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.
- A symphony of squashDo 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.
- Just a nibble!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.
- The C.E.O. of Thanksgiving DinnerHand 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.)
- Dried Asian pearsWe 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.
- Fennel and celery saladLast 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?
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(Image: Andrew Scrivani for The New York Times)