Latest Stories

• Tending to the turkey

  Turkey Day is coming and there are important questions to answer: Should your bird come from a local or national source? Organic, heritage or standard issue Broad-Breasted White? Stuffed with a chicken and duck? Brined, deep-fried or plain old oven-roasted? »Story
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• Turkey stock lightens load this Thanksgiving holiday

  To lighten the burden of cooking Thanksgiving dinner — and avoid a too-salty gravy from a brined turkey — you can prepare this turkey stock several days before the big event. Refrigerate until ready to use for gravy. Carrie Floyd, who created the original recipe for culinate.com, suggests using the stock to moisten stuffing as well. "I use this stock to both moisten the stuffing and make the gravy; double the recipe if you want enough stock for soup," she writes. »Story,

• Celebrate the season with these fine wines

  With the holidays upon us, many of our schedules will be filled with numerous and sundry social gatherings where we'll be sitting for hours around a dining room table or crowding into the kitchen around a buffet. »Story,

• Cider House Rules

  There's more than one way to serve that holiday cider. »Story,

• Las Cosas to offer sausage-making class

  According to the food dictionary at Epicurious.com, "What started out simply as a means of using and preserving all of the animal trimmings has turned into the art of sausage-making. »Story,