K-pop singer Yves has announced her upcoming 2025 'Apple Cinnamon Crunch' tour in North America, featuring concerts in Chicago, New York, Montreal and more.Today (November 20), Yves and her label Paix Per Mil announced the dates and concerts for the K-pop star's first-ever solo North American tour, titled 'Apple Cinnamon Crunch', set to take place from January to February 2025.The singer will kick off her tour with two concerts in Canada, in the cities of Montreal and Toronto on January 16 and 19, respectively. In the same month, she will head to the US states of New York, Illinois, Texas and California.Yves' upcoming solo tour will then extend into February 2025, with two final shows in the cities of Glendale and Tacoma at the Alex Theatre and Pantages Theater, respectively.Tickets to the concerts on Yves' 2025 'Apple Cinnamon Crunch' tour in North America are set to go on sale this Friday (November 22) at 12pm EST via Ticketmaster . For more information, head to the official MyMusicTaste website.<h2>The dates for Yves' 2025 'Apple Cinnamon Crunch' tour in North America are:</h2>JANUARY 2025FEBRUARY 2025<blockquote class="twitter-tweet"><a href="TWEET_0"></a></blockquote></h5>In other touring news, Stray Kids have announced the Europe, UK and US dates for 2024 to 2025 'dominATE' world tour . The legs will run from March to July 2025, with 20 dates over 11 different countries.

Yves has announced her 2025 'Apple Cinnamon Crunch' tour in North America, featuring concerts in Chicago, New York, Montreal and more.

Yves announces 2025 ‘Apple Cinnamon Crunch’ tour in North America

When I lived in Brooklyn, my go-to takeout order was the chicken shawarma from a Middle Eastern place called Zaytoons. The pita stuffed with chicken, pickles, lettuce, tomato, onion and tahini would spill out as I ate it — which I did almost weekly, despite the mess. The tightly wrapped version at South Burlington's similarly named new halal restaurant, Zaytoona , was infinitely easier to eat. Folded like a burrito and seared shut, it was neat enough that I wolfed it in the car without spilling a bite. It was also tastier: just vibrantly spiced, succulent chicken and zingy garlic toum sauce, minus the filler vegetables whose sole purpose seems to be to fall onto your lap. "Some places add lettuce or pickles, but that's not how it's authentically served in the Middle East," Zaytoona chef Mohamad Habahbeh told me. "That's how they make it full," co-chef Hashem Abdallah added with a laugh. The two Jordanian-born chefs take a hard line on that authenticity, which they define as following recipes and sourcing ingredients directly from their home region. And they serve dishes exactly as they'd be served at home — down to the 32 spices used to marinate the shawarma and the side of sumac-seasoned French fries that accompany it. Owner Arwa Dawman opened Zaytoona in early September in the former Heart n Soul by Mark BBQ space in South Burlington's burgeoning city center. The small team — just Habahbeh and Abdallah in the kitchen, occasionally recruiting Dawman to help prep — is serving by-the-book dishes that people eat every day in the Levantine area of the Middle East, including Jordan, Lebanon, Syria and Palestine. The menu is relatively tight for now, with mezze dishes such as fattoush salad, lentil soup, tabbouleh, hummus and baba ghanoush; falafel, lamb shawarma and chicken shawarma sandwiches and bowls; and several desserts and nonalcoholic drinks such as tea, a lemon-mint refresher and pomegranate lemonade. The menu will expand as soon as they find additional staff, Habahbeh said. Dawman is new to the restaurant world. Originally from Yemen, she moved to Vermont in 1998 and previously worked as a paraeducator. Her goal with Zaytoona is to create a warm, welcoming place for Vermont's growing Middle Eastern community, she said, and to share the region's culture with everyone in the area. "Having customers tell us we remind them of their food and heritage is a very, very nice thing," Dawman said. "That's exactly why we are doing this." Sourcing halal meat, which must be slaughtered following humane processes outlined in Islamic dietary law, was initially challenging and remains expensive, Dawman said. But Zaytoona exclusively serves grass-fed, organic, halal-certified meat, now sourced from Australia. The restaurant's halal status has been a draw for many in the Arabic and Muslim communities, she said; they even get travelers from Montréal. I ordered the chicken shawarma ($15.99) for lunch on a busy weekday. I took a moment to appreciate the renovated restaurant's elegant décor when I picked up my takeout order. Zaytoona means "olive tree" in Arabic, and the space is appropriately accented with green touches and small olive branches on each table. I was on the go just minutes later, sturdy sandwich in hand. As I ate, I poured the garlicky toum on alternating bites. The mayo-like sauce also made an appealing dip for the hand-cut fries. When I returned for a late-afternoon chat with Dawman, Habahbeh and Abdallah, the trio insisted I try the saffron cake ($14.99) — with a cup of mint tea ($1.99), as is tradition. The decadent cake wouldn't have been as easy to eat on the go as the shawarma, or to finish; it's big enough to split with a dining companion or two. But the saffron flavor was so deep that I ate more than I'd planned, stealing bites while I scribbled notes. The saffron cake is made with three types of milk, Abdallah explained, served in saffron-infused milk and topped with vanilla cream and crushed pistachios. Like 95 percent of the menu, it's made in-house. As we spoke, the two chefs took turns returning to the kitchen to prepare the orders starting to trickle in. I watched a table of off-hours diners eat their plates of falafel — green-tinged thanks to a healthy dose of fresh parsley — and lamb shawarma drizzled with tahini sauce and pomegranate molasses. Next time, I'll sit and join them.

The new halal restaurant on Market Street shares traditional Levantine dishes, made by two Jordanian chefs with ingredients sourced from the Middle East.

Sampling Shawarma and Saffron Cake at Zaytoona in So. Burl.

