These pretzels bake up soft and chewy, combining the best attributes of freshly baked bread with the flavors of a bacon-and-chive-topped baked potato. Make them ahead and warm briefly in the oven just before serving.
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A blend of buttermilk and honey make these easy-to-prep corn muffins exceptionally sweet and tender.

The muffins can be made a day ahead and stored in an airtight container at room temperature.

Use any leftover buttermilk to make creamy dressings, fluffy pancakes or even a tangy smoothie.
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These mashed sweet potatoes are delicious — and slightly sweet — without the benefit of marshmallows.

But if you must have marshmallows on them, transfer the mashed sweet potatoes to a casserole, top with small marshmallows and broil until just golden.

Mashed Sweet Potatoes
Start to finish: 30 minutes
Servings: 6 to 8

4 to 5 large sweet potatoes, peeled and cut into small chunks
5 cinnamon sticks
15 whole cloves
1/4 cup heavy cream
6 tablespoons butter
1/4 teaspoon grated nutmeg
Salt and ground black pepper, to taste

In a large saucepan, combine the sweet potatoes, cinnamon sticks and cloves. Add enough cold water to cover, then set over medium-high and bring to a boil. Cook for about 20 minutes, or until the potatoes are soft.
When the potatoes are tender, drain them. Discard the cinnamon sticks and cloves. Press the potatoes through a food mill or potato ricer into a large bowl.
Add the cream, butter and nutmeg, then use an electric mixer to beat until smooth. Season with salt and pepper.
Per serving: 171 calories; 100 calories from fat; 11 g fat (7 g saturated; 0 g trans fats); 33 mg cholesterol; 17 g carbohydrate; 2 g protein; 2 g fiber; 348 mg sodium.

By nestling stuffing in portobello mushroom caps and baking you have a new take on classic Thanksgiving leftovers. Top with parmesan once out of the oven. (AP)

For some people, the whole point of Thanksgiving dinner is to have leftovers. These are the people who intentionally buy a monster-size bird, mash way too many potatoes and pop an extra pie in the oven.

“In our house, the leftovers are the most exciting part of Thanksgiving. It’s such a great opportunity to use your creative juices to come up with new ways to use them up,” says Allie Lewis Clapp, food director at Real Simple magazine.
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These healthy whole-wheat breadsticks combine the savory flavor of fresh sage with the sweet tang of dried apricots. Golden raisins or even dried cranberries could be substituted.

Whole-wheat Apricot Sage Breadsticks
Start to finish: 1 hour 15 minutes (25 minutes active)

Makes 12 breadsticks

1/2 cup very warm tap water
1 tablespoon active dry yeast
1 tablespoon honey
3/4 cup milk
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 tablespoons finely chopped fresh sage
1 teaspoon salt
1 cup all-purpose flour
2 cups white whole-wheat flour
1/2 cup chopped dried apricots

In a large bowl, combine the water, yeast and honey. Let stand for 5 minutes, or until bubbly.
Meanwhile, in a small saucepan over low, combine the milk and butter. Heat until warm, but not hot. You should be able to comfortably leave your fingers in the mixture. Add the sage to the milk, then set aside.
To the yeast mixture, add the salt, both flours and the milk mixture. Use an electric mixer on low to mix until the ingredients form a soft dough. Mix in the apricots until evenly distributed. Let the dough rest in the bowl for 5 minutes.
Transfer the dough to a lightly floured surface and knead for 5 minutes or until soft and supple. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and let rise until doubled, about 30 minutes.
Heat the oven to 375º. Coat a baking sheet with cooking spray.
Transfer the dough to a lightly floured surface. Use your fingers to press the dough into a 10-by-14-inch rectangle. Cut the dough into 12 strips. Arrange the strips on the prepared baking sheet, twisting them slightly. Let rise for 10 minutes.
Bake until golden brown, about 15 minutes.

The countdown

By planning and working in advance, you can get it all done by the big day and be
relaxed when your guests arrive. Ask for help whenever possible — guests can bring favorite dishes or help assemble yours. Many enjoy this, so don’t feel guilty asking.

Make your own checklist and timetable based on ours, adding or deleting items to match your plan. Just remember to stay flexible, and work within your limits. A calm and gracious host is the key to a memorable meal.
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The Divas tandoori turkey is an inventive take on the traditional Thanksgiving turkey. (Photo by Pam Brandon)

The Pilgrims weren’t afraid of change, so why are you?

Since the first Thanksgiving way back in 1620, we’ve had, oh, around 390 years to get it right. How the original menu of fish, fowl, pumpkins, berries and nuts morphed into kitschy melted marshmallow sweet potatoes, green bean casserole and quivering mounds of canned cranberry reflects a culinary saga as bold and twisted as our American history.

Truly, we understand your commitment to tradition, but perhaps just this once — in the rebellious spirit of our ancestral pilgrims, try something new. After all, didn’t Columbus mistakenly happen upon our great land while pursuing an alternate route to India in search of exotic spices? Indeed, the pilgrims would have no knowledge of the brave new world were it not for the original foodies of Europe, desperate to escape their own culinary rut.
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Tinsley Mortimer and Dabney Mercer at McCarty's

This being Thanksgiving weekend and all, young local society and their New York counterparts descended on Michael McCarty’s in Palm Beach Saturday night.

Spotted in the jam-packed wateringhole: Overexposed Manhattan socialites Tinsley Mortimer and Dabney Mercer, along with locals Mary Tobin, Tirzah Roberts, Elisabeth Munder and Frances Webster, among plenty more.

(More photos after the jump)

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I was intrigued when Wal-Mart contacted me and said they’ve planned a Thanksgiving dinner for eight people (including wine!) for $35.
It doesn’t include Spam shaped into a turkey or anything weird.
Here’s the details.
Wal-Mart sees American’s plight, wanting a nice holiday, but worried about money.
This year, the national chain plans to save Americans more than $200 million, over and above its usual prices this holiday.

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WASILLA, Alaska — (AP) Gov. Sarah Palin has granted the traditional Thanksgiving pardon to one lucky turkey, but the video that shocked some viewers captured what was happening in the background.
As she answered questions Thursday at Triple D Farm & Hatchery outside Wasilla cameras from the Anchorage Daily News and others showed the bloody work of an employee slaughtering birds behind the former Republican vice presidential candidate.