Getting Ready For Thanksgiving

Yesterday's Times Dining section was all about Thanksgiving. there were articles about desserts sides and quick dishes you can make. To be honest this whole section is a keeper. There are so many good recipes that you can make them for other holidays as well and even for holidays parties.

I particularly liked Mark Bittman's "101 Starts on The Day" This article was literally 101 quick and easy recipes. from appetizers to desserts. I liked that he included baked pears and Indian pudding in his dessert section. Not a lot of food writers put this first recipe in their articles and I don't see why not. Baked pears are just as delicious as baked apples and add more sophistication to a meal. Indian pudding is a once popular dessert that we don't see anymore. it;s just a simple cornmeal and molasses baked pudding that would also go well after a Christmas ham. Bittman has a spicy brittle recipe in their, made with jicama peppers. This would be a nice after thought , and a better after dinner alternative to butter mints (although those are nice too)

Other articles were about desserts and stuffing. The Times, never one for tradition offers different spins on both recipes. Florence Fabricant's article gives us recipes for a chocolate maple mousse and the french pastry , the charlotte which is made with bread and dried fruit. Melissa Clark's article on various stuffings gives us new spins that involve shrimp and shiitake mushrooms in twow separate dressing recipes.

You can have a traditional Thanksgiving spread but you can also experiment. The Times offers different takes on classics with recipes that are worth keeping. These should get you through any holiday and make your dinner table a little more exciting.