How serious can you be about cookies? If you're foodwriter and self-proclaimed cookie nerd, Ben Mims, it turns out, very. With a whopping 300 recipes from nearly 100 countries, Crumbs is more than a baking book; it's a multicultural cookie compendium. Mims, who was most recently a cooking columnist for the Los Angeles Times, brings an earnest curiosity about food history to dig into why a particular treat took hold in its host nation. Take, for example, the Napolitaines (jam-filled sandwich cookies coated entirely in flamingo pink icing) from Mauritius, the island nation off the southeastern coast of Africa. "The Dutch, British, and French have all influenced the cuisine of Mauritius over periods of colonization, but French food culture had the biggest influence," Mims writes about these tiny sablé-like cookie sandwiches. He adds that their name points to the treats possibly being a cookie version of the French mille-feuille, or Napoleon pastry, which consists of two or more layers of puff pastry sandwiched with custard and then topped with powdered sugar icing."Crumbs" doesn't just refer to what's left behind after eating cookies, it also nods to the interesting tidbits and anecdotes that Mims sprinkles throughout the book like fascinating cultural nonpareils.PERFECT GIFT FOR: Cookie lovers who enjoy a layer of history with their sweets."Vegetarian cooking is not about putting in more work, it's about putting in more thought," author Jenny Rosenstrach writes in the intro of her latest cookbook. She enjoys a burger or roast chicken now and then so understands that for a veg dish to fulfill, it also needs to satiate. Unlike a well-aged steak, however, a slab of cauliflower could use a big flavor boost. To that end, Rosenstrach, founder of the popular food blog "Dinner: A Love Story," offers deeply satisfying vegetarian recipes that are easy enough to pull together on a random Wednesday. The One-Pan Spaghetti Squash with Tomatoes and Burrata that she thinks of as a "cold-weather caprese" is a prime example. I will personally co-sign on her description that: "The juices from the roasted tomatoes join forces with the creamy burrata to create the most luxurious sauce." PERFECT GIFT FOR: Vegetarians or those who need some breezy inspiration for Meatless Monday and beyond.When the original Cake Bible by baking maven Rose Levy Beranbaum was published in 1988, it was a runaway bestseller. It became a go-to gift for newlyweds and anyone who liked to bake. The 35th-anniversary edition is a revised and improved version that Beranbaum brought up to speed for modern times. For instance, the tweaked recipes take into account higher heights for cake pans and lower proportion of yolk to whites in today's eggs. Cakes are a cornerstone of celebrations in America and this 704-page tome has a recipe for every occasion, from easy loaves and Bundts to jaw-dropping show stoppers, like multi-tiered wedding cakes. Plus, you'll find Beranbaum's expert advice on how to decorate them all.PERFECT GIFT FOR: Budding bakers and advanced pastry chefs.You might recognize the author Yumna Jawad as the TikTok creator who helped stoke the baked feta pasta craze a few years ago. It's that easy, throw-things-together sensibility that has made her blog, food videos — and, now, her first cookbook, so appealing. "I have been a fan of Jawad's blog for years, so I was so excited that she came out with a book this year," says deputy food editor Trish Clasen Marsanico . "Her recipes (many of which go viral!) give off fresh, fun and creative vibes with Mediterranean flair."PERFECT GIFT FOR: Someone who's constantly on FoodTok or loves Middle Eastern flavors.With the release of " Culinary Class Wars ," the hit Korean competition show on Netflix in late 2024, came a swarm of worldwide viewers newly enamored with Edward Lee. Throughout the series, the Brooklyn-born now Kentucky-based celebrity chef laid bare his struggles with his Korean-American identity and said his motivation to appear on the show was to share that story with a global audience. You'll find a similar sentiment in Buttermilk Graffiti, a book that's in equal measures a moving memoir, evocative travelogue and collection of recipes inspired by his trips. Lee traverses the United States in search of regional foods shaped by longtime dwellers and new immigrants alike. In the journey, he looks at cooking as a way to heal, make personal discoveries and push boundaries — not just in what defines a dish, but us as humans. For instance, his chapter about beignets traces the origin of the fried dough treat from Africa to New Orleans and concludes with his own recipe for green tea beignets drizzled with sweetened condensed milk (perhaps a nod to the mostly Vietnamese waitstaff at Cafe du Monde, the NOLA famous for its beignets in NOLA) and dusted with matcha along with the powdered sugar.Note that you'll find no images to accompany the recipes in this book. Lee explains, "We have been following recipes without photos for centuries. When we don't know what the end result is supposed to look like, the imagination is allowed to roam free and we come up with our own conclusions." He would rather readers rely on their own instincts and not feel like failures if their dishes do not mirror a photo food-styled within an inch of its life. "If it tastes good, you've succeeded," Lee assures.PERFECT GIFT FOR: Fans of Edward Lee, beautiful story-telling and the pre-Instagram era.Six Seasons is the book for anyone who's wondered what to do with a glut of, say, asparagus from the garden or a case of Swiss chard from their CSA. It's by Joshua McFadden, the chef who launched Ava Gene's and other hit restaurants in Portland, Oregon, and co-written by Martha Holmberg. "It helped teach me how to cook. I learned how to unlock flavor from vegetables — almost any vegetable — with the right seasonings and techniques," says assistant food editor Samantha MacAvoy . "McFadden expertly layers flavors so the end result barely tastes like it came from the ground. It's a total game-changer!"PERFECT GIFT FOR: Gardeners, CSA subscribers and anyone looking to have more vegetables.J. Kenji Lopez-Alt, the former Culinary Director for Serious Eats and a current culinary consultant for the site, published The Food Lab in 2015 but it's still a must-have reference book for novice and experienced cooks alike. "The Food Lab can feel more like a textbook than a cookbook (with almost 1,000 pages!) but it more than deserves its permanent spot on my kitchen counter," says Marsanico. "Whenever I try a new cooking method, I'll always take a look to see if this book covers it and eight out of 10 times it has."She adds that what makes this book particularly remarkable is that Lopez-Alt breaks down the science behind culinary techniques in a way that's easy-to-digest and learn from. "Because of this book, I successfully made beef tenderloin for Christmas (finished on the stovetop), learned the secret to super-crispy roasted potatoes and made the cheesiest grilled cheese."PERFECT GIFT FOR: Someone thinking about culinary school or who needs to know the why behind cooking techniques."My friends and I have a cookbook club and one of the best ones we cooked from this year was Woks of Life," says Kitchen Appliances & Innovation Lab Director Nicole Papantoniou . "The authors have a blog of the same name and this cookbook brings it to life." She adds that the recipes are from one family (the Leungs) and they're well-written. The biggest appeal of this cookbook, though? "It offers an approachable way to cook recipes you might not be familiar with," Papantoniou says. She suggests that it's also a great cookbook to cook from with others since some of the recipes can require more than one set of hands. Maybe some shrimp with lobster sauce for your next date night or a dumpling party for the next group hang? Both sound like amazing reasons to stay in.PERFECT GIFT FOR: Someone who has their local Chinese restaurant number saved in their phone.From Abi Balingit, the blogger behind The Dusky Kitchen, comes this debut cookbook that's a riot of playful candy colors and tempting tropical flavors. (The title, Mayumu, is the Kapampangan word for "sweet.") "I may be biased because I assisted on the cookbook shoot for this book, but I like to think this gave me an even deeper appreciation for the crazy-good, whimsically wonderful recipes in this heartfelt book," says assistant food editor Joy Cho . "She incorporates Filipino flavors in fresh, creative ways, showcasing her dual identity and inviting the reader to discover (or rediscover) how delicious and surprising the journey can be." Cho shouts out just a few of the particularly delicious recipes within the pages: Ube Melon Pandesal, Roasted Kamote Scones and Jumbo Calamansi Poppy Seed Muffins. PERFECT GIFT FOR: The baking-obsessed, ube-lover in your life."The Fit Men Cook cookbook is one of my favorites and something I use on a weekly basis," says Stefani Sassos , a registered dietitian, a NASM-certified personal trainer and the director of the Nutrition Lab. "It's perfect for the friend who is making their health a priority and needs not only nutritious but also delicious recipes to keep meal prep exciting and something to look forward to."Sassos loves the way that the author, Kevin Curry, puts unique, flavorful spins on dishes and even gives tips for meal prep and planning throughout. Curry, started what would eventually become the Fit Men Cook site, when his mental and physical health were at a low point. He started cooking his own meals to help turn his life around. "It's a fantastic resource and every meal we make from here gets rave reviews!" Sassos declares.PERFECT GIFT FOR: The person who resolves to meal prep and eat healthier in the new year.

