After preparing 32 pounds of potatoes in three days, Julia Moskin determines that when it comes to mashers, it's hard to go wrong. NYT Dining and Wine editors scour the archives and put together a collection of links to the best Thanksgiving stuff from the last 20 years. Melissa Clark puts together three recipes designed to make the vegetarians at your Thanksgiving table feel loved, appreciated and well-fed. Looking for a perfect pie recipe? Florence Fabricant peaks at several cookbooks and offers up a collection of delicious recipes.
Frank Bruni reviews Harry Cipriani, with an eye on the outrageous prices and mediocre food. The Minimalist discusses gravy options and Eric Asimov gets together with some of the folks from the NYT food team to taste turkey, sides and wine in order to determine some good wines for your Thanksgiving feast.
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