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• PopSugar SF: where to find the best pies for your Thanksgiving feast

Thanksgiving typically involves appetizers, a cornucopia of vegetables cooked every which way, a huge turkey, stuffing, and inevitably some kind of pie. This can result in a majorly stressful oven situation considering many (if not all) of these items require oven-cooking. How do you avoid such a traffic jam and make sure that all of your delicious dishes are done at the same time?

Plan ahead! While you're planning your Thanksgiving spread, keep in mind how much oven space you actually have and adjust your menu accordingly. Select appetizers that can be made ahead of time and served cold or that don't require oven time at all. Caramelized leek, goat cheese, and bacon dip or homemade hummus served with sliced bread or fresh vegetables would be two great options. Cook anything that you can in advance the day before to save time and oven space. Also, many vegetable dishes and pies can be made ahead of time and served room temperature.

If worst comes to worst and you find yourself on Thanksgiving Day in a bind, don't be afraid to turn to your microwave to reheat dishes before serving. Also keep in mind that multiple items in an oven often increase the cooking time so you may need to bump up the temperature a bit. And most importantly, be sure to laugh off every little culinary bump. It's Thanksgiving, after all!

• Help! My pumpkin pie's split on the top. — MyRecipes
• How to divvy up a check, once and for all. — Grub Street NY
• Why Tony Bourdain no longer considers himself a chef. — HuffPo Food
• How to make vegetarian gravy. — Saveur
• Taste tested: Southern Comfort's new Fiery Pepper-flavored SoCo. — Food Republic
• It only makes sense to pair food with American wines this Thanksgiving. — Serious Eats
• Alton Brown's take on his famous Good Eats turkey. — The FN Dish

We're not one to veer too far away from turkey day traditions, but one Thanksgiving trend we're completely on board with this year is the concept of a lighter cranberry sauce.

If the idea of jelly from a can or a heavy, thick cranberry sauce doesn't float your boat this year — or if you just want to bring a new cranberry perspective to the table! — consider opting for cranberry salsa instead. All you need are 15 minutes, fresh cranberries, lime, jalapeño, and sugar, and you've got a Thanksgiving side that everyone'll be asking about. With its clean, tart flavors and addictive heat, the salsa cuts right through mashed potatoes, bacon-studded brussels sprouts, gravy, and all the other heavy, rich foods on the table.

Curious yet? Get the cranberry salsa recipe here.

We are thrilled to announce our new partnership with Padma Lakshmi! The host of Emmy-winning Top Chef, writer, and designer started Padma Lakshmi, a social networking site that celebrates our favorite topics, including food adventures, recipes, and party planning. She'll be dishing up goodies for us here on YumSugar monthly! Today, Padma shares a recipe for Sauteed Cauliflower With Anise and Cashews.

Cauliflower gets a bad rap sometimes. It's definitely always the last vegetable left on a crudites platter, but that's lucky for me because I happen to love this cruciferous floret. I think a lot of people are just a touch puzzled when it comes to preparation and don't know the proper ways to work with it and coax out a truly indulgent flavor.

I have a delicious preparation that will leave everyone at the table gazing longingly at the empty serving bowl where the cauliflower once was.

Related: From My Kitchen: Sauteed Sweet Potato and Lima Beans

In North India, in a dish called aloo gobi, it is made with potatoes and cumin. I've replaced the potatoes with cashews and the cumin with anise seeds; it's lighter without the potatoes, and the cashews give it a rich, nutty flavor that pairs well with the anise seeds. The long, dry red chilies give the dish a burst of red color that looks gorgeous on the plate.

This is a great side dish to add to your Thanksgiving Day feast. It's a surprising twist on a traditional vegetable that will add some intrigue to the line-up of usual suspects. Keep reading for the recipe.

How do tortas stack up when eaten in their country of origin, Mexico? Between the Bread does a little investigating.

Since I'm mildly obsessed with spicy tortas, I couldn't let my first trip to Mexico end without trying a local sandwich. Though Zihuatanejo is more known for pozole and tacos al pastor, we heard good things about hole-in-the-wall Tortas Ziranda and hit it up for our last meal.

Markedly different from Nopalito, obviously, but far more authentic, Ziranda serves reasonably sized tortas on toasty grilled rolls. I ordered ham and cheese (pictured below), while Andrew got the Ziranda specialty of shredded pork and jam with two kinds of cheese (above)

For more of her thoughts and pictures, keep on reading.