Our editor-recommended picks for the best cookbooks to gift this year include ones for general cooking, baking, specific cuisines fit, for all experience levels.

Best Cookbooks to Gift This Year, According to Our Food Editors

YETI is offering 20% off King Crab Collection products . "Catch the last of King Crab," the retailer says, as it bids goodbye to a successful shade. If you're a Cleveland Browns fan, this is a great time to snag some YETI swag in this color for tailgating this season and beyond. The sale is while supplies last, so be sure to grab a King Crab orange collection product, or more, in the sale, which includes drinkware, coolers, cargo, bags and more. In order to take advantage of the King Crab sale, shoppers need to sign into their YETI account or need to create an account to get access. When you're on YETI's main page, go to the person icon in the top right part of the screen to create or sign in. With a YETI account, you'll get free shipping, free returns and a five-year warranty on products you buy. The cooler is definitely one for the road and is tall enough to chill most wine bottles you bring on your adventures. It'll also keep the essentials fresh while on the go.More best-selling YETI King Crab products on sale:</h2> The mug is dishwasher safe and is double wall vacuum insulated so you can be sure your ice cubes will stick around for a while. Fill the mug with your favorite cold brews. It's built to last, shatterproof and is easy to carry around with its hefty handle. This blanket is very durable, plus, it's waterproof with YETI's Hydrobarrier Layer. It shoos away dirt and pet hair and can be cleaned in the washer and dryer. Sling the blanket over your shoulder with the carry bag that will keep it protected at all costs. The bag is easy to clean, easy to open, easy to keep your lunch fresh and more. It's lightweight and has the power to maintain temperatures when it comes to your food, hot or cold. You'll get two mugs when ordering and they are easily stackable so you can store these with ease. They fit under most espresso machines and are dishwasher safe with YETI's DuraSip ceramic lining.<h2></h2><li> Stanley Black Friday Sale includes famous AeroLight bottle under $30 Nov. 19, 2024, 11:22a.m.</li><li> Taylor Swift Toronto Nov. 16 tickets: Cheapest seats to today's concert Nov. 16, 2024, 6:02a.m.</li><li> My Chemical Romance 2025 tickets: Get seats to 'The Black Parade' tour Nov. 15, 2024, 3:30p.m.</li><li> Stanley drops 2 new shimmery winter colors for tumblers Nov. 15, 2024, 9:40a.m.</li>

The YETI King Crab Collection is on sale, and fans of the collection can get their favorite products in the orange color for 20% off. Don't miss your chance because this is the last time you'll have a chance to get this color.

YETI has 20% off all King Crab orange products perfect for Browns fans

By Sohla El-Waylly, The New York TimesMy first year creating recipes for Thanksgiving season, I was practically giddy at the thought of coming up with dishes that would be shared at countless tables. (And yes, it's a season, especially if, like me, you've spent years at food magazines and test kitchens, where holiday planning starts while it's still beach weather.)"You'll get over it," said my then-supervisor, a Thanksgiving veteran.In the years since, I've roasted whole turkeys in forests of herbs, spatchcocked turkeys blasted with high heat until their skin crackles, and broken down birds to sear and baste with butter until every part is the ideal temperature. And my supervisor was right. I got over it.In that era of endless turkey testing, when the holiday finally rolled around, I began branching out for my own meal, making Peking duck with pancakes or prime rib with Yorkshire pudding. But the dish I returned to most was fried chicken. It's a guaranteed crowd-pleaser, letting the dinner feel like a real celebration. But it's also great alongside a ton of sides, so you can still get in the Thanksgiving spirit loading up the table. And, best of all, when made properly, fried chicken is something turkey can never be — undeniably juicy.So if the thought of turkey isn't inspiring, feel free to gather around something new. Below, you'll find a menu for an unforgettable feast, as well as tips to make this Thanksgiving (or Friendsgiving) your most successful yet.<h4></h4>Look for a high-quality refined, flavorless oil, such as peanut, safflower or grapeseed. They can be more expensive, but as long as they aren't heated to their smoking point, they can be filtered and reserved in the fridge for future use.Use a heavy-bottomed pot, like a Dutch oven, which limits temperature fluctuations. Just make sure to leave enough room for any displacement and vigorous bubbling that will occur when you add the chicken.Make the thermometer your friend. An inexpensive candy thermometer works well as long as you calibrate it before each use: Measure the temperature of boiling water (212 degrees). If it's off in either direction, take that into account when testing the oil.Ensure your tools are close before frying: that thermometer, as well as the chicken and dredging flour, a spider or tongs to remove the chicken from the oil, and a rack set into a sheet tray as a landing zone.<h4>THE GAME PLAN</h4>A few days ahead: Mix and proof the roll dough, salt the green beans, make the cranberry dressing and brine the chicken.A day or two ahead, you could also (but don't have to): Bake and glaze the cake; make the gravy, mashed potatoes and pickles; prepare the cheese sauce for the sweet potatoes; roast the sweet potatoes; form, proof and bake the rolls.The day of: Smother and broil the sweet potatoes, assemble the salad, and dredge and fry the chicken.<h4>Recipe: Crispy Sage Fried Chicken</h4>By Sohla El-WayllyYield:Total time: At least 25 3/4 hoursFor the Chicken Brine:For the Herb Seasoning:For Frying and Serving:6. Remove the chicken from the fridge. Working with one piece of chicken at a time, lift chicken from the brine and immediately place it in flour with your "wet" hand. Using your other, "dry" hand, bury the chicken and press flour into all sides, packing tightly to form large clumps of flour coating on each piece. Lift chicken out of flour and shake to remove any loose flour before placing into the hot oil. Proceed until the skillet is full of pieces closely resting together (it will take 2 to 3 batches to fry all the chicken). Fry, flipping once, until golden brown all over, 7 to 9 minutes per side. (Once the chicken is added to the oil, the temperature will drop to between 250 and 275 degrees. Do not increase the heat to compensate; allow the oil temperature to gradually return to 325 degrees as the chicken cooks. The temperature should be up to 300 degrees after 10 minutes; if not, increase the heat. Once the oil returns to 325 degrees, reduce heat to maintain that temperature. Drop heat down to low in between batches while you're breading and adding in the next round of chicken, as an empty pot of oil will quickly climb in temperature.)<h4>Recipe: Salted Butterflake Rolls</h4>By Sohla El-Waylly and Claire SaffitzYield:Time:For the Enriched Bread Dough:For Forming and Finishing the Rolls:<li>Flaky salt</li>1. Prepare the tangzhong ("water roux") for the dough: Combine the milk and 6 tablespoons flour in a medium saucepan and whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken, about 2 minutes. Continue to whisk vigorously, making sure to scrape along the bottom curve of the saucepan, until the mixture is very thick and looks like smooth mashed potatoes, about 20 seconds longer.5. Test the dough: To see if the dough has built sufficient strength and elasticity — which it will need to expand to its maximum volume in the oven — stop the mixer and raise the hook. The weight of the dough will slowly pull it downward off the hook. (A strong dough will stretch the distance to the bottom of the bowl, rather than tear.) You can also do a windowpane test: Pinch off a golf ball-size piece of dough, and use your thumbs to flatten it and work the dough outward into a thin layer. Slowly stretch the dough until it forms a thin membrane through which light can pass. If it tears before that point, or as it falls from the hook, continue to mix on medium-low and repeat the test every 5 minutes.The rolls, stored airtight, will keep at room temperature for up to 5 days, or can be frozen up to 1 month. Thaw, if necessary, then toast lightly to revive.<h4>Recipe: Quick Dill Pickles</h4>By Sohla El-WayllyYield:Total time:<h4>Recipe: Hot-Mustard Gravy</h4>By Sohla El-WayllyYield:Total time:<h4>Recipe: Sour Cream and Onion Mashed Potatoes</h4>By Sohla El-WayllyYield: Serves 6 to 8Total time: About 1 hour<li>Salt, to taste</li><li>Freshly ground black pepper, to taste</li>If making in advance, store refrigerated for up to 3 days. Reheat in the microwave or over low heat, stirring occasionally. Add the scallions just before serving.<h4>Recipe: Crushed Green Bean Salad With Cranberry</h4>By Sohla El-WayllyYield:Total time:<li>Kosher salt and black pepper</li><h4>Recipe: Cheddar-Smothered Sweet Potatoes</h4>By Sohla El-WayllyYield:Total time:<li>Hot sauce (such as Louisiana), to serve</li>Make the cheese sauce up to 3 days in advance and refrigerate in an airtight container. Roast the potatoes up to 1 day in advance and store tightly wrapped in the fridge. To serve, reheat the potatoes in the oven and the sauce on the stovetop before smothering and broiling.<h4>Recipe: Pumpkin Pecan Sheet Cake</h4>By Sohla El-WayllyYield:Total time:For the Cake:<li>21⁄2 cups/300 grams all-purpose flour</li><li>21⁄2 teaspoons baking powder</li><li>11⁄2 teaspoons pumpkin spice</li>For the Topping:<li>Flaky salt</li>To quickly bring cold eggs to room temperature, place them in a bowl and cover with hot tap water for 15 minutes.To toast the pecans, spread them onto a sheet tray and bake at 350 degrees until deeply roasted, 10 to 12 minutes.This originally appeared in The New York Times .

