I've been a host and I've been a guest. I've experienced Norman Rockwell moments at home with my family, and dreary afternoons in crowded restaurants. Tabletops have run the gamut from fine damask to tacky turkey-patterned paper. But regardless of ambience, some of my happiest memories are the Thanksgivings spent with friends.

Hosting a holiday meal while holding down a full-time job can be a daunting combination. For guaranteed success, divide and conquer-explore your inner pilgrim and organize a communal feast. Assign each guest a specific recipe-or-two so that shopping and prep won't take more than a few hours-and the grocery bills won't break the bank. Ask kitchen-challenged friends to bring a special pre-dinner cocktail (apple martinis, anyone?), or wines to serve along with the meal.

This is no time to mope or get homesick. Remember that common DNA does not ensure a good time. This is an opportunity to share all the foods you like with all the people you like, at whatever time you feel like serving them. Yes, it's a family-free Thanksgiving! Savor the moment.

Clementine Jicama Salad (Gourmet, November, 2008) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 8:17 pm peggy said: I have served this colorful, refreshing salad to people of all ages, and it is always a hit. Great for potlucks, too. On November 13, 2009, 8:17 pm peggy said: I have served this colorful, refreshing salad to people of all ages, and it is always a hit. Great for potlucks, too.

It makes sense for the host to roast the turkey; and your guests will enjoy the appetite-inducing aromatherapy. Take the turkey out of the refrigerator about 1 hour before you plan to roast it; this way it will cook faster and more evenly. In fact, this (unstuffed) 12- pound turkey is done in about 2 1/2 hours. As Ina might say, "How good is that?"

Perfect Roast Turkey (Barefoot Contessa, Episode: The Holiday Meal, Season: 11) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 9:30 pm peggy said: This recipe proves how easy it is to roast a turkey...a good reminder that we should serve it more than once a year! On November 13, 2009, 9:30 pm peggy said: This recipe proves how easy it is to roast a turkey...a good reminder that we should serve it more than once a year!

I don't stuff the bird. If your friends consider this concept too radical, drizzle some of the turkey drippings over the dressing during the last 10 minutes, as it bakes uncovered. No one will be the wiser. If you prefer a dressing without sausage, simply omit it.

Escarole, sausage and mushroom dressing (Mercury News, November, 2007) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 8:30 pm peggy said: This savory bread pudding is a variation on a vegetarian recipe that appeared in Gourmet magazine several years before. It makes a great side dish at Thanksgiving, but can also be served as an entree, along with a green salad. On November 13, 2009, 8:30 pm peggy said: This savory bread pudding is a variation on a vegetarian recipe that appeared in Gourmet magazine several years before. It makes a great side dish at Thanksgiving, but can also be served as an entree, along with a green salad.

It's hard to go wrong with cranberry sauce…unless you start with a can. Just about any recipe will do-including the ones on the bag they are packed in.

Perfect Cranberry Sauce (Food Network Magazine, November, 2009) Ingredients: View: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 8:42 pm peggy said: I like the idea of reserving some of the berries to add toward the end of cooking, for added texture. The total cooking time of 22 minutes may be right for frozen berries, but I think fresh ones are cook considerably faster. On November 13, 2009, 8:42 pm peggy said: I like the idea of reserving some of the berries to add toward the end of cooking, for added texture. The total cooking time of 22 minutes may be right for frozen berries, but I think fresh ones are cook considerably faster.

I can take or leave sweet potatoes at Thanksgiving; but they have such a devoted following, I wouldn't dare plan a dinner without them. Drizzle them with bourbon or throw marshmallows on top-whatever will keep everyone happy. They are indestructible. Just be sure to buy red-skinned sweet potatoes (usually called yams), as they have a much creamier texture. (You'll probably never see a real yam in your lifetime, so don't concern yourself.)

Candied Yams (Saveur, November/December, 1995) Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown. Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 8:47 pm peggy said: Candied but not cloying...a nice alternative to recipes with all those gooey marshmallows on top. Sometimes I'll drizzle in a little bourbon before baking, just for an added dimension. On November 13, 2009, 8:47 pm peggy said: Candied but not cloying...a nice alternative to recipes with all those gooey marshmallows on top. Sometimes I'll drizzle in a little bourbon before baking, just for an added dimension.

