Russ Parsons

Food Columnist

Who am I kidding? I’m going to be serving the same menu this year as I do most years. Thanksgiving is a meal for tradition, and I’ll be serving about a dozen people, plus a few drop-ins.

- Appetizer -

The ultimate cheese puff.

(Kirk McKoy / Los Angeles Times)

Gougeres

Spiced olives are a perfect addition to any appetizer plate.

(Mel Melcon / Los Angeles Times)

Olives with lemon and rosemary

(Los Angeles Times)

Salmon rillettes

- Main -

(Kirk McKoy / Los Angeles Times)

Dry-brined turkey with three seasoned salts

- Sides -

Mom Parsons' cranberries

(Kirk McKoy / Los Angeles Times)

Brussels sprouts braised with bacon and chestnuts

Recipe: Spiced squash and pear purée

(Mel Melcon/Los Angeles Times)

Spiced squash and pear puree

- Dessert -

(Glenn Koenig / Los Angeles Times)

Tart with grapefruit curd and Campari

Mini pecan pies

Alice Short

Assistant Managing Editor, Features

I’m cooking for six and but I’m aiming for leftovers that might feed a small army.

- Main -

Roast brined turkey

- Sides -

Pumpkin seed stuffing with chorizo

(Anacleto Rapping / Los Angeles Times)

Creamed brussels sprouts with hazelnut crumbs

- Dessert -

Recipe: Sweet potato pie with pecan streusel

(Al Seib / Los Angeles Times)

Sweet potato pie with pecan streusel

- Leftovers -

What to do with all that leftover turkey? Make it the star of a savory pie.
Recipe: Turkey pot pie

(Kirk McKoy / Los Angeles Times)

Turkey pot pie

Recipe: Turkey gumbo with artichokes and andouille

(Gary Friedman / Los Angeles Times)

Turkey gumbo with artichokes and andouille

Amy Scattergood

Food Editor

For Thanksgiving this year, it'll just be me and the boyfriend, so we'll be eating, baking — and watching lots of sports. Therefore, I want a bird, but maybe in the form of duck tacos, since we'll be eating according to halftimes. Light stuff for grazing and things that can be done ahead of time: nothing that'll take away from watching ESPN in my pajamas.

- Appetizer -

The shrimp will be spicier if the shells are removed before cooking.

(Al Seib / Los Angeles Times)

Black and red peppered shrimp

Tortilla soup

- Sides -

Your guests might never guess this dish comes together in only 30 minutes.
Recipe: Arroz con chorizo y camarones

(Los Angeles Times)

Arroz con chorizo y camarones

- Main -

Duck tacos with chile-cherry compote.

(Eric Boyd / Los Angeles Times)

Duck tacos with chile-cherry compote

- Dessert -

(Bryan Chan / Los Angeles Times)

Shaker lemon pie

Noelle Carter

Test Kitchen Director

Every year we host what we call the Long Table Thanksgiving. We provide the birds and a long table set up outside. Everyone else - about 80 to 90 friends and family members - brings an appetizer, side or dessert.

- Appetizer -

Go ahead -- try and eat just one.

(Glenn Koenig / Los Angeles Times)

Johnny's spinach balls

- Sides -

Sharon's ambrosia

You don’t need to wait until Thanksgiving to enjoy this hearty dish.
Recipe: Wild rice dressing

(Glenn Koenig / Los Angeles Times)

Avis Hatheway's wild rice dressing

Recipe: Thelma Collins’ corn pudding

(Glenn Koenig / Los Angeles Times)

Thelma Collins' corn puddin

Recipe: Thelma Moore’s sweet potato souffle

(Glenn Koenig / Los Angeles Times)

Thelma Moore's sweet potato souffle

Recipe: Broccoli casserole

(Glenn Koenig / Los Angeles Times)

Andrea's broccoli casserole

Queen and Diva’s mac ‘n’ cheese

(Glenn Koenig / Los Angeles Times)

Queen and Diva's mac 'n' cheese

- Main -

Koenig, Glenn -- - LOS ANGELES, CA. DECEMBER 2, 2009. Turducken photographed at the Los Angeles Times studio on Dec 2, 2009. (Glenn Koenig/Los Angeles Times)

(Glenn Koenig / Los Angeles Times)

Turducken

- Dessert -

Recipe: Pumpkin pie with bacon and bourbon crust

(Kirk McKoy / Los Angeles Times)

Pumpkin pie with bacon and bourbon crust

Pecan pie