“When planning a Thanksgiving menu, it's always a balancing act between...” — J. Kenji Lopez-Alt Quote

“When planning a Thanksgiving menu, it's always a balancing act between representing all the classics and satisfying all the members of your family.”

“Many call for cooking pasta directly in milk, a technique that works okay, but it can lead to scorching if you're not super careful with stirring. I prefer the evaporated-milk route because it ensures a clean pan with no burnt bits on the bottom.”

“Sometimes even a well-rested steak will lose juices when you cut into it. Sometimes a completely un-rested steak won't spill a drop. But as a general rule, resting meat for about one-third of its total cooking time guarantees that more juices will stay inside than on your cutting board or plate.”

“One of the best parts of Thanksgiving for me is re-watching some of the classic holiday blunders that have been depicted on television. I remember laughing uncontrollably on the set of 'That Girl' back in 1967 when we shot the episode, 'Thanksgiving Comes But Once A Year, Hopefully' during our second season.”

“I am originally from Florida. So Thanksgiving was always something I really looked forward to, because I got to travel back home every year and see everyone all at once, around one big happy table.”