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Come Party With Me: Vegetarian Thanksgiving - The Look

partysugar — Fri, 16 Nov 2007 06:01:33 -0800

Use warm Autumnal color tones to decorate the table at your vegetarian Thanksgiving. A falling leaf designed tablecloth sets the mood for a festive meal. Wooden placemats reflect the green theme of the drinks and square plates add a touch of modernity. Add gold accents -like napkins and utensils - to brighten up the look. Bronze goblet glassware makes the affair seem regal. Arrange rich colored flowers in tinted vases. Make quick place cards by attaching a piece of cardstock to a tree spur with a pretty, satin ribbon. Fill pillar vases with water and floating candles and wrap with golden garlands. Don't forget to light a fire so the house is cozy.

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Come Party With Me: Vegetarian Thanksgiving - Drinks

partysugar — Thu, 15 Nov 2007 13:27:33 -0800

For your vegetarian Thanksgiving, think about going green with the wine. A variety of eco-conscious wineries are offering white and red wines made from sustainably-grown, organic grapes.

Ceago Vinegarden has a pure, clean, biodynamic sauvignon blanc for under $20. For a red varietal, pour a potent, powerful zinfandel like Ridge's Lytton Springs ($33).

Don't forget a water, sparkling apple cider, and a signature cocktail. An unexpected and festive cranberry caipairinha will get guests in the mood. For the recipe, read more

Cranberry Caipirinha
From Food & Wine magazine

Ice
10 fresh cranberries, chopped
1 tablespoon sugar
1 tablespoon water
2 lime wedges
1/3 cup aquavit

Fill a rocks glass with ice.
In a cocktail shaker, using a wooden spoon, muddle the cranberries with the sugar, water and 1 of the lime wedges.
Add the aquavit and a handful of ice and shake well.
Strain into the glass, garnish with the remaining lime wedge and serve.

Serves 1.

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Come Party With Me: Vegetarian Thanksgiving - Menu (Desserts)

partysugar — Wed, 14 Nov 2007 07:18:33 -0800

What would a vegetarian Thanksgiving dinner be without the glorious finish? Allow plenty of digestion time to pass before serving dessert. Offer guests two options to choose from. A sweet potato pie with pecan streusel is a nice alternative to the classic pumpkin pie. A to die for caramel apple pie rounds out the other half of the dessert menu. To get the recipes that will have guests saying "pass the whipped cream," read more

Sweet Potato Pie With Pecan Streusel
From Williams-Sonoma

For the pecan streusel:
1 tbsp. firmly packed light brown sugar
1/4 cup pecans, coarsely chopped
1/4 tsp. ground cinnamon
For the filling:
1 large Garnet yam (orange-fleshed sweet potato), 12 to 14 oz.
3/4 cup firmly packed light brown sugar
1/2 tsp. salt
2 eggs
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground allspice
1 1/4 cups heavy cream
sweetened whipped cream for serving

Fold the dough round in half and transfer to a 9-inch pie dish. Unfold and ease into the pan, patting it firmly into the bottom and up the sides.
Using kitchen shears, trim the edge of the dough round, leaving 3/4-inch overhang. Fold the overhang under itself and pinch it together to create a high edge on the pans rim. Flute the edge decoratively.
Refrigerate or freeze the pie shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack.
Reduce the oven temperature to 350°F.
To make the pecan streusel, in a small bowl, stir together the brown sugar, pecans and cinnamon. Set aside.
To make the filling, prick the yam several times with a fork, put directly on the oven rack and bake until tender when pierced with a knife, about 55 minutes. Alternatively, cook the yam in the microwave on high heat until tender, about 6 minutes per side. Set aside to cool. Peel the cooled yam and mash the pulp with a fork or puree in a food processor until smooth. Measure out 1 cup of the puree for the filling. (Reserve any remaining yam for another use.)
In a large bowl, stir together the brown sugar, salt, and eggs. Add the cinnamon, ginger, and allspice and mix well. Stir in the yam puree and cream and beat until smooth. Pour into the partially-baked pie shell.
Bake until the filling is firm, about 20 minutes.
Remove the pie from the oven, quickly sprinkle the pecan streusel evenly over the surface, and continue baking until the filling is slightly risen and firm in the middle, 20 to 25 minutes more. Transfer to a wire rack and let cool.
Slice the pie into wedges and serve with whipped cream.

