Friends, let's raise a glass to the noble turkey, so odd-looking in life and yet so gosh darn tasty on our Thanksgiving table. More than likely, I will be toasting this year's bird with something dark and malty instead of dry and fruity. Beer has special affinity with the roasted, nutty, and deeply caramelized flavors of this holiday that I love. Want my two cents? Serve a few good beers with dinner alongside your reds and whites. More

For little ones in need of some visual (and edible) distraction, how about these cute turkey desserts? We love the "feathers" made out apple slices and pecans, and the little carrot feet! More

The only thing I might like better than brussels sprouts roasted to a crisp are thinly sliced raw brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of nutty brown butter vinaigrette, crunchy brussels sprouts, crisp slices of sweet apple and toasted hazelnuts. And unlike most salads, it tastes even better the day after it's made. More

What is it about the holiday season that makes us pull out the canned soups and provisions when we've relied on cooking from the farmers' market the rest of the year? Does tradition trump cooking from scratch? Why buy bagged stuffing mix and cans of cranberry sauce when we can make them ourselves, and even better tasting at that? More

When you sit down to a Thanksgiving dinner in two days, you'll probably be sitting down to a meal that includes what we've come to view as holiday classics: turkey, mashed potatoes, cranberry sauce, stuffing, a few pies (pumpkin, pecan, apple). But how close is this to the menu at the so-called first Thanksgiving? More

In the hours before Thanksgiving, most cooks are so focused on getting the meal on the table that appetizers are the last things on their minds. And that's just fine, says Sam Sifton. Appetizers don't belong at Thanksgiving. More

Will you be giving your guests assigned seating at Thanksgiving and other fall gatherings? For inspiration, check out these colorful place cards featuring autumn fruits like apples, pears, cranberries, pomegranates, and persimmons. Natural place settings like these are perfect for last-minute decorating and they won't go to waste at the end of the meal. More

Q: I am thinking of making the turkey gravy that was posted at The New York Times. Could you tell me if it will keep for three days in the fridge?

Sent by Sallie More

Isn't it always the case? It's the week before Thanksgiving and you think everything's squared away only to realize you forgot a side dish or hadn't thought through an interesting cocktail. The troops say they're bored with pie, and you're bored with your own stuffing recipe. Quick! Where to turn? More

Go figure. Pumpkin pie is best when it's, well, not made with pumpkin, according to Melissa Clark. She tested a bunch of pumpkin and squash varieties to determine which one would provide the freshest, sweetest flavor. And the winner is... More