Food & Drink HEADLINES
Holiday eating and healthy eating have never been synonymous.
This Thanksgiving, the American festival of eating will coincide with the Jewish Festival of Lights in a holiday match-up that has been dubbed Thanksgivukkah.
Every year, Americans wrestle with yet another round of seemingly ever more complex Thanksgiving dilemmas.
If your Thanksgiving spread has just one pie — even if that one pie is of the classic pumpkin variety — you just aren’t doing it right.
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.
It’s a meeting of holidays so rare it will be tens of thousands of years before it happens again. Thanksgiving and the first day of Hanukkah — the Jewish Festival of Lights — fall on the same day this year, creating what many celebrants have dubbed “Thanksgivukkah.” And it’s opened up a whole new world of culinary opportunities.
My definition of the ideal summer cocktail? Easy to make, refreshing to drink. Come the winter holidays, I make only one change: Easy to make, comforting to drink.
After four years — or maybe five, I’ve lost count — you’d think readers would run out of recipes to send for our annual ode to Thanksgiving.
On Nov. 5, voters in Washington state defeated a measure that would have required labels on food containing genetically engineered ingredients.
Butterball apparently has big fat mystery on its hands: The company says it doesn't know why some of its turkeys wouldn't plump up in time for Thanksgiving this year.
What's fall without apples and cider? Add them to chicken with a hint of rosemary for a real treat.
BAKED SHRIMP WITH ROMAN SPINACH AND ORZO
The taco truck recipe here is from "Latin American Street Food: The Best Flavors of Markets, Beaches and Roadside Stands from Mexico to Argentina" by Sandra Gutierrez (University of North Carolina Press, $35). This is a wonderfully different cookbook, with expected recipes like guava and cream cheese pastries and Cuban sandwiches along with street foods that are less familiar to most Americans, such as Brazilian avocado ice cream, Peruvian fried squid ceviche, Salvadoran pupusas and Guatamalan Christmas tamales.
The nation's largest turkey producer said it was facing a shortage of fresh large birds weeks before Thanksgiving.
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