Makes one 9-inch pie.

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Caramel Apple Pie
From Tyler Florence

3 cups all-purpose flour
Pinch salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
2 eggs separated, (yolks for the pastry, whites for the glaze)
3 tablespoons ice water, plus more if needed
Caramel Apples:
1 cup sugar, plus 1/4 cup for the top
3 tablespoons water
1/4 cup heavy cream
1/2 cup red wine
1/2 vanilla bean, split and scraped
1 lemon, halved
8 apples (recommended: Granny Smith and Gala)
1 tablespoon flour
1 cinnamon stick, freshly grated
1/4 cup unsalted butter

Preheat oven to 350 degrees F.
To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal.
Add the 2 egg yolks and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.
While the dough is resting, prepare the filling. To make the caramel sauce: place the sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.
Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.
Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out.
Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly.
Preheat the oven to 350 degrees F.
Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie.
Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.
Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.
Bake the caramel apple pie for 25 minutes on the middle rack.
In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven.
Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.

Serves 6-8.

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Come Party With Me: Vegetarian Thanksgiving - Menu (Part 2)

partysugar — Tue, 13 Nov 2007 14:28:33 -0800

No Thanksgiving is complete without a smorgasbord of sides to choose from, and this meat-free menu is no exception. There's no bacon, sausage, or pancetta to be found in these scrumptious side dishes, so vegetarians get your plates ready! All of these dishes pair nicely with the main dish: pumpkin lasagna. Start with a stuffing substitute in the form of a mushroom panzanella. Give mashed potatoes a gourmet makeover with caramelized shallots and fresh sage. Round out the menu with brussels sprouts and cranberry brown butter. Want a taste of these delicious recipes? Just read more

Mushroom Panzanella
From Michael Chiarello

Croutons:
1/4 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)*
3/4 cup finely grated Parmesan
Freshly ground black pepper
Dressing:
2 tablespoon unsalted butter
2 yellow onion, coarsely chopped
Sea salt, preferably gray salt
Freshly ground black pepper
6 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons warm water
Salad:
1/4 cup olive oil
1 pound fresh wild mushrooms, thickly sliced or quartered
2 tablespoons finely minced fresh thyme leaves
2 tablespoons finely minced garlic
Salt and freshly ground black pepper
3/4 cup thinly sliced celery heart (on the diagonal), plus some chopped leaves
1/4 red onion, very thinly sliced onion-soup style
2 ounces baby arugula or spinach leaves
Grated Parmesan

For the croutons: Preheat the oven to 350 degrees F.
Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams.
In a large bowl, pour the butter over the 12 cups cubed bread and toss to coat.
Sprinkle with Parmesan and freshly ground black pepper. Toss to season all of the bread.
Transfer the bread to a baking sheet.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes.
Let cool. Croutons can be made 1 day ahead and stored in an airtight container.
For the dressing: Melt the butter in a small skillet over moderately low heat.
Add the yellow onion and saute until soft, about 15 minutes.
Season with salt and pepper.
Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet.
Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 1/2 cup of the olive oil, then the water.
Transfer to a bowl and season with salt and pepper.
For the salad: Heat a large skillet over high heat.
When hot, add 1/4 cup olive oil.
When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned.
Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.
In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat.
Add the celery, red onion, and arugula or spinach and toss again gently.
Taste and adjust the seasoning. Grate fresh Parmesan on top and serve immediately.

Note: For the croutons: use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Grate the parmesan finely so that it will stick to the bread better.

Serves 8-10.

