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Part 1 and Part 2, earlier this week. And later, Part 4. Finally, what I plan to make for my family.

Francesco Tonelli for The New York Times
Fingerling potatoes with dried figs and garlic at The New York Times.

There is no recession at The New York Times food section, where we suspect Sourdough Dressing With Truffle Butter and Candied Chestnuts will not go into a frozen supermarket turkey. Roasted Fingerling Potatoes With Dried Figs and Thyme, above, are beautiful, but I'm not at all sure about the black tea in that recipe.

Jazzed Up Packaged Stuffing from the Orlando Sentinel is more my speed, adding celery, red pepper, green onions and sausage or bacon to the mix, and using chicken broth to moisten.

The San Francisco Chronicle's Thanksgiving Guide hides treasures under its dropdown menus. Their Best Way Gravy for Brined Turkey tones down the seasoning, but leaves me wondering what "unoaked white wine" is, and how I'd recognize one. Their Roasted Garlic Mashed Potatoes may be on our table after my daughter hears about them.

Our own Providence Journal food index offers Eating Well's Vermont Cheddar Mashed Potatoes, and recipes from the archives digs deep into traditions of years past.

For those kids who loved the marshmallows, the Boston Globe offers Candied sweet potatoes, made with a whole bag of 'em.

From the Cape Cod Times, Nantucket Cranberry Pie.

Leftover Turkey Curry with Cranberry Chutney

The Montana Standard's Thanksgiving bounty story poured a stack of AP recipes into one story -- I'd say soup to nuts, but it's actually Cranberry-Orange Roasted Turkey through Best Pumpkin Pie.

The Chicago Daily Herald offers Oven-baked Thanksgiving Stuffing and Spinach LeanDip (14 calories and 1.9 grams of carbs per tablespoon).

Thanksgiving for two at the Christian Science Monitor offers laid-back Roasted Rockcornish Game Hens, Sweetened Pumpkin Purée and Sautéed Collard Greens.

Seattle P-I asked local chefs for side dishes. Among their responses, "Triple B" Brussels Sprouts, at right, made with bacon and good bourbon.

At the Tacoma News-Tribune, Sue's Northwest Beer-Basted Turkey is a fresh approach -- pumpkin ale is the base of it all.

The Fort Worth Star-Telegram is all over sweet potatos and The Dallas Morning News is all over green beans.

And they offer AP's updated cheese ball, with goat cheese and neufchatel.

Lighter Green Bean Casserole (no canned fried onions) at the Raleigh News-Observer uses frozen green beans. Their Holiday Waldorf Salad is a simple festive fruit side. Butternut Squash With Onions and Pecans calls for no sugar, which may interest you.

The Kansas City Star has an easy and appealing apple tart made with cream cheese and Granny Smiths.

At the Washington Post, Mama's Pecan Pie is more pecan than goo, making it less cloyingly sweet, according to chef Virginia Willis. Her Kale and Butternut Squash Gratin looks like a nice variation on a traditional dish.

Finally, her slow-roasted, stuffingless Roast Turkey With Mushrooms, Chestnuts and Gravy is a simple alternative to the frying, grilling, brining fads.