Pie! The New York Times has a fantastic article on pie crust today, which reached the conclusion that duck fat makes the best pie crust! They've also got a load of pie recipes (linked to from the article, but Nutmeg-Maple Cream Pie, drool!) There's also an article on stuffing/dressing, which not only explains the difference ... but has some very nice recipes (rice and nut stuffing, always looking for a good one for my squash!). Ooh, and they have some side dishes (Wilted Chard With Pickled Red Onions?) I could get very interested in.
And I've got my Martha Stewart Living courtesy of sallysimpleton. Thank you!