To the victor go the spoils; to the host go the leftovers. Read more...

The children were out of bed on my first try this morning. All I had to do was tell them there was snow on the ground outside. Everything looks so nice covered with snow. Read more...

If America is truly a melting pot, soup often reflects the best flavors of our immigrant cultures. Read more...

To chef Charlie McManus of Primo Grill, freshly harvested chanterelle mushrooms and pears from his backyard are the flavor of a Northwest Thanksgiving.Read more...

A cheese course can help prep your guests, and their gullets, for a multicourse Thanksgiving dinner. It's also an effective way to keep hungry guests from nibbling their way through your kitchen pre-dinner.Read more...

Seafood is as indigenous as it gets for Northwest food. And smoked salmon is the supreme ingredient that should grace any Northwest-themed Thanksgiving spread.Read more...

It's true that most people pair wine with their Thanksgiving dinner, but what about beer? It's a growing trend that some say will someday be as popular as wine pairing. OK, well, those are beer people saying that, but we buy it, too. Beer is the new wine, after all.Read more...

Here is an hour-by-hour diary of a recent day in this household: 6 a.m.: We get up a little later than we do on some days since my husband, Joe, is off from work. He is on another three-day workweek at the factory, so he is home. Read more...

There is such a thing as a dumb question. And when it comes to turkey, or any food, it can really pay to ask an expert if, say: Read more...

The recent flood of whole-grain products hitting supermarket shelves can leave shoppers feeling like they’re playing the game “Where’s Waldo?” Read more...

Thanksgiving is one of my favorite times of the year. Fall has just presented us with an explosion of colors as the trees go through their annual ritual; cheers radiate from college stadiums as fans root on their teams; and people are lighting their fireplaces for the first time this season, the crackling of the logs bringing back fond memories of years gone by. Read more...

Toll-free hot lines and Web sites offer answers to cooking and food-safety questions for the holidays. Read more...

You can thaw the holiday bird in the refrigerator if you have time, or speed things up by submerging it in cold water that you change every 30 minutes, according to the USDA. Do not thaw the turkey on the counter at room temperature. Guidelines: Read more...