Bake your way through the holidays with pumpkin purée made at home.

It's a lunchbox cocktail party for Walker and Addie this week, with crudités, cheese, and olives all ready for the snacking. Here's Amanda with the specifics:

I believe in the occasional snacky lunch. For this one I packed soppressata, Castelvetrano olives, Red Leicester cheese, ricotta salata, and purple carrots. To go with, whole wheat bread, a British cheese cracker, and roasted pumpkin seeds.

(No Grüner Veltliner for this set, but we wouldn't pass on a glass to accompany this meal!)

Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52.

Today: Gena shares some of her favorite ways to veganize Thanksgiving, and a recipe for stuffing that will satisfy everyone at your table. 

A primer on cured meats. 

Some things just go together -- and the obvious accompaniment to food is drink. Welcome to Booze52, in which we explore all manner of libations, from A to Z, that do much more than just wash down a meal.

Today: Gin -- with a squeeze of lime -- becomes much more sippable than you once thought. 

The test kitchen gets a good dose of DIY.

Congratulations to aargersi, whose Bacon Bird with Turkey Neck Gravy won this week's contest for Your Best Thanksgiving Turkey!

A roundup of all our favorite pastry tricks.

5 ingredients, 10 minutes, nothing but class -- a DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't).