Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Here’s the deal with Thanksgiving. You need a wine that goes with turkey (easy enough, turkeys don’t taste like anything). You need a wine that goes with stuffing, green beans, cranberry sauce, sweet potatoes with marshmallows melted on top (a concept I find revolting, personally, but what can I say?), creamed onions, mashed potatoes with gravy, Brussels sprouts, you name it.
And because no one wants to make more than one trip to the store for this crazy holiday, you need wine that goes with pizza too, because pizza is the single most popular food for the night before Thanksgiving.
Eatocracy editors Kat Kinsman and Sarah LeTrent team up with CNN Money to prepare a full Thanksgiving meal for eight people for less than $75. Talk about kicking Thanksgiving food shopping right in the giblets!
Drew Robinson is the pitmaster at Jim ‘N Nick’s Bar-B-Q. He previously wrote about serving up gratitude in trouble times and why barbecue matters.
There is something magical about fall. You begin to feel a chill in the air, notice the blue hue of the sky deepening and leaves of grass growing greener. The experience is different for everyone, but what we all know is that football season is here.
The feeling never hits me the same way twice, but I can always count on it happening as game day approaches and the ritual of the tailgate can be seen spilling onto the streets outside the stadium. Team colors catching my eye, the smell of a good stadium dog, an assured sense of victory are each bits of nostalgia and emotion that bring me back time and again to take part in the madness that is game day.
All of us at Jim ‘N Nick’s Bar-B-Q are football fans; there is no question about that, and we love football fans far and wide. We feel the fervor of football and feed off the passion of other fans. The question is, “why?”
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
You're hot and you're cold - November 18 is National Vichyssoise Day!
If you're still trying to figure out how to spell or pronounce this soup with flair, we'll fill you in on all the little details.
Pureed leeks, onions, potatoes, cream and chicken stock all come together in this thick soup. And while it is almost always served cold, we don't blame you for wanting a hot bowl on a cool day - it's just as tasty either way.
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