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Caramelized-Shallot and Sage Mashed Potatoes
From Bon Appétit magazine

2 lbs. Yukon Gold or russet potatoes (unpeeled)
1/2 cup whole milk
1/4 cup (1/2 stick) butter
2 tbsp. olive oil
2 cups thinly sliced shallots
1 teaspoon chopped fresh sage
1 tablespoon white balsamic vinegar
2 teaspoons sugar
Salt

Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes.
Meanwhile, heat oil in heavy medium skillet over high heat. Add shallots; sauté until tender, about 2 minutes. Reduce heat to medium low; stir until shallots are golden, about 5 minutes longer.
Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Set aside.
Drain potatoes well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.
Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Stir shallot-sage mixture into potatoes. Season with salt.

Serves 6.

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Roasted Brussels Sprouts With Cranberry Brown Butter
From Food & Wine magazine

4 lbs. Brussels sprouts, halved lengthwise
6 tbsp. extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound fresh or thawed frozen cranberries
3 tbsp. pure maple syrup
1 tbsp. finely grated fresh ginger
1-1/2 teaspoons finely grated orange zest
2 sticks (1/2 lb.) unsalted butter
1 large shallot, minced
1 tsp. chopped thyme

Preheat the oven to 400°F.
On two large rimmed baking sheets, toss the Brussels sprouts with the oil and season with salt and pepper.
Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.
Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger, and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 minutes.
Remove from the heat, add the shallot and thyme and stir into the cranberry sauce.
Transfer the butter to a bowl, add the Brussels sprouts and toss. Season with salt and serve.

Serves 12.

Make ahead: The cranberry brown butter can be refrigerated for up to 3 days. Gently reheat the butter before tossing with the Brussels sprouts.

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Come Party With Me: Vegetarian Thanksgiving - Menu (Part 1)

partysugar — Tue, 13 Nov 2007 08:27:33 -0800

Just because you don't eat meat, doesn't mean you shouldn't be able to enjoy Thanksgiving! There are so many delicious vegetables in season, that putting together a bountiful, hearty, meat-free meal is completely feasible. To help you out, I'm planning a vegetarian friendly Thanksgiving menu.

When guests arrive have a cheese plate complete with olives, nuts, crackers, and a homemade lentil spread ready and waiting. Get the dinner started with a soothing soup first course. A creamy chestnut celeriac soup is elegant and festive. For the main course serve pumpkin lasagna in individual sugar pumpkins. To look at these recipes - we'll address side dishes later - read more

Lentil Spread
From Martha Stewart

1 cup French green lentils
2 cups homemade or low-sodium store-bought vegetable stock
1/2 onion, cut into 3 wedges
4 sprigs fresh thyme, plus more for garnish
1 bay leaf
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
8 ounces shallots (about 1 1/2 cups), thinly sliced
8 ounces cremini mushrooms, thinly sliced (about 3 1/2 cups)
1/3 cup dry sherry
1/2 cup hazelnuts, toasted and coarsely chopped
2 hard-boiled eggs, whites finely chopped, yolks reserved for another use
50 low-fat whole-wheat crackers

Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes.
Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes.
Add sherry, stirring to scrape up browned bits. Remove from heat.
Reserve 2 heaping tablespoons of shallot mixture for garnish; refrigerate, covered, until ready to use.
Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined.
Transfer to a large bowl, and stir in the egg whites.
Line a 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top. Top with another loaf pan filled with heavy cans. Refrigerate 4 hours (or overnight).
To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture and thyme sprigs. Serve with crackers.

Serves 10.

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Chestnut & Celeriac Soup
From Tesco

1 leek, chopped
1 carrot, chopped
1 tbsp vegetable oil
6 cups vegetable stock
1 celeriac, chopped
½ tsp dried thyme
16 ounces chestnut purée
freshly ground black pepper
créme fraiche and chives to serve
celeriac chips to serve (optional)

In a large saucepan, fry the leek and carrot in the oil over a medium heat until the leek is softened.
Add the rest of the ingredients to the pan and bring to a simmer.
Cover and cook for about 25 minutes until the vegetables are tender.
Allow the soup to cool, then purèe in batches in a food processor or blender.
Return the soup to the pan and reheat.
Serve the soup in bowls with a dollop of crème fraîche and chives if wished.

