.lastname@example.org. I made several New York Times Cooking dishes, including this vegetarian mushroom bread pudding — one of my favorites and an excellent side dish or main course anytime. It’d really be a dream at brunch.
Lastly, we have a new feature on New York Times Cooking: If you’re a Cooking subscriber, you can now share recipes with friends who don’t have a subscription. You have 10 gift recipes to use each month, and you can give them to anyone you like. (This will be crucial for the December cookie season.) Look for the gift icon on the recipe page to start sharing.
For this dish, Ali Slagle borrowed the same mayo-marinating technique that Kenji López-Alt used on his Thanksgiving turkey, which yields juicy shrimp with a delectable browned crust. The recipe was written for the grill, but you could broil the shrimp instead, or cook them in a cast-iron stove over high heat (turn on the vent, open the windows).
I’ll concede that squash is a very Thanksgiving ingredient, and this newsletter is supposed to move us beyond all of that. But this recipe from Sohla El-Waylly looks so good to me that I had to put it in this newsletter stat. And here we are! Serve it with salted yogurt as a main course (adding a can of chickpeas and extra gravy wouldn’t hurt) or as a side dish.