Attention turkey fans: there's still plenty of time to plan for a thoroughly enjoyable Thanksgiving feast. To kick start your hunt, the Get Cooking editors at Chopontheblock.com have scoured the Internet to find great links for a stress-free holiday feast.

• A terrific feature at thecitycook.com gives helpful tips on how to take the risk and stress out of cooking your holiday meal by ordering and buying a fresh turkey.

• Which carving set is worthy of your turkey? Sarah Dickerman at Slate puts carving sets to the test and the Kershaw Shun Classic Two-Piece Carving Set comes out on top for presentation and performance.

• Need help planning Thanksgiving? Chew on That explores new variations on what to prepare to make this year’s Thanksgiving more memorable.

• Thanksgiving dinner, while delicious and nutritious (well, at least delicious), is not the easiest meal to pair with wines. Jump over to IntoWine.com and learn how to choose the perfect bottle for your meal such as a fuller bodied white or medium/light bodied red.

• Drop by The Emily Post Institute and learn how to set the table for your holiday meal. Descriptions and diagrams are available for basic, informal and formal place settings.

• If you’re not one who romanticizes hours spent in the kitchen or don’t have time to, consider shopping at Trader Joe's (stores nationwide). They have a wide selection of value forward, fresh & frozen, pre-made sides that are sophisticated, flavorful and ready to heat and eat.

• And finally, forget the tired turkey sandwiches and re-heated potatoes the day after the feast. Southern cook Paula Deen has great recipes and tips to really make those leftovers stand out such as Turkey Pot Pie, Baked Wild Rice, Potato Croquettes and Pumpkin Bars.

Have turkey tips or good links to share? Sound off in the comments.

Here's Gourmet magazine's take on meat-free dishes that can take center stage at any celebration.

Earthly Pleasures

The abundance of the season shines in this vegetarian Thanksgiving feast. Inspired by the Mediterranean, it’s at once sophisticated and deeply satisfying.

• Artichokes Braised in Lemon and Olive Oil
• Mushroom and Farro Pie
• Parmesan-Roasted Butternut Squash
• Cranberry Sauce with Dates and Orange
• Moscatel-Glazed Parsnips
• Smashed Potatoes with Roasted-Garlic Gravy
• Sautéed Broccoli Rabe
• Kohlrabi and Mâche Salad
• Prune, Cherry, and Apricot Frangipane Tart
• Pumpkin Tart with Anise-Seed Crust
• Roasted Chestnuts

The Vegetarian’s Dilemma

With combinations this robust and flavors this bright, the hardest decision is what to eat first.

• Spicy Green Salad with Manchego and Pears
• Roasted-Vegetable and Wine Sauce
• Rice and Noodle Pilaf with Toasted Almonds
• Kale with Garlic and Cranberries
• Bittersweet Chocolate Pecan Pie
• Apple Galette

Home for the Harvest

A robust—and meatless—feast offers an ideal way to give thanks.

• Bruschette with Chickpea Purée and Chopped Arugula Salad
• Broiled Polenta Sticks
• Roasted Delicata Squash and Mushrooms with Thyme
• Sautéed Broccolini with Garlic
• Roasted Vegetable Gravy
• Frizzled Onion
• Meringue Roulade with Anise Cream
• Baked Figs in Lemon Syrup

The season of family and friends is approaching. Fall is a great time to gather around and share good times and good food. The foodies at Chopontheblock.com wish to share with you some good ideas of what to serve at your next gathering.

Plan a night of South of the Border fun. A little heat will certainly warm up all those that attend.

Suggested Recipes:

• Plantain Chips with Warm Cilantro Dipping Sauce

• Roasted Squash, Red Pepper, and Jack Cheese Quesadillas

• Cranberry Mojitos

• Cider and Tequila Hot Toddy

Plantain Chips

Ingredients:

3 large unripe (green) plantains
1 cup canola oil
1 cup extra-virgin olive oil

Directions:

Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit).
Microwave for 1 minute at 50% power, and then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices. Our Shun Pro Mandolin is the perfect tool to quickly make the plantain slices even and thin.

Pour both oils into 3-to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350 degrees Fahrenheit over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon transfer chips to paper towels to drain. Sprinkle with salt and pepper, cool slightly.

Warm Cilantro Dipping Sauce

Ingredients:

1 cup chopped fresh cilantro leaves
4 garlic cloves, minced
2 Tablespoons apple cider vinegar
1 Tablespoon fresh lime juice
3/4 cup olive oil
1/2 teaspoon hot pepper sauce

Directions:

Blend first 4 ingredients in food processor until cilantro is finely chopped, about 15 seconds. Transfer mixture to medium heatproof bowl. Heat oil in medium skillet over medium heat until hot; slowly whisk into cilantro mixture. Mix hot sauce. Season to taste with salt and pepper; transfer to small bowl. Serve with plantain chips.

Recipe courtesy of Epicurious.com. Photo by Brian Leatart.

