Take a second helping of Thanksgiving ideas from The New York Times Dining Section.
To Stuff or Dress the Bird? James Beard Had It Covered: The Minimalist says stuffing is best when cooked outside the turkey. With recipes for Bread Stuffing, Whole Grain Stuffing with Kale and Dried Fruit, Cornbread and Squash Stuffing and Rice and Nut Stuffing.
Heaven in a Pie Pan: The Perfect Crust: Melissa Clark introduced me to leaf lard in her search for the perfect fat for pie crust. She includes a nod to food bloggers in her story. That's something we don't see in the Gray Lady's food section too often. With a recipe for All Butter Pie Crust.
A Little Snap, to Take the Table Beyond Tan: Some crunch and spark for the Thanksgiving table. With recipes for: Braised Red Radishes, Stir-Fried Cabbage With Cumin Seeds, Hashed Brussels Sprouts With Lemon Zest, Wilted Chard With Pickled Red Onions, and String Beans With Ginger and Garlic PLUS... • From Silk Road to Supermarket, China’s Fragrant Pears: Available in the US for the first time. • Corn Adds Sweetness and Often Memories: Recipes for Mashed Potatoes With Corn and Chives and Cornbread with Corn and Cheese.