Peter and Nancy Zander talk about deer hunting as a means of eating healthy, sustainable meat. Try Nancy's recipe for Five Spice Venison Stew here.

My fellow Americans, I kept my campaign promise: I baked Pumpkin Cake with Orange Cream Cheese Frosting using a recipe the White House press office recently stuffed into our Inboxes. Should I become your White House pastry chef, I will bring you less frosting on your country's annual Christmas bundt cake!

Mustard greens are currently at their peak. Whether raw or braised, they serve as a lighter option for the holiday season. Try Melissa Clark's recipe for Raw Mustard Greens Salad with Gruyère and Anchovy Croutons here.

Did you know that the White House selects a "theme" every Christmas for its holiday decor? 

I didn't either, until I got a hold of the press release announcing it.  This year it's "Shine, Give, Share." I'm guessing that the recipe for Pumpkin Cake with Orange Cream Cheese Frosting included in a press release the White House sent out Wednesday (and found below) was part of the "sharing" initiative.

A low-salt brine for kosher turkeys and a French oyster stuffing recipe are just some of the tips and recipes that came in from WNYC listeners this Thanksgiving.

Matt Lewis and Renato Poliafito, the owners of Baked in Red Hook, Brooklyn, lend their advice for Thanksgiving pie making. Try their recipe for Bourbon Chocolate Pecan Pie here.

Food writer Deb Perelman talks about her favorite Thanksgiving sides and when to start making them in advance of the holiday. Try her recipe for Swiss Chard and Sweet Potato Gratin here.

There always seems to be a new vendor or two at Brooklyn's DeKalb Avenue Market, and yesterday, I discovered Mayhem & Stout, and their slow-cooked beef, pork and chicken sandwiches.

Chef Peter Berley offers his advice on making a Thanksgiving meal that appeals to vegetarians, vegans, gluten-free eaters and meat-eaters alike. Try his recipe for Lasagna of Fall Vegetables, Sage Bechamel, and Gruyere here.

It pains me to say this, but WNYC business editor Charlie Herman took the prize for best pie in this year's pie throwdown.

For another year, the crown of pastry greatness has eluded me. What will it take, judges? WHAT WILL IT TAKE?

Here are the entrants for the annual WNYC staff Pie Throwdown, folks. Vote here on which one you like the best.

The annual WNYC staff Pie Throwdown is today and I've got my pie cutter -- and elbows -- sharpened. Yes, I'll say it: "I WANT TO WIN."

Farmer Craig Haney and magazine food editor Gabrielle Langholtz discuss raising and roasting turkeys. Get the low-down on what kind of bird to choose and how to keep it moist and delicious.

The creator of the vegan, gluten-free energy Bum Bar seeks a bigger foothold in a crowded field.

I'm not a big soup fan, but I changed my mind after I made some mind-numbingly awesome roasted beet soup.

Chef Erica Wides explains why turnip greens should go on the stovetop, not the compost heap. Also, try her recipe for Sautéed Turnip Greens with Garlic and Anchovies here.

I'm still on the hunt for the perfect burger. Got any recommendations?

Every place has its food institutions, its "bests" (best pizza, best tacos, best cheesecake, best chicken feet). What are your food institutions? Tell us where you like to shop, and why ... especially if it's in Cleveland. 

Small and translucent green, Niagara grapes are a prized fall crop. Food bloggers Diana Pappas and Jamie Paxton talk about the history and uses of the New York grape. Also, try Paxton's recipe for Braised Chicken Thighs with Niagara Grapes, Shallots and Thyme here.

A regional candy and childhood favorite gets a makeover.