It’s almost that time of year again when family and friends sit down for a hearty meal and give thanks. If you’ve put together a Thanksgiving dinner before you know how stressful it can be, especially if you have lots of mouths to feed and dietary restrictions to accommodate.

Here are a few cookbooks from the JMRL catalog that can help you cook a dinner that your relatives will be talking about for years to come (in a good way!):

 

Thanksgiving: How to Cook it Well by Sam Sifton – A former New York Times restaurant critic and Thanksgiving Help Line contact presents an accessible and authoritative guide to cooking and surviving a stylish Thanksgiving dinner, drawing on his extensive experiences to counsel home cooks on everything from different ways to prepare a turkey and selecting accompanying wines to managing difficult relatives and timing side dishes.

Gather: The Art of Paleo Entertaining by Hayley Mason – Perfect for any skill level in the kitchen, this holistic guide to entertaining, featuring over 300 color photos, includes 16 elegant menu spreads, 100 flavorful dishes perfect for any party, tips and tricks, shortcuts and sequencing suggestions to time everything just right and more.

Food: Vegetarian Home Cooking by Mark McCartney – Photographer Mary McCartney brings creative, comforting, uncomplicated and tasty meat-free meals inspired by her mother’s recipes—from soothing Roasted Butternut Squash and Rosemary Soup and a vegetarian twist on Shepherd’s Pie to sweet treats.

The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau – Whether you’re hosting a formal dinner for eight, taking one dish to a buffet-style potluck, or preparing a romantic meal for two, your vegan and non-vegan friends alike will enjoy delicious, in-season dishes for every occasion.

Yummy Supper: 100 Fresh, Luscious, & Honest Recipes From a Gluten-Free Omnivore by Erin Scott – Collects recipes that emphasize naturally gluten-free ingredients, including watermelon punch with fresh lime and mint, poached eggs with lemony spinach and crispy hash browns, Bali garden stew, and brown sugar caramel corn.