- Merrill

Last week, several of the Autumn Salad submissions contained persimmons, which got us thinking about this distinctive fall fruit, known by the ancient Greeks as the "fruit of the Gods." There are two main types of persimmons available in the United States: one is firm when ripe, and the other is soft. Fuyu persimmons, which are round and squat like a tomato, are the most common variety of firm-ripe, or "non-astringent" persimmon found in this country; these are typically sliced and eaten raw. Hachiya persimmons, a popular soft-ripe (or "astringent") variety, are longer and more pointed, and they're ready to eat when the flesh of the fruit softens to the consistency of jelly. It is this second type that you should look for when a recipe calls for "persimmon pulp," which is just a fancy term for the soft flesh of an astringent persimmon after it has been scooped from its skin.

In order to help you get ready for what is arguably the most important meal of the year, we're dedicating this entire week to all things Thanksgiving. We'll post featured recipes that we think would be great on any Thanksgiving table, and we'll ask you to share some tricks of the trade as well. Today, to kick things off, we're opening up the lines to any and all questions you may have for us about cooking for Thanksgiving. Need to know the right proportions for brining a turkey? Always wondered what the difference is between sweet potatoes and yams? Just post your questions in the comments section below, and we'll answer each and every one. And if we don't know the answer ourselves, we'll find someone who does and report back!

Last week a few of you asked what sort of liquid libation we'd recommend to go with the Thanksgiving turkey. As luck would have it, Chambers Street, our wine partner, has put together a list just for us. Below you'll find a selection of wines (featuring an assortment of colors and price points) singled out by Chambers Street as ideal pairings for Thanksgiving fare. The best part? If you click through and use the promotional code "food52" you can order all of these wines -- and more -- from Chambers Street for a 10% discount!

"Each week Amanda Hesser and Merrill Stubbs host recipe contests revolving around specific foods (everything from pancakes to lamb) on their site Food52. After testing the recipes, they announce the two tastiest finalists and the community votes on the winner. Naturally, they've been focusing on Thanksgiving lately. Elbow-deep in stuffing preparation, they paused to chat with us and share some of their favorite recipes for Thanksgiving sides, including celeriac puree, glazed brussels sprouts with browned butter and cream, potato leek au gratin, and pink greens." - Erin Zimmer

 "After four weeks of eliminations at the hands of food writers and chefs, Food52's Tournament of Cookbooks has reached its stirring climax." -Eater.com 

"A party honoring the year's best cookbooks, hosted by a crowd-sourced recipe Web site? Who knew?" - Gabi Porter, MetroMix.com

"If you've been following The Piglet, you'll be pleased to know that the grand champion has been chosen. Nora Ephron calls it for 'Seven Fires'." -Adam Kuban, SeriousEats.com 

Next week's themes will be (you can enter beginning Monday):

Your Best Recipe for Turkey Leftovers

Your Best Savory Rice Dish

Setting aside the question of the turkey (and what a question it is: see Thanksgiving 911 for help!), this week we're going to approach the other parts of the meal -- vegetables, starches, and desserts. We'll feature a selection of recipes that have won or been finalists in food52 contests, and would be great additions to any Thanksgiving table. Today, we start with vegetables.

Pink Greens by Marissa Grace -- tangy and hot, a nice counterpoint to the heavier dishes on the table.

Moroccan Carrot Salad with Harissa by Cordeliah -- a zesty, make ahead dish.

Glazed Brussels Sprouts and Apples in Browned Butter and Cream by ChezSuzanne -- full of fall flavors.

Autumn Celeriac (Celery Root) Puree by Sonali -- perhaps a migration from mashed potatoes?

Grilled Brussels Sprouts by kitchenwitchcookie -- no grill required! Possible to do in a grill pan.

Roasted Butternut Squash Coconut Curry Puree by testkitchenette -- a less traditional, but delicious, option.

Red Leaf Salad with Roasted Beets, Oranges and Walnuts by Teresa Parker -- one of our earliest winners (so early the contest doesn't actually appear!) was this great fall salad

Today, onto carbohydrates, perhaps the most beloved and bemoaned food group of them all. Thanksgiving tends to be a time when people set aside their neuroses and celebrate the starches of the world. Oh yeah, and family and friends... Below are some more recipes from winners and finalists that deserve to be devoured by all. 

Individual Sweet Potato Gratins with Creme Fraiche, Onions, and Bacon by apartmentcooker

Potato Leek au Gratin by AlexisC 

What We Call Stuffing: Challah, Mushroom and Stuffing by MrsWheelbarrow

Ciabatta Stuffing with Chorizo, Sweet Potatoes, and Onions by melissav