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Thanksgiving

Few foods smell as good as an oven-roasted turkey on the final Thursday in November. Yet some Thanksgiving Day traditions are made to be broken. This year, why not fire up a charcoal grill for a crispy-on-the-outside, juicy-on-the-inside bird? Here, Circa 1886 chef Marc Collins shares his strategy that begins with a 24-hour brine two days in advance. 

How’d you like to share a holiday potluck with some of the town’s best chefs? Join hosts Mickey and Ellen Bakst for a special Thanksgiving dinner with their fellow F&B friends­—and pick up some delicious recipes and clever tips along the way
 

She’s written the compendium on our regional fare with her latest book, Mastering the Art of Southern Cooking (not to mention the 14 cookbooks that preceded it), so who better to talk Thanksgiving leftovers with than Nathalie Dupree? Her main tip? Don’t feel limited to turkey sandwiches.

In the spirit of long Lowcountry summers spent on Edisto Island as a girl, Charleston native Elizabeth Boineau invites family and friends to gather on the marshes of their childhood haunt