This juicy, crispy, vaguely-tastes-like-Thanksgiving fried chicken makes an exciting stand-in for the usual turkey.

The craggiest, crunchiest, juiciest fried chicken Thanksgiving

Every family does Thanksgiving a little bit differently. Maybe your dinner isn't complete with a side of Stove-Top stuffing , maybe you require a green bean casserole or creamed brussels sprouts . In case you were curious how people do Thanksgiving across the country, Google just released its annual Thanksgiving trends report and ranked the most popular holiday sides in each state. It was broken down into various categories, including casserole, veggies, pasta/starches, stuffing, and other, and the results are surprising. Two surprising revelations: Ramen noodle salad reins supreme in Nebraska, and brie mini tarts took the crown in Delaware. The rest of the Midwest and South is a little more traditional. Green bean casserole was an overwhelming favorite in the region, including Illinois, Indiana, and Ohio, while corn casserole lead several southern states in sides. Stuffing had a surprisingly smaller crowd of fans, with just California, New Mexico, and Arizona claiming it on the West Coast, and Massachusetts and West Virginia on the East Coast. In fact, it didn't even make the overall ranking for top trending Thanksgiving side dishes based on info Google collected over the last month. Rather, green bean casserole, cranberry sauce, sweet potato casserole, Brussel sprouts, and collard greens made the top five—in that order, too. However, if you are among the few craving stuffing, these are the most-searched recipes: <li> Cornbread stuffing recipe </li><li> Sausage stuffing recipe </li><li> Vegan stuffing </li><li> Vegetarian stuffing </li><li> Sourdough stuffing recipe </li></ol> As for the main event, smoked turkey, turducken, pre-cooked Thanksgiving turkey, fried turkey, and spatchcock turkey were the most searched. Americans are likely planning to sip Pumpkin Pie Martinis, Apple Cider Mimosas, Thanksgiving Spritzes, Apple Cider Sangria, and Hot Buttered Rum. Google also released a map of most-searched baked goods, state by state. And while, personally, I'd take the Pumpkin Pie Martini as my dessert, if you're looking for an actual pie, pumpkin, apple, Boston cream, lemon meringue, and chocolate were all trending this month, too.

Google's annual Thanksgiving trend report and among the findings are the top-rated holiday sides, ranked by the best in each state, including stuffing and more.

This Map Reveals The Most Popular Thanksgiving Side Dish In Every State

NEW ALBANY, Ohio ( WCMH ) — An Asian-inspired German Village restaurant is set to open a second location in New Albany by the end of this year.The restaurant group behind Local Cantina and other popular Columbus spots is expanding its wok-style restaurant and bar, Bendi Wok N Bar. Orange Umbrella Restaurant Group announced the Asian-fusion restaurant will open shortly at 160 W. Main St. in New Albany, next to the W Nail Bar. "We're eager to share Bendi Wok N Bar's unique flavors and atmosphere with more people as we expand," founder George Tanchevski said. Bendi Wok N Bar offers a mix of Asian-inspired dishes including banh mi, curry, stir fry and noodle dishes. Appetizers range from $7 to $12, and main courses are typically around $15. The restaurant also offers cocktails, sake, beer, wine, hard cider and kombucha.Sake Hour takes place Monday through Friday from 3 to 6 p.m. and then resumes again from 10 p.m. until its 11 p.m. close. During this happy hour, guests can enjoy discounted drinks like half-off house sake and $1 off canned beers.Orange Umbrella said the new restaurant would open by the end of 2024 in October. Although the New Albany location has been tight-lipped about an official opening date, the spot is currently hiring. The group has not yet responded to NBC4's request for comment on an opening date.Orange Umbrella Restaurant Group was established in 2012 in Columbus with the first Local Cantinas, which now boasts 15 locations between Ohio and Florida. The group is also behind South Village Grille, The Rossi, Jony's Sushi, Liberty Tavern and Uncle Johnny's, as well as Columbus bars Mid City Garage, The Go Go and Local Bar.

