New York Times Cooking columnist Eric Kim says he’s perfected the Thanksgiving sweet potato casserole (hint: big marshmallows, but halved). Recipe developer Sue Li has a collection of Thanksgiving flavor-inspired pie recipes for bakers of all skill levels. And editor Tanya Sichynsky, who writes “The Veggie” newsletter for the Times, argues you can easily replace the bird with tofu – and even use tofu in your potatoes and desserts. We’ll talk with all three about what they’re bringing to the table this year, and we’ll hear your spiciest Thanksgiving takes and recommendations.

Guests:

Eric Kim, food and cooking columnist, The New York Times; author, "Korean American: Food That Tastes Like Home"

Sue Li, recipe developer, The New York Times

Tanya Sichynsky, editor for the Food and Cooking sections, The New York Times; author of the weekly vegetarian newsletter "The Veggie"

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