Even though I have not eaten any turkey since January, it feels like I hear about turkeys every day.

How are you going to cook your turkey this year? On the grill? In the oven?

I have one friend who is considering sous vide and then deep frying! Now that sounds like a great way to have fun!

For me it will be another year of not being responsible for the bird (Meleagris gallopavo). After 25(?) years of almost continuously cooking the turkey, the last 5 years or so, no turkey cooking for me! Though I miss it the challenge of making it right (a rare occasion for me), I am pretty sure everyone else is happy that I am not the cook!

Experimentation on Thanksgiving might not be the best time.

For many years the trend was to talk not about the turkey, but about all the sides.

And how to make the stuffing. For GF people the trend to not cook the stuffing in the bird to achieve better meat success is great!

And every family has their own stuffing recipe. From using Wonder bread to brioche, wild rice to quinoa, cornbread or sticky rice stuffing with lap cheong. And the one we remember was the best, or the worst!

The Turkey and the stuffing are the constants.

What are the sides?

Mashed, along with oven blasted potatoes, would be a nice addition. Green beans with almonds, Brussels sprouts, creamed spinach, carrots glazed with balsamic, yam casserole, corn chowdah, baked squash. Buns, cornbread muffins and rolls. Cranberry salad, cranberry-citrus relish, Macaroni pie, collard greens with ham hocks. And let's not forget Jell-O!

It is the sides that make the meal fun! And for us, we talk about how the sides turned out, whilst we lounge around rubbing our bellies filled with happiness.

And then after the much needed and deserved snooze, we are on to the pies and the variants of crumble, crisp and cobbler. Pumpkin, pecan, blueberry ginger, peanut butter pretzel, shoofly, chess, peanut butter banana, sweet potato, Mississippi, ChefShop hot chocolate, coconut cream pie, blueberry ginger pie and cheesecake!

And of course, apple pie. There is never enough apple pie!

On Thanksgiving, I like to believe across the country, we are all roasting the Turkey and eating the same meal with friends, family and neighbors.

There is something wonderful and nice about all sharing this.

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This is a nice stuffing option to classic bread stuffing. Though if I could I would have both. Using turkey stock really makes it fit right in to Thanksgiving. At least for me....

See the Sticky Rice Stuffing Recipe here!

Lori has shared this recipe with me before and it is good! It is wicked easy, simple and tasty!

See Nancy's Yam Casserole Recipe here!

Maluku Islands in Indonesia once held the most carefully guarded spice in the history of spice trading.

It was so highly valued that the Portuguese (and later the Dutch) limited its cultivation to only two islands in the East Indies, putting to death anyone who attempted to elbow into the business.

Fortunately, a non-affiliated group of birds carried the seeds throughout the Islands and beyond, breaking the nutmeg monopoly.

The peppery-sweet nutmeg is a traditional flavoring for cakes, gingerbread, biscuits, and fruit. It is commonly used in milk puddings, and a little grated into cherry or apple pie adds an indecipherable spiciness.

Nutmeg is excellent in savory dishes, especially sausages, fish, and seafood.

It is a necessary ingredient in many British-inspired chutneys, and grating just a bit over steamed cauliflower, baked onions, or mashed potatoes is a perfect finishing touch.

Shop now for Whole Nutmeg!

Equally easy with either turkey or chicken. Our favorite way to use some of those Thanksgiving leftovers.

This turkey or chicken pot pie recipe is adapted from Marian Burros' cookbook, Cooking for Comfort.

See the Turkey Pot Pie Recipe here!

Combining the cranberries and the blueberries make a perfect pie combo!

See the Cranberry and Wild Blueberry Pie Recipe here!

Canela, the Spanish word for cinnamon, typically refers to Ceylon cinnamon (Cinnamomum verum), also known as true cinnamon, which is frequently used in Mexican cuisine. Native to Sri Lanka (formerly Ceylon), Ceylon cinnamon is also a key ingredient in Indian, Middle Eastern, and Southeast Asian dishes.

Ceylon cinnamon is made by carefully shaving the thin inner bark of the cinnamon tree, which is then rolled into soft, papery quills. This process preserves its delicate, floral, and complex flavor. In contrast, cassia cinnamon (Cinnamomum cassia), which is more commonly found in supermarkets, is made from the thicker bark or even the outer wood of a related tree species, resulting in tougher sticks and a stronger, more pungent flavor.

