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Thanksgiving countdown

November 18, 2008 |  2:55 pm

A pissaladière with spiced ricotta, radicchio and poached apricots is a great way to kick off the holiday meal.

Here's an insider's tip (but not the type that will get you into Mark Cuban-style trouble): Don't miss picking up the print edition of the Wednesday L.A. Times. The Food section tells you everything you'll need to know to get ready for Thanksgiving, and I'll bet you a drumstick you'll agree it's a real keeper.

Until then, check out our sister blog, the Daily Mirror. Times staff writer Larry Harnisch tracked down the 1908 Thanksgiving edition of the L.A. Times Food section. (A hundred years later you have an extra thing to be thankful for this holiday: You don't have to bake while wearing a bustle.)

Also at the Daily Mirror you might want to read the informative and entertaining piece by food historian Charles Perry that recounts what we know about the very first Thanksgiving.

-- Rene Lynch

(***Notice that I said you'll want to check out the print edition of Wednesday's paper. The website, alas, can't quite do justice to the Food section in its full-color glory. However, the website will have an exclusive photo gallery of luscious Thanksgiving dishes. You'll find that at the Daily Dish, and at latimes.com/food.)

Photo caption: A pissaladière with spiced ricotta, radicchio and poached apricots is a great way to kick off the holiday meal. But make plenty -- it's sure to be a hit with hungry guests.

Photo: Kirk McKoy/Los Angeles Times

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