Thanksgiving looms large in the New York Times' Dining Section this week. Pies, gravy, potatoes and dressing - it's a complete guide to the Thanksgiving table.
All the Trimmings: If you read just one thing from this week's Dining Section, make it this slideshow. It's 17 pages of photos and recipes from the rest of the section, all collected in one place. Recipes include this Corn Pudding With Herb-Braised Chanterelles and Spicy Greens.Food Stuff: Florence Fabricant offers a couple shortcuts to great pumpkin pie, including a premade filling called Classic Pumpkin Pie in a Jar, and the idea of decorating the top with Moravian spice cookies.
• The Secret? It's Not the Potatoes: A journey through the pleasures of mashed potatoes - is there really any way to mess them up?
• Sides Dishes or Main, Depending on Who's Eating: Genuinely delicious side dishes that will satisfy vegetarians and non-vegs alike, including Pumpkin, White Bean and Kale Ragout and Corn Bread and Broccoli Rabe Strata.
• The Minimalist: More Gravy?: Mark Bittman rounds it out with gravy and stuffing (see video below). He offers rich traditional gravy recipes, along with updated ideas like Parsley Puree and Eggless Béarnaise.
• City Lawyer, Country Chickens: Some local color with a story about a Manhattan lawyer who raises chickens and sells eggs out in the country.
What was your favorite part of the Dining Section this week? See any recipes you'd like to try?