Paper Palate

Although Thanksgiving is two weeks away, turkey is topping online food sections, and the New York Times is no exception. Florence Fabricant focuses on side dishes that will do your bird justice: traditional cranberries of course, but also apples, chestnuts, and pecans. Tony Cenicola’s accompanying photo should get your culinary creative juices flowing. 

Also on the Thanksgiving theme, Marian Burros presents the results of the New York Times turkey-roasting test, and pronounces a Heritage Foods turkey the winner. At $71 to $119 for an 8 to 10-pound bird, some of us will probably be gobbling up other options.

In an article that is topping the site’s “Most-E-mailed” list as I write, Mark Bittman shares the secrets of making fantastic bread – without kneading! If you don’t believe the article, check out the video presentation of the method, and click here for the recipe.

If bread isn’t on your menu for the weekend, you can try out buckwheat crepes – a French favorite, especially in Brittany – with Roasted Cauliflower, Turnip and Leek Filling. The crepe recipe calls for equal portions of whole-wheat, white and buckwheat flour, but you could also try it out with buckwheat flour only as I have here in France. If you do, tell me what you think of the result!