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Article snippet: Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here. Download the NYT Cooking app here. Good morning. How’d it go? Turkey perfect? Gravy silken? Potatoes cloudlike? Stuffing crisp? Pies like magic? You need to break up a fight between Uncle Nestor and your cousin’s new boyfriend over some pass-interference call in the Giants-Redskins game? (That fight wasn’t about football.) Thanksgiving’s over now, and we’re thankful for that, if only because leftovers, for many of us, are the best part of the holiday. Tejal Rao wrote about leftovers for The Times this week, and brought three great recipes onto the radar for the next few days. You might try her turkey salad with fried shallots and herbs, adapted from a Burmese chicken salad recipe by Naomi Duguid. But her roast turkey pav isn’t shabby, at all. It’s adapted from the pav bhaji of western India, a spiced mash of vegetables and diced turkey meat, served with buttery, toasted buns. That’s a brilliant lunch. Or, if you’re down to carcass and stock, try her recipe for turkey and noodles, a Southern-style thickened broth over thick, yolk-rich noodles that are close to dumplings in texture. I got in on the leftovers game as well this week, with an “Eat” column on the joys of turkey and cream sauce, and the pains of extroversion. My recipe, for turkey à la king, is a model of nursery food in the tradition of ... Link to the full article to read more