July 2nd, 2013
02:45 PM ET
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Details.com editor James Oliver Cury tackles controversial food-and-drink-themed etiquette issues every week.

Think cookouts are all about freedom - cook what you want, how you want, when you want? Yeah, sure, if you’re cooking for one. But if you’re hosting or attending any cookouts this season, and hope to see these people again in the future, you are bound by a surprising number of codes of conduct. Ironically, these issues come to the fore as Independence Day approaches.

Now’s the time to stare down any hot topics so you know where you stand on each. Below are the ten key questions you will inevitably need to ask your host, or answer for your guests, before a single coal or burner is lit.
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March 28th, 2013
07:00 PM ET
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The new season of Game of Thrones premieres on April 6. Whet your appetite.

Black swan. Unborn puppies. A hundred live doves “baked into a great pie” and prepared to “burst forth in a swirl of white feathers.”

Those are some of the dishes I decided not to attempt for my Game of Thrones-themed dinner party.

George R.R. Martin’s “Song of Ice and Fire” books are famously long (1,040 pages for the latest installment), and roughly 50% of the word count is devoted to describing what the characters are eating. One wedding feast features an ode to most of its seventy-seven courses; even a rundown of frozen defense outpost’s dwindling supplies is good for a three-page litany about storerooms filled with “potted hare, haunch of deer in honey, pickled cabbage, pickled beets, pickled onions, pickled eggs and pickled herring.”

The HBO series embraces the books’ gluttonous spirit: The producers got a castle banquet into the very first episode.

For food fans, this is clearly a challenge. A thrown gauntlet. One week ahead of Game of Thrones season 3 premiere, I rounded up a few of my geeky friends - and some novices we hoped to convert - for our own recreation of a Westerosi feast.
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Filed under: Books • Cookbooks • Entertaining • Make • Television


New Year's Eve bubbles for budgets from billionaire to broke
December 28th, 2012
12:30 PM ET
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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.

Though there are plenty of drinks that have had New Year’s connotations over the years—mead, beer, mulled wine, you name it—the bubbly stuff, i.e. Champagne or sparkling wine, is really the spot-on gift if you happen to be headed out to a party or three.

The thing is, wine with bubbles ranges wildly in price; a bottle of 1998 Krug Clos d’Ambonnay will set you back about $2,000, whereas a bottle of André Cold Duck (no vintage on that one, strangely enough) will damage your finances to the tune of $4.50 or so. So, to make life easier, especially in this last-minute-what-do-I-do moment, here are some suggestions.
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Filed under: Bubbly • Content Partner • Entertaining • Food and Wine • Holidays • HolidayShopping • New Year's • New Year's • Sip


A vegetarian may show up at your cookout. Do not be alarmed.
September 3rd, 2012
02:15 PM ET
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Vegetarians are (mostly) not here just to ruin your good time. Really. I swear. I was one, myself for seven years and all I wanted at a cookout was to hang out with my friends, and not have to worry that the omnivores would gobble up all the meat-free sides before I got to the table.

These days, while I'm likely to smoke up a brisket, a rack of ribs or some animal innards when company comes over, the non-meat options surely don't get short shrift.

Here are a few of my favorite ways to celebrate the bounty of the season and make sure all my guests leave full and satisfied - no matter how they choose to chow down.
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Filed under: Corn • Entertaining • Grilling • Grilling • Labor Day • Okra • Potatoes • Squash • Summer Vegetables • Techniques & Tips • Tomatoes • Vegan • Vegetables • Vegetarian


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