NY Times Dining Section Roundup: The Thanksgiving Edition

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.

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• 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.

• For the Finale, a Perfect Pie (or Two): Florence Fabricant makes Whiskey Apple Crumble and Cranberry Tart.

• 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.

• Video: The Minimalist Makes Dressing

• 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?

Comments (2)

The "side dish or main" article reminded me of how my wife and I met on Thanksgiving eve.

Without any discussion of food on the first night we met, I had a feeling she was vegetarian. I was right (don't know how, just a cook's intuition.)

We spent that Thanksgiving day together and I learned something more about why I love food so much. A big part of it is the fact that it can bring people so much comfort and happiness.

Part of that is knowing what people's needs are. So many times vegetarians are let down because people simply don't care about what they like.

But, just like in so many other areas of life, giving is much more satisfying than receiving. So for Thanksgiving dinner we had everything from leek pie, to a rich mushroom soup with different kinds of mushrooms, stuffing perfumed with fresh herbs and moistened with butter and fresh vegetable stock, fresh green beans. I think I cooked a little turkey breast for myself for nostalgic reasons, but needless to say we had a wonderful feast full of bold flavors varying textures and fresh ingredients that was all vegetarian.

It's kind of boring when it's all about the meat.

(my wife is no longer vegetarian but it's not my fault...I swear).