Alexis Lamster /

If you’re looking for something new to add to the table for Thanksgiving this year, we’ve collected our favorite staff recipes. Ranging from delicious sweet potatoes to mouthwatering pumpkin cheesecake, try some of our favorite main courses, side dishes and desserts.

Scroll through the images above, find your favorites and look below for the corresponding recipes.

Cornish Game Hens by Sue Sheppard, Membership Coordinator


Sandi Billings / NWPR

If your zucchini garden (or a stealthy zucchini donor) is overwhelming you with its bounty, you may getting bored with the standard ways to use it: cake, bread, muffins, or pasta. If you're open to a little kitchen experimentation, there are easy ways to employ this vegetable's mild flavor in savory dishes: when cooked with a stronger flavor, it usually absorbs that flavor.

Sybaris Bistro / Northwest News Network

An Oregon chef is asking if you have the guts to celebrate World Tripe Day on Friday. What is tripe? It's the lining of the cow's stomach.

Matt Bennett is the owner of Sybaris Bistro in Albany. He volunteered to promote consumption of beef stomach on behalf of the British-based Tripe Marketing Board.

"They had good luck with calling it Lancashire calamari, Bennett said. "It is very similar in texture. So they said, 'Well, maybe you could do a Portland calamari or Tillamook,' which was funny because they were apparently just looking at a map."

The exclamation point in its title is a clear tipoff: Delicious!, Ruth Reichl's first novel, is about as subtle as a Ring Ding. It's an enthusiastic but cloyingly sentimental story about a 21-year-old who finds happiness by making peace with her past — namely, her crippling, self-deprecating hero-worship of her older sister. After much angst, she comes to realize that "it was finally time to stop running from the best in me."

The daily lowdown on books, publishing, and the occasional author behaving badly.

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world." — J.R.R. Tolkien

Each year, I swear I will never do this again.

And yet, for the third year in a row, I am preparing to host a day-long Lord of the Rings movie marathon – and cooking up a seven-course hobbit-themed feast, plus dessert, to serve my guests. Maybe it's because, like Tolkien, I too would like the world to be a merrier place.

Add one of Northwest Public Radio’s favorite recipes to your holiday baking and entertaining traditions. Here are recipes Gillian Coldsnow, Robin Rilette, Thom Kokenge and the rest of us suggest for celebrating the season.

Cheesecake Bars
Contributed by Kerry & Lisa Swanson

Shopping at a farmers market on a weekend morning can turn bittersweet if your eye for just-picked summer fruit is bigger than your refrigerator and appetite.

That's a crisis first-time cookbook author Kevin West found himself in a few years back. After one particular farmers market spree, West's buyer's remorse came from a big package of fresh strawberries.

Veganism has long been thought of as a bland, fringe diet typically associated with hippies or trend-setting Hollywood types. But chef Bryant Terry is trying to chip away at that stereotype.

We hold this truth to be self-evident: America loves pie. We, the people, a nation of bakers and eaters, value the art of creating that crispy, gooey, fluffy, fruity dessert — and each region reserves the right to bake the treat in its own individual style.