Monday, November 23, 2009
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Let the parties begin
Time is running out. You need to step up to the dinner plate. We'll help as the festive season begins with the first of what often are many holiday meals between now and the new year.
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Stock up on holiday wine with these tips
A is for acidity, which cuts through dry, salty foods and fatty ones, making it a wine's foremost attribute for pairing.
Give turkey tons of flavor
The easiest way to add tons of flavor to your Thanksgiving turkey is to get under its skin.
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Seasonings rub turkeys the right way
• For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. Leaving the turkey alone for the first hour of cooking allows the skin to crisp. Basting frequently after that gives the bird an even color while helping to seal in juices.
Tart, tasty berries liven up holidays
Wisconsin is the nation's top producer of the cheery Thanksgiving staple.
A house divided about lamb?
Here's the question that was consuming Taste staff writer Judith Bell in 1972: "What to do if you have a house divided about lamb?"
Sounds luscious, but gird yourself
Golden Valley native Cindy Pawlcyn reminisced about her mother's bread stuffing recipe, that calls for two loaves of white bread and chopped vegetables combined with, gulp, 1 1/2 to 2 pounds of butter.
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Bill Ward's wine map: See our wine critic's favorite wine bars and top 50 wine stores in the Twin Cities area.
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Best restaurants in the Twin Cities: Rick Nelson reviews three- and four-star restaurants in the metro area.
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Let’s talk food, from restaurants and recipes to farmers markets and food issues. Rick Nelson and Lee Svitak Dean will start the conversation.
From our archives: Ten days of Thanksgiving recipes.
Taste of the north woods: This pumpkin pie, from former Dakota Bar and Grill chef Ken Goff, has a lovely maple flavor.
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