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So, you’ve decided to host your very first Thanksgiving. Congratulations on this life milestone! When it comes to planning, the recipes are such a small part of what makes a successful Thanksgiving dinner. Instead, focus on a short list of priorities that will take you seamlessly from the planning to cooking, all the way through to dealing with the dirty dishes and leftovers after dinner. Here’s how to get started.

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Whenever you seek to understand the complexities of the world, turn to food. Even in our differences, it’s our most common denominator, bringing us to the kitchen to exchange more than techniques and to the table to share more than a meal. For the United States, no meal is more symbolic of community and gratitude than Thanksgiving.

<p><a href=’http://www.thekitchn.com/four-stories-of-the-new-world-told-in-stuffing-237610′><strong>READ MORE »</strong></a></p>

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(Image credit: Karen Bertelsen)

I’ve been noticing an uptick in edible arrangements, and I’m digging it. No, not the wacky-looking, toothpick-skewered fruit creations you associate with the category, although there’s certainly a time and place for that (a breakfast meeting at work, fine; your Thanksgiving table — not so much). I’m referring to centerpieces featuring brassicas, or cabbages, mustard plants, and other cruciferous vegetables.

You could say I’m on the “kale yeah” bandwagon. I just think there’s something so practical about appreciating the beauty of brassicas. They’re colorful, hearty, and can potentially be eaten post-bouquet. What’s not to love?

For a little Turkey Day inspiration, we’ve rounded up a few of our favorite brassica arrangements leading the farm-to-tablescape movement. Check them out and then consider creating your own feast for the eyes.

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When I think of white wine from France, my mind goes straight to the Loire valley, specifically to the appellations of Sancerre and Pouilly-Fumé. These wines are crisp and flinty — just what I’m looking for in a white. The price tag on these wines, however, are often a deterrent.

Which is why I looked to another French wine region. And if you, like me, crave a white that is throughly enjoyable, uniquely accessible, and rarely expensive, you really need to consider it, too. It might just surprise you.

<p><a href=’http://www.thekitchn.com/the-affordable-french-white-wine-you-probably-dont-know-about-237669′><strong>READ MORE »</strong></a></p>

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Sweet potato pie is the sweeter, creamier Southern cousin of pumpkin pie. And it’s the antidote for pumpkin spice haters. While sweet potato pie does require cooking a few sweet potatoes, it doesn’t require cooking the filling, and if you’ve got a tart pan you can skip blind baking the crust.

While sweet potato pie is a near perfect replacement for pumpkin pie, there are still a few missteps you’ll want to avoid on your path to pie perfection.

<p><a href=’http://www.thekitchn.com/5-mistakes-to-avoid-when-making-sweet-potato-pie-237640′><strong>READ MORE »</strong></a></p>

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(Image credit: Starbucks )

Today Starbucks finally unveiled its 2016 red holiday cups, and they’re a little bit different from what you might have expected. In response to last year’s red cup scandal, Starbucks released 13 different red cups this year, which were created by artists all over the world. The festive cups depict different scenes of the holiday season, including ornaments, snowflakes, and snow-laden trees.

<p><a href=’http://www.thekitchn.com/red-holiday-cups-return-to-starbucks-today-238570′><strong>READ MORE »</strong></a></p>

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Nope, you’re not looking at some wacky palm tree — that’s how Brussels sprouts actually grow. We’re blowing your mind a little bit right now, aren’t we?

For the last few years, Brussels sprouts have been, um, sprouting up on menus everywhere. While most of our 12-year-old selves hated sprouts (as people sometimes affectionally call them), as adults we now gobble them up served with bacon, covered in buffalo sauce, shredded into a slaw … the list goes on.

If we’re all gonna be so obsessed with these tiny veggies, we may as well know a little bit about where they come from and how they grow.

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I grew up with skillet cornbread as part of our weekly dinner rotation. My mom even occasionally made a batch for breakfast and we ate it soaked in milk and drizzled with maple syrup. The cornbread of my youth was tender with a fine crumb and lightly sweetened. Having grown up in the Northeast and Northwest, I was surprised by the crumbly savory versions of cornbread I was introduced to once moving to the South, where skillet cornbread is something of a cult experience.

My recipe for skillet cornbread falls somewhere between the two: I use a combination of cornmeal and flour for a tender texture, but the batter is unsweetened. Buttermilk and eggs moisten the mixture and then whole thing is baked in a preheated cast iron skillet for an incredibly crispy crust, ideal for eating with chili, alongside stews, or with a drizzle of maple syrup.

<p><a href=’http://www.thekitchn.com/how-to-make-skillet-cornbread-237529′><strong>READ MORE »</strong></a></p>

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(Image credit: CNN)

Toblerone has a new shape and people in the U.K. are not happy about it. The U.S.-based chocolate maker, Mondelez International, has reconfigured the iconic chocolate bar so that the peaks are slimmer and the valleys are larger. The chocolate bar costs the same amount, but the standard bar weighs about 10 percent less. You wouldn’t know that the bar weighs less, however, because the packaging remains the same.

<p><a href=’http://www.thekitchn.com/chocolate-lovers-are-not-happy-about-toblerones-new-shape-238619′><strong>READ MORE »</strong></a></p>

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(Image credit: Dana Wheelock)

Most of us will never have a butler’s pantry, let alone a kitchen that is half as nice (or organized) as this one. Not only is this fancy-pants Minnesota butler’s pantry fun to look at, but it also has some smart ideas that are worth stealing for your own, normal-person kitchen.

<p><a href=’http://www.thekitchn.com/3-lessons-you-can-steal-from-this-fancy-pants-butlers-pantry-237103′><strong>READ MORE »</strong></a></p>