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Indigestion is as much a Thanksgiving
tradition as serving turkey, which makes it the ideal occasion to
partake of a little after-dinner digestif. These strong, often
bitter alcoholic spirits are said to ease the stomach discomfort
caused by overindulging. (A potent elixir of Green Chartreuse is… Read More »- Let’s talk: Comment (0) | Blog
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We all have one dish that says
Thanksgiving. For some it's canned cranberry sauce. For others
it's sweet potatoes topped with marshmallows. For me it's
my mom's chicken liver pate. Or maybe it's her oyster
dressing. Without either of those dishes, Thanksgiving wouldn't
be… Read More »
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1. The Bigger the
Turkey, the Better When I was a kid, my mom took me to the
supermarket a week before Thanksgiving and let me pick out the
frozen turkey. I went for the one with the biggest breasts. Done
laughing? Here's the thing, the ones with big breasts don't
have much… Read More »
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Thanksgiving is so close you
can almost smell the stuffing. If you're cooking the feast this
year, it's high time to get organized. By now you've
considered what kind of turkey to order, the guest
list, and, perhaps, what to do with Uncle Phil if he gets out of
line...again.… Read More »
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Dear BA Foodist,
Cooking Thanksgiving dinner puts me on edge. In addition to making sure that everything reaches the table on time and hot, there's wine to pour, silverware to set out, and children to watch. Got any suggestions for reducing stress on November 26?
Elizabeth Wickham, Iowa City, Iowa
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Dear BA
Foodist,
I have a dirty secret: I hate turkey. And I want to do something about it. Can I just forgo the fowl this year?
—Josephina Mccarthy, Gallup, NM
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Fall means the return
of puffy jackets, whiskey via a flask, World Series baseball, and
big name cookbook releases. The stack of new tomes in my office
toppled over several weeks ago--and new ones arrive in the mail
daily. So, which volumes are worthy of a spot on your sacred
bookshelf, next to… Read More »
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<p><strong><img alt="" src="http://a323.yahoofs.com/phugc/MoYXC6whBwo0/photos/8611751d2e72cd5e995386a95668df21/ori_b5550c68a78779.jpg?ug_____DlM9Iv5C_" align="left" height="170" width="115">Dear BA <span>Foodist</span>,</strong> </p> <p>I've been seeing a lot of weird salts at the market: pink, Maldon, black, red, flavored, smoked. And every single one of them costs more than what I'm used to paying. Are they worth it?--SALLY NADER, <em>West Jordan, UT</em> </p> Read More »
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