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Fantasizing about throwing a big holiday bash but fearful you'll spend the whole party — or worse, the whole week — in the kitchen prepping? We've got you covered.
When it comes time to gather for the impending onslaught of holiday meals, many of us are often scrambling to choose the perfect wine to bring to the gathering (or serve if you're hosting).
MILWAUKEE — Drive south from downtown Milwaukee into the Walker's Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Thanksgiving can be a landmine of a meal. Creative cooks who tinker too aggressively with classic recipes may find themselves at the head of a table of disgruntled diners.
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
Thanksgiving is the holiday of sanctioned indulgence, but that doesn't mean the meal has to break the bank. Strategic splurging can keep your budget — and your time — under control.
Injecting a taste of the exotic at Thanksgiving is a tricky business. After all, this is a holiday built on tradition; mess too much with what everyone loves and you're going to have some grumpy diners.
Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
Stop fussing over whether to prepare your Thanksgiving stuffing inside or alongside the turkey. Your life will be so much easier if you just embrace the wonder that is casserole dish stuffing.
Everyone loves the idea of a grilled pork chop, but they often fall short of expectations. And I blame the butcher!
Plants you can walk on are attractive additions to pathways. These low-lying perennials can withstand heavy foot traffic, release pleasant odors when crushed, smother weeds, and cushion your step in the narrow spaces between bricks or flagstones.
Six months ago, New York chef Marc Forgione had hardly heard of fish sauce. Then he watched his chef-partner Soulayphet Schwader using it to flavor nearly every dish at their new Laotian restaurant Khe-Yo.
RIO DE JANEIRO — It's bad enough that so few people outside Brazil know much about the country's cuisine. But Alex Atala finds it particularly galling that even at home it rarely gets the respect it deserves.
This 2008 photo released by Lotus PR shows the Amazon herb called "Jambu" in Brazil. Enter "D.O.M.: Rediscovering Brazilian Ingredients," a new cookbook that chef Alex Atala hopes will propel Brazilian food onto the world's culinary stage. The "jambu," is an Amazon herb that the book explains "creates a short circuit of our taste buds," like an electric shock to the tongue. (AP Photo/Sergio Coimbra, Lotus PR)
This 2011 photo released by Lotus PR shows banana, lime and priprioca caramel ravioli in Brazil. Enter "D.O.M.: Rediscovering Brazilian Ingredients," a new cookbook that chef Alex Atala hopes will propel Brazilian food onto the world's culinary stage. The book is chock-full of strange, surprising and downright bizarre ingredients, from the Brazilian sea snail, which Atala says are tastier and less fatty than their North American cousin, to the "priprioca," an aromatic herb that’s described as tasting like a cross between vanilla and earth, to "tucupi," a pickling agent that’s made from fermented manioc root juice. (AP Photo/Cassio Vasconcellos, Lotus PR)
RICHMOND, Va. — With terrain varying from the mountains to the coast, Virginia offers an array of fall colors for leaf-peepers. But before or after your drive along one of the state's many scenic byways, consider a fix of Southern city living with a visit to the state capital, Richmond. Located along Interstate 95, it's an easy stopping-off point. And whether you like the outdoors, art or history, there's plenty to do here — and you don't have to spend a dime.