I’ve eaten approximately 40 turkeys in my life. Well, parts of turkeys that is. I have never tried to eat a whole one by myself, but I have collected my fair share of turkey experiences and every year brings something new.

Pie in general, but particularly pumpkin pie, has become a virtual necessity when it comes to Thanksgiving dinner, almost as common as the turkey itself.

It seemed like a tall order. I wanted an edible gift that was fast and easy to make, inexpensive, wouldn't spoil or need to be refrigerated, and that kids could be involved in.

A classic Thanksgiving dinner is only complete with the classic finish - an aromatic pumpkin pie rich with cinnamon, ginger and nutmeg, and topped with pillowy soft mounds of whipped cream. To sweeten both the pie and the cream, we turned to maple syrup, which complements the other ingredients with a rich, but still subtle sweetness.

For me, nothing signifies the end of summer as poetically and viscerally as seeing pumpkins in a patch. One look at that field and I start salivating for all of my favorite pumpkin dishes.

If you start roasting a 14-pound turkey at 375 F at 7 a.m. and need to feed 15 people — including three vegetarians, a vegan and two gluten intolerants — by 1 p.m., how many pounds of cranberries do you need if the stuffing is baked outside the bird and the pumpkin pie is cut into 11.75 equal wedges?

While Cheryl Standage, of Mesa, was building her career as a successful vice-president with World Savings and Wachovia, her passion for baking delectable desserts was being pushed to the back burner.

For me, nothing signifies the end of summer as poetically and viscerally as seeing pumpkins in a patch. One look at that field and I start salivating for all of my favorite pumpkin dishes.

Autumn’s a great time to fall for apple appeal, with cooler temperatures setting the stage for the fruit to star in gently steaming pies and alongside fragrant roasts.

Jean Fritts prepared a special treat for her granddaughter’s arrival in Sun City last week. Holly Pickett doesn’t have much opportunity to enjoy her grandmother’s cuisine when she’s on the front line of breaking news stories in the Middle East.

Jean Fritts prepared a special treat for her granddaughter’s arrival in Sun City last week. Holly Pickett doesn’t have much opportunity to enjoy her grandmother’s cuisine when she’s on the front line of breaking news stories in the Middle East.

Jean Fritts prepared a special treat for her granddaughter’s arrival in Sun City last week. Holly Pickett doesn’t have much opportunity to enjoy her grandmother’s cuisine when she’s on the front line of breaking news stories in the Middle East.

Mesa Councilman Dennis Kavanaugh will host a coffee Jan. 20, with a focus on library programs. Library director Heather Wolf will speak about new programs at the Dobson Library branch, which is in Kavanaugh's District 3. The event is scheduled from 7:30 a.m. to 8:30 a.m. at the library, 2425 S. Dobson Road. RSVP to charlotte.mcdermott@mesaaz.gov or by calling (480) 644-5294.

Holidays are a great time for family, traditions and, of course, sweet treats.

Holidays are a great time for family, traditions and, of course, sweet treats.

With Thanksgiving quickly approaching, there is no better time to start planning your Thanksgiving dinner menu and selecting wines to complement the feast. Historically, the week before Thanksgiving is a great time to buy wine, as many wine merchants run specials on preferred wines.

Be prepared to dig deeper into the wallet this year to feed the hungry hordes coming over for Thanksgiving.

WASHINGTON (AP) — It's going to cost a bit more to put a traditional Thanksgiving dinner on the table this year.