NEW ALBANY, Ohio (WCMH) — An Asian-inspired German Village restaurant is set to open a second location in New Albany by the end of this year. The restaurant group behind Local Cantina and other popular Columbus spots is expanding its wok-style restaurant and bar, Bendi Wok N Bar. Orange Umbrella Restaurant Group announced the Asian-fusion […]

Asian-fusion bar and restaurant to open in New Albany

Tinfoil Swans Podcast On this episode </h2> With her shows Pati's Mexican Table and La Frontera and cookbooks Treasures of the Mexican Table and Mexican Today , Pati Jinich uses her exceptional empathy, political science background, and fearless curiosity to share the stories of the people living, creating, and cooking all around Mexico. For our Season 2 finale, Jinich joined Tinfoil Swans to talk about learning English from Sesame Street, her comfort with being laughed at, cooking nopalitos with eggs, and why now more than ever, we should celebrate our shared humanity and the beauty of the U.S.-Mexico border. Meet our guest </h2> Pati Jinich is host of the James Beard Award-winning PBS series Pati's Mexican Table and docuseries La Frontera, and author of Mexican Today, Pati's Mexican Table, and the IACP Award-winning Treasures of the Mexican Table. Jinich is a former political analyst who turned to the kitchen to connect with her culture, and now serves as resident chef at the Mexican Cultural Institute in Washington, D.C.. Jinich was named as one of the Top 5 Border Ambassadors by The Council of the Americas, as well as a Keeper of the American Dream by the National Immigration Forum. Meet our host </h2> Kat Kinsman is the executive features editor at Food & Wine, author of Hi, Anxiety: Life With a Bad Case of Nerves, host of Food & Wine's Gold Signal Award-winning podcast Tinfoil Swans, and founder of Chefs With Issues. Previously, she was the senior food & drinks editor at Extra Crispy, editor-in-chief and editor at large at Tasting Table, and the founding editor of CNN Eatocracy. She won a 2024 IACP Award for Narrative Food Writing With Recipes and a 2020 IACP Award for Personal Essay/Memoir, and has had work included in the 2020 and 2016 editions of The Best American Food Writing. She was nominated for a James Beard Broadcast Award in 2013, won a 2011 EPPY Award for Best Food Website with 1 million unique monthly visitors, and was a finalist in 2012 and 2013. She is a sought-after international keynote speaker and moderator on food culture and mental health in the hospitality industry, and is the former vice chair of the James Beard Journalism Committee. Highlights from the episode </h2> On taking big bites </h3> "I always used to get laughed at from my entire family because my dad is really big and tall and I was the youngest. My mom used to tell me, 'Pati, you can't put the same amount of food on your plate as your father. You're this petite little thing.' And my sisters also used to joke that in every spoonful or forkful I would want to have everything that was in the plate. My mom was a phenomenal cook and a comida in Mexico is like a dinner here, so we would have, for example, chicken Milanese, mashed potatoes, and chayote salad. On each forkful I needed to have a piece of chicken, mashed potatoes, a piece of chayote, and of course chipotles in adobo sauce. My bites were gigantic and I would figure out how to put them in my mouth. My sisters were always like, 'That is just so embarrassing, please don't do that in public.' Now I do that in public and I get so many emails about that, but it's very funny." On the raw hunger of Cookie Monster </h3> "I grew up watching Sesame Street and the Muppets — all the kid content — and Sesame Street to me was like America. Like this is the United States. It's colorful, it's fun, people are friends out on the streets, and I grew up watching Sesame Street in Spanish. The characters have different names which is really fun. I'm between Cookie Monster and Elmo. I love Cookie Monster because he was just raw hunger. Elmo of course is adorable. But when I moved to the U.S. I was 24 and my English was almost non-existent. Like I could understand but I couldn't string a sentence together and I started watching a lot of PBS." On discomfort </h3> "I always had the sense that I was treading worlds. Having a Jewish last name in Mexico — which is a mainly Catholic country — having all of my friends go to mass on Sunday — I wanted to do everything with them and the priest was saying, 'You can't, you're Jewish.' I remember feeling part of the culture because in Mexico that culture is part of everybody, whether you're Catholic or not. You're doing Day of the Dead, you're doing Posadas, you're celebrating Christmas, you're breaking the pinata, you're eating the foods of Easter and Lent. It doesn't matter what religion you are. And there's also this sense of my grandparents being so grateful to be in Mexico and live a safe, free life in a country that they adored. My parents reacted to that and we were completely outside of the Jewish community. We just didn't grow up going to Jewish schools or the Jewish community center. I always felt like I was in, but I was not. I always had the sense of treading worlds and having such a rich life culturally and food-wise because I could eat the buñuelos and the tamales, but also the gefilte fish a la Veracruzana because it was in Mexican style. It was this sense of being able to draw from and enjoy this part, at the same time being a little confused and insecure and kind of embarrassed. I didn't know how to comfortably be within my skin." On finding her place </h3> "When I moved to the U.S., it was the opposite thing. In Dallas, I was too Mexican. I couldn't speak English well. My culture, my ways were too Mexican. After I switched careers and was pitching up a Mexican cooking show, a Mexican cookbook, it was like it's too Mexican. Here I have a Jewish last name, here I'm too Mexican, but I think that in the end, feeling like I'm in that between and also being one of the millions of immigrants who moved around the world and being the one who moved to the U.S. — you know, my kids are firstborn. They're that first generation that feels American. I will always be in that group of the ones who left and the ones who came. Living in that limbo and that kind of liminal space used to give me a lonely feeling. But now, it gives me so much strength because I've learned that is my power — that I connect with people." On taking pride </h3> "I can be Mexican. I can be American. And that doesn't take away — it gives me more. It gives me the chance to connect. Mexican food and Mexicans and Mexican ingredients are misunderstood. There are myths, they are demonized. If there was a place and a food and a people that were even more narrowly defined and more demonized, it was the border. I had the opportunity to go to this high school where they teach cooking as a skill, right on the border in Laredo. It was my first time standing in Rio Grande, at the river. The energy in that place — I don't know how to explain it, but the lives that have been lost, the dreams that have been dreamt, the life that's the tension in the countries, and realizing what the lines in the map do. I went to give a talk to these kids — all Mexican American, all of Mexican heritage — I asked the class of 40 kids, 'Who here is Mexican?' No one raised their hand. I had that feeling as a Jew in Mexico. My teacher would say, 'Who's Drijanski?' Which is my maiden name here. Asking like, 'Who's a Jew here?' I'd be afraid. As I moved to the U.S., it was part of the reason why I wanted to go the PBS route. I'm a proud Mexican and I will not put my head down." On the double blessings of the border </h3> "These kids are at the border, so much at stake for them wanting to make the United States their home. We started talking about food, and I started telling them about how food is so powerful and how they're in the United States, and they have these two countries to draw from. You know, Mexico and the U.S. They have these two cultures and cuisine to draw from. They're so rich. They're so doubly blessed. I said, 'OK, who likes tacos? Where I should go eat after this?' They all started recommending tacos. And then they all started fighting between them about whose mom makes the best taco and dad makes the best burrito. So it was clear by then that we're all Mexican here. I told them, what I said when my son graduated — don't ever be thinking that you need to put your Mexican-ness, your accent, your culture as a negotiating thing on the table. That is who you are, and that will be your strength. Make it your strength." About the podcast </h2> Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting interviews with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made these personalities who they are today. This season, you'll hear from icons and innovators like Daniel Boulud , Rodney Scott , Asma Khan , Emeril and E.J. Lagasse , Claudia Fleming , Dave Beran and Will Poulter , Dan Giusti , Priya Krishna , Lee Anne Wong , Cody Rigsby , Kevin Gillespie , Pete Wells , David Chang , Raphael Brion , Christine D'Ercole , Channing Frye , Nick Cho , Ti Martin , Kylie Kwong , Pati Jinich , Yotam Ottolenghi , Dolly Parton and Rachel Parton George , Tom Holland , Darron Cardosa , Bobby Flay , Joel McHale , and other special guests going deep with host Kat Kinsman on their formative experiences; the dishes and meals that made them; their joys, doubts and dreams; and what's on the menu in the future. Tune in for a feast that'll feed your brain and soul — and plenty of wisdom and quotable morsels to savor. New episodes drop every Tuesday. Listen and follow on: Apple Podcasts , Spotify , or wherever you listen. These interview excerpts have been edited for clarity. Editor's Note: The transcript for download does not go through our standard editorial process and may contain inaccuracies and grammatical errors.

