- The coolest stocking stuffers to shop now for under $55
- Before they were Twilight stars
- Japanese-meets-American green bean casserole
- Jennifer shops with Seraphina before Ben speaks out
- Moisturizers to get you through the cold-weather chill
- Successful first novels by female writers
- Kid-table inspiration for your Thanksgiving party
- Original styling tips inspired by a Greenwich Village gem
- Video: Our Rob and Kristen Twilight Saga flashback
- Items you should avoid buying this Black Friday
- Tips for buying a healthier turkey
- CelebStyle: Get Miranda Kerr's old Hollywood glam look
- Retro-inspired gifts for today's techies
- See animals sporting handsome mustaches
- How to throw a popcorn party
Posts for November 13th 2012
Just as there's a perfect meal for every occasion, there's a perfect Bordeaux wine for every occasion! You don't have to be a sommelier to know which one is perfect for your needs. Watch the fun, animated video above to learn all about the Bordeaux Wine Council's new "Occasion Selector" - it takes the guesswork out of good wine! With 100 wines priced at $35 and under, you can explore the world of Bordeaux inexpensively at http://todays.bordeaux.com
Whether you'll be celebrating with friends or family this year, consider making it a potluck affair. Not only will it feel more inclusive and allow your guests to show off their kitchen prowess, but it will also ease the burden of expense and stress on your end. With a few tips and tricks your Thanksgiving spread will be picture-worthy, full of diverse offerings (woe be the meal with four versions of green bean casserole, but no pie in sight), and — dare we say it — fun.
- Divvying up dishes: While elegant snail-mail or Paperless Post invites are tempting (and are great to send out in addition), stick with email, Evite, or a Facebook invite when it comes to planning. This way you can easily lay out what dishes you'd like guests to bring, and ask each to reply all or post on the group board with what they've chosen to take on. Make sure to list out what you consider absolute musts (stuffing, mashed potatoes, pie) but also leave room for guests to share their family traditions by including open-ended categories as well (other sides, dessert, etc). As a helpful reminder, update the list as assignments are snapped up, so that guests don't have to read through the whole conversation thread.
- Signature components: If one of your guests makes a signature dish that you can't do without, feel free to send them an additional email asking them to bring it, and consider leaving it off of the list of assignments. Just make sure to include a note in the thread that they'll be bringing it, so that other guests won't think that a crucial element is missing.
- Provide the turkey: Turkey is cumbersome to transport, and won't benefit from the requisite reheating come meal time. Prepare this and gravy from its drippings at home. As a bonus, its mouth-watering perfume will entice guests when they enter your home.
In past Thanksgivings, homemade turkey stock has been conspicuously absent from my kitchen game plan. Despite my usual insistence on simmering up stock for other applications, I never quite felt up to the task of making turkey stock. Perhaps I reasoned that it would take me away from the laundry list of other kitchen rituals involved with the big day, or maybe I was put off by my assumption that it required an excess of planning.
Either way, I've learned my lesson. It turns out that all it takes is a few minutes spent chopping, one or two absent-minded stirs of the pan, and less than an hour of unattended time for the requisite ingredients to make friends and mingle away on the stove. The result speaks for itself; never in my many gravy-devouring years have I tasted a batch that is as intensely turkey-flavored, complex, or as all-around delightful. It's more than worth the minimal effort in my book.
A green bean casserole isn't a green bean casserole unless it's smothered in cream of mushroom soup and topped with crispy onions. But because the original Campbell's recipe uses soy sauce to add a boost of umami, I decided I'd try a version of green bean casserole that plays up Asian flavors.
This casserole tastes every bit as indulgent as the original recipe, but it's made lighter by thinning the cream of mushroom soup with vegetable broth. In this Japanese-meets-American rendition, I caramelized the onions and deglazed them with mirin, a sweet Japanese rice wine. Rather than relying on French's fried onions from the can, I breaded the onions in panko (Japanese breadcrumbs). The buttery, breaded, and caramelized onions have a richer flavor than the fried, packaged stuff and are like savory sprinkles atop the creamy green beans and mushroom mixture.
If you're fearful that this dish will taste like stir-fry, don't worry: the resulting dish maintains the integrity of the classic American casserole. As the casserole cooks, your kitchen will be infused with the smell of buttery onions and earthy mushrooms; you'll know it's ready when the thick cream of mushroom soup starts to bubble through the crispy caramelized onions.
Before Fall's gone entirely, don't forget to enjoy the best of the moment's fruit and vegetable bounty. Here are five affordable, versatile favorites to seize before the season's over and some of our recommended ways to cook with them.
We're huge fans of Boomchickapop, the sea salt popcorn made by Angie's Popcorn, and we couldn't wait to pop open the brand's latest Holidrizzle kettle corn flavors Dark Chocolatier Sea Salt and White Chocolatier Peppermint, recently released for the holiday season. These snacks are made from non-GMO corn and sweetened without high-fructose corn syrup. Keep reading to see if our tasters found these flavors as addictive as the original.
- Time for a Thanksgiving side dish deathmatch! — HuffPost Taste
- Check out the winners of the 2012 Eater Awards — Eater
- There's a car thief posing as a Chinese food deliveryman — Delish
- See which fast food chain just got slapped with a class action lawsuit — Zagat
- The ultimate guide to Thanksgiving Day drinking — Grub Street New York
- Guy Fieri on his Corey Feldman phase — The Braiser
- The backstory behind New England's Indian pudding — Saveur
- Vegan cookies so good, you won't want to share — Refinery29
Tuna tartare is one of those dishes that we love to order at restaurants, but never really made at home — that is, until now. We spent some time with Top Chef contestant Stefan Richter to learn the best way to prepare this raw fish dish. Watch the video to learn how easy it is to make in your own kitchen, then read more to print Stefan Richter's recipe for tuna tartare.
Every fourth Thursday in November, do you make a surplus of sweet potatoes each year, or never enough? Does cranberry sauce linger at the table, or is it always the first thing to go? Here at YumSugar, as we plan ahead for the inevitable — lots of Turkey Day leftovers! — we want to know what you need the most help reinventing. So tell us: what dish is always left over at your Thanksgiving table?