Thanksgiving

It helps to be organized when you’re expecting a small army of cooks to descend on your home. Make lists and charts to work out who brings what, who needs to use the kitchen on the big day, and what you as the host need to do ahead of time. Assign dishes in advance and ask the cooks what course they want to bring and what specific dish it will be.  (Kirk McKoy / Los Angeles Times)

It helps to have several small bites on hand to keep up the energy among the cooks before the meal. Olives, almonds and a selection of good-quality cheeses are a few possibilities.  (Kirk McKoy / Los Angeles Times)

Pissaladiere with spiced ricotta, radicchio and apricots.  (Kirk McKoy / Los Angeles Times)

Parsnip soup.  (Kirk McKoy / Los Angeles Times)

Warm barley and kale salad with roasted pears and candied prosciutto.  (Kirk McKoy / Los Angeles Times)

Roasted pumpkin salad.  (Kirk McKoy / Los Angeles Times)

Dungeness crab spring rolls with endive and almonds.  (Kirk McKoy / Los Angeles Times)

Pumpkin seed stuffing.  (Kirk McKoy / Los Angeles Times)

Creamy mushroom ragout over sweet potato cake on a plate with roast turkey.  (Kirk McKoy / Los Angeles Times)

Pumpkin cake with chocolate icing.  (Kirk McKoy / Los Angeles Times)

Pear-blackberry pie.  (Kirk McKoy / Los Angeles Times)

Apple-cranberry pie.  (Kirk McKoy / Los Angeles Times)