Roasted Squash, Red Pepper, and Jack Cheese Quesadillas

Ingredients:

A 3/4 pound seedless piece butternut squash, peeled and cut into 3/4 inch dice(about 5 cups)
1 medium onion, unpeeled, cut into eights
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
Eight 5-to 6-inch flour tortillas
1 cup chopped red bell pepper
1 cup coarsely grated jack cheese
1/4 cup unsalted butter, softened

Chipotle Lime Sour Cream Dip

1 can chipotle chili in adobo, minced (available at Hispanic markets or some specialty food stores)
2 teaspoons fresh lime juice
1 cup sour cream

Directions:

Preheat oven to 400 degrees Fahrenheit. In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion and garlic

In a food processor puree squash, onion, and garlic with salt and pepper to taste until smooth. Squash puree may be made 2 days ahead and chilled, covered. Spread about one fourth squash puree on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter. Heat a griddle or 7-inch nonstick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.

Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.

Recipe courtesy of Epicurious.com.

Cranberry Mojitos

Ingredients:

1 bunch fresh mint, trimmed (about 1 cup)
1/2 cup sugar
1 3/4 cups light rum
1 1/4 cups fresh lime juice
3/4 cup frozen cranberry juice cocktail concentrate, thawed
2 10-ounce bottle sparkling water, chilled

Directions:

Using a wooden spoon, mash mint with sugar in bottom of large pitcher or our Swissmar Stainless 7-piece Bar Set will help create those perfectly blended cocktails. Add rum and lime juice; stir to dissolve sugar. Mix in thawed cranberry juice concentrate and water. Mix in 6 cups ice.

Cider and Tequilla Hot Toddy

Ingredients:

4 cups apple cider
1 cup cranberry juice cocktail
1/2 cup tequila
1/4 cup Triple Sec or other orange-flavored liqueur
Garnish: lime slices

Directions:

In a saucepan heat cider and cranberry juice cocktail just until hot (do not let boil) and remover from heat. Stir in tequila and liqueur. Serve in mugs, garnished with lime slices.

The staff at Get Cooking loves to test the latest kitchen tools and nosh on the hottest gourmet goodies. This holiday season, we want to share our favorite kitchen gear and edibles with you. Below is the first in a series of our favorite kitchen things. Bon appetit, and happy holidays!

By Lisa, Buyer for Chopontheblock.com

My favorite kitchen electric is the Breville Cordless Immersion Blender (approx. $99.95). It sits unobtrusively on the counter, always charged and ready to use. This blender comes with several attachments including a pitcher. I find it handy for blending salad dressings and mixing drinks. It will even crush up to eight ice cubes. The best feature is that you can blend or puree soups, sauces and gravies right in the pot, so no more fear of scalding yourself by pouring hot liquids from pot to blender and back. And did I mention it’s cordless? I’ve found so many uses for this tool, and it makes a great gift for anyone who loves to cook.

The one item I find indispensable in the kitchen is the Ken Onion 8-inch Chef’s Knife ($199.95). The blade is so sharp that it glides through anything like butter. The ergonomic handle is comfortable and lets you work quickly without your arm getting tired. I gave this knife to my husband, who is a chef and loves it. As an untrained cook, I have to say that I love it, too. It’s the first knife I reach for when I start cooking dinner.

If you are looking for an exceptional food gift for the holidays, consider the Deeply Fudgey Brownies from Moveable Feast in Geneva, Illinois. These are the brownies Oprah featured on her show in 2005. Made with dark chocolate, they straddle the line between brownie and fudge and are downright delicious.

Halloween has arrived! Gather up those little and not-so-little goblins and ghosts for a fun-filled Halloween party that will excite all those that attend. Adults and kids can work together to create jack-a-lanterns that can make the “Great Pumpkin” proud.

Plan a Halloween Party with a pumpkin-carving theme. Provide your guests with pumpkins and an assortment of decorating materials. Adults and kids can work together to create Halloween masterpieces.

PRIOR TO THE PARTY

• Purchase pumpkins for the party guests. Select the perfect pumpkins by carefully looking over each pumpkin. Look for pumpkins that are bruise and blemish free. Make sure pumpkin stems are intact. Pumpkins that are at least 10 inches tall will provide ideal space for votive candle burning.

• Go to a craft store to stock up on the pumpkin decorating materials. Fill your cart with magic and permanent markers, tempera paints, disposable paint brushes, glitter glue, plastic carving tools, votive candles and cups, and whatever else catches your eye.

• Purchase a bale of hay from your local nursery.

• Decide on a kid-friendly menu. Make a shopping list and purchase your items.

PARTY DAY

• Spread out your bale of hay and arrange your pumpkins in the hay. Turn your yard into a pumpkin patch.

• Set up some tables outside. Cover the tables with newspaper for easy clean up. Place buckets and large serving spoons along the table to collect the pulp. Place decorating supplies on the tables for your guests to choose from.

