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The brownies in the Ad Hoc at Home Cookbook are very high on my list, and just may be the all-time fav.

Spaghetti Carbonara... always made with guanciale, of course!

Nice new column, Maggie! :D

My favorite cheap sauvignon blanc is Oyster Bay's: http://www.oysterbaywines.com/wines_sau.html

Can usually get it at Joe Canal's in Princeton for around $9.

Oatmeal cookies, around 10. Because my mother wanted us to be healthy.

I'm a devotee to peaty scotch whiskeys: Compass Box Flaming Heart and Ardbeg's Airigh Nam Beist (only have had a glass of it, but that baby's on my X-mas list) are my favorites.

Because I usually drink scotch at get togethers, a lot of women will join in with me. I've also found that women of my grandmother's generation (in their 60's, 70's, 80's) are more likely to be scotch drinkers. My own nana, actually, almost had a run-in with my brother in law a few weeks ago, over his putting ice in his scotch. "Ruins the flavor." (I totally agree.)

does it really need preparing?

Butternut squash risotto - or any risotto really, no need for a bunch of meat in there.

I've never tried Liberte but have recently been obsessing over Redwood Hill Farm's goat milk yogurt.

Coq au vin.

I have to agree with majority on mac n' cheese.

And Hemingway's got some good stuff. A.J. Liebling too.

I wouldn't add any liquid beforehand. And I think adding the bread on the day is a good idea. Though, you know, if you don't have much time of Thanksgiving day, I would just saute the veg and bacon the day before. Add everything into the baking dish except 1/2-3/4 the cooking liquid and the pecans (hate soggy pecans) and bake for the first half. Then the next day toast the pecans, add more liquid and finish it up. This way, you'll be sure to get the dressing soft enough (assuming you like the bread on the softer side) without turning it to mush. I've had leftover stuffing many a time, just adding some more liquid before reheating, and never had a problem.