The Chicago Sun-Times split up their Thanksgiving articles between their regular food section last Wednesday and a special section on Monday. Here are some of the highlights from the windy city:

Turkey with a twist
For Maurice Bonhomme, Thanksgiving means a day away from the kitchen of Pane Caldo, where he reigns as executive chef. But it's not a day away from cooking, although he keeps his home menu easy and timed so he can enjoy two football games.

A trio of Thanksgivings
Growing up in Paris, Martial Noguier knew very little about the history of Thanksgiving, and even less about America's waistline-expanding Feast to End All Feasts Day. All that's changed.

Turkey, on the fly
When it comes to Thanksgiving, Kevin Hickey is exactly where he wants to be: in a lavish hotel overseeing the preparations and cooking of a traditional American feast, followed by an uncomplicated home-cooked Thanksgiving dinner with his family.

Ethnic groups mix native foods with turkey
Sit down for dinner on the fourth Thursday in November and you can be confident that, across the nation, people are eating the same thing you are. According to the Washington, D.C.-based National Turkey Federation, 97 percent of Americans eat turkey at Thanksgiving.

Carving with confidence
A successful Thanksgiving or other holiday dinner might mean having the right tools at the right time -- when it's time to carve the turkey, for example.

Round out the meal
The pie is an English institution, which, planted on American soil, forthwith ran rampant and burst forth into an untold variety of genera and species," wrote Harriet Beecher Stowe in her 1869 novel Oldtown Folks, rhapsodizing over cranberry, pumpkin, green currant, huckleberry, plum and, of course, apple pie.

The stuff of tradition: 'Slider' stuffing
OK, I'll admit it, I've been a little curious ever since we got a few responses to a request for "slider" stuffing.

A Thanksgiving meal like you've never had
If the thought of washing down next week's turkey dinner with a swig of turkey-flavored soda sounds too gross to be true, think again.

Cooking help on phone lines and off-line
Toll-free telephone services and Web sites offer a variety of specialist answers to cooking and food-safety questions during holiday preparation times.