When Pati Jinich was growing up in Mexico, she felt caught between cultures. Now the "La Frontera" and "Pati's Mexican Table" host and author uses her background as a policy analyst and her love of food to share what's so beautiful about border towns and the double blessings of a heritage that's often demonized.

Pati Jinich Is So Grateful to Be Mexican and American

In a year marred by tragedy and continuing financial difficulties, one of L.A.'s most creative neighborhood restaurants is closing. All Day Baby, the innovative dinette-leaning restaurant inspired by Southern cuisine, Mexican flavor and more, will close on Dec. 15 after five years in Silver Lake. At the end of the day, the reason was simple: The restaurant, owner Lien Ta said, does not make enough money on a day-to-day basis to sustain operations. "We're literally almost out of money," she said. "Every week, every day we're open, we lose money." The restaurant from Here's Looking at You owners Lien Ta and the late Jonathan Whitener opened to acclaim shortly before the pandemic, with Whitener's fluffy-egged biscuit sandwiches and a bakery case brimming with colorful pies and stuffed conchas and cookies first overseen by award-winning pastry chef Thessa Diadem, and now by Sam Robinson. Burritos overflowed with house-smoked meats, and the cocktail menu boasted negroni floats and other whimsical concoctions. The sunny All Day Baby landed on the L.A. Times 101 Best Restaurants list for multiple years and received glowing reviews from Condé Nast Traveler, the Infatuation and others. "All Day Baby would again have been included on the upcoming 2024 edition of the L.A. Times' 101 Best Restaurants," says restaurant critic Bill Addison. "Its constant sense of reinvention was a survival tool, but the efforts led to dishes that balanced comfort and creative spark. The biscuit sandwiches and loco moco were part of my own weekend breakfast rituals. On Saturday morning I saw customers in tears over the community's imminent loss." Less than six months after its debut, the pandemic hit, hampering Whitener and Ta's plans for a morning-to-night model. Sidewalk bake sales and other incentives helped keep the business afloat until on-site dining could return. Then, as at many restaurants and bars in the region , two entertainment industry strikes in 2023 slowed clientele to a trickle and unrelated interferences and costs — such as months-long street construction or LADWP bills that tripled last year — made the business untenable. "I think our ambition and our egos really led us to a lot of optimism that we could do this," Ta said. "I guess you could say I am an optimist or I don't give up, and maybe I should give up sooner. I don't really know. I have wrestled with this daily and nightly, in the middle of the night, for years."Read more: Review: Silver Lake's All Day Baby is brightest at breakfast and lunch There were days during the pandemic when All Day Baby made only a few hundred dollars a day; even in the following years, there were still days it would net as little. Ta said that she owed thousands of dollars of back rent to the building's landlord, which had accumulated through a negotiation of partial rent payment during the pandemic. When the restaurant suffered multiple break-ins within 10 days in the spring, Ta approached her landlord with the hope of discussing rent reduction to offset the cost of repairs but was reminded of the outstanding amount. In April, shortly after that discussion, she realized she would have to sell the business. After grappling with the decision for months, she told staff in October in an announcement at the restaurant; she and some of her employees were crying by the end of it. "I just wanted to keep trying," she said. "I wanted to use what little savings or what grant money we received, and to be as thoughtful with the cash flow that we did have, to just keep finding solutions to mend what was a really difficult operation from the start. There were lots of glimmers of hope that maybe we could see it to the other side." All Day Baby hosted multiple pop-ups and pivots throughout its five years, but Ta said the most successful by far was Tet-a-Tet, a restaurant-within-a-restaurant that flipped to a Vietnamese-food concept in the evenings and ran for months. After the writers' strike began, what was a bustling service "went dark overnight," and maintaining later business hours with additional staff no longer made financial sense; Tet-a-Tet ended July 1, 2023. A major emotional factor in the closure remains. "I think in many ways All Day Baby in a different location could totally make it, but I lost my collaborator," Ta said. "I never meant to do any of this by myself." In February, in a shock to the Los Angeles restaurant community and beyond, Whitener died at the age of 36 . The acclaimed chef is described as a brother figure to Ta, who then lost a decades-long father figure months later and is still reckoning with the losses while trying to maintain both restaurants. "To do two at the same time and to feel like I want to do it well, it's very confusing," she said. "It's hard to sort of push all of that down to just get through the day."Read more: Jonathan Whitener, chef of Here's Looking at You, dies at 36 Since posting the announcement to Instagram Friday afternoon, hundreds of comments have poured in expressing sorrow, sharing memories and even tagging elected officials in case they could help change this fate. Over the weekend guests filed in ordering tables piled with food, sometimes multiple entrées per person. By noon, Robinson's pastry case was decimated. Ta characterized the public response as "overwhelmingly lovely and heartbreaking." But the owner does not want to focus on the heartbreaking aspects of the restaurant's end, at least not for the next month. A number of pop-ups will take place in the space, welcoming new and old faces with some of the restaurant's favorite pop-ups and concepts from years past. All Day Baby's bar director, Jorge Figueroa, will host a tiki evening Thursday, Nov. 21, from Bar Flores' Joanne Martinez and Jesse Sepulveda, also of All Day Baby. Chef Ken Chan will be bringing his Hawaiian food pop-up, called Mixplate, to the restaurant on Dec. 6. Ta is considering planning a prom night theme for the staff, as well as other special events and pop-ups before the final day of service. "In general, I love a celebration," Ta said. "I think it's important. And, you know, we're not promised tomorrow, so I think we need to maximize and squeeze out all the juice of today as we can. I definitely do not want to make this about being sad." , Los Angeles food-related news and more.

"Every week, every day we're open, we lose money": After years of hardship, one of the city's most charming restaurants gets ready to say goodbye — but not without a celebration first.

