It's Friday, and less than a week from Thanksgiving, so what better time to post 101 easy dishes you can make in advance of the holiday?

This recipe compendium comes from Mark Bittman, a man sure to go down in culinary history. His columns and blog in the New York Times are full of fail-proof recipes and helpful information. (The latest edition of his How to Cook Everything is my new go-to-cookbook for... well... everything.)  

This list from his Minimalist column provides a lot of ideas. I'll leave you with a few simple soups. Don't forget: salt to taste.

13. Sauté sliced shallots in olive oil, then add chunks of butternut squash, some rosemary and chicken stock or water to cover. As the soup simmers, bake strips of prosciutto until crisp. Purée the soup, swirl in some cream if you like and serve topped with crumbled prosciutto.

14. Steam or poach 2 cups of pumpkin cubes until tender. Meanwhile, sauté 1 cup sliced shiitake mushroom caps in vegetable oil with a few drops of sesame oil. Boil 4 cups water and whisk some of it with 1/3 to 1/2 cup of miso. Stir miso mixture, pumpkin and mushrooms into water and heat everything through, then serve, drizzled with more sesame oil.

15. Thai Squash Soup: Simmer cubed winter squash, minced garlic, chili and ginger in coconut milk, plus stock or water to cover, until soft. Purée if you like. Just before serving, add chopped cilantro, lime juice and zest, and toasted chopped peanuts.