In today's paper, I offer a streamlined Thanksgiving menu: dry-brined turkey, make-ahead mashed potato casserole, cornbread pecan dressing, slow cooker green bean casserole and sliced sweet potato pie.
(My counterpart Kathleen Purvis at the Charlotte Observer will be offering last-minute recipes next week for Charleston shrimp dip, spicy cranberry chutney, giblet gravy and easy cranberry apple cake; so stay tuned.)
I also have a column about Butterball's Turkey Talk-Line.
Greg Cox's Epicurean column is about three new restaurants: Russell's Steakhouse in Hillsborough, New Moon Cafe in Wake Forest and Fitzgerald's Seafood in Rolesville.
Today's Specialty of the House recipe is Panzanella's mushroom soup. Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, c/o The News & Observer or e-mail ggcox@bellsouth.net
Susan Havala Hobbs' healthy eating column, On the Table, is about the Twinkie diet.
Kathleen Purvis answers a question about what the sell by, use by and best by dates mean on our foods. Purvis answers questions from readers each week. Send cooking questions to kpurvis@newsobserver.com
