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.
PLUS...
Oh man, I loved that bread article! Definitely fed the bread geekery. The dutch oven baking is simple yet inspired.
That bread baked in the dutch oven is like a slow cooker recipe for bread. I love it--plus now my reasons and justifications for buying a dutch ovenn have now reached critical mass.