We're sharing our time-tested Thanksgiving hosting tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, hosts and home cooks we love. Our goal – sending you into Thanksgiving with a confident smile on your face, and seeing you emerge on the other side with your sanity intact.
It might seem like a long way off - and a world away for people reeling from cuts to their food budget - but soon, you're likely going to sitting down to a dinner with loved ones (and a stranger or two), and feeling exceptionally lucky to be doing so.
Gratitude is the watchword, and it's incredibly easy to lose sight of that while you're bogged down in the details of serving a dinner that packs a certain amount of expectation. So how about giving yourself a break?
Thanks to its large reserves of oil, the small Gulf state of Kuwait has transformed over the decades from a humble pearl-farming backwater into one of the world's richest countries per capita.
But too much of a good thing, as many of Kuwait's 2.6 million inhabitants are discovering, can be problematic.
In recent years, Kuwaiti waistlines have swollen to make them among the most obese people on the planet. Nearly 70% of Kuwaiti males over 15 are overweight or obese, according to the World Health Organization. For women, the figures are even worse - slightly over 80%.
At every election, California's ballot is filled with initiatives, but none received more attention this year than Proposition 37.
After the polls closed, Prop 37 - also known as the "Right To Know" initiative to require labeling of foods that have been genetically modified - failed to pass. If approved, California would have been the first state to require such labeling for foods sold in the state, and would have prohibited products containing genetically modified ingredients to be labeled or marketed as "natural."
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.
Whenever autumn hits - leaves start falling, the light takes on that crepuscular cast earlier and earlier in the afternoon - I always start opening more Chenin Blanc. It’s an underrated grape, largely forgotten by casual wine buyers amid seas of Chardonnay, but its apple-inflected fruit and earthy notes seem perfect to me for the foods of autumn. In other words, it’s a perfect wine for mushroom risotto, roasted butternut or acorn squash, pork chops with apples, turkey, even (though the stuff is set to jump the shark any day now) kale.
Chenin originates in France’s Loire Valley, where it’s the grape of the great wines of Vouvray and Savennières. It also has made a home for itself in South Africa, and there’s a small coterie of California wineries that specializes in it. It can be crisp and vivid or full-bodied and lush depending on where and how it’s grown, but in general it always manages to provide an appealing balance between fruity and savory flavors.
Here are five good examples to check out, now that November is upon us.
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