Despite 'glimmers of hope,' beloved Silver Lake diner will close next month

PHILADELPHIA (WPVI) - We reached out to the experts at Fine Wine & Good Spirits to pick the perfect wine - for all budgets - to enjoy this Thanksgiving season. ENTRY LEVEL WINES If you're looking for an affordable wine that goes with everything, Fine Wine & Good Spirits wine specialist Max Gottesfeld says try Prosecco. If it's bubbly, it works. If you're looking to impress with something less known, Max recommends the French pickpoul, which he describes as similar to a Sauvignon Blanc or Pinot Grigio. He calls the Beaujolais a super juicy choice for the turkey dinner. MIDDLE RANGE WINES If you want to spend a bit more, Max says go with the Bugey-Cerdon, a naturally bubbly wine with a fun name and lower alcohol content that pairs well with all foods. For a super fruity vegan wine, Max says everyone tends to like the Santa Julia or the Fresco di Masi. SHOWSTOPPER WINES For a real showstopper, Max describes the dry Lambrusco as 'the best wine people have never tried.' He describes the Bundlach Bundschu Gewürztraminer as a luxurious wine that costs about $25 but tastes like you spent $100. For about $40, you can try Rose Rock's super flavorful Pinot Noir. Max promises it's worth the extra money. For dessert, he recommends Madeira, citing its sweet taste and cool history, dating back to the American Colonies. Because it's oxidized and fortified, Madeira will keep for years after it's opened. For high-quality wines at a great price, shop the chairman's selection, available online and in premium collection stores like the one where Max is located at 1112 Chestnut Street. Fine Wine & Good Spirits is one of the largest buyers of wine in the world, which gives them purchasing power. They can then pass on that significant savings to customers. The Fill-A-Tote program is another way to save, with 12 wines to choose from in November and December. Buy 6 of one or any combination of the 12 and you'll save $14 and get a free tote bag. Fine Wine & Good Spirits Online orders must be placed by Wednesday, Nov. 20th to receive shipments by Thanksgiving

We reached out to the experts at Fine Wine & Good Spirits to pick the perfect wine -- for all budgets -- to enjoy this Thanksgiving season.

Fine Wine & Good Spirits: Thanksgiving feast wines for every budget

It seems a given that when in Rome, one should eat and drink as the Romans do, but I firmly believe this is true of anywhere you go, in or outside of Italy. Not doing so robs a person of one of the central constructs of a culture for whom their food and wine is as fortifying as it is beloved.Thus, when in Liguria, that strip of a province lying north of Rome and along the Tyrrhenian Sea, the local food and wine are as different as the food of Florida is from that of Maine.Liguria begins where Tuscany leaves off, centered by the vast city of Genoa and extending up through the French Riviera, whose towns along the coast give good reason to call Liguria the Italian Riviera, where nothing improves the taste of wine more than salt sea air.There are more than 5,000 hectares of vineyards in Liguria that produce about 170,000 hectoliters (4.5 million gallons) of wine each year. D.O.C. appellation wine production totals about 30,000 hectoliters. Most come from small estates and farms and are drunk locally as modest, light whites, though those of the Cinque Terre appellation, have acquired a considerable reputation. The Cinque Terre producer to look for is Walter De Batte, famous for his stringently low yields.Some, like the very expensive dessert wine sciacchetrà, with an alcohol level of 17%, are in very short supply, with bottles selling for $120. But most wine lovers have probably never heard of other D.O.C appellations like Colli di Luni, Colline di Levanto, Golfo del Tigullio, Pornassio, Riviera Ligure di Ponente, and other obscure regions.In fact, Ligurian wines are better known by their grape varieties—principally Pigato and Vermentino (along with a few decent red wines like Ormeasco (made from dolcetto grapes) and Rossese. Some are grown on slopes that angle as much as 60 degrees. Seven terroirs have the D.O.C appellation.Despite their unfamiliarity, a check of Ligurian wines on on-line sites shows an abundance of bottlings from excellent wineries including Bisson Abissi Spumante ($53), Forlini Cappellini ($35), Ottaciani Lambruschi 'Costa Marina' Vermentino Colli di Luni ($37), and Campogrande ($37). One of the better red wines is from Maccario Dringenberg "Posau" Rossese di Dolceacqua Superiore ($32).The food is Liguria, given its location, is largely from the sea and one of the best places in Genoa to find it is at Da Rina (Mura delle Grazie 3r; 010-246-6475), here since 1946, where I drank a delightful non-D.O.C. Lumassina, full of mineral flavors and wild fennel with bagnun, a stew of anchovies, tomato, and marjoram, and mandilli de saea ("silk handkerchiefs") of sheer pasta with a pesto––which is the verdant signature sauce of Liguria made in a mortar with springtime basil, pignoli nuts, olive oil and grated cheese.In the large, very colorful fishing town of Chiavari I ate al fresco at the very rustic, very cheap (Via Bighetti 51; 0185-301-063), nibbling the local specialty, farinata, a pancake made with chickpea flour, along with zucchini and peppers stuffed with ground meat and cheese, and the perfectly fried fresh anchovies that crunched in the mouth. Chiavari also has one of the region's best wineshops, Enoteca Bisson (Corso Gianelli 28), which carries a wide selection of Ligurian wines, including several highly regarded varietals made for them by local wineries.There are few more beautiful fairy tale towns in Italy than Portofino, where Dolce and Gabbana and Giorgio Armani own villas, especially viewed from the Hotel Splendido (Via Roma 2; 0185 267802), whose La Terrazza restaurant is one of the best––and most expensive––in the region, featuring dishes like Mediterranean lobster with caper leaves and Val d'Aveto stracchino cheese; pumpkin gnocchi with porcini mushrooms and tomato fondant; and fillet of amberjack with Trombetta zucchini and scapece sauce.Down below in the harbor I had an extensive but inexpensive meal at Trattoria Concordia (Via del Fondaco 5; 0185-269-207), which has a particularly excellent wine list Azienda Agriciola Riccardo Bruna Pigato, a big, floral wine with minerality.Driving northwest one crosses the French border where the wines of Provence flourish and the food, almost mile by mile, takes on a different flavor while still based on the same ingredients as in Liguria. As I said, eat when in Liguria eat as the Ligurians do, but when you get to Nice, by all means have the have the salade Niçoise.

The northern part of Liguria is rightly called the Italian Riviera, with its own food and unique wines.

The Food And Wines Of Liguria Show The Bounty Of The Tyrrhenian Sea And The Terroir Of Hillside Vineyards

8:18 You'll Find Oodles of Noodles at the Wendish Fest in Serbin </h3> The community 50 miles east of Austin celebrates its Slavic heritage each year with music, crafts, and lots of buttery, handmade noodles.</h3> Mo Pittle set out to capture his Jewish heritage and upbringing in El Paso on the menu of JewBoy Burgers.</h3> Small-town pride and family ties have kept this independently owned grocery and deli going strong since 1977.</h3> Kitt Williams invented a cornbread sandwich when she was eight years old. Today, it's a local Jefferson favorite.</h3> An interview with Armando Vera in Brownsville, who owns the only restaurant in Texas to offer traditional, buried-in-the-ground, coal-smoked barbacoa.</h3> Third-generation owner Susannah Cronin opened the event space Amelia Farm & Market in Beaumont to save her family's pecan orchard.</h3> Founded by Holocaust survivors, the bakery is known for Jewish specialties rooted in 200-year-old family recipes.

Taking a page from ‘The Defined Dish,’ this version of the timeless casserole is pint-size and party ready.

