From one of America’s finest food writers, the former restaurant critic for The New York Times, comes a definitive, timeless guide to Thanksgiving dinner—preparing it, surviving it, and pulling it off in style. We welcome Sam Sifton and speak with him about his book, Thanksgiving: How to Cook It Well.
I have often thought back to a conversation I had many years ago with one of my students. She had come from a rural background with a strong, and in many ways admirable, streak of self-reliance. She was dumbfounded when I quoted the saying “There but for the grace of God go I,” often attributed to a sixteenth century evangelical preacher and martyr, John Bradford. How could I, her professor, imagine myself in the position of people who were down and out, people without jobs who needed help?