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  • EPICURIOUS

    PREMADE PIE CRUSTS: HOMEMADE OR STORE-BOUGHT?
    You have a week to prepare for your Thanksgiving meal. That may seem like a long time, but is it? Not to stress. In order to make your life easier, Epicurious editors taste tested 11 premade pie crusts. Three of them earned "Epi top pick" status, in three categories: graham cracker, traditional and...
    Date: 20 Nov 2008 16:30:05 EST
    SMOKED SALMON, STRETCHED
    "Are you sick of smoked salmon?" is a question I never expected to hear in my lifetime -- might as well be sick of living. But then I never expected my grocer friend to respond to news that I was going in for surgery by delivering big boxes of food for us and any friends who happened by during my re...
    Date: 20 Nov 2008 15:14:05 EST
    KITCHEN HAIKU
    Solve world hunger or feed a toddler: Two things I do not know how to do. But I do know how to write a haiku. If you are not familiar with the form, a haiku is a three-line poem in which the first and third line contain five syllables, and the second line contains seven syllables. There are also a f...
    Date: 20 Nov 2008 13:58:04 EST
    CANSTRUCTION: FIGHTING HUNGER ONE CAN AT A TIME
    (Erasing hunger.) I had a late night, but it wasn't because I was out dancing. Between 10 p.m. and 2:30 a.m., I was at the World Financial Center/Winter Garden for CANstruction. This year marks CANstruction's 16th annual competition in which architecture and engineering firms design and build object...
    Date: 20 Nov 2008 13:39:53 EST
    KITCHEN COMPANIONS: TOP 8 COOKBOOKS OF 2008
    We've chosen the best cookbooks that cater to every type of chef, from the modern baker's bible to the entertainer's must-have....
    Date: 20 Nov 2008 13:39:06 EST
    ARE YOU A PRODUCE SNOB?
    When it comes to veggies, we understand passing up the rotten ones, but what about those that are just plain wonky?...
    Date: 20 Nov 2008 13:20:02 EST
    THE BEAUJOLAIS-VILLAGES NOUVEAU HAS ARRIVED! NOW WHAT?
    Every year on the third Thursday in November, two things happen: Starting at 12:01am, some wine drinkers celebrate the latest release of Beaujolais-Villages Nouveau. Others immediately lash out at the wine, its tradition, and its backers. Perhaps you've heard the phrase, "The Beaujolais Nouveau est...
    Date: 20 Nov 2008 11:26:08 EST
    GARNET YAMS WITH MAPLE SYRUP
    Recipe from Bon Appétit...
    Date: 20 Nov 2008 02:15:03 EST
    FETTUCCINE WITH BRUSSELS SPROUTS AND PINE NUTS
    Healthy Recipes
    brought to you by epicurious.com and NutritionData.com Calories 408; Total Fat 20g; Carbohydrates 48g If you've hated Brussels sprouts since childhood, you owe it to yourself to give this most delicious and nutritious vegetable another chance. Roasti...
    Date: 20 Nov 2008 01:18:00 EST
    FROM ZERO TO TURKEY IN SIXTY MINUTES
    With Thanksgiving just around the corner, we show you how it's possible to cook up a three-course feast in just one hour....
    Date: 19 Nov 2008 17:08:05 EST
    CHOOSING THE PERFECT BAKE SALE GOODS
    Finding an easy-to-bake treat that will be a big seller is no easy task. Tell us about your bake sale successes and find new, inventive ideas....
    Date: 19 Nov 2008 16:49:05 EST
    TANYA STEEL PREPARES THANKSGIVING DISHES ON THE TODAY SHOW
    Watch editor-in-chief Tanya Wenman Steel make a Thanksgiving meal for 8 people, on a budget of less than $80, on The Today Show. For more Turkey tips, see our complete Thanksgiving Guide....
    Date: 19 Nov 2008 11:26:02 EST
    DO YOU BUY WONKY VEGGIES?
    The EU is finally repealing rules that prohibit the sale of "substandard" produce, whether it's a cucumber that's too curvy, a whimsically shaped carrot, or a kiwi that's smaller than its cousins. "Every year tonnes of perfectly edible produce across the EU is thrown away so that when you walk into...
    Date: 19 Nov 2008 09:13:05 EST
    DRIED CRANBERRY, APRICOT, AND FIG STUFFING
    Recipe from Bon Appétit...
    Date: 19 Nov 2008 00:40:02 EST
    THANKSGIVING SWEETS SHIPPED NATIONWIDE
    Looking for something to send to loved ones you'll be away from on Thanksgiving? I just came across tasty treats from two decidedly different but equally awesome sources: Celebrity chef Thomas Keller's Bouchon Bakery and the Lower East Side Girls Club, a not-for-profit organization that provides art...
    Date: 18 Nov 2008 18:05:09 EST
    THE NEW YORKER'S FOOD ISSUE
    The New Yorker remains one of the few magazines that I read cover to cover (included in that list is Cat Bowl Weekly and Dollhouses for Grown-Ups). My filing cabinet bulges with articles, cartoons, and humor essays that I've torn out over the years. One issue that I always save in toto is the annual...
    Date: 18 Nov 2008 17:27:02 EST
    TOP FIVE PARTY AND GIFT WINES
    Wondering what bottle to bring to the party? Here are five perfect presents in the red, white, and sparkling variety....
    Date: 18 Nov 2008 15:14:26 EST
    FEEDING THE MOUTHS OF WORLD LEADERS: WHAT THE G-20 ATE
    Sure we care about the important economic issues that came up, but don't think we're not interested in discussing the menu, too....
    Date: 18 Nov 2008 15:14:09 EST
    VOTE ON THE BEST EPI-LOG TUNA SANDWICH RECIPE
    A few days ago, when I discussed my lunch that day, a lot of people wrote in with their own recipes for their perfect tuna-fish sandwich. The variety of ingredients were impressive, ranging from pecans to chow chow, tapenade to water chestnuts. Following a suggestion by Joanne Camas, I decided to re...
    Date: 18 Nov 2008 11:07:03 EST
    THE COST OF THANKSGIVING DINNER FOR TEN: $44.61
    According to the American Farm Bureau and their price surveys, the average cost of a Thanksgiving dinner for ten is up $2.35 from last year to $44.61. Their dinner consists of the Thanksgiving staples including turkey, bread stuffing, sweet potatoes, rolls with butter, peas, cranberries, a relish tr...
    Date: 18 Nov 2008 09:51:30 EST
    + EPICURIOUS ARCHIVE

