THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Thanksgiving food
gourds

Squash the routine with savory sides

By T. Susan Chang
Globe Correspondent / November 21, 2005

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We tend to stick with tried-and-true vegetable dishes at the year's great feasts, probably because our anxiety over cooking the big bird -- and fussing over gravy at the last minute -- leaves no time or energy to experiment with sides. The traditional Thanksgiving go-alongs are carbohydrate heaven: mashed potatoes, sweet potatoes, and carrots, these occasionally enlivened by cranberry something-or-other. (Full article: 584 words)

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