Serious Eats - seriouseats.com

This looks great but . . sweet potatoes AND rice? 2 starches and no greens? Really?

The Fairway sells Aleppo pepper their own label, in the bottled spices rack - also Kalustyan's on Lexington and 27th Street sells it.

I've been to all except the older Artisanal and am a parent - Pastis is actually very family friendly, no one will give you a second glance. Landmarc in Tribeca is very good with kids, as is Bar Stuz. The new Tribeca location of Artisanal (what's that called?) is pretty kid friendly too. You will also be comfortable at Locanda Verde - really good food - better than everything else on your list . . .

We've been to Ssam many times, and this past July for my husband's and son's birthdays we reserved a Ssam and brought 7 friends with us. We ordered several (many) other dishes. It was spectacular. It wasn't cheap ($700+ - lots of wine and beer) but it was incredible.
Yes, the service is informal, but the waiters we've had there have always been well-informed and surprisingly gracious. The stools are incredibly uncomfortable. It's loud. But the above posters are right - there is a joy, an energy, a creativity and an intelligence that transcends the discomfort. It deserves 3 stars.

The fat in the cheese and the peanut butter also helps with satiety: eating protein+a little fat+non-processed carbs will actually fill you up, for longer and keep glucose levels steadier.

I've coked many turkeys for many years - organic, kosher, heritage, and just plain standard turkeys. Your kosher turkey will be fine as is, it is already brined, but if you want to offset some of the salt, your instincts are correct. If you can, start Weds. morning, and brine the turkey as Alton's recipe states, but I would omit all the salt. If your relatives are supercritical, smile and say, "I'm so glad you came to my home today!"
Also, you really can't make gravy from a brined turkey - it's too salty. Bruce Aidell suggests making separate stock and using that for gravy. I always buy a turkey leg or turkey wings separately, roast that for an hour or so, then make stock with the turkey neck, an onion, some celery and carrot. Epicurious has a good turkey recipe from Bruce Aidell - molasses brined turkey with gingersnap gravy that I've been using for the past couple of years - people go nuts for it. Very successful and very easy.
Don't worry - you'll be fine!