  • FOOD & WINE

    SPICY SNAPPER SANDWICHES
    Recipe of the Day
    1. Preheat the oven to 400°. In a bowl, mix half of the lime zest, lime juice, garlic and chile. Stir in the olive oil. Make 3 shallow 2-inch slashes into the skin of each fish fillet. Spread the garlic-chile paste over the fish. Transfer the fish to a baking dish, skin side up; season with sal...
    Date: 20 Nov 2008 00:40:05 EST
    TOASTED-COCONUT CUSTARD TART
    Vongerichten loves this tart from his friend Maya Gurley of Maya’s Restaurant in St. Bart’s. The soft custard filling and the caramelized shredded coconut topping have the creamy-crunchy texture of a coconut macaroon. Make the tart shell: In a large bowl, whisk the flour with the salt. U...
    Date: 19 Nov 2008 19:40:06 EST
    LONDON BLACK BOOK PART II
    A few hours of sleep and a run in Hyde Park revived me after nearly eight straight hours of eating and drinking, and had me anticipating breakfast at Daylesford Organic’s flagship London store. I have long been waiting for Britain to export Day......
    Date: 19 Nov 2008 18:24:04 EST
    CUTTING BACK IN THESE LEAN TIMES
    Here I am, fresh back from Italy and Slovenia, and what do I find but the news (thanks, CNN) that while I was sipping and spitting biodynamic Sauvignon Blanc in a humble little cellar in Slovenia's Karst region, the world leaders hanging about in......
    Date: 19 Nov 2008 17:46:04 EST
    CELERY ROOT SOUP WITH CLEMENTINE-RELISH TOASTS
    Americans Braden Perkins and Laura Adrian have turned Hidden Kitchen, their Paris supper club, into a tiny (and still underground) restaurant with the same name. The lovely seasonal menu includes this silky soup ( hkmenus.com ). Preheat the oven to 350°. In a saucepan, melt the butter. Add the...
    Date: 19 Nov 2008 13:39:04 EST
    ANGEL-HAIR PASTA WITH CRAB AND COUNTRY HAM
    Pinot Blanc, a.k.a. the poor man’s Chardonnay, has a bright acidity that’s terrific with dishes like this lush pasta from F&W’s Marcia Kiesel. Fabulous U.S. bottlings, like the 2007 Robert Foley Vineyards from Napa and the 2006 Erath from Oregon, cost less than $25 a bottle. In...
    Date: 19 Nov 2008 11:26:04 EST
    ZITI WITH HONEY MUSTARD SALMON
    Recipe of the Day
    1. Heat the oven to 400°. Lightly oil a small roasting pan. Put the salmon in the pan, skin side down. Spread the honey over the salmon and then sprinkle with 1/4 teaspoon of the pepper. Roast the salmon until just barely done, about 12 minutes, depending upon the thickness of the fillet. Remov...
    Date: 19 Nov 2008 00:40:31 EST
    THE ULTIMATE THANKSGIVING CHEAT SHEET
    The countdown begins: Nine more days until that ultimate holiday, Thanksgiving. That means it's about eight days before I typically start preparing (I'm a big procrastinator). The day before, I'm usually frantically running around to buy ......
    Date: 18 Nov 2008 18:24:10 EST
    CREAMY POLENTA WITH KALE AND RICOTTA
    Recipe of the Day
    Best New Chef 1998 Maria Helm Sinskey’s earthy side dish of wilted, pleasantly bitter Tuscan kale (also known as cavolo nero) is made with plenty of polenta to make it creamy. It’s an excellent accompaniment to roast chicken or pork . More Ricotta Recipes In a large, deep skillet, heat t...
    Date: 18 Nov 2008 10:10:02 EST
    MINESTRONE WITH ARBORIO RICE
    Recipe of the Day
    1. In a large pot, heat the 1/4 cup oil over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic, carrots, and celery. Cook, stirring occasionally, for 5 minutes. Add the zucchini and cabbage. Cook, stirring occasionally, until the vegetables...
    Date: 17 Nov 2008 01:57:04 EST
    LONDON BLACK BOOK PART I
    I was overly ambitious when planning the itinerary for my first trip to London. I wanted to see the iconic sights (the London Eye, Big Ben); do some cheesy tourist things (be photographed in a red phone booth and try to make the guards at Buckingham ......
    Date: 14 Nov 2008 18:05:07 EST
    HARVEST MOUSSE WITH SPICED ALMOND TUILES
    Recipe of the Day
    This fluffy mousse could just as easily be made with fresh or canned pumpkin. Serve the leftover candied squash as a topping for vanilla ice cream. MAKE THE MOUSSE: Preheat the oven to 350°. Place the squash, cut side down, on a lightly oiled baking sheet. Bake for about 1 hour, until very tend...
    Date: 14 Nov 2008 00:59:29 EST
    IT'S 1 AM AT THE JOHN DORY...
    Now that the election is over and I’ve overdosed on politics and MSNBC, I can go back to being obsessed with the power brokers in my more immediate world—New York City restaurants. Last night, all the stars aligned and I got to hang out w......
    Date: 13 Nov 2008 17:46:05 EST
    IT'S 1 AM AT THE JOHN DORY
    Now that the election is over and I’ve overdosed on politics and MSNBC, I can go back to being obsessed with the power brokers in my more immediate world—New York City restaurants. Last night, all the stars aligned and I got to hang out w......
    Date: 13 Nov 2008 15:33:05 EST
    SAUSAGE AND MUSHROOM SOUP
    Recipe of the Day
    Strands of angel-hair pasta form a web in the broth, capturing the slices of sausage and mushroom. Red-pepper flakes give the soup its spiciness; to turn up the heat another notch, use hot Italian sausage instead of mild. 1. In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sa...
    Date: 13 Nov 2008 00:40:05 EST
    WHERE TO EAT OUT DURING THE HOLIDAYS: MIAMI
    Miami Restaurants Brosia The Design District ’s best alfresco dining space has high walls lined with mosaics. The Mediterranean menu includes dishes such as grilled pork tenderloin with caperberries and an apple-ginger sauce. Plus: Where to Eat and Shop in Miami’s Design District Chef Al...
    Date: 12 Nov 2008 17:46:03 EST
    MIAMI’S GOT GOOD TASTE
    Miami’s Design & Art Hangout When Michael’s Genuine Food & Drink opened last year, it wasn’t just one of Miami’s first excellent American bistros. It was also the first good place to eat in the Design District, home to cutting-edge home-furnishings and clothing shops...
    Date: 12 Nov 2008 13:58:24 EST
    MIAMI’S DESIGN DISTRICT: BEST RESTAURANTS AND SHOPS
    Plus Chef Michael Schwartz’s Design District Bistro Shops 1. Y-3 Japanese designer Yohji Yamamoto merges athletic wear and high-end fashion in this debut U.S. store, a collaboration with Adidas. 2. Driade The sleek Italian design emporium has 3,500 square feet filled with housewares and furnit...
    Date: 12 Nov 2008 13:58:02 EST
    CRISPY PORK AND KIMCHI POT STICKERS
    Recipe of the Day
    This Korean-inspired recipe stuffs pork and kimchi, the fiery pickled vegetable, inside gyoza wrappers, which get deliciously crispy in the skillet. 1. MAKE THE SAUCE: In a small skillet, toast the sesame seeds over moderately high heat for 30 seconds, shaking the pan, until lightly browned. In a sm...
    Date: 12 Nov 2008 00:21:05 EST
    TOP CHEF 5: NEW YORK
    The Cast Season 5 Contestant and Judge Bios Photos of Season 5 contestants (plus past winners and judges) at the launch event in New York’s Grand Central Station Recipes from the Host and Judges Padma Lakshmi’s Indian Cooking Recipes by Tom Colicchio Gail Simmons’s Horseradish Bris...
    Date: 11 Nov 2008 17:47:39 EST
    + FOOD & WINE ARCHIVE

