Good Food
A Million Ways to Cook a Turkey, with Jonathan Gold
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. He shares the many ways he has cooked Thanksgiving turkey over the years, from the “Chinatown” method with sticky rice stuffing to a Cuban style bird rubbed with lemon, garlic and oil.
By Evan Kleiman • • 1 min readJonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. He shares the many ways he has cooked Thanksgiving turkey over the years, from the “Chinatown” method with sticky rice stuffing to a Cuban style bird rubbed with lemon, garlic and oil.
The full episode
3 of 7
The Thanksgiving Show: Turkey, Wine & Farmers’ Market Sides- 0:00Baba Au Rhum: A Make-Ahead, Crowd-Pleasing Dessert
- 12:50Michael Ruhlman’s Foolproof Roast Turkey
- 19:30A Million Ways to Cook a Turkey, with Jonathan GoldYou’re reading this
- 26:15Thanksgiving Wines
- 34:42Winter Squash, Six Ways
- 41:59A Sweet Potato Side from Yotam Ottolenghi
- 45:11Market Report: Thanksgiving Edition
The full episode
3 of 7The Thanksgiving Show: Turkey, Wine & Farmers’ Market Sides- 0:00Baba Au Rhum: A Make-Ahead, Crowd-Pleasing Dessert
- 12:50Michael Ruhlman’s Foolproof Roast Turkey
- 19:30A Million Ways to Cook a Turkey, with Jonathan GoldYou’re reading this
- 26:15Thanksgiving Wines
- 34:42Winter Squash, Six Ways
- 41:59A Sweet Potato Side from Yotam Ottolenghi
- 45:11Market Report: Thanksgiving Edition