Roasted Brussels Sprouts: from Novel chef Ryan Brazeal

Brussels sprouts courtesy of farmer Thane Palmberg are a current staple of the Novel menu, even though the preparation varies from week to week depending on other ingredients’ arrival. For The Star’s Thanksgiving menu, chef Ryan Brazeal layered several easy techniques to create layers of complex flavor.

Perk up your Thanksgiving meal with mini hors d'oeuvres

Tired of putting out a ho-hum relish tray and crudite for pre-Thanksgiving noshing? Take a cue from chefs at top-flight restaurants: Serve your guests an amuse-bouche. These elegant miniature hors d’oeuvres are carefully designed to set the tone and tickle the taste buds for what’s to come — without filling up before the entree.

For big groups, go with a batch cocktail

If you’re hosting a large group for Thanksgiving, consider a drink station with at least one batch cocktail. Otherwise, you or a designated drink-maker will spend most of your precious spare time mixing and refilling instead of socializing.

Music to set the mood

Jeff Harshbarger, host of the Wednesday edition of “Jazz Afternoon” on 90.1 FM KKFI and one of Kansas City’s favorite musicians, has come up with a list of songs with a vintage vibe for your Thanksgiving listening.

Replay: Thanksgiving meal chat with chef Tyler Fox

Wondering whether or not to stuff the bird? What to make for your vegan guests? Wher to get a recipe for pumpkin cheesecake? Tune in today as Star food editor Jill Silva and Chow Town chef blogger Tyler Fox talk turkey. They’ll be chatting online from noon to 1 p.m. Join in with your questions at Then be sure to check out The Star’s special Thanksgiving recipes on Sunday featuring Fox’s butternut squash soup with pepitas and fried sage.