Thanksgiving: The perfect menu

Noelle Carter, Test Kitchen Director

(Los Angeles Times)

(Los Angeles Times)

(Los Angeles Times)

(Los Angeles Times)

(Los Angeles Times)

(Los Angeles Times)

(Los Angeles Times)

Every year we host what we call 'The Long Table Thanksgiving' We provide the birds – and a long table set up outside -- and everyone else brings an appetizer, side or dessert. Last year we had more than 80 guests. Guests may bring a cherished recipe from their childhood or a dish they've continued to perfect each year. We've come to count on these, and the Long Table would not be complete without them. Or the hands that prepared them."

Betty Hallock, Deputy Food Editor

(Los Angeles Times)

(Los Angeles Times)

(Los Angeles Times)

It’s practically heresy not to have a Thanksgiving bird, but for those who dream about pork instead of turkey, how about a glorious crown roast? Who’s with me? This one’s stuffed with wild rice and dried pears and cranberries, a recipe from Russ Parsons. While I’m at it, I might skip the pumpkin pie and have a dense chocolate-y cake too."

Russ Parsons, Food Editor

(Los Angeles Times)

(Los Angeles Times)

(Los Angeles Times)

(Los Angeles Times)

(Los Angeles Times)

At my house, Thanksgiving dinner tends to last awhile. We’ll start with Champagne and little bites while I’m finishing up in the kitchen. The star, of course, is the dry-brined turkey, with at least one stuffing, and without a doubt there will be Mom Parsons’ cranberries plus a couple of vegetables. And when was one pie ever enough?"