Buttercup squash stuffed with wild rice, shiitakes, and caramelized leeks. (Jennifer Podis/The Palm Beach Post)

More: Holiday Dining

All you vegetarians and vegans: don’t settle for a plate full of side dishes on Thanksgiving, the most gastronomic of holidays!

Options abound for culinary creativity when cooking up an alternative to the king of Thanksgiving centerpieces — the turkey. Not only can they be just as tasty and satiating, but they can be just as decorative for the gracious setting.

Although I’m vegetarian (unlike vegans, I do eat animal products, such as cheese and eggs), I combed through a new cookbook, Party Vegan by Robin Robertson, when challenged to find a dish that rivals the great bird for those who choose not to eat them. Read the full story

For much of America, Thanksgiving is one celebration not to be messed with.

Those who try to jettison the candied yams or who forget grandma’s gravy boat might have the family to answer to. And if it’s been a chrysanthemum centerpiece since your husband was a baby, it may be difficult to try something new.

But for some — young people setting up their own homes, empty nesters and many folks in-between — the same old same old is just that. They’d like to tweak tradition and mark the holiday in new ways. Read the full story

Woods (Click on the photo for more)

According to new documents released in the Thanksgiving car crash that eventually brought golf prodigy Tiger Woods back down to earth, Woods’ wife handed ambulance personnel two bottles of pain medicine which she told them Woods took earlier in the day.

The paperwork, released by the Florida Highway Patrol to the Orlando Sentinel today, also shows that Woods’ wife, Elin Nordegren, tried to ride to the hospital in the ambulance with Woods.

The paramedics, however, barred her from entering, saying that the case was domestic violence-related.

The state troopers’ notes also intimates that the hospital where Woods was taken after he hit two curbs then a tree while pulling out of his driveway in Windermere, went all out to protect Woods’ reputation.

How? Look below, or click Read the full story

Just a note to explain why there is no recap of “Survivor: The Adventures of Evil Russell” today. Last night’s episode was a clip show, and I was enjoying the holiday with some lovely close friends and some pie. I love a night off!

So we’ll pick up where we left off next week with a real new episode and some fun and hijinks. I love hijinks!

Robust food. Glorious wine. Outstanding company. Fabulous weather.

Thanksgiving in South Florida promises a bounty of gifts made even more special when enjoyed among the flowers and foliage of our local settings.

The Palm Beach Post’s sirens of the celebrated sip gather at the home of Swirl Girl Earthy to share their favorite Thanksgiving dishes and wine pairings. It is a feast as eclectic as the girls themselves.
Read the full story

There is something to be said for the “splurt” sound made when dumping a can of cranberry sauce into a serving bowl. Ditto for the ridges etched in the sides of the sauce. Thanksgiving, after all, is about tradition.

But the official condiment of Turkey Day can be so much more. And without much more effort.
Read the full story

This beautiful pie gets a red hue from the cranberry sauce folded into the almond paste filling. Almond paste, which is distinct from marzipan, can be found in the grocer’s baking aisle. “Frangipani” is the name of the cream-style filling made from the almond paste.

Cranberry Pear Frangipani Pie
Start to finish: 1 hour 15 minutes (30 minutes active)
Servings: 8

For the cranberries:
12-ounce package fresh cranberries
1/2 cup sugar
1/4 cup water

For the filling:
9-inch prepared pie shell, raw
8-ounce can almond paste
1/3 cup sugar
1/4 cup (1/2 stick) butter
2 tablespoons all-purpose flour
3 eggs
Two 15-ounce cans pear halves packed in juice, drained
To prepare the cranberries, in a medium saucepan over medium, combine the cranberries, sugar and water. Bring to a boil and cook until the cranberries have popped and the mixture is juicy, about 5 minutes. Set aside to cool.
Heat the oven to 375 F.
Use a fork to prick the bottom of the pie crust. Line the crust with foil and fill with rice, beans or pie weights. Bake for 10 minutes, then empty the weights and discard the foil. Set aside.
Meanwhile, in a food processor combine the almond paste and sugar. Turn the processor on, then add the butter, flour and eggs, one at a time. Transfer the mixture to a large bowl. Use a silicone spatula to fold in the cranberry sauce.
Arrange the pear halves in the pie crust, slicing them as needed to mostly cover the bottom of the crust. Pour the cranberry-almond paste mixture over the pears. Bake until set and golden, about 45 minutes. Cool before slicing.

