ADVERTISEMENT

Conscientious cooks everywhere are laying out their battle plans for one of the most memorable meals of the year. Here's a few articles you might digest for ideas before you shop.

From the New York Times, check out Mark Bittman's collection of 101 make-ahead side dishes, organized as relishes and chutneys, soups, stuffings and grains, vegetable sides, salads, breads and crackers, and desserts. The one-paragraph recipes are are sparse, but that's isn't called The Minimalist for nothing.

Restaurant critic Sam Sifton offers Thanksgiving tips from Manhattan chefs. Surprise: The pros don't roast whole turkeys, because the breast will overcook before the legs are done. Other tips: Don't peel your own chestnuts or pretend you can do without a digital meat thermometer.

(The Times also dishes up an array of 30 vegetarian favorites with lovely photographs, plus a vegan Thanksgiving menu with recipes, ending with a Chocolate-Pumpkin Bread Pudding.)

Epicurious, the online end of Bon Appetit magazine, has a spiffy Thanksgiving guide complete with how-to videos. So does Martha Stewart.

Considering heritage breed turkeys? Here's a link to Buffalo area heirloom turkey farmers listed on LocalHarvest.org - there are more out there, but it's a start if you're looking for a breed other than the supermarket standard.