The Times Turkey Day Guide

With Thanksgiving only a week away, cooks , both experienced chefs and novices panic about cooking for a group. Not only that , but how to you put a spin on one of life's most traditional meals. Luckily the Times Wednesday's Dining section comes to the rescue. It has every kind of help and idea to get anyone through next Thursday's annual feast.

Everyone weighs in , in this week 's section. The great chef, Jacques Pepin gives advice as well as his memories of the holiday There is a deconstructed pumpkin pie (and yes it can be torn apart and rebuilt for a hipper crowd).There is wine advice from Eric Asimov along with how to condiment recipes.

Save this issue if you want as a guide or even a crutch for Thanksgiving. The recipes for the condiments, from Melissa Clark and Julia Moskin are definitely worth cutting out and saving/The squash recipe is also a good one. Steamed turkey is another recipe that's worth saving because it's an alternative to a completely roasted one. There are also a variety of steps for different preps that are very helpful as well. These are worth saving too for also Christmas or New Year's turkeys.

Thanksgiving ushers in a season of cooking. Use this week's Times Dining section as your guide. You;ll not only feel better but cook better too.

Fit For A Pasha

Yesterday's New York Times Dining section had a few interesting articles.Another one about the Bulgarian-British chef, Silvena Rowe caught my eye. She has just come out with a new cookbook entitled "Purple Citrus & Sweet Perfume." It is also unusual because it deals with the cuisine of the Ottoman Empire. This is a delectable feast of different Mediterranean influenced dishes suitable for any pasha.

The foods are sumptuous, with rich ingredients that make the mouth water. The article, written by Olivia Snaije tells of Chef Rowe's travels and fond memories. her father, a Turk was also somewhat of cook and instilled in her a love of Eastern cooking. She talks lovingly of his eggplant borek, that is stuffed with feta and coated in melted butter. She has also traveled throughout the Middle East gathering up recipes as she goes.

Chef Rowe also is the top chef at London's famed Mayfair Hotel. There she incorporates these Middle Eastern treats into her menus. She is a big fan of pomegranate molasses which is a long time staple in Middle Eastern cuisine. Chickpeas are well used in her kitchen in almost everything. She is also big on using nuts which are another staple in that cuisine.

If you want to eat like a pasha then buy Chef Silvena Rowe's latest cookbook. You'll dine on fine Middle eastern cooking with relatively easy to navigate recipes. It's a good way to eat on these sultry summer days