Dear Almanac readers,
Today's Companion is about food. As American chef James Beard said, "Food is our common ground, a universal experience."
As the weekend approaches, give some serious thought to deep-cleaning the kitchen. We've got some tips to help. Go ahead, go crazy!
It's also a good time to brush up on a few cooking skills, such as "how to roast a turkey" and "how to make a pie crust."
Finally, we've updated our Thanksgiving recipes to add some historically inspired options—think wild game, chestnuts, corn, and squash—as well as some novel ideas. Of course, you'll still find the traditional feast day fare that many of us treasure.
Your Almanac Editors