ImageSam Sifton’s all-purpose biscuits.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Good morning. This is going to be a long week, even if you love Thanksgiving unreservedly.

Either you’ll experience travel hell or you’ll welcome people who’ve gone through it themselves, arriving jittery and annoyed on your doorstep in need of quiet that may be hard to deliver. Stress will creep in on cat’s paws to yowl in your ear about whether you’ve got enough food, enough wine, enough seltzer, enough place settings, enough patience to deal with Aunt Martha and her incessant questions. Just breathe.

Make sure to take time for yourself today. It may be that it’s the last time you’re going to be able to do so for a spell. Make some biscuits (above) or, for a bit more punch, Andy Baraghani’s new recipe for pickle biscuits. Either pairs really nicely with slices of deli ham and swipes of grainy mustard, a perfect Sunday meal to eat while you’re watching, say, “My Man Godfrey” on Amazon Prime.

Featured Recipe

All-Purpose Biscuits

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With Sunday sorted, you can turn to the rest of the week. …

Monday

I love Ham El-Waylly’s recipe for kung pao tofu for its numbing, tingly heat. Lately I’ve been swapping cashews in for the peanuts to great effect. Taste your hoisin before adding it to the sauce. If it’s quite sweet you can omit the brown sugar.

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