Times Top 5: Fennel Salad and Luscious Squash

From the NY Times Dining Section 11.26.08

The Times already did their big Thanksgiving section last week, so what's left for today, the day before the day itself? Well, let's see. Luscious photos of squash. A strong suggestion (we can't tell how tongue-in-cheek it is) to approach Thanksgiving like a CEO. And a last-minute feature on appetizers that won't ruin your appetite for dressing and turkey.

  1. A symphony of squash
  2. Do you know the difference between Hubbard, buttercup, acorn, and butternut? How about less well-known varieties of squash like the red kuri and musque de Provence? They can't be used interchangeably in everything, so here's a primer on their primary differences.

  3. Just a nibble!
  4. We have strong feelings about that shrimp and cocktail sauce feast on Thanksgiving, just like the author, but we might give one of these other appetizers a try. Well, maybe some other day.

  5. The C.E.O. of Thanksgiving Dinner
  6. Hand people recipes, delegate by email, and take control of that Thanksgiving meal without getting too stressed out. We think this piece was written to soothe all of us who indeed are stressed out right now. (Next year it will be different. Etcetera.)

  7. Dried Asian pears
  8. We love Asian pears, so finding them in dried form would be exciting. How would they stand up to dried apples? We'd like to find out.

  9. Fennel and celery salad
  10. Last but not least, a fresh and crispy salad from the Minimalist. Looks wonderful and refreshing.

What was your favorite part of the Times Dining section this week?

Previous Times Top 5: Times Top 5: The Importance of Gravy

(Image: Andrew Scrivani for The New York Times)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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