Serves 6.

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Pumpkin Lasagna
From Vegetarian Times

10 sugar pumpkins, about 5 to 6 inches round, or small acorn squash
1/4 cup unsalted butter
1 Spanish onion, sliced
1/4 cup light brown sugar
2 to 3 cups vegetable broth
2 cups toasted almonds, finely chopped
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
25 5x5-inch sheets fresh lasagna
1 cup amaretti cookies, ground
1 cup grated Parmesan cheese
1/2 cup mascarpone
2 cups apple cider
2 Tbs. maple syrup
2 Tbs. unsalted butter
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Preheat oven to 350F.
Cut tops off pumpkins, and set aside. Scrape out seeds, and discard them. Place pumpkins on a baking sheet, and roast them until tender, about 30 minutes. Remove them from oven, scrape out all flesh from 4 pumpkins and transfer flesh to a bowl.
Discard shells. Remove most of flesh from remaining 6 pumpkins, and transfer to a bowl, reserving shells for further baking.
Heat a large skillet over medium-high heat, and when it is hot, add 1 tablespoon butter. Add onion, and sauté it for 2 minutes. Add brown sugar, and cook for 2 minutes more, stirring occasionally.
Add pumpkin flesh, and stir it well. Add broth, and bring mixture to a boil. Reduce heat to medium, and cook until pumpkin starts to fall apart, for about 10 to 12 minutes.
Add 1/2 cup almonds, transfer to a blender or food processor and purée.
Add remaining 3 tablespoons of butter, salt and pepper. Return mixture to skillet, and reheat it.
Bring a large pot of water to a boil over high heat, add lasagna sheets and cook them until al dente, for 3 to 4 minutes.
Remove lasagna from heat, and drain.
Place sheets in skillet with pumpkin sauce, and toss.
Using tongs, remove sheets, and place them in bottom of shells.
Spoon sauce over lasagna, and sprinkle one-quarter of remaining almonds and one-quarter of amaretti, Parmesan cheese and mascarpone over top. Repeat until pumpkins are filled, or all ingredients are used up, with a final layer of almonds, amaretti, Parmesan cheese and mascarpone.
Bake for 15 to 20 minutes.
Meanwhile, place cider and maple syrup in saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook until mixture has reduced to one-third and has a sticky, syrupy consistency, about 15 minutes. Add butter, salt and pepper, and set aside.
Drizzle cider-maple syrup sauce over individual pumpkins, and serve.

Serves 6.

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Come Party With Me: Vegetarian Thanksgiving - Invites

partysugar — Mon, 12 Nov 2007 07:28:33 -0800

Thanksgiving doesn't have to be all about the turkey. That's why I'm planning a vegetarian Thanksgiving this week . From the invite to the menu to the decor, I've got everything you need to make this meatless Thanksgiving memorable. To get things started you will have to send an invitation. To see how I made this festive one, read more

To make an invite similar to the one seen here, you will need:

colored cardstock
decorative paper
feathers
scissors
gluestick
computer and printer

To assemble the invite:

Start by creating a new Word document. Write out the correct details of the party. Mine happened to make a V shape so I decided to make the entire invite into a V in honor of it being a vegetarian event. I used the font Savoye LET, size 24, to write out the following info:

You’re invited to a Vegetarian Feast
That celebrates Thanksgiving

Thursday, November 22, 2007
5 o’clock in the afternoon
La Casa de PartySugar
San Francisco

Please RSVP
415.555.5555

Print out a test copy of the text and check for mistakes. Once happy with the look and grammar, print out on the colored cardstock.

Cut the invite down to the desired shape and size.

With another piece of cardstock, cut out the same V shape as the invite, only 1/2 inch larger.

Cover this piece of cardstock with the decorative paper.

