Thanksgiving to New Year's: We've got you covered

 

Let's resolve to make this Thanksgiving all about giving thanks -- and not about crazy-making relatives, overspending, counting calories or stressing out because everything isn't Martha Stewart-perfect.

Ditto for the rest of this holiday season. So how can we help? Glad you asked:

• Los Angeles Times Food Editor Russ Parsons will kick off a live chat at noon Wednesday, Nov. 19, to answer all your Thanksgiving questions as you begin preparations for your holiday menu. Join us here, at The Daily Dish. The following Wednesday, Nov. 26, Times Test Kitchen Manager Noelle Carter will be at the keyboard for any day-before-Thanksgiving complications you might have. Again, we'll start at noon, here at The Daily Dish.
• We're culling the best of the best Thanksgiving Day recipes from our archives to help you plan your holiday menus. (This recipe has already proved to be a hit with readers.) And you can rest assured that these recipes will work on the first try. They've all earned the Times Test Kitchen's stamp of approval: We can't print them until they've been refined, tested and perfected. Check back frequently -- we'll continue to update this collection with more tried-and-true recipes throughout this holiday season.
• For even more food news, check out The Guide's new Holiday Food page -- you'll find all the latest restaurant news there as well. (And if you are so inclined, you'll also find a way to completely bypass all the cooking this Thanksgiving and order in.)
• The Guide's new Holiday pages also go beyond Food. We know times are tough, so we have the entire staff of the Los Angeles Times on the hunt for the best shopping deals out there. Check out our new shopping blog, To Live and Buy in L.A. Whether you're all about the Grove, or you can't bear the thought of driving into a mall parking lot, it has you covered. And if you have any thorny etiquette questions -- is re-gifting really that bad? -- just Ask Alana.

Finally ... did we mistakenly overlook one of your favorite dishes in our database? Please let us know, and we'll have Santa's elves add it to our collection ASAP. Just e-mail us as many details about the recipe as you can remember -- the year it was published is particularly helpful! -- at food@latimes.com

-- Rene Lynch

Photo: Los Angeles Times

Comments

[Joanne]

Russ,

I have been making the salted turkey every since it was published in the paper - I even did a taste test with my guests, a brined turkey and a salted turkey. the salted turkey won hands down.

I am interested in making the crab rolls and wondered what sauce if any was appropriate to serve with them?

Thanks

[MissM]

Russ, sorry to miss the live chat. It will be 3P in Ohio and I've got a meeting. I shop at the local farm markets here using info and recipes from you. I'm grateful. Miss M

[Victoria Zielinski]

Dear Russ:

I have judyed my turkey ever since you told me about it two years ago. Last year, the turkey was so successful it was almost a scandal -- people were disappointed when, for the first time in history at my house, THERE WAS NO TURKEY LEFTOVER! Monstrous! I'm expecting 15 guests this year -- and I want to know what you recommend. A 30 pound turkey, or two 15 pound turkeys? Which is the more desirable route? Is it better to have a large turkey or several modestly sized ones? Please let me know -- and what's your preference? Free range or butterball.

Answer me quickly!

I am your greatest fan.

[Richard Clark]

for the past 8 years or so, I have cooked a 20+ lb turkey, free range organic from the Co-Op in Santa Monica, using a recipe from the Encyclopedia of Barbeque, Pandora's Turkey. I have cooked on a Weber Kettle, a must, 5lb's of charcoal. I have cooked at home, at friends, travelling with the weber, or I have cooked and simply carried the Bird. I have had fun, it must be fun, Thanksgiving is my yearly holiday/celebration day. It is devoid on any religious mumbo jumbo, it is portable northern hemisphere to southern hemisphere. I have cooked in NY, LA and now NZ. I found the recipe in Alexandria Va. Thanksgiving, a truly great American Institution, especially this year, Moose is definitely off the menu as are Pigs wearing lipstick. Cheers.