Serving these will also give you the opportunity to share a little Thanksgiving humor:

Q: What do sweet potatoes wear to bed?

A. Yammies.

Guests tend to be more open-minded about eating Brussels sprouts when the house doesn't reek of them. These nutty-flavored nuggets, slightly crisp and browned at the edges, cook completely in the oven...emitting only the most wonderful aromas. If needed, make them in advance by undercooking slightly; then reheat in a hot oven or on the stovetop before serving. If you simply can't embrace the sprout, serve fresh green beans…sans the cream o' mushroom soup. If you're entertaining a crowd, add another veggie to the menu, like glazed carrots, pearl onions, or whatever the majority enjoys.

Roasted Brussels Sprouts (Barefoot Contessa, Episode: Thanksgiving, Season: 11) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comments (2) close comments | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On January 23, 2012, 10:29 am crackers said: this is only the way to do sprouts. On November 13, 2009, 8:53 pm peggy said: I'll never boil or steam Brussels sprouts again--this is simply the only way to go. On January 23, 2012, 10:29 am crackers said: this is only the way to do sprouts. On November 13, 2009, 8:53 pm peggy said: I'll never boil or steam Brussels sprouts again--this is simply the only way to go.

No last-minute boiling and mashing in the kitchen! Yippee! The cream cheese is barely discernable, and acts as a stabilizer so the entire dish can be prepared a day in advance. (Just cover and refrigerate. Before serving, return to room temperature and bake uncovered until heated through.) Like most good mashed potatoes, these are anything but low-cal. But hey, it's Thanksgiving. Deal with it. 

Big Martha's Mashed Potatoes with Cream Cheese (Martha Stewart Living, November, 2008) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 8:58 pm peggy said: There are many variations of this recipe around, and they're all good. You don't really taste the cream cheese; these just taste like the best mashed potatoes you've ever eaten. Great for entertaining, too, since they can be made up to a day ahead. On November 13, 2009, 8:58 pm peggy said: There are many variations of this recipe around, and they're all good. You don't really taste the cream cheese; these just taste like the best mashed potatoes you've ever eaten. Great for entertaining, too, since they can be made up to a day ahead.

Gravy is the lifeblood of Thanksgiving. It's the silken elixir that marries the various flavors and textures on your dinner plate. If you want to avoid the frantic last-minute drama of making gravy while your guests have all the fun, prepare it in advance. Just buy some inexpensive turkey parts at the supermarket and roast them the day before; then use those drippings to make this luxurious gravy. Cover with the plastic wrap touching the surface of the gravy, and refrigerate overnight. The next day, stir over low heat just before serving.

Homemade Gravy Ingredients: View On: finding recipe... or finding recipe... finding ingredients... My Rating: 1 2 3 4 5 View On: finding recipe... or finding recipe... More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 9:03 pm peggy said: I first tried this recipe several years ago, and now make it every Thanksgiving. It is utterly delicious...and can also be made in advance and reheated. If you have homemade turkey or chicken stock on hand, by all means use it--the flavor will shine through. On November 13, 2009, 9:03 pm peggy said: I first tried this recipe several years ago, and now make it every Thanksgiving. It is utterly delicious...and can also be made in advance and reheated. If you have homemade turkey or chicken stock on hand, by all means use it--the flavor will shine through.

For dessert, it's got to be pumpkin pie. Not pumpkin chiffon or pumpkin with a chocolate swirl or pumpkin with a streusel topping or some gelatinous no-bake pumpkin goop or even pumpkin cheesecake. Classic pumpkin pie. If you or one of your guests belong to that strange cult that eschews the greatest dessert of all time, then add (but do not substitute) an apple or pecan pie to the menu. Either way, don't scrimp on (real) whipped cream to serve alongside.

Perfect Pumpkin Pie (Bon Appétit, November, 2006) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 9:12 pm peggy said: This is a very good pumpkin pie recipe to have on hand. I happen to prefer a bit of shortening in my pie crust, but this filling is definitely a keeper. On November 13, 2009, 9:12 pm peggy said: This is a very good pumpkin pie recipe to have on hand. I happen to prefer a bit of shortening in my pie crust, but this filling is definitely a keeper.

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