This Week in 'New York Times' Food News
Two Stars: "A high-functioning luxury mill," the new Oceana is an imposing, less comfortable restaurant, despite a number of noteworthy dishes.
Head Start: Mark Bittman shares 101 tips for make-ahead Thanksgiving dishes.
Pierre Gagnaire: The French chef's upcoming Las Vegas restaurant.
Wine Reads: Eric Asimov recommends six useful, informative wine books.
Thanksgiving desserts beyond pie, four stuffing recipes, and more, after the jump.
$25 and Under: A review of Umi Nom, in Brooklyn. "As at Kuma Inn, the menu consists of artfully composed small plates of Asian comfort food, elevated by technique but primal in appeal."
Passing On Pie: Florence Fabricant offers four other options for Thanksgiving dessert: Charlotte With Dried Fruit, Frozen Maple Mousse Pie with Chocolate-Maple Sauce, Caramelized Apple-Pecan Cake, and Karen DeMasco's Moist Gingerbread Cake with Lemon Glaze.
Stuffing Experiments: Moving beyond the family favorite to attempt four other recipes.
Nathan Myhrvold: Microsoft technology officer turned food wizard.
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