An offer from Club chef Susan Delbert: 'I'll help you with Thanksgiving dinner'

Making Thanksgiving dinner for the family? Stumped by a jaw -dropping dish or dessert to take to Cousin Sarah’s? Wonder what makes great mashed potatoes?

For anyone making Thanksgiving dinner next week, or taking a side dish — or dessert -- to a friend’s home, as the Club’s executive chef I will be happy to answer any and all Thanksgiving cooking questions. I can offer tips and tricks, some recipes and suggestions.

I have dynamite side-item suggestions. (See the menus below.) I can also provide gravy-making hints and a few tricks to ease the stress of Wednesday night. (Although I have lots of tips, it is not in my purview to tell you how to keep Uncle Frank from the eggnog.)

E-mail your questions to [email protected] or phone the Chef’s office: 202-662-7514. I will try to respond in 24 hours. The deadline for questions is noon Wednesday, Nov. 21.

Here are recipes that are yours for the asking: The world’s best cornbread; candied yams or sweet potatoes; jelled cranberry and walnut relish; warm whole cranberry relish; turkey stuffing; Brussels sprouts polonaise; oyster pudding; simple pecan pie; butternut squash soup; or vegetarian stuffed acorn squash (an entrée.

-- Susan Delbert, NPC Executive Chef