As a person who doesn’t really love turkey and wishes we’d just trade the ol’ bird for a beef tenderloin or a honey ham, bacon-wrapped turkey was a bit of a surprise to me. Bacon-wrapped turkey is the turkey for turkey haters. Wrapping a turkey in bacon is fun, taking some of the stress off of roasting a Norman Rockwell-worthy turkey and wowing your guests at the same time.

What’s even better? Wrapping a turkey in bacon eliminates any brining, salting, or basting to make a flavorful turkey and creates a stunning, crispy “skin” — a welcome contrast to the tender turkey meat. And it’s much easier than it looks.

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Now that we’ve made it to November, perhaps you’re growing weary of pumpkin spice, well, everything. Not to worry, though, because there are a handful of spice blends out there that just might rival that classic combination of cinnamon, ginger, nutmeg, and clove. They may seem unconventional in your pumpkin pie or muffins, but give one a try and I guarantee that your taste buds will delight in the vast world of flavors beyond pumpkin pie spice.

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A solid potato dish is pretty essential on the Thanksgiving table, be it one made with classic white spuds, those sweet orange tubers, or even both. Whether mashed, layered in a creamy casserole, or simply roasted, here are 15 essential potato recipes to consider for your Thanksgiving menu.

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Last month we celebrated National Dessert Day by making the most over-the-top dessert we could imagine. We started with an idea you might be familiar with — a “piecaken” — which is essentially just the sweet matrimony of pie and cake.

We took the concept a step further and included a scoop of ice cream and a torched meringue topping. In the end, you end up with a final piece that tastes as good as it looks.

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Sure, turkey may be at the center of the table for Thanksgiving, but that doesn’t mean there aren’t plenty of incredible dishes to dig into if you’re meat-free. In fact, many of the best sides at the table, more often than not, are meatless. Here are 25 vegetarian-approved salads, stuffings, mashes, and casseroles for your Thanksgiving table.

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Some may say Thanksgiving isn’t complete without the turkey or mashed potatoes. I say it’s the stuffing that makes the meal complete. Whether it’s the bready classic or gluten-free, stovetop or oven-baked, these are the seven tips that will help you bring an even better batch of stuffing to the dinner table.

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So, you’ve decided to host your very first Thanksgiving. Congratulations on this life milestone! When it comes to planning, the recipes are such a small part of what makes a successful Thanksgiving dinner. Instead, focus on a short list of priorities that will take you seamlessly from the planning to cooking, all the way through to dealing with the dirty dishes and leftovers after dinner. Here’s how to get started.

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Whenever you seek to understand the complexities of the world, turn to food. Even in our differences, it’s our most common denominator, bringing us to the kitchen to exchange more than techniques and to the table to share more than a meal. For the United States, no meal is more symbolic of community and gratitude than Thanksgiving.

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I’ve been noticing an uptick in edible arrangements, and I’m digging it. No, not the wacky-looking, toothpick-skewered fruit creations you associate with the category, although there’s certainly a time and place for that (a breakfast meeting at work, fine; your Thanksgiving table — not so much). I’m referring to centerpieces featuring brassicas, or cabbages, mustard plants, and other cruciferous vegetables.

You could say I’m on the “kale yeah” bandwagon. I just think there’s something so practical about appreciating the beauty of brassicas. They’re colorful, hearty, and can potentially be eaten post-bouquet. What’s not to love?

For a little Turkey Day inspiration, we’ve rounded up a few of our favorite brassica arrangements leading the farm-to-tablescape movement. Check them out and then consider creating your own feast for the eyes.

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When I think of white wine from France, my mind goes straight to the Loire valley, specifically to the appellations of Sancerre and Pouilly-Fumé. These wines are crisp and flinty — just what I’m looking for in a white. The price tag on these wines, however, are often a deterrent.

Which is why I looked to another French wine region. And if you, like me, crave a white that is throughly enjoyable, uniquely accessible, and rarely expensive, you really need to consider it, too. It might just surprise you.

<p><a href=’http://www.thekitchn.com/the-affordable-french-white-wine-you-probably-dont-know-about-237669′><strong>READ MORE »</strong></a></p>