By the time you read this, you will have your shopping done, your Thanksgiving menu planned, and maybe a few things, like pie dough and cranberry sauce, already made.

Me, I have a confession to make. After talking with you for three weeks about things like Simple Roast Turkey and Michael Brisson’s Thanksgiving Menu, I am turkey-ed out. We — just the three of us with one son home — are having beef tenderloin for Thanksgiving.

The truth is that I have a complicated relationship with Thanksgiving. Back in the day, I was lured on to national television (more than once) to offer turkey tips the day before Thanksgiving. It was exhausting. Between that and years of turkey photo shoots and turkey recipe testing for food magazines, I am okay with skipping the bird. Still gonna make those yummy desserts and sides, though. (Remember, all those recipes are in our Thanksgiving collection.)

Meanwhile, I’m planning ahead for what we’ll eat the rest of the holiday week. I’m making a big batch of Slow-Simmered Meat Sauce for Pasta, a Spanish Pot Roast (these guys like meat!), and my favorite curry (top photo), which is vegetarian but can take shrimp or chicken easily.

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