Mashed potatoes and baked potatoes together in one bite. If you’d rather, substitute your favorite mashed potatoes for the filling in this recipe. These potatoes also can be done ahead of time, then reheated in a moderate oven.

Twice-baked Chive Potatoes
Start to finish: 2 hours (30 minutes active)
Servings: 8
1 cup coarse salt
1 cup black peppercorns
10 to 12 red bliss potatoes
3 tablespoons sour cream
3 tablespoons finely chopped fresh chives
2 to 4 tablespoons heavy cream
Salt and ground black pepper, to taste

Heat the oven to 375 F.
In a large baking dish, toss together the salt and peppercorns. Arrange the potatoes on top of the salt and peppercorn mixture. Roast for about 45 minutes to 1 hour, or until tender.
Remove the potatoes from the pan (the salt and peppercorns can still be ground and used) and set aside to cool. Leave the oven on.
When the potatoes are cool enough to handle, cut a circle about the size of a quarter on one side. Use a small spoon to scoop out the insides and put them in a large bowl. Retain the hollowed out potatoes.
Lightly mash the scooped potato in the bowl, or press it through a food mill or potato ricer. Add the sour cream, chives and cream to the mashed potatoes, then whisk together until fully combined.
Transfer the mixture to a piping bag or large zip-close plastic bag with a small hole cut in one corner. Pipe (squeeze) the mixture back into the reserved potato skins. Arrange the stuffed potatoes in an empty baking pan. Bake until lightly browned on top.
Per serving: 262 calories; 31 calories from fat; 3 g fat (2 g saturated; 0 g trans fats); 11 mg cholesterol; 51 g carbohydrate; 6 g protein; 5 g fiber; 275 mg sodium.

Green beans are a tradition at many Thanksgiving tables, so many grocers price them competitively during the holidays.

Here they are given a sophisticated twist with butter-toasted hazelnuts and melted Gorgonzola cheese. If you like, substitute any blue cheese you like.

Green Beans with Hazelnuts and Gorgonzola
Start to finish: 30 minutes (15 minutes active)
Servings: 8
2 pounds green beans, trimmed
11/2 tablespoons butter
1/2 cup chopped hazelnuts
1/2 cup crumbled Gorgonzola cheese
Salt and ground black pepper, to taste

Bring a large saucepan of salted water to a boil. Add the green beans, return to a boil and cook for 3 to 4 minutes, or until bright green and crisp. Drain well and set aside.
Return the pot to medium-high.
Add the butter and hazelnuts and stir until the nuts are lightly toasted and fragrant, about 2 to 3 minutes.
Add the green beans and stir until heated through.
Remove the pan from the heat.
Add the cheese and toss until melted.
Season with salt and pepper.

Per serving: 122 calories; 76 calories from fat; 9 g fat (3 g saturated; 0 g trans fats); 12 mg cholesterol; 7 g carbohydrate; 4 g protein; 4 g fiber; 363 mg sodium.

This Thanksgiving, make sure your carrots are dressed for the occasion.

This simple maple glaze spiked with whiskey is thick enough to cling, but not so sweet to be cloying.

When cooking with maple syrup, look for Grade B, which is darker, more flavorful and less expensive than the Grade A sold for pancakes.

Maple Whiskey
Glazed Carrots
Start to finish: 25 minutes
Servings: 6 to 8

1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup maple syrup (preferably Grade B)
1 clove garlic, minced
1 teaspoon fresh rosemary leaves
1/4 cup whiskey
2 pounds carrots, peeled and cut into rounds or thin sticks
In a small saucepan over medium, combine the mustard, salt, black pepper, maple syrup, garlic and rosemary. Bring to a simmer and cook for 5 minutes.
Remove the pan from the heat and slowly stir in the whiskey. Return the pan to the heat and simmer for another 10 minutes, or until thick and syrupy.
Set aside but keep in a warm place.
Bring a large saucepan of water to a boil. Add the carrots and cook until just tender, about 5 minutes.
Drain the carrots, then return them to the saucepan. Add the glaze and toss gently to coat.