This weekend is a good one to pin down your Thanksgiving cooking plans.Today's post is geared for hosts and home cooks: what recipe you'll use for the bird, what sides you'll feature, whether you'll bake bread, what wine goes with the meal. Read on for some lifeline links and don't forget about these markets for shopping.
While a bird's cooking, my family has staged an oyster roast on the grill
. If you're water side and have a fire pit, more power to you
. I'd recommend getting oysters from this place
for beautiful variety if you're too overbooked to hit up your local seafood market. (Fancy grocery stores don't have high enough turnover for me.) For those looking for some shellfish decadence, you can always shop local for stone crabs here
. Looking for oysters from Apalachicola? That's where I'd need your help. I'm still not smitten with them, especially when they're responsible for cholera outbreaks this past May or rendered inedible by red tide.
For sides, The New York Times
brings us the obvious: just add bacon
. Or hit up the motherload with the least healthy Thanksgiving dishes here
. For the conservative cook, these straightforward recipes
from Cook's Illustrated
are no-fail should you follow along.
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