Glue the text to the decorative paper.

Glue the feathers to the front of the invite in an attractive arrangement.

Let dry, slide into an envelope and send.

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Thanksgiving Tip: So You've Invited a Vegetarian...

YumSugar — Tue, 13 Nov 2007 16:23:33 -0800

Last week we highlighted a classic Thanksgiving feast and this week we've gone completely vegetarian. However, what if you're a meat-eating family who happens to have invited a few vegetarians? Do you have to follow the vegetarian menu? Can you still have your turkey? Before you start fretting, I've got a few simple tips on how to turn your classic meal into a veggie-friendly one. And no, you don't have to have to serve Tofurky.

Start things off by making all of your appetizers vegetarian. Serve things like cheese and crackers, olives, nuts, bread and lentil spread. Your meat-eating family and friends are not going to turn these down.
When it comes time to make the sides, make sure they are veg friendly. If you've got stuffing that's cooked inside the bird, make sure you have some cooked outside that is completely meat free.
Make sure the stock you use is vegetarian. One of the biggest mistakes people make when trying to cook for vegetarians is overlooking the kind of stock they use.
Consider adding a hearty side dish such as pumpkin ravioli or baked squash. This will serve as the main course for your vegetarian guests, but will also be enjoyed by the rest of the dinner party. If you don't have time to make something, place an order from a veg-friendly restaurant.

For a few more ways to make your classic feast veg friendly, read more

Make a separate kind of gravy that does not include the turkey drippings.
If you're going to make a separate Tofurky roast, make sure there is enough room in your oven and cooking time for both the roast and the turkey.
Speaking of Tofurky, make sure the vegetarian you're serving actually likes it before you go out of your way. Some people don't like how realistic it is, while others are crazy for it. Also, consider purchasing Tofurky deli slices instead of the entire roast.
If the vegetarian you've invited has offered to bring a dish, go ahead and take them up on the offer! This way you won't have to fret over whether or not they'll be able to make anything, and they won't have to worry about whether or not they'll be able to eat anything.

Do you have any great tips on how to turn your classic feast into a vegetarian one?

Yummy Links: From a Vegetarian Thanksgiving to Top Chef

partysugar — Fri, 07 Nov 2008 06:45:23 -0800

Ten vegetarian dishes perfect for Thanksgiving. - Chow
Countdown to Thanksgiving with turkey expert Rick Rogers. - Epicurious
How to roast pumpkin seeds. - Cookthink
Cook's Illustrated's vodka pie crust gets put to the test. - The Kitchn
Making biscuits from scratch versus making biscuits from a box. - Serious Eats
Find out where your favorite Top Chefs like to eat. - Bravo

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You Won't Miss the Turkey With This Savory Squash Pudding

YumSugar — Tue, 17 Nov 2009 15:00:27 -0800

Planning an almost meatless feast or vegetarian meal this Thanksgiving? If you were fretting about a main course that can compete with the bird as the star of the supper, you can stop worrying; I've found one for you!

I'm not sure if any entrée can ever be all things to all people, but this savory bread pudding is as close as it gets. It's wholesome, with kale, butternut squash, and shallots, yet at the same time hearty and satisfying. Want to impress herbivores and carnivores alike? Keep reading.

Yummy Links: From Vegetarianism to Breakfast

partysugar — Fri, 30 Oct 2009 09:15:51 -0700

This week's episode of Top Chef brought to light four myths about vegetarian cooking. - Jezebel
New York City's food bloggers are playing musical chairs. - Grub Street NY
Are these 10 items really the world's scariest foods? - Concierge
Still looking for a cocktail to serve on Halloween? Make full moon punch. - Chow
A roundup of November's Thanksgiving-themed magazines. - Eat Me Daily
Top Chef Masters season two has started filming, so Angelenos be on the lookout for competing chefs. - Eater
Cod with tarragon-anchovy breadcrumbs is a delicious dinner. - Serious Eats
Learn what people around the world are eating for breakfast. - Woman's Day