Thanksgiving Three Ways; Welcome New Haven Pizza

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Turkey Time Photo: Romulo Yanes. Food styling by Alison Attenborough. Prop styling by Theo Vamvounakis.

In the magazine this week, culinary editor Gillian Duffy enlists divergent chefs Daniel Boulud, Wylie Dufresne, and Applewood’s David Shea to create signature Thanksgiving menus with only $150 and standard building blocks like turkey, sprouts, and stuffing. Rob Patronite and Robin Raisfeld scout a pizza battle rising in Yonkers where New Haven’s Frank Pepe Pizzeria Napoletana opens its first New York location near a branch of Coney Island’s Totonno’s. “Like previous spinoffs, the newest Pepe’s replicates the flagship’s décor and menu, down to the booths, the coal-fired ovens, and the signature clam pie, Frank Pepe’s toothsome claim to fame,” Rob and Robin tease.

In his book review, Sam Anderson compares Jonathan Safran Foer's journey to vegetarianism in Eating Animals to the Divine Comedy, but with less impressive results: “Foer’s book is sometimes noble and powerful and brave — but it’s also deeply irritating, even to a fellow irritating vegetarian ... it’s also numbingly predictable.” Finally, in the aftermath of a candy-crazed Halloween, prepared-food delivery service Susie’s Supper Club smartly debuts a new fall menu of kid-friendly dishes that cut added sugar. Their dessert? “Cinnamon-and-orange poached pear with bittersweet-chocolate sauce sweetened with apple cider.”