Another use for cutting boards used for carving meats: If you're going to be pulling out your meat carving board for Thanksgiving, keep it on hand for dicing vegetables, too. We're talking about the (usually wooden) ones that have a thin channel around the edge to catch meat juices. These boards are ideal for carving turkey and other large roasts, but they're also good for something else. If you need to cut nuts, cherry tomatoes or anything about the size of a grape, place a handful of them in the cutting board's divot, then run your knife down along all of them. You'll be able to cut them all at once into smaller pieces, and the pieces will stay in one place instead of sliding all over the board. These boards also can be good for prepping carrots and celery, vegetables whose diced pieces tend to roll off flat cutting boards.
Michelle Stark, Times food editor