  • WINE SPECTATOR

    YOUR MOST UNUSUAL THANKSGIVING MATCH (WINE SPECTATOR)
    More wine matching advice, I would wager, gets dispensed in the week before Thanksgiving than in the entire rest of the year. Or so it seems. Everyone has an opinion on which wines do best with the turkey and the trimmings on the one day of the year that the majority of us eat more or le...
    Date: 20 Nov 2008 14:36:06 EST
    A PIEDMONTESE GRAPE IN CALIFORNIA? (WINE SPECTATOR)
    Posted by 1 Let's talk about California Nebbiolo. Yes, I really mean it, California Nebbiolo. Nebbiolo in California certainly isn't a burning topic of conversation on anybody's mind. A search of WineSpectator.com's Wine Ratings Search database only shows 1 of Nebbiolo-labeled wines...
    Date: 20 Nov 2008 14:17:07 EST
    LE VIEUX DONJON CH?TEAUNEUF-DU-PAPE 2006 $64 (WINE SPECTATOR)
    Slightly firm, with juniper, sage and sandalwood hints framing dark plum, currant, coffee and mineral notes. The grippy finish has a cedar note in the background, with hints of black tea and tar. A gutsy style, with fresh acidity in reserve. Best from 2009 through 2028. 4,330 cases made....
    Date: 20 Nov 2008 00:59:06 EST
    ALTA VISTA MALBEC MENDOZA GRANDE RESERVE 2006 $25 (WINE SPECTATOR)
    Dark and winey, but polished. There's a good beam of blackberry and black currant fruit that's reticent for now, with loam, tar and coffee-laced tannins at the fore. Should open up nicely with modest cellaring. Best from 2009 through 2014. 1,550 cases imported....
    Date: 20 Nov 2008 00:40:07 EST
    DR. HEIDEMANNS-BERGWEILER RIESLING QBA MOSEL 2007 $11 (WINE SPECTATOR)
    Rich and juicy, with a vibrant structure etching the peach and nectarine notes in relief. There's a nice mouthwatering finish, with a touch of mineral. Drink now through 2017. 2,000 cases made....
    Date: 20 Nov 2008 00:21:04 EST
    A WEEKEND GETAWAY IN L A (WINE SPECTATOR)
    I spent last weekend in smoky Los Angeles, visiting friends and enjoying a slice of its diverse dining and social scene as wild fires raged nearby, making the air heavy with smoke and tinting the sun an amber color. Friday night I dined at Michael Mina's new place, XIV, it being his 14t...
    Date: 19 Nov 2008 17:46:06 EST
    COLLECTING Q AND A: ULLAGE PROBLEMS WITH A CHATEAU D'YQUEM 2001 (WINE SPECTATOR)
    Date: 19 Nov 2008 13:20:06 EST
    LATE HARVEST PAYS OFF IN THE CÔTE-RÔTIE (WINE SPECTATOR)
    Posted by 1 I can see now that to be a good journalist or wine writer, it is probably better not to be a winemaker at the same time. Well, especially not during harvest! So a month after my first blog contribution, let me tell you a bit on what is going on in the Côte-Rôt...
    Date: 19 Nov 2008 10:48:10 EST
    PLANETA SICILIA COMETA 2006 $35 (WINE SPECTATOR)
    This has a complex nose, with rich, exotic fruit--star fruit, papaya--and some honey and fresh herb character. Full-bodied, with a silky mouthfeel covering an intense, thin bead of citrus fruits. Exotic and fresh. Drink now. 5,830 cases made....
    Date: 19 Nov 2008 00:21:39 EST
    FAIRVIEW SHIRAZ PAARL 2006 $15 (WINE SPECTATOR)
    Ripe and fleshy, with a mix of raspberry ganache, spice cake, coffee and graphite notes backed by a juicy, lengthy finish. Still fresh too, despite its age. Drink now. 4,500 cases made....
    Date: 19 Nov 2008 00:21:23 EST
    THE LITTLE PENGUIN PINOT GRIGIO SOUTH EASTERN AUSTRALIA 2007 $7 (WINE SPECTATOR)
    Light and fragrant, with pretty pear and melon fruit, lingering modestly. Drink now. 48,000 cases imported....
    Date: 19 Nov 2008 00:21:04 EST
    MAKING MOURVÈDRE—DAY 7 (WINE SPECTATOR)
    Posted by 1 November 5: The must has now been cold soaking for five days, and we've been regularly 1 and 1 as necessary to the fermenters. We're starting to see the readings more closely match our expected results. In the early stages, we often see smaller drops in Brix level (a me...
    Date: 18 Nov 2008 21:34:04 EST
    BUYERS AND SELLERS WITH AN EYE ON NAPA VALLEY (WINE SPECTATOR)
    The 1 may be dead and we may never know all the reasons why. I still believe that Montelena's owner Jim Barrett wanted to sell the winery and was elated to have a buyer. Whether he changed his mind and wants to keep the property, or the economy changed the would-be buyer's mind and force...
    Date: 18 Nov 2008 18:05:45 EST
    WINDING DOWN HARVEST IN OREGON (WINE SPECTATOR)
    Posted by 1 Tomorrow we will be pressing out our final Pinot Noir fermentations, and the winemaking season will slow down—for now. Barrels that were filled with wine earlier on in the harvest period are now safely tucked away in the cellar....
    Date: 18 Nov 2008 16:49:08 EST
    VRANKEN BRUT CHAMPAGNE DIAMANT NV $50 (WINE SPECTATOR)
    Full, rich and round, this caresses the palate with its finesse, while layering toast, coffee, butterscotch and lemon flavors through to the chalklike aftertaste. On the dry side. Drink now through 2011. 2,000 cases imported....
    Date: 18 Nov 2008 00:21:50 EST
    GRANS-FASSIAN RIESLING QBA MOSEL-SAAR-RUWER 2007 $21 (WINE SPECTATOR)
    Iris and tuberose notes mingle with apple and nectarine in this delicate, detailed Riesling. There's an undercurrent of mineral, and this gets support from the lively structure. Fine length. Drink now through 2018. 1,000 cases made....
    Date: 18 Nov 2008 00:21:32 EST
    MONTG? GARNACHA CALATAYUD FLOR DEL MONTG? OLD VINES 2006 $12 (WINE SPECTATOR)
    This plush red is rich with ripe berry and cherry fruit, accented by leafy and minty notes. Juicy acidity keeps it lively, and there's just enough tannins for grip. Drink now through 2011. 10,000 cases made....
    Date: 18 Nov 2008 00:21:05 EST
    WHY 2005 BORDEAUX DIDN'T WIN (WINE SPECTATOR)
    I have been interested in the comments in my blog and the general buzz in the marketplace about our choice for the 1. It seems that some people are upset that the wine was not a 2005 Bordeaux, or the 1. In regard to the latter, I don't think it should have been named Wine of the Year--I'...
    Date: 17 Nov 2008 17:27:07 EST
    NOW THAT THE GRAPES ARE IN: A LOOK AT 2008 IN THE RHÔNE (WINE SPECTATOR)
    The grapes are picked and the fermentation vats are full, so I used this moment of relative quiet for the vignerons to get an early read on them for the just completed 2008 harvest. Here's a look from both the Southern and Northern Rhône Valley....
    Date: 17 Nov 2008 15:52:07 EST
    NEW WINE, THIS WEEK, SO WHAT? (WINE SPECTATOR)
    Coming up this week is the one day of the year that specifically celebrates wine. It's not a national holiday, but you wouldn't know it if you happened to wander into a French bistro—in France or anywhere else in the world. Chalked up on the blackboard or spelled out in a banner fe...
    Date: 17 Nov 2008 13:20:09 EST
    + WINE SPECTATOR ARCHIVE

