You've Planned Your Play. Now Play Your Plan. - The New York Times

Cheesy Hasselback potato gratin for Sunday (and Thursday); tofu and green beans with chile crisp for Monday.

Christopher Testani for The New York Times. Food Stylist:Simon Andrews. Prop Stylist: Christina Lane.

Good morning. For those of us who take Thanksgiving seriously, who plan and plan and cook and cook, this last Sunday before the feast marks the real start of the holiday. I’m cleaning out my fridge and freezer to make room for an epic trip to the supermarket, cataloging serving platters and cooking vessels, making sure I have enough mismatched knives and forks to serve (checks notes) 32 people. (Yikes! I’m short two dozen chairs!)

That’s OK. Everything will turn out just fine. I trust the process. So I’ll spend a few hours working my plan and then turn to a simple dinner of chicken thighs cooked under a brick with a cheesy Hasselback potato gratin (above) on the side, a dress rehearsal for a new drop on Thursday.

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Cheesy Hasselback Potato Gratin

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2023-11-19 16:00:02Z
CBMiWWh0dHBzOi8vd3d3Lm55dGltZXMuY29tLzIwMjMvMTEvMTkvZGluaW5nL3lvdXZlLXBsYW5uZWQteW91ci1wbGF5LW5vdy1wbGF5LXlvdXItcGxhbi5odG1s0gEA

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