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Or are we not doing pie this year either?


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Crisp on the outside, almost creamy on the inside, the savory, herbaceous, dense stuffing contrasts with the sweet, buttermilky tang and fluffiness of the waffle.

With no traditional crusts in sight, standard pie flavors are free to be better versions of themselves.

After almost a year of being at home and the same old, same old, reinvigorate your Thanksgiving table with a fresh outlook on the traditional holiday staples.

The potatoes’ spent peels make a crunchy topping when fried with sage leaves, for a silky-smooth mash.

Inspired by the iconic Zuni Cafe chicken, bread roasted in turkey drippings forms the foundation for a salad that’s better than your traditional stuffing.

A buttery brown sugar glaze completes this crisp-edged apple cake, easier and more portable than apple pie.

A press-in hot water pastry offers ease in making a pecan pie, here enriched with sweetened condensed milk and nutty malted milk powder.

The turkey’s neck and organs provide the best flavor for a simple Thanksgiving gravy.

During mandated dine-in closures, these restaurants are offering takeout and delivery as the coronavirus pandemic keeps Los Angeles close to home.

After months of long hours in the kitchen trying to keep his family’s Sherman Oaks restaurant Anajak Thai afloat during the pandemic, Justin Pichetrungsi decided to indulge his inner taquero.

As part of Food Bowl, The Times’ annual food festival, Jordan Kahn of Vespertine and Destroyer in Culver City melded minds with Zaiyu Hasegawa of Den restaurant in Japan to make a fried chicken sandwich. It was available only for two days in October — but it may return.

As a look around your neighborhood will show, the pandemic hasn’t made Halloween any less of a big deal in Los Angeles. As we enter the holiday season, here’s what you should know about celebrating safely.

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