• Have refreshments chilled.

AS THE GUESTS ARRIVE

• Have your guests select their pumpkin from the pumpkin patch.

• Have adults carve the tops of the pumpkins. Cutting the top at an inward angle will help keep the top from falling inwards.

• Let your imaginations run wild and have fun creating the perfect jack-a-lanterns.

BEVERAGES

Serve some warm Apple Cider with cinnamon sticks.

APPETIZERS

Here are few links to some great healthy snacks that everyone will enjoy:

Apple Bites

Cheese Fingers

Pumpkin Roll-Ups

OLD FASHIONED GOODIES:

Homemade Marshmallow

Caramel Apples

Peanut Brittle

Wishing you and yours a happy and safe Halloween!

Chili De Habanero

This recipe for HOT habanero chili will put a fire in your belly!

Ingredients:

4 large Spanish onions, diced
3 large cloves garlic, minced
1/2 cup butter
2 pounds round steak, diced
2 pounds ground chuck
1 pound ground beef
1 pound ground pork
3 celery stalks
2 banana peppers
1 cup juice from peppers
46 ounce can tomato juice
3 (15 ounce) cans stewed tomatoes
2 teaspoons chopped fresh parsley
1/2 cup chopped watercress, if desired
1/2 cup chili sauce
1 tablespoon instant beef bouillon
1 teaspoon black pepper
1/2 teaspoon dry mustard
2 3/4 blocks Godiva chocolate for baking
1 teaspoon salad herbs
3 tablespoons Worcestershire sauce
2 tablespoons meat tenderizer
3 to 4 dashes Louisiana sauce
4 dashes Mexican sauze (Habaners) or Louisiana sauce (Tabasco)
1/2 teaspoon dried basil leaves
1/2 teaspoon ground red pepper
3 teaspoons ground hot peppers (szechuan) (mandarin)
2 small green bell peppers, diced
1 envelope dry onion soup mix
1 bay leaf
9 tablespoons chili powder
5 teaspoons cumin
1 cup tequila

Directions:

In skillet, saute onions and garlic in butter. In Dutch oven, brown meats together. Add onions and garlic and remaining ingredients except tequila. Heat mixture to boiling. Reduce heat and simmer 3 hours. Add half of tequila during second hour and remainder during last hour. Makes 2 gallons.

Recipe courtesy of the “Potluck For 33,000” cookbook.

Here are nine comforting recipes to enjoy this fall:

Tastes of Autumn

Cranberry Galette

Gingered Acorn Squash Soup

Chocolate Pumpkin Cake

Ultimate Comfort Foods

Pulled Pork

Beef Stroganoff

Emeril’s Chicken and Rice Soup

Mac ‘n Cheese Three Ways

Sage Baked Macaroni and Cheese

Cayenne-Spiced Macaroni and Cheese

Grown-up Mac and Cheese

Autumn and apples just go together. The following recipe for Roasted Pork Tenderloin with Apples and Fennel calls for Fujis or Braeburns because of their sweet yet tart flavor.

Ingredients:

2 large sweet-tart apples, such as Fuji or Braeburn, sliced
1 large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 large red onion, sliced
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound pork tenderloin, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons cider vinegar

Directions:

Position racks in upper and lower thirds of oven; preheat to 475°F.

Toss apples, sliced fennel and onion with 1 tablespoon oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lower oven rack, stirring twice, until tender and golden, 30 to 35 minutes.

About 10 minutes after the apple mixture goes into the oven, sprinkle pork with salt and pepper. Heat the remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear the pork on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast until just barely pink in the center and an instant-read thermometer registers 145°F, 12 to 14 minutes.

Transfer the pork to a cutting board and let rest for 5 minutes. Immediately stir vinegar into the pan (be careful, the handle will be hot), scraping up any browned bits, then add to the apple mixture. Thinly slice the pork; serve with the apple mixture and sprinkle with fennel fronds.

Recipe courtesy of the Washington Apple Comission at bestapples.com.

Igourmet.com is pleased to introduce this luxurious chocolate bar, courtesy of the renowned Don Giuseppe Puglisi of Modica, Sicily. Puglisi's chocolate bars are made in the Aztec tradition, creating a rustic, brittle chocolate untainted by modern machinery and artificial flavorings. The chocolate's opaque patina comes from its cold production process which maintains the full flavor of each ingredient. The cocoa is cold-pressed with sugar granules, rather than heating the cocoa and corrupting the purity of its flavor.

Delicate and speckled with reddish blooms, the brittle chocolate crumbles upon disturbance. The unusual texture is the antithesis of mass-produced chocolate. Thanks to a painstaking handmade method, the quality of the ingredients is allowed to shine through. This treat will be a find for any chocolate lover!

Only $7.99 at igourmet.com. Available in eight flavors: Classic, Chili, Coffee, Cinnamon, Ginger, Bergamotto (Orange Essence), Pistachio, or Vanilla.