  • NEW YORK TIMES

    WELL: MARK BITTMAN’S BAD KITCHEN
    Even celebrity chefs find themselves cooking in less-than-perfect kitchens....
    Date: 20 Nov 2008 11:45:07 EST
    CURRENTS | BOOKS: KITCHENS THAT DON’T MIND SHOWING AGE
    The kitchens in “French Country Kitchens” are like older French actresses: their age is visible and celebrated....
    Date: 20 Nov 2008 11:26:13 EST
    TV ADS CONTRIBUTE TO CHILDHOOD OBESITY, ECONOMISTS SAY
    Children’s weight gain is linked to the frequency of fast food advertisements on television, according to a new study....
    Date: 20 Nov 2008 11:07:07 EST
    RECENTLY OPENED: DINING BRIEFS
    BCD Tofu House serves familiar Korean dishes, but the food is unusually bright and lively....
    Date: 19 Nov 2008 01:37:10 EST
    CITY ROOM: ONCE MAIMONIDES SETS THE TABLE, LET'S EAT
    In a class at an Upper West Side synagogue, Simeon Darwick, a licensed health counselor, called the 12th-century philosopher an inspiration for good nutrition....
    Date: 18 Nov 2008 20:18:56 EST
    BITTEN: D.I.Y. HOT SAUCE
    Go out and buy the last chiles of the season to make your own hot sauce....
    Date: 18 Nov 2008 20:18:37 EST
    THE POUR: ALL-AMERICAN SELECTIONS
    (Teresa Fasolino) I really appreciate all the comments and suggestions that followed my recent post on wines for Thanksgiving. One recurring thought among the comments: why was I not recommending American wines for Thanksgiving? First of all, it's not really true. In my Thanksgiving wine panel colum...
    Date: 18 Nov 2008 20:18:05 EST
    DINER'S JOURNAL: THANKSGIVING Q AND A
    Thanksgiving Q and A....
    Date: 18 Nov 2008 19:59:42 EST
    DINING BRIEFS | RECENTLY OPENED: DINING BRIEFS
    BCD Tofu House serves familiar Korean dishes, but the food is unusually bright and lively....
    Date: 18 Nov 2008 19:59:06 EST
    DINING BRIEFS | CHECKING IN: SEEKING THE COMFORTS OF HOME ON CORNELIA STREET
    By calling itself Home, this restaurant telegraphs a culinary rather than an atmospheric bent....
    Date: 18 Nov 2008 19:40:55 EST
    RESTAURANTS: GILLS, FINS AND PSYCHEDELIC THAI
    With its futuristic white furniture, glowing arches and washes of pink and purple light, Kurve looks like a nail salon on Venus....
    Date: 18 Nov 2008 19:40:11 EST
    GROUP DOCUMENTS CRUELTY TO TURKEYS
    An animal rights group released undercover videotapes showing turkeys being stomped to death and punched by workers....
    Date: 18 Nov 2008 19:21:54 EST
    ANOTHER TOP CHEF TURNS IN HIS MICHELIN STARS
    Olivier Roellinger is the fourth three-Michelin star chef in France to renounce his stars in recent years....
    Date: 18 Nov 2008 19:21:38 EST
    FLAVORFUL GRAVY MAKES THANKSGIVING
    Make plenty of gravy, make it well, and it will lift up everything else on the table....
    Date: 18 Nov 2008 19:21:07 EST
    FOOD STUFF: CHORIZO CHALLAH, VOLCANO BUNS AND CRACK PIE
    Christina Tosi’s concoctions for the Momofuku Bakery and Milk Bar are fearless....
    Date: 18 Nov 2008 19:03:11 EST
    FOOD STUFF: MAKE IT AT HOME: CANDIED BACON WITH WHIPPED CREAM
    Honeyed, sugared bacon is not a new thing. But for dessert?...
    Date: 18 Nov 2008 19:02:29 EST
    FOOD STUFF: GO AHEAD. PRETEND THOSE PIES ARE YOUR OWN.
    Butterfield Kitchen will bake from scratch the pies and cobblers of Kathleen King, who owns Tate’s Bake Shop in Southampton, N.Y....
    Date: 18 Nov 2008 18:43:40 EST
    RECIPES FOR HEALTH: BABY SALAD GREENS WITH SWEET POTATO CROUTONS AND STILTON
    Sweet potatoes contrast beautifully here with the pungent Stilton in this salad....
    Date: 18 Nov 2008 18:43:05 EST
    PRESERVING A POULTRY PROJECT
    A training institute for farmers who want to preserve heritage breeds of turkeys will move forward in tribute to Brian Anselmo, who died in September....
    Date: 18 Nov 2008 17:46:51 EST
    NOW, THE SIDE DISHES: QUICK AND SIMPLE OR A BIT MORE COMPLEX
    Some cooks want a simpler game plan, while others are looking to trick out the meal with a few challenges and a little luxury....
    Date: 18 Nov 2008 17:46:08 EST
    + NEW YORK TIMES ARCHIVE

