ニューヨーク・タイムズのインスタグラム(nytimes) - 11月20日 01時50分

Americans all come from somewhere. Dr. Carolyn Ling’s grandfather came to the U.S. in 1882 from southern China. In their early Thanksgiving feasts, her family ate takeout. Her father loved those meals, and so he urged her mother — a passionate home cook and reader of Gourmet magazine — to emulate them in her holiday cooking. The result: a vaguely Cantonese turkey, roasted beneath a rich glaze of fermented soybean paste, garlic, ginger, soy sauce and alliums galore. It’s phenomenally juicy and rich, “with the umami of soy and turkey fat,” said Carolyn, who lives in Carmel, Indiana, and still prepares the dish. This #recipe for Cantonese turkey, photographed by @andrewscrivani, speaks eloquently about the Ling family’s heritage and traditions. This #nytweekender, we’ll be sharing holiday dishes from families across the U.S. that help tell the story of the nation, the story of who we are. Visit the link in our profile to get the recipe and read more stories from @nytfood’s #TheAmericanThanksgiving.

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