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Everyone loves caramelized onion dip, but this holiday season, change it up by using a brother to the onion, the leek! Leeks are more mild in flavor, but once mixed with a crunchy bacon and tangy goat cheese, they make a delicious dip. The best part of this dip: it can prepared one day in advance, so you don't have to fret over it the day of your dinner party. Just be sure to set it out an hour or two before to bring it up to room temperature before serving. I served it with thinly sliced french baguette and tortilla chips for a little more crunch, but a crudité platter would also be a wonderful accompaniment. Top it with a smidgen of chives to add a little more color and even more flavor to the dip. Keep reading for this simple and scrumptious recipe.

Given just how much has to go down in one day over the course of Turkey Day, I'm all about planning ahead — and cooking ahead. Less craziness in the kitchen, after all, means more time to spend giving thanks with family and friends.

I'm also a huge fan of soups, which not only can be made ahead, but also imbue the entire house with an intoxicating aroma. But former Top Cheffer Dale Talde recently gave me another do-ahead dish to add to my Thanksgiving arsenal: a slow-cooked roast. With any kind of braise, "the longer it sits, the better it gets," Talde explained. One to two days beforehand, he pops the non-turkey main in a ceramic cooking vessel in the oven with some cooking sauce (Talde, a spokesperson for Annie Chun's, uses a Korean barbecue sauce), lets it cook for several hours, and serves it right out of the pot.

I love the idea, and want to try a braised pork roasted simply with stock and herbs — nothing could be simpler. Are you braising anything for Thanksgiving this year?

• A bevy of beautiful table settings to inspire you for Thanksgiving. — Real Simple
• Eight things Britney Spears and the McRib have in common. — Grub Street Boston
• Microplane's new meat tenderizer works wonders on lesser cuts of meat. — Food Republic
• Why tablet apps could be the future of cookbooks. — Eater
• 10 ways to enjoy a turkeyless Thanksgiving feast. — KitchenDaily
• How to start a wine cellar. — WSJ
• Forget savory turkeys! Check out these sweet birds. — Delish
• Inside Adam Gopnik's new book, The Table Comes First. — The Daily Beast

What baked bread could be more apropos for Fall than a fluffy, egg-y challah bread, spread with an earthy rosemary butter, like this one by Fresh Tart? Tender, egg-y challah bread is lovely on the Thanksgiving table. Not only is it pretty, but it harkens back to my mom's yeasty homemade crescent rolls, but for about one-tenth of the effort.

For the recipe, check out her blog. Want to share your favorite baked good with us? Upload it into our Savory Sights community group!