  • BON APPETIT

    SWEET POTATO AND APPLE PUREE
    Sweet Potato and Apple Puree...
    Date: 20 Nov 2008 00:02:06 EST
    SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN WITH FRESH HERBS
    Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs...
    Date: 19 Nov 2008 00:02:10 EST
    BRIDGET'S RECIPE REVIEW: APPLE PIE
    THE RECIPE: Cinnamon Apple Pie with Raisins and Crumb Topping My last pie was a horrible mess. This pie fared somewhat better. I had some aesthetic qualms with the crumble aspect of the topping but the crust turned out pretty well! And the filling was downright delicious. DELICIOUS. THE CRUS...
    Date: 18 Nov 2008 16:11:12 EST
    CHRIS'S RECIPE REVIEW: SAUTEED BRUSSELS SPROUTS
    THE RECIPE: Sauteed Brussels Sprouts with Pistachio and Lemon There is no end to recipes claiming to be the one that makes people like Brussels sprouts—the operating assumption here being that most people hate them. With good reason: when made poorly—which seems to be frequently—t...
    Date: 18 Nov 2008 13:58:13 EST
    BRIDGET'S RECIPE REVIEW: SAUTEED BRUSSELS SPROUTS
    THE RECIPE: Sauteed Brussels Sprouts with Pistachio and Lemon I avoided Brussels Sprouts for years. I think this was because, as a child, I absorbed the collective consciousness' attitude about children and Brussels Sprouts: the under 12 crowd isn't supposed to like them. Then David Chang came to...
    Date: 18 Nov 2008 13:39:14 EST
    PUMPKIN CHEESECAKE WITH MARSHMALLOW-SOUR CREAM TOPPING AND GINGERSNAP CRUST
    Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust...
    Date: 18 Nov 2008 00:02:11 EST
    BRIDGET'S REVIEW: SAUTEED BRUSSELS SPROUTS WITH PISTACHIO AND LEMON
    THE RECIPE: Sauteed Brussels Sprouts with Pistachio and Lemon I avoided Brussels Sprouts for years. I think this was because, as a child, I absorbed the collective consciousness' attitude about children and Brussels Sprouts: the under 12 crowd isn't supposed to like them. Then David Chang came to...
    Date: 17 Nov 2008 17:27:51 EST
    BRIDGET'S SAUTEED BRUSSELS SPROUTS WITH PISTACHIO AND LEMON
    THE RECIPE: Sauteed Brussels Sprouts with Pistachio and Lemon I avoided Brussels Sprouts for years. I think this was because, as a child, I absorbed the collective consciousness' attitude about children and Brussels Sprouts: the under 12 crowd isn't supposed to like them. Then David Chang came to...
    Date: 17 Nov 2008 14:36:32 EST
    YUKON GOLD AND FENNEL PUREE WITH ROSEMARY BUTTER
    Yukon Gold and Fennel Puree with Rosemary Butter...
    Date: 17 Nov 2008 00:02:05 EST
    HUEVOS RANCHEROS IN TORTILLA CUPS
    Huevos Rancheros in Tortilla Cups...
    Date: 16 Nov 2008 00:02:09 EST
    CRANBERRY RELISH WITH GRAPEFRUIT AND MINT
    Cranberry Relish with Grapefruit and Mint...
    Date: 15 Nov 2008 00:02:05 EST
    PUMPKIN SPICE LAYER CAKE WITH CARAMEL AND CREAM CHEESE FROSTING
    Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting...
    Date: 13 Nov 2008 00:02:06 EST
    AVOCADO AND PINK GRAPEFRUIT SALAD WITH CORIANDER
    Avocado and Pink Grapefruit Salad with Coriander...
    Date: 12 Nov 2008 00:02:10 EST
    DISH 31: BRIDGET'S APPLE PIE
    THE RECIPE: Cinnamon Apple Pie with Raisins and Crumb Topping My last pie was a horrible mess. This pie fared somewhat better. I had some aesthetic qualms with the crumble aspect of the topping but the crust turned out pretty well! And the filling was downright delicious. DELICIOUS. THE CRUS...
    Date: 11 Nov 2008 18:44:50 EST
    SCAMPI FRA DIAVOLO
    Scampi Fra Diavolo...
    Date: 11 Nov 2008 00:02:05 EST
    PORK CHOPS WITH TARRAGON SAUCE AND CORNICHONS
    Pork Chops with Tarragon Sauce and Cornichons...
    Date: 10 Nov 2008 00:02:09 EST
    BUTTERMILK BISCUITS WITH GREEN ONIONS, BLACK PEPPER, AND SEA SALT
    Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt...
    Date: 09 Nov 2008 00:02:09 EST
    CITRUS-GLAZED CARROTS
    Citrus-Glazed Carrots...
    Date: 08 Nov 2008 00:02:08 EST
    DISH 31: CHRIS'S APPLE PIE
    THE RECIPE: Cinnamon Apple Pie with Raisins and Crumb Topping My children, oddly enough, aren't crazy about apple pie. My mother made a very good one, so I know this isn't because they've never tasted it done properly. However, when I mentioned the cinnamon-apple crumble-topped pie, they were unusu...
    Date: 07 Nov 2008 15:52:09 EST
    POMEGRANATE-MARINATED LAMB WITH SPICES AND COUSCOUS
    Pomegranate-Marinated Lamb with Spices and Couscous...
    Date: 07 Nov 2008 00:02:08 EST
    + BON APPETIT ARCHIVE

