People have strong opinions when it comes to dressing, starting with whether it should be called "dressing" or "stuffing." In the South, my family always called it "dressing" and baked it in a casserole dish, not a turkey, and we always had two options: sausage or oyster. What we did not have was cornbread. As a lover of all things cornmeal — corn dogs, grits, tamales, you name it — I figured Read more

Normally when I plan Thanksgiving dinner, I'm inspired by faraway places and exciting cooking methods. However this year, I'm embracing local ingredients and tried-and-true techniques. It's a meal that highlights my love for San Francisco and the surrounding areas. We'll begin with a messy but decadent appetizer: cracked Dungeness crab with horseradish mayonnaise. Since the weather is still Read more

When planning a festive holiday meal like Thanksgiving, it's fun to think about the colors that will grace the table. The deep greens of vegetables, the vibrant red of cranberry sauce, the rich orange of sweet potatoes. And thanks to a side dish like this wild rice with mushrooms, earthy browns and buttery creams will also be a part of the food rainbow. Wild rice takes time to prepare, so Read more

After the turkey, nothing says Thanksgiving quite like stuffing. The delicious combination of moist bread and seasoned vegetables is unlike any other dish around. The fact that most people only enjoy it once a year makes it even more addictive. Although some hate on Rachael Ray for giving her dishes wacky names, I've always been a fan of her "stuffing muffins." The individual sized portions of Read more

Recently I had a fun idea: I would make roast chicken, come up with two different ways of using the leftover meat, and share the whole thing with you! Since stuffing is an Autumnal favorite, I selected this recipe for roasted chicken halves with sage stuffing. It's seasoned with fresh sage and paprika and cooked on a bed of homemade croutons, celery, onion, and garlic. The finished dish is Read more

Regardless of whether or not you stuff your turkey, it simply wouldn't be Thanksgiving without stuffing — er, I mean, dressing. Change things up and take a tip from denizens of the Deep South and Carolina low country: make rice the star of the dish. Not only is whole-grain rice healthier and gluten-free, but cooking up a pot of rice is less work than cubing pieces of day-old bread. If you're Read more

Surrounded by vegetarians and vegans, the arrival of the holidays always leaves me a little perplexed as to what's best to serve them during a festive meal. I don't want to slight them by giving them a bunch of side dishes, but I am not a fan of Tofurky and Now and Zen's Unturkey. My vegetarian and vegan guests will have the pleasure of eating a Celebration Roast this Thanksgiving. It's a Read more

Find out the fate of Obama's pardoned turkeys. — The Atlantic Salon has finally launched its new food channel. — Salon What exactly is dry-brining? — The Epi-Log Need a good laugh? Watch Paula Deen get hit in the face with a ham. — Eater Chefs fail at Thanksgiving, too. — Grub Street NY Martha Stewart has formally apologized to Rachael Ray. — Eat Me Daily Ten tasty mail-order Read more

If you've got both vegetarians and meat lovers joining you for Thanksgiving, consider serving an almost meatless meal. The only meat dish on the menu is the turkey, but the appetizers and supporting dishes are all veg-friendly. Start with baked brie and toasted walnuts. It's a luxurious way to begin any party and the salty cheese-nut combo will whet guests' palettes. When you move to the table, Read more