"Chicago pitmaster and chef Dominque Leach is offering a flexible, a la carte approach to Thanksgiving dinner. Patrons can choose from a lineup of traditional takes — think a 12 to 15-pound whole smoked turkey with gravy, candied yams, turkey gizzard dressing, and gouda mac and cheese — alongside more quotidian favorites like rib tips, brisket baked beans, and smoked andouille sausage. Place orders online by Thursday, November 16, and plan for pickup from noon to 5 p.m. on Wednesday, November 22 in Pullman." - Naomi Waxman, Samantha Nelson