We have appreciated the salt, a feature of National Public Radio (USA) since we started this platform. Even more so at a time of the year when food, and its significance to culture, is so strong in one part of the world. Their stories are not strictly about the taste pleasures of food, usually; more about the many other pleasures food can provide. So today, which is Thanksgiving Day in the USA, we are particularly grateful for their contributions:

At Thanksgiving, If You Take Sides, Make Sure They’re As Tasty As These

Chef Mike Isabella, a renowned restaurateur, has devised some delectable spinoffs of traditional turkey accompaniments, while staying true to classic roots.

 It’s Thanksgiving, which means you’ll be seeing Aunt Martha’s sweet potato casserole encased in a marshmallow cloud that has drifted too close to the sun. Cousin Joe, who’s just here for the game, will bring his famous can-shaped cranberry sauce that looks like it’s been attacked by a Slinky. Then your sister will arrive with her sad concoction of green beans drowning in cream-of-mushroom soup, flecked with floating onion strings that have been flung like debris from the Titanic.

There’s a certain charm to these standbys, and by golly, you might even like them. But maybe this year you’re ready for a change. Not a big one, like subbing tofu for turkey. Just a twist, you know — one that keeps you from being accused of breaking tradition but also says “It’s my kitchen and unless you’re helping, go away.” And, hey, wouldn’t we also like to keep it simple so that we actually have some time to enjoy ourselves?…

Read the whole article here.