Food
Photo special to The Star.
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When it comes to setting the table for a celebratory feast, one name comes to mind: Wedgwood. But there is much more to the venerated British ceramics company than those pretty blue-and-white plates.
The Gourmet Touch: Congealed salads double as desserts
Congealed salads can do double duty on Thanksgiving Day. After all, not everyone wants a big, rich dessert after a hearty Thanksgiving dinner. A tasty congealed salad can be enjoyed along with the main course, or can take the place of dessert.
Congealed salads can do double duty on Thanksgiving Day. After all, not everyone wants a big, rich dessert after a hearty Thanksgiving dinner. A tasty congealed salad can be enjoyed along with the main course, or can take the place of dessert.
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Uncorked: American wines for an American holiday
We are coming up on the nation’s most heavily traveled holiday weekend. But I do wonder why so many of us risk life and limb on crowded highways and suffer long lines waiting for overbooked flights to rush home to what is otherwise a pretty boring holiday.
We are coming up on the nation’s most heavily traveled holiday weekend. But I do wonder why so many of us risk life and limb on crowded highways and suffer long lines waiting for overbooked flights to rush home to what is otherwise a pretty boring holiday.
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10 items or less
The Star’s food column for Wednesday, November 18, 2009.
The Star’s food column for Wednesday, November 18, 2009.
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Dutch Oven Society cooks the old-fashioned wayNobody’s sure why they’re called Dutch ovens. Maybe after Dutch peddlers who sold them in Colonial days. Maybe after Dutch settlers who cooked in them. What is sure is that there is a growing appreciation for the good, old-fashioned Dutch oven — not those fancy ones you find in the housewares stores, decked out in pretty colors.
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At one time or another, all of us have been asked to bring something for a potluck. Organizing a good one is another matter.
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Need variety on your Thanksgiving menu? Try new side dishes to complement the turkey and cornbread dressing. I have learned over the years that much of the hassle involved with this special meal is due to the fact that the oven must work overtime to accommodate all the many baked items on the menu. My suggestion is to make use of small kitchen appliances such as the crock pot and electric skillets.
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Likely you've heard of the Gallo wine family, but not necessarily the Trinchero (Tren-care-ro) family, which owns the second-largest family-held wine business in America, producing 12 millions cases a year.
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Nobody knows for sure where chili came from. Food anthropologists are almost certain that it didn't come from Mexico. Instead, it likely originated in the Southwest, among the Native Americans and the Spanish missionaries.
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Last week I stuck my neck out on the proverbial limb by recommending only white wines for Lobsterfest 2009, sponsored by Grace Episcopal Church in Anniston on Saturday. It turns out there may be scientific reasons for consuming white wine with all things from the sea.
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Take the hassle out of preparing that big meal for Thanksgiving by planning ahead. First, of course, you will need to make out your menu. If others will be bringing food, find out what they plan to prepare and then work your menu around these dishes.
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