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November 24, 2002

Gather for Thanks
About the painting

[Times art:
Rossie Newson]

art

Have the meal and enjoy it, too
With the right planning, schedule and ingredients, you can cook a feast for 20 and still have time for a nap.

Roasting the big bird: a guide to the basics
The star of Thanksgiving is the turkey, and it pays to start with the best.

Uncorked: Don't fret over holiday wines
You can have your cornucopia. Give me a bunch of grapes, nature's symbol of an abundant harvest.

Cranberries add pop to your feast
Scooped, sliced or festively used as decorations, crimson cranberries are as much a part of Thanksgiving as turkey and dressing.

Stuffing: the real star?
Let's quit kidding ourselves: Thanksgiving is not about the turkey. Everyone's favorite part of the meal is the stuffing, or dressing -- or whatever you call it, as long as it is bready and savory and rich and full of flavor.

Vegetarian Cooking: Thanks can be given over any main dish
CONCORD, N.H. -- There is a simple rule for having a successful vegetarian Thanksgiving: Forget the turkey.

Make the finale grand
Leave a lasting impression with fabulous desserts incorporating harvest time classics such as pumpkins and pecans.

Pack up those leftovers with care
Here are tips for storing Thanksgiving leftovers.

Need help? Call or click
With the possible exception of its parentage, we daresay there's nothing you could possibly want to know about a turkey that you can't find on the Internet. Roasting, frying, smoking, deboning, stuffing and carving, as well as accompaniments, leftovers, safety tips and much more, are covered extensively by innumerable cooking and culinary Web sites that do the big bird up in style.

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