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• Let the parties begin
  Time is running out. You need to step up to the dinner plate. We'll help as the festive season begins with the first of what often are many holiday meals between now and the new year.
  
• Fixit: Organic, free-range turkeys go outdoors
  Q Where can I find a turkey that has been raised without hormones? Would this be an organic turkey?
  
• Tart, tasty berries liven up holidays
  Wisconsin is the nation's top producer of the cheery Thanksgiving staple.
  
• Stock up on holiday wine with these tips
  A is for acidity, which cuts through dry, salty foods and fatty ones, making it a wine's foremost attribute for pairing.
  
• Give turkey tons of flavor
  The easiest way to add tons of flavor to your Thanksgiving turkey is to get under its skin.
  
• Green-bean salad a vegetarian hit
  A reader writes It's my first meatless dinner party, but first, I have got to tell you how I found out how vegetables rock!
  
• A house divided about lamb?
  Here's the question that was consuming Taste staff writer Judith Bell in 1972: "What to do if you have a house divided about lamb?"
  
• Sounds luscious, but gird yourself
  Golden Valley native Cindy Pawlcyn reminisced about her mother's bread stuffing recipe, that calls for two loaves of white bread and chopped vegetables combined with, gulp, 1 1/2 to 2 pounds of butter.
  
• Langton to close Cafe Brenda after 23 years
  Cafe Brenda is calling it quits.
  
• New Taste cookbook
  "Come One, Come All/ Easy Entertaining with Seasonal Menus" is a collection of 32 menus with recipes that make dinner parties do-able.
  
• Seasonings rub turkeys the right way
  • For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. Leaving the turkey alone for the first hour of cooking allows the skin to crisp. Basting frequently after that gives the bird an even color while helping to seal in juices.
  
• Not as Healthy Choice
  Just about a year ago, Mr. Tidbit mentioned the then-new Healthy Choice Fresh Mixers, a ConAgra venture into shelf-stable entrees (stored at room temperature, not in the refrigerator or freezer).
  
• Hot lines to the rescue on Thursday
  Turkey got you nervous? Don't panic. There are kitchen counselors waiting for your questions:
  
• Leggo my Eggo! Kellogg fights waffle shortage
  Dear Kellogg: Leggo my Eggo!
  
• Make a great Thanksgiving tabletop
  Home & Garden Editor Connie Nelson demonstrates how to create a beautiful Thanksgiving table using items found in nature and your local grocery store.
  
• Where's the beef? (Hint: Look in the dog dish)
  Todd Churchill's Thousand Hills Cattle Co. has earned its reputation for making grass-fed beef taste good. Now, he's out to win over your dog.
  
• Recipes for eating sustainably and well
  There is more to being vegetarian than vegetables, this author shows.
  
• Get past Nouveau; try 'real' Beaujolais
  There are few more popular pastimes in the wine world than Beaujolais bashing. "I don't consider Beaujolais to even be part of Burgundy anymore," my friend Craig often says.
  
• Marjorie Johnson wins award for pecan toffee pie
  Robbinsdale's Marjorie Johnson wins Martha Stewart pie contest.
  
• Grandma Eva's Ginger Cream Cookies
  A family favorite boasts a cakey texture and bold molasses bite.
  
• Weekly restaurant deal: Restaurant Cru
  Oyster fans, here's a reason to head to Blaine: Every Thursday (3 to 10 p.m.), chef Robert Moore offers half-price fresh oysters at Restaurant Cru.
  
• Taffy Treats
  2003 winner: The look of candied apples inspires this great-looking caramel and walnut cookie.
  
• Weekly wine deal: Zesty Zin
  This zesty zin is a welcome addition to the Turkey Day table.
  
• Chocolate-dipped Triple Coconut Haystacks
  2003:Three kinds of coconut give this macaroon three times the flavor.
  
• Acqua Restaurant: A northern light
  Good taste moves to the suburbs - in White Bear Lake.
  

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