Thanksgiving countdown: We've got classics, dinner to go, pie and the turkey readers love
OK, the big day is still a week away, but there's little time to waste. And we've got everything you need to make this the best turkey day ever:
-- North, South, East and West -- we all celebrate Thanksgiving. But we don't all celebrate it in the same way: Take a tour of some classic holiday dishes from across the nation, including scalloped oysters. (This dish was initially greeted with skepticism by some in The Times Test Kitchen. But that was before the first bite. Everyone who tried it went back for seconds....and fifths.)
-- Thanksgiving is all about tradition, and Times Food Editor Russ Parsons has one of his own: Writing about the dry-brined "Judy Bird." It's more of a technique than a recipe, and it yields what many say is the juiciest, tastiest turkey EVER. Is it any wonder that readers go nuts for it? So much so that this recipe has its own list of frequently asked questions.
-- We all know that Times Test Kitchen manager Noelle Carter is crazy about bacon. Turns out she's crazy about pumkins too. (She decorated her desk for the holiday with baby pumpkins.) So what's the logical next step? A pumpkin pie made with a bacon-and-bourbon pie crust. Plus: Pumpkins and squash come in so many varieties. Take a tour of this photo gallery and see how many you can identify.
-- Just interested in eating this holiday? Leave the cooking to someone else. Here's our list of places to dine out -- and take out -- this Thanksgiving.
-- Not sure what you want? Browse this, calorie free: 97 of our best Thanksgiving recipes
-- Still want more? Check out www.latimes.com/Thanksgiving
-- Rene Lynch
Photo: Kirk McKoy / Los Angeles Times