Thread by @nytimes

We asked a few of the Canadians on @nytfood staff for their favorite Thanksgiving dishes. The harvest celebration, known as L’Action de grâce by French Canadians, takes place the second Monday in October — today!
nyti.ms/3BxASau

Consider starting your meal with one of Canada’s most delectable creations: shucked oysters.
nyti.ms/3ByLEx5

This tomato bruschetta has been a go-to appetizer for one New York Times staffer because it’s simple to prepare and easy to transport.
nyti.ms/3AxoxBU

Indigenous people in Canada were the first to celebrate the harvest. This recipe, made with hand-harvested wild rice that tastes of piney forests and clear northern lakes, is a nod to those earliest gatherings of thanks. nyti.ms/30hLOva

If you want to celebrate the holiday with roast turkey, but you don’t need a whole-bird-on-a-platter Instagram moment, consider this Melissa Clark recipe. nyti.ms/3FDgB5S

Maple syrup duets with buttery salmon in this easy recipe from Genevieve Ko. It’s a stunner of a dish that is ready in under 30 minutes. nyti.ms/2Yz1RUu

A few easy substitutions for the puff pastry, butter and egg in this vegetarian Wellington can make the dish entirely vegan, too.
nyti.ms/3oSPUUU

This clever kale recipe from the chef Meeru Dhalwala and Vikram Vij of Vij’s Restaurant in Vancouver uses a gently spiced coconut milk to temper the texture of the kale. ​​@SamSifton calls it “a dish of uncommon flavor.” nyti.ms/3aqZYf4

“Pumpkin pie is by far my favorite thing about Thanksgiving,” said April Zhong, an SEO analyst for New York Times Cooking, who lives in British Columbia. If brandy’s not your thing, omit it or try Canadian whisky instead.
nyti.ms/3BwDN2Z

For more Thanksgiving recipes, whether you’re cooking today in Canada or preparing for next month’s celebration in the U.S., visit NYT Cooking’s Thanksgiving recipe page: cooking.nytimes.com/thanksgiving