  • GOURMET

    CHRISTMAS MENUS
    This year, bring your holiday centerpiece to the table: We've selected six sumptuous mains and created elegant menus to highlight them....
    Date: 20 Nov 2008 12:23:13 EST
    THE RECIPE: CORN-BREAD AND CHORIZO STUFFING
    How one of our food editors developed this instant holiday classic--and came up with another delicious Latin-inspired recipe in the process....
    Date: 19 Nov 2008 19:59:14 EST
    POLITICS OF THE PLATE: GM BIRTH CONTROL?
    A disturbing study suggests that a diet of genetically engineered corn rather than conventional foods increases the odds of infertility....
    Date: 19 Nov 2008 19:02:38 EST
    GETTING TO KNOW HIM
    This author loved the boyhood summers he spent visiting his grandfather in Hong Kong. Yet on a recent visit, he started to wonder if he's just afflicted with a bout of romantic nostalgia for a place he never really knew....
    Date: 19 Nov 2008 18:05:13 EST
    PAELLA PARTY
    Recipe: Roll chicken in flour and fry in lard. What a simple dish can teach you about cooking (and maybe life)....
    Date: 19 Nov 2008 17:46:12 EST
    A WINTER'S TALE
    Hell's Kitchen is like a little piece of heaven on earth....
    Date: 19 Nov 2008 16:49:15 EST
    FIRST TASTE: TXIKITO
    While most celebrity chefs wrote the Upper Westside off as a hostile culinary wilderness, Tom Valenti strode in and claimed it as his own....
    Date: 19 Nov 2008 12:23:12 EST
    CIRCLES OF HEAVEN
    Hell's Kitchen is like a little piece of heaven on earth....
    Date: 19 Nov 2008 09:51:23 EST
    FIRST TASTE: WEST BRANCH
    While most celebrity chefs wrote New York's Upper West Side off as a hostile culinary wilderness, Tom Valenti strode in and claimed it as his own....
    Date: 18 Nov 2008 20:37:55 EST
    ROELLINGER QUITS THE MICHELIN STAR WARS
    Another French chef drops out after reaching the top....
    Date: 18 Nov 2008 20:37:11 EST
    BOOK REVIEW: HOME COOKING WITH CHARLIE TROTTER
    Just in time for the holidays comes a little book that shows you how to cook simply--but with bravado....
    Date: 18 Nov 2008 11:26:11 EST
    FIRST TASTE: BOULEY
    If you can't afford a trip to France right now (and who can?), the next best thing is a trip to the new Bouley....
    Date: 17 Nov 2008 15:33:10 EST
    OCTOPUS SURPRISE
    You may think you've eaten some weird stuff--but how about food that fights you back?...
    Date: 17 Nov 2008 12:24:08 EST
    FOUR FARMERS PROJECT: HURRY UP AND WAIT
    It’s the heart of the corn harvest, and nothing is moving. Farmers worry that their predicament could lead to a genuine disaster....
    Date: 14 Nov 2008 15:14:12 EST
    FIRST TASTE: THE PUBLICAN
    This restaurant is a place of worship for perfect mollusks, housemade sausages, and, of course, beer. Yet what topped them all was the crisp, juicy chicken....
    Date: 14 Nov 2008 13:39:14 EST
    FIRST TASTE: HONEY BEE BAKERY
    Cupcakes are overexposed. Cupcakes are overwrought. Now let me tell you about the breakfast cupcake I've recently come to love....
    Date: 14 Nov 2008 11:45:30 EST
    EIGHT GREAT HONG KONG RESTAURANTS
    Hong Kong is, famously, a culinary center matched only by its status as a capital of capitalism. After almost a decade and a half away, I returned to where my grandfather is buried to find a place very different than I remembered, but where serious eating still abounds....
    Date: 14 Nov 2008 10:48:09 EST
    OVER THE TOP
    ... and through the woods we go to a Thanksgiving table laden with an indulgent feast that is fabulous, as well as deeply flavorful....
    Date: 13 Nov 2008 14:55:11 EST
    THE RECIPE(S): OVER THE TOP THANKSGIVING
    The cooks in our test kitchen show you how to create a show-stopping feast with a minimal amount of effort....
    Date: 13 Nov 2008 14:36:14 EST
    POLITICS OF THE PLATE: AMBER WAVES OF ANTIBODIES
    Thanks to the USDA, crops that have been genetically engineered to produce drugs and industrial chemicals may enter our food supply....
    Date: 12 Nov 2008 18:43:31 EST
    + GOURMET ARCHIVE

