• Contrary to popular belief, Champagne prices are apparently dropping; here's how to buy.
• If beer is more your style, here are some suggestions for what to pair with your Thanksgiving dinner.
• And turkey basics from the USDA allow for more drink and less think next Thursday.
• A columnist offers three steps to "fool-proof" gravy.
• Local chefs share their favorite Thanksgiving recipes.
• The Pacific Northwest Cheese Project, a blog about local cheeses, is now a book.
• The Thomas Street Bistro runs more like a dinner party than a restaurant.

A lot of people think New Yorkers live in their own little bubble.

Well, you know, sometimes it's a big bubble.

A friend called Saturday morning to ask if we knew about the pop-up restaurant opening in Brooklyn -- "you know, in the giant, see-through bubble." We sat straight up in bed, ran to our laptop to see the link he sent us and gasped.

It was called the "Spacebuster," and we challenge you to find the child of the '80s who could resist such a thing. A team of German architects-slash-artists have been hosting events in the billowing plastic beast -- its goal is to create spontaneous communities in urban landscapes -- since 2006, and this is her virgin trip to the U.S. (local Slashfoodies can meet her at a formal reception on Tuesday).

The Eighteenth, a roaming underground monthly dinner club, was in charge of a menu that included endive, a bone-broth soup, polenta and an ile flotante. We brushed off the $27 fixed-price menu without a second thought. What is money in a bubble? We pictured a night free of the elements New Yorkers continually battle -- pollution, traffic, stench -- short of major natural disaster, nothing could touch us in a bubble! Upon realizing the evening would be staged in the quiet courtyard of a Gothic can factory, we were sold.

Continued with a photo gallery after the jump.

Ostrich brain, vodka ice luges shaped like Michelangelo's David, pearl-powder wine - it's what's on the menu at the Most Extravagant Dinner Parties in History.

Cooksden has rounded up the Top Ten, from the outlandishly extravagant dinners of camel heel, flamingo tongue and pig liver fois gras served by Roman gourmande Marcus Gavius Apicius to the 86-pound sugar creations commissioned by the Earl of Leicester to (unsuccesfully) woo Queen Elizabeth I, to the 4,000-lobster banquet held last year at the opening of the ultra-luxe Dubai Atlantis hotel.

We may be eating cabbage casserole these days, but at least we can dream (though flamingo tongue is not high on my list of fantasy foods).

Easy meal prep is hot right now. By this, I am referring to the make-and-freeze dinner businesses that are thriving all across the US. With names like Dream Dinners, Super Suppers, My Girlfriend's Kitchen, Supper Thyme USA, What's for Dinner and Dinner by Design, all appeal to the "busy family demographic, where people want to have home cooked meals but don't necessarily feel that they have the time to do it themselves. These businesses offer kitchens with lots of partially assembled meals and ingredients that you can put together in combinations that your family will like. Typically, meals are prepared for a week or two in advance and everything can be frozen. Heating instructions (and any other cooking suggestions, if needed, are included.

The trend is so popular that it is starting to spread out of the US. In London, a chain called Dinners Made is springing up and gaining popularity with those who are looking for food to make in advance and freeze, and also with those who want to entertain and don't have time (or perhaps the ability) to cook everything from scratch without some assistance. Using Dinners Made means that the recipes are included, prep is done and cleanup is taken care of, as they are at every similar easy meal prep shop. Combining the convenience of working in the store with below-restaurant prices, a flexible menu and fresh ingredients, it's not hard to see why the idea is spreading so rapidly.

Apparently, New York's nickname should have been "Chicken Soup City" and not the "Big Apple." Ed Levine tasted his way through a fair number of the city's tremendous chicken soup offerings while searching for the perfect bowl. The secret? Use your grandmother's recipe as a starting point - it's what the pros do. And slurp up some of the best in the city when you have the chance.

Utilizing other parts of the chicken, a recipe from Chef David Kinch turns chicken livers into a confit which rivals the taste and texture of foie gras.

Columnist Alex Witchel managed to overcome a bad experience with a silver finger bowl and dish out some advice on dealing with the unfamiliar at a dinner party.

Mark Kurlansky sees the city in the oyster's half shell and the Minimalist, Mark Bittman, makes puttanesca.

[photo NYT]