Next week is Thanksgiving and with it comes all sorts of problems. The bird got over roasted. The relatives got over toasted. The sides are boring. Or worse - under cooked. Not to worry .There solutions to all of these, thanks to today's New York Times Dining section.
This section has thankfully turned into any home chef's guide for the perfect Thanksgiving. Its' writers not only offer advice but also recipes . There is everything from ideas on making interesting sides to dealing with alcoholic family members. There are even some unusual questions such as can an entire Thanksgiving dinner be cooked on a stove top. (Yes, it can). Another one is how can chocolate be incorporated into the scene? (By painting a pecan pie crust with melted chocolate or whipping up a batch of homemade brownies instead of fruit pies.)
What I like about this issue is that it imagines every situation possible. After all Thanksgiving is the time when all things that go wrong do. This is te perfect answer to any T-Day SOS. Another plus is that Dining's section team of seasoned writers supply the answers. Everyone from Florence Fabricant to Eric Asimov to Jlia Moskin to Jeff Gordonier. I also like the fact it has alternative recipes too that can be made all year round. The recipes for the Thanksgiving sides can be used even on Christmas and Easter or just for a regular Sunday dinner.
Save today's Dining section for next week's serious round of cooking. It should be right at any chef' fingertips. It's the lifesaver to have to insure a perfect feast!
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