  • CHOW

    A FLAME-GRILLED STORY TO WARM THE HEART
    Bittersweet and heartwarming food news has emerged from Great Falls, Montana. The national Golden Corral chain of restaurants offers a free annual dinner for members of the military and veterans. But this year, the Great Falls branch burned down to the ground a few weeks before the dinner. The de...
    Date: 20 Nov 2008 14:17:13 EST
    HOW TO CHOOSE A TOP-CLASS TURKEY
    Fresh or frozen? Free-range, pastured, or barn-raised? Organic? Heritage breed? Local or mass-market? No pressure—it’s only that your choice of turkey has the potential to ruin Thanksgiving … for everyone. Chowhounds don’t have strong opinions on fresh versus frozen. ̶...
    Date: 19 Nov 2008 14:55:47 EST
    UNLOVED VESTIGIAL DISHES
    Thanksgiving is ground zero for dishes that no one likes, but someone makes each year because it’s a holiday ritual. For Deenso, it’s the traditional dish of creamed onions. “As far as I can remember, back into the ’50s, not a soul ever touched them and they went down the dis...
    Date: 19 Nov 2008 14:17:14 EST
    IS CANNED CRANBERRY SAUCE EVIL?
    Canned cranberry sauce is almost as traditional as turkey, but to some it’s loathsome. You know, that “cran-from-a-can that makes that ‘sploip’ noise as it exits its metal tomb,” as beth1 puts it. “Why, oh why, do so many people prefer…nay, DEMAND…cann...
    Date: 19 Nov 2008 13:58:14 EST
    TOP TURKEYS
    Fresh or frozen? Free-range, pastured, or barn-raised? Organic? Heritage breed? Local or mass-market? No pressure—it’s only that your choice of turkey has the potential to ruin Thanksgiving. For everyone. Chowhounds don’t have strong opinions on fresh versus frozen. “IR...
    Date: 19 Nov 2008 13:39:14 EST
    VESTIGIAL DISHES
    Thanksgiving is ground zero for dishes that no one likes, but someone makes each year because it’s a holiday ritual. For Deenso, it’s the traditional dish of creamed onions. “As far as I can remember, back into the ‘50s, not a soul ever touched them and they went down the dis...
    Date: 19 Nov 2008 13:20:16 EST
    YET ANOTHER THING AMERICA HAS RUINED
    This video by the Japanese Ministry of Agriculture, Forestry, and Fisheries (MAFF) is quickly gaining steam around the web for its slick animation and fresh approach to tackling food issues.    Though it hints that Americans are to blame for destroying traditional Japanese diets (with greasy hamb...
    Date: 19 Nov 2008 09:32:38 EST
    THE SUPINE GOURMET
    Imagine: You’re lying on the couch watching a show you TiVo’d earlier, when a commercial comes on for Domino’s. Thick crust, gooey cheese—man, that looks good. Wish someone would order some pizza. But you just can’t seem to get off the couch. No problem, says Domino&...
    Date: 18 Nov 2008 16:49:48 EST
    THIS TEA IS LOVE INCARNATE
    During my trip to Paris I was lucky enough to visit Mariage Frères, one of the most renowned tea companies in France. The store is absolutely beautiful, dark mahogany wood walls displaying a very extensive tea collection—over 500 in all. I bought a small bag of their Wedding Imperial Tea and m...
    Date: 18 Nov 2008 15:14:54 EST
    A CHEF BY ANY OTHER NAME WOULD SMELL AS SWEET
    Last week I met Dale DeGroff who was in town promoting his new book, The Essential Cocktail. While Dale spoke to me about creating his cocktails I thought of how similar it is when I create recipes for food. A well-crafted libation is like a great dish: start with solid quality ingredients, use a l...
    Date: 18 Nov 2008 11:07:54 EST
    CLAMS: THE TRANNY SHELLFISH
    Giant clams, once common along the coasts of the Philippine Islands before being hunted to near extinction, are making a comeback. The change is thanks to an innovative program begun in 1985 by a marine biologist horrified by the clams’ disappearance. Scientists make regular stops to collec...
    Date: 17 Nov 2008 16:11:14 EST
    DON'T FEAR THE TOFURKY
    Many the vegetarian has tried to think up a meatless substitute for the Thanksgiving turkey and given up in defeat. Nauseous defeat. The Wall Street Journal charges into the fray with a tasting of four vegetarian turkey options, finding two that are vaguely palatable and two that tasters wouldn̵...
    Date: 17 Nov 2008 15:33:42 EST
    DON'T FEAR THE TOFURKEY
    Many the vegetarian has tried to think up a meatless substitute for the Thanksgiving turkey and given up in defeat. Nauseous defeat. The Wall Street Journal charges into the fray with a tasting of four vegetarian turkey options, finding two that are vaguely palatable, and two tasters wouldn’t...
    Date: 17 Nov 2008 11:07:10 EST
    A LOOK INTO SUGAR'S HISTORY
    At a recent CHOW editorial meeting, we were chatting about the holidays, and invariably, all the upcoming sweets. I was reminded of a book I read a few years ago about sugar, called Sweetness and Power: The Place of Sugar in Modern History. It’s a good read if you are into food history (though...
    Date: 14 Nov 2008 21:34:10 EST
    GETTING TO KNOW TRADER JOE
    Amidst the non-shocking news that Whole Foods’ profits have taken a precipitous slide during these shaky economic times, grocery stores that offer shoppers bargain prices are looking pretty good right now to creeped-out consumers. Though Los Angeles-based grocery chain Trader Joe’s is a...
    Date: 14 Nov 2008 14:36:32 EST
    WEIRD BEER
    Beer studded with chicory? Chiles? Or tastes like cherry soda? Men’s Fitness has a line on five unusual brews it claims “you gotta try.” Two chile-spiked beers are included amongst the offerings, including Cave Creek Chili Beer, which includes a hot pepper in each bottle, creati...
    Date: 14 Nov 2008 13:39:54 EST
    QUEER BEER
    Beer studded with chicory? Chiles? Or tastes like cherry soda? Men’s Fitness has a line on five unusual brews it claims “you gotta try.” Two chili-spiked brews are included amongst the offerings, including Cave Creek Chili Beer, which includes a hot pepper in each bottle, creati...
    Date: 14 Nov 2008 12:23:13 EST
    GRILL OWNER STINGS BEES
    It seemed like such a simple task. The owner of an outdoor grill had been noticing some bees hovering around. Why not set off a bug bomb, get rid of the things? Easier said than done. A photo essay, shared via Digg, says it all, as the author sets off the bomb, returns to survey the damage—...
    Date: 13 Nov 2008 18:05:13 EST
    NOW THAT'S BEE-BQ
    It seemed like such a simple task. The owner of an outdoor grill had been noticing some bees hovering around. Why not set off a bug bomb, get rid of the things? Easier said than done. A photo essay, shared via Digg, says it all, as the author sets off the bomb, returns to survey the damage—...
    Date: 13 Nov 2008 17:46:14 EST
    EU FALLS IN LOVE WITH UGLY PRODUCE
    Mottled asparagus, short strings of onions, and itty bitty carrots no longer need fear for their lives in Europe, as EU member states voted Wednesday to repeal highly specific marketing standards for 26 kinds of fruits and vegetables, rules Sky News calls “veggie apartheid.” Hee hee hee....
    Date: 13 Nov 2008 14:36:16 EST
    + CHOW ARCHIVE