Because cassia is less expensive and more robust in flavor, it often substitutes for true cinnamon in commercial products, but its taste and texture are noticeably different.

The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, Ceylon cinnamon sticks are good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.

Fruit and wine are warmed by a touch of canela, as are savory dishes like curries, pilafs, tagines and the Moroccan specialty bistyaa.

Shop now for Cinnamon - Ceylon - Whole Sticks!

Also known as "caster sugar", this superfine cane sugar has granules that are very fine and dry.

A superior quality sugar, it is the workhorse of professional Pastry Chefs because it dissolves so easily in batters and doughs, leaving them very smooth.

Especially appreciated for genoise, other sponge cakes, and meringue. It also dissolves very quickly in liquids, so it's great for iced tea.

Shop now for India Tree Superfine Caster Cane Sugar!

This sugar is at the top of my list to always have on hand. Use it once and you will see that this is how you want sugar to be. It has flavor, it has personality, it is alive!

Currently I have 8 different sugars on my counter (more liquid sweeteners stored in the essential pantry) to test and try in different applications. And dark muscovado is the standard by which I compare all others. Compare? Each sugar has a reason to exist, but can it reach the level of devotion we have and have seen for this Dark Muscovado. Remember, not all Dark Muscovado is the same.

Muscovado is a soft, moist, fine brown sugar. It's also known as Barbados sugar, where it was once made. But ours comes from the island of Mauritius off the African coast.

While most brown sugar these days is made by combining already-refined sugar with added molasses-like syrup, this is the real thing. This is a less refined product with rich, complex flavor.

This sugar adds a deeper dimension to cakes, fudge, pecan pie, and other desserts with its rich butterscotch flavors. Use it as you would brown sugar. Take your morning oatmeal to new heights with a spoonful of Dark Muscovado on top!

Shop now for India Tree Dark Muscovado Sugar here!

They're so rich and chocolatey, a bite or two will be very satisfying!

This recipe is double the quantity of what would usually go into an 8-inch by 8-inch pan and makes extra-tall brownies. Cut them into 1" squares.

Cocoa powder is back! And no crazy 2 day shipping required anymore!

See the Double Tall Chocolate Brownie Recipe here!

You can see our collection of baking ingredients here.

We have specialty flours, unique sugars and sweeteners, and candied or dried fruits.We also have baking decorations, nuts, yeast and more that are sourced from artisans and producers around the world.

Check out our baking aisles!!

From one of my most favorite breakfast cookbooks, "The Breakfast Book" by Marion Cunningham. The recipes always work and are easy!

See the Custard-filled cornbread recipe here!

Chocolate for baking! From desserts to a handful, organic baking chocolate is an essential pantry item to always have on hand. It's also a great place to hide your favorite chocolate in plain sight. "Disks" are perfect for melting (and eating by the handful).

Shop now for Baking Chocolate!

Our basic recipe is delicious and it is when you make variations and changes to this very simple recipe that it becomes yours. Add cream in combination with milk, or use oat milk or coconut milk for a different richness. Add in cinnamon, or sprinkle some on top, dust with more cocoa powder, or with nutmeg or cardamom, or top with a zest of citrus.

Add more or less sugar to match your preferences when you make the base, and then try finishing with different sugars. Don't forget to consider sweet syrups and candy canes.

Consider freeze-dried coffee to a cup, or citrus bitters - actually any bitters will make an interesting change to the personality of the sip.

And of course, use your milk, dairy or not, to make a design in the chocolate before you serve. Or, go old school with a handful of marshmallows.

Lastly, add a little of your favorite chocolate bar to the mix for a nice, rich difference! Delicious drinking chocolate is a classic comfort food and making it your own is the fun!

Cocoa powder is back! If you have been waiting for the temps to come down so the crazy 2-day shipping cost is not required, now is the time to buy! Yeah!

See the ChefShop Homemade Hot Chocolate Recipe here!

Pasta, Pesto, Parmigiano-Reggiano and Tuna! What more do you need than that!

See the Malloreddus Pasta with Pesto and Tuna Recipe here!