From the New York Times' Dining Section...
Fixings to Make Any Turkey Fly: From apples to wild rice, Florence Fabricant considers how to "elevate the side dishes" of Thanksgiving.
There's No Undoing Overdone: Turkey is better moist than dry. Here's a plain-spoken guide for making sure your bird isn't overcooked. Plus: Here's a look at how different breeds of turkey should be cooked.
The Secret of Great Bread: Let Time Do the Work: Another great article from The Minimalist. This time, he shows us that slow-rising bread isn't too hard to make. With some advice from Sullivan Street Bakery, he bakes the bread in a Le Creuset dutch oven.
• An Autumn Crepe to Savor: Celia Barbour reminds us: "Cooking links you to the people who produce your ingredients, whether or not you are ever lucky enough to meet them. It links you to your childhood or your ancestors or your memories . . . " She gives recipes for Buckwheat Crepes with Roasted Cauliflower, Parsnip and Leek Filling.
• When Measuring Becomes a Term of Art: New mixing bowls at MoMA.
• Coking and Recipes Forum: Much buzz about turkey and stuffing in The Times' online forum. Do some Kitchen readers post here too?