Thanksgiving Day is fast approaching and, no doubt, a roasted turkey will be on many menus. Beautifully bronzed turkeys grace the covers of November food magazines with numerous ideas for roasting the perfect bird. Supermarkets feature turkeys in their weekly ads. We have choices: We can purchase large turkeys or small turkeys; we can buy frozen turkeys or fresh turkeys. And if you have questions about roasting the big bird, Butterball has a consumer hotline staffed by several dozen home economists to answer your turkey questions.
Every year Americans wrestle with yet another round of seemingly ever more complex Thanksgiving dilemmas.
It’s almost unbelievable – Brussels sprouts are climbing the ladder of most popular vegetables. You will see them touted as healthy and delicious in the media. Food magazines show them as the darling vegetable for Thanksgiving – with little mention of old staples like corn and green beans. Trendy restaurants feature Brussels sprouts boldly as the accompaniment on their upscale menus. Who would have thought this much maligned vegetable would suddenly be experiencing such glorified status?
With Thanksgiving falling on the first day of Hanukkah, I wanted to look for ways to blend a little of each holiday at the same table.
One of the most stressful parts of hosting a large dinner party is figuring out how to time everything so all the food arrives at the table piping hot and at its prime.
Thanksgiving is coming and you need to just relax and embrace the horror.
Spritz cookies never held much interest for me. They are cute little cookies, with sprinkles of colored sugar. OK, I will confess I have never made them. I always thought they were too fussy and would take way too much time. But I was wrong.
How about heading south for dinner this week?
Pumpkins are popping up in decors along with straw bales and colorful autumn mums; our landscape is a beautiful sea of rich colors. Now that it’s fall, we are back in the routine with children in school and we’re thinking about fall holidays and cooking. Some of you are thinking about pumpkins and entertaining.
Halloween is nearly upon us, and we dare you to give cupcakes a taste of the macabre.
Salsa overtaking ketchup as America’s No. 1 condiment was just the start.
Fall makes me think of pears, and pears make me think of that oft-seen salad in which the fruit is paired with walnuts and chunks of blue cheese over lettuce.
I am sharing the recipe for the Mediterranean Layered Dip. It is easy to make, requires no cooking, is healthy as well as delicious. Make this showy dip and then watch it disappear.
People talk about having drama in their lives like it’s a bad thing.
Charismatic Latin chef Taste & Sees Jason Febres is about to make his second national television appearance.
Parties are fun. Some are very elaborate with much planning; some require a caterer and entertainment with a specified dress code. Every detail must be planned for very formal events. Other types of parties are more spontaneous – the party seems to magically happen when friends gather. These often are the ones most fun and provide the memories we cherish.
Your friends have just invited themselves over to watch the big game and what do you say?
Parties are fun. Some are very elaborate with much planning; some require a caterer and entertainment with a specified dress code. Every detail must be planned for very formal events. Other types of parties are more spontaneous – the party seems to magically happen when friends gather. These often are the ones must fun and provide the memories we cherish.
Grilled chicken with a pineapple-laced barbecue sauce and a tropical Caesar salad combine in this easy-to-serve dinner.
Apples aren’t just for eating.