It’s all about the bird in this week’s Food section. (By Mark Finkenstaedt for the Washington Post)

Now, take a deep breath — it’s all Thanksgiving from here on out.

Bonnie Benwick examines a lighter take on the holiday with a kosher, dairy-free menu inspired by West Coast living and Sephardic influences.

Sara Kehaulani Goo talks about cooking turkeys island-style.

Bonnie is back with a profile of Maryland farmer Sally Waltz and her 19th-century holiday cooking methods.

Becky Krystal helps you prepare with a guide to buying the best fresh, local birds.

And it’s all about the sweet endings when Birch and Barley and Buzz Bakery pastry chef Tiffany MacIsaac shares her secrets to a perfect pie crust.