  • THE KITCHN

    SEASONAL SPOTLIGHT: CHESTNUTS
    These beautiful, shiny brown nuts start showing up in piles in the fall and winter. I never had chestnuts growing up - they just weren't a staple in my household. The first time I had them was in Pa...
    Date: 20 Nov 2008 16:30:18 EST
    LIQUID SMOKE: WHAT IS IT?
    We've been using liquid smoke quite a bit lately, mainly to add depth of flavor to vegetarian dishes. But what exactly is this stuff?...
    Date: 20 Nov 2008 16:11:17 EST
    HOW TO OPEN A POMEGRANATE
    For all you pom-obsessed cooks out there, a friend sent in this video that helped her avoid messily wrangling down a pomegranate last weekend....
    Date: 20 Nov 2008 15:33:20 EST
    CONSCIENTIOUS ENTERTAINING: HOW TO SPEND LESS MONEY THIS HOLIDAY SEASON
    There's a lot of pressure during the holiday season - and at Thanksgiving in particular - to throw the most extravagant, impressive dinner parties possible. This can leave many of us torn between holi...
    Date: 20 Nov 2008 15:14:53 EST
    HOW ARE YOU COOKING YOUR TURKEY?
    The great turkey debate! Number one, are you even making a turkey for Thanksgiving? Number two, if you are, how are you cooking it?...
    Date: 20 Nov 2008 14:55:13 EST
    HOW TO FOLD NAPKINS INTO FANCY SHAPES DELICIOUS LINKS FOR 11.19.08
    Fancy napkins, eco-friendly coasters (to buy or to make yourself - hello holiday gifts!), and a great squash recipe below in today's Delicious Links....
    Date: 20 Nov 2008 14:36:14 EST
    RECIPE: SLOW-COOKED BOLOGNESE SAUCE
    Making a good bolognese sauce is a labor of love. Sure we could just add some hamburger to a tomato sauce and call it good (and we often do!), but sometimes we really want that silky, deeply-flavored...
    Date: 20 Nov 2008 14:17:16 EST
    VOTE NOW! BEST CLASSIC PIE FROM THE BEST PIE BAKEOFF 2008
    Well, we've seen 29 scrumptious pies - each of which we'd like to take a fork to any time. We're all the richer for these recipes, and we can hardly wait to try a few. We're also voting on the pie tha...
    Date: 20 Nov 2008 12:23:17 EST
    THANKSGIVING WINES: KEEP IT SIMPLE
    Thanksgiving is just around the corner. As I was reading Emma’s post last Friday on Thanksgiving dinner, I started to ponder the choice of wines to serve. For some reason, picking the Thanksgiving m...
    Date: 20 Nov 2008 11:45:21 EST
    LOOK! WAX-DIPPED PEARS IN FRANCE
    Here's a small, colorful note from my time in France last week. At the market some of the pears had dabs of something bright and scarlet on top. What was it?...
    Date: 20 Nov 2008 11:07:17 EST
    KITCHEN SPOTLIGHT: OPEN STORAGE IN SMALL KITCHENS
    We love the look of neatly organized open storage, but it seems like it would be hard to keep things uncluttered and clean. Perhaps the fact that it's all open is motivation enough to keep shelves str...
    Date: 20 Nov 2008 10:48:15 EST
    TOP CHEF NEW YORK: HOT DOGS AND ANGRY CHEFS
    Last night on Top Chef, the contestants had to make a hot dog that stood up against New York's finest and then serve lunch at Tom Colicchio's restaurant, Craft. The diners were all rejected applica...
    Date: 20 Nov 2008 10:10:19 EST
    TECHNIQUE: HOW TO SWEAT VEGETABLES
    Whenever we come across this instruction in a recipe, we can't help imagining little cartoon onions and carrots eying a soup pot with beads of sweat running down their faces. Fortunately, the reality...
    Date: 20 Nov 2008 09:51:19 EST
    PUMPKIN PIE BEST PIE BAKEOFF 2008 ENTRY #29
    Recipe: Denise of Chez Us' Pumpkin Pie Category: Classic Well, this is it! The last pie recipe of our 2008 Bakeoff. This means that we'll move on to voting a little later today - please come and vote...
    Date: 20 Nov 2008 09:32:17 EST
    GOOD EATS: MAP PLATES AND CHOCOLATE TOFFEE WEDGES
    What's cooking at Serious Eats this week? Every week we round up our favorite posts from our friends at Serious Eats. This week there's some cool geographical map plates, an interview with Ruth Reichl...
    Date: 20 Nov 2008 08:54:18 EST
    PECAN AND DATE PIE BEST PIE BAKEOFF 2008 ENTRY #28
    Recipe: Rachel's Pecan and Date Pie Category: Classic Here's a reworking of yet another classic pie - pecan, this time! This is a wonderfully sweet and gooey pie, made with dates. This recipe sounds...
    Date: 19 Nov 2008 17:46:28 EST
    GALLERY: THANKSGIVING POTATO RECIPES
    Sweet potatoes, white potatoes, mashed potatoes, candied potatoes. What kind of potatoes are you making for Thanksgiving? Here are our favorite potato recipes, plus a couple tips on making awesome mas...
    Date: 19 Nov 2008 17:08:21 EST
    RECIPE REDUX: BROWN SUGAR-CORNMEAL COBBLER TOPPING
    This summer, we gave you a recipe for our Easy, Foolproof Cobbler for Any Fruit, and by any fruit, we mean fall and winter fruit, too. We make this cobbler all the time with apples and pears, but late...
    Date: 19 Nov 2008 16:11:15 EST
    OMNIVORE BOOKS ON FOODSAN FRANCISCO
    Omnivore Books on Food is a new bookstore in San Francisco. Housed in a former butcher shop in Noe Valley, they specialize in books about food, particularly vintage and hard-to-find books....
    Date: 19 Nov 2008 15:52:11 EST
    EASY ENTERTAINING: FOUR IDEAS FOR DIY PAPER FLOWER CENTERPIECES
    Apparently paper flowers have come a long way since the tissue paper carnations of our grade school years! These are lovely enough to serve as a centerpiece for dinner or a decoration for a buffet tab...
    Date: 19 Nov 2008 15:33:22 EST
    + THE KITCHN ARCHIVE

  • MORE YUMMY READS

    MY FIRST THANKSGIVING: SIDES AND PIES
    Martha Stewart: Dinner Tonight
    Posted by Caroline Wright You've chosen what to make and when to make it, which is a huge step toward your first solo Thanksgiving! For those of you with lingering intimidation over exactly how to make the rest of your......
    Date: 20 Nov 2008 16:30:23 EST