Charred Lemon Risotto

Sohla El-Waylly · Start Here: Instructions for Becoming a Better Cook

Braised in a flavourful broth, this Brothy Same-Day Slow-Roast Whole Chicken is a warming weekend dinner for the whole family.

Sohla El-Waylly · Start Here: Instructions for Becoming a Better Cook

Light and chocolatey, with a gooey centre, Sohla El-Waylly's Fallen Chocolate Soufflé Cake makes for an easy dinner party dessert.

Sohla El-Waylly · NYT Cooking

This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal.

Sohla El-Waylly · NYT Cooking

The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together.

Sohla El-Waylly · NYT Cooking

Smash it up with eggs and flour, and leftover stuffing transforms into a tender dumpling dough. A simple bone broth made from your turkey carcass creates a savory base, which you then load up with kale and sweet potatoes for a hearty, healthy post-Thanksgiving meal. If you prefer to roll your dumplings into visually perfect balls, leave out the ⅓ cup turkey stock for a sturdier dough, but if you don’t mind a rustic look, that additional moisture ensures a lighter dumpling.

Sohla El-Waylly · NYT Cooking

The best way to reheat leftover stuffing? Press it into a pan, cut it into cubes and fry it in oil until crisp. The exterior browns and caramelizes, while the inside remains tender and creamy, just like the best bread pudding. This trick works best with stuffing made from smaller pieces of bread, but even if you don’t end up with perfect cubes, they will still be delicious. Serve them warm, on top of a fresh, raw salad tossed in a tangy cranberry-mustard vinaigrette, with fried pepitas running throughout for even more crunch. If you use a homemade cranberry sauce for the dressing, you may want to sweeten it with a touch of honey.