Texas Dinner Party, Holiday Potluck Edition: Mini King Ranch Casseroles

Laura Dave is a New York Times bestselling author of novels like The Night We Lost Him (available now) and The Last Thing He Told Me , which became an Apple TV+ series starring Jennifer Garner . She's also a foodie — many of Dave's books incorporate a delicious element, like the brown butter and sage pasta from The Last Thing He Told Me. In this essay shared exclusively with PEOPLE, Dave, 47, takes readers on her quest to find the perfect stuffing — and shares her recipe just in time for Thanksgiving. When I was in my early 20s, I went to a Friendsgiving near Brighton Beach, Brooklyn and had the best stuffing I've ever tasted. I can't remember exactly how many of us were there — a dozen people, maybe more. What I do remember is that a lot of us were crammed into that small apartment. We sat on blankets in the living room because the host (a musician that my friend Jenny had just started dating) didn't have chairs — or a table. He did have these old, steel windows which, despite the cold, he kept open because someone had forgotten the turkey in the oven and the whole apartment smelled like a campfire. It was a potluck and everyone brought a dish or a bottle of wine or both. I don't know with any certainty what I ate that night (I'm guessing not that turkey), but the cornbread stuffing was a showstopper. It was tart and sweet and buttery and spicy, all at once. I don't think it had any meat in it, but I can't swear to that. I'm fairly certain it had fresh sage. But I'll never know for sure. I didn't ask the host who had brought the stuffing that night or secure the exact recipe, and it haunted me for a long time. At some point, years later, I even asked Jenny if she could help me get to the bottom of the mystery. "You're not seriously asking me to reach out to Tom to get you a recipe?" she asked. "Wasn't his name Tim?" I said. She sighed. "I hate stuffing." I do not hate stuffing. I love it. I like the bad kind and the good kind. I like stuffing from a box. I'm one of those people who, when November rolls around, feels lucky that I get to eat it again. If you want to judge me for this, that's fair. Sometimes, I judge myself. And still, I'm certain that the Brighton Beach cornbread stuffing was in a league of its own. Which is why I spent years trying to recreate the recipe. I used cornbread from a bakery. I made it from scratch. I experimented with thyme and chestnuts and salted butter. One year (at the suggestion of a chef-friend), I added jalapeño chicken sausage. Another year (at the request of my sister-in-law) I made it dairy-free. With each new rendition, I would ask my husband to taste-test with me. He'd tell me which he liked better, but he wasn't there that night. He couldn't tell me which iteration was closer. In my more honest moments, I would acknowledge that it had been too long: that I no longer knew myself. That even, if by some luck, I came upon the very same stuffing I had that night, I would likely not recognize it anymore. This is so close, I might say. But...not quite it. This is how it goes, after all. We forget even the things we swear we will never forget. People and places and perfect recipes. And in our efforts to prove to ourselves we can still hold these things in our hands, we tell ourselves a story about them: What they meant. What they were. What they still could be. But this story isn't accurate — because it can't be. With each nostalgic swipe of the old lives and old loves we no longer frequent, we add in a layer of all the lives we've lived since. And we place a fresh seal on it. That's the price of memory, isn't it? It chooses what you believe. As for the cornbread stuffing, I now have it down to a science. It only took accepting that I never had it before, certainly not in Brighton Beach. Laura Dave's Cherry Cornbread Stuffing </h2> Unsalted butter, for greasing 1 1⁄4 cups chopped celery (from 3 medium stalks) 1⁄2 tsp. kosher salt, divided 1⁄2 cup dried tart cherries 1⁄4 cup chopped fresh flat-leaf parsley 1 1⁄2 Tbsp. chopped fresh sage 1⁄2 cup chicken broth 1⁄4 tsp. black pepper Preheat oven to 350°. Grease an 11- x 7-inch (2-quart) baking dish with butter.Heat oil in a large skillet over medium. Add onion; cook, stirring often, until translucent, 3 to 4 minutes. Add celery and 1⁄4 teaspoon of the salt; cook, stirring often, until vegetables are softened, about 5 minutes.Transfer onion mixture to a large bowl; add cornbread, cherries, parsley, and sage. Fold gently to combine. Gradually add chicken broth, 1⁄4 cup at a time, until stuffing is moist. Fold in beaten eggs, pepper, and remaining 1⁄4 teaspoon salt. Transfer cornbread mixture to prepared baking dish; cover with aluminum foil. Bake in preheated oven until stuffing is set in the center, 25 to 30 minutes. Uncover, and continue to bake until crispy on top, 10 to 15 more minutes.

Laura Dave, author of 'The Last Thing He Told Me,' pens an essay about her long journey to recreate the "best stuffing" she's "ever tasted" at a Friendsgiving when she was in her early 20s.

The Night We Lost Him Author Laura Dave Went on a 20-Year Hunt for the Best Thanksgiving Stuffing Recipe (Exclusive)

When the Plymouth settlers and the Wampanoag sat down for the first Thanksgiving feast , we doubt they paid any mind to the corporate food recalls that could one day plague the dishes on their table. A few centuries later, things are a bit different. If history has taught the food industry anything, it's that everything and anything on sale in grocery stores can be recalled in a food safety panic - and unfortunately, that includes turkey. Like all meat products, turkey has been embroiled in its fair share of urgent recalls. This usually comes down to some kind of contamination, from harmful bacteria such as salmonella and listeria to unexpected foreign objects like plastic. The more processed the turkey - or, in other words, the more time it spends in a production line - the higher the odds of contamination. On extremely rare occasions, this contamination can even prove to have fatal consequences. From turkey breast to ready-to-eat turkey products, here are some of the most major recalls to hit the industry over the years. Read more: 6 Canned Meats You Should Buy And 6 You Shouldn't Multiple BrucePac Turkey Products (2024)</h2> Listeria has a track record for wreaking havoc on the food industry. Technically known as listeria monocytogenes, this bacteria can cause an illness known as listeriosis. While typical symptoms include the likes of nausea, fever, diarrhea, and vomiting, it can have a more serious impact on the vulnerable and even be fatal - hence why BrucePac moved so quickly in May 2024 after realizing that several of its ready-to-eat poultry products could have been contaminated. Having produced ready-to-eat turkey (and chicken) products for the likes of Aldi, Walmart, Target, Trader Joe's, and Kroger, BrucePac had to move fast. The recall was large, with the comprehensive list of affected products compiled by the United States Department of Agriculture (USDA) spanning over 400 pages. Fewer turkey products were included on the list than chicken, but popular snack products such as Trader Joe's Turkey Club Wrap and Walmart's Marketside Cobb Salad with Turkey & Bacon unfortunately made the cut. Several schools also received potentially contaminated products, with 11,765,285 pounds recalled in total. Luckily, no illnesses were reported to the USDA in relation to any poultry products produced by BrucePac, but there's no way of saying what could have happened had it not carried out such a thorough recall. Salm Partners LLC Turkey Kielbasa (2024)</h2> In January 2024, Salm Partners LLC got the New Year off to a bang by initiating a recall of 133,039 pounds of ready-to-eat turkey kielbasa, sold under the name Parkview Turkey Polska Kielbasa. With the kielbasa - a kind of smoked sausage that heralds from Poland - already distributed nationwide, it was a huge undertaking. However, it was also much needed, with multiple customers having already complained that their sausages were contaminated. This time around, it wasn't bacteria that worked its way into the turkey. Instead, it was fragments of bone - something that has no place in kielbasa, or most foods for that matter. The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has strict guidelines on how much bone can be left in poultry products, only allowing ps that measure a maximum of 1.5 millimeters by 2 millimeters. As per the FSIS, one of the complaints came from a customer who suffered a minor oral injury after biting into one of these bone fragments in their sausage. To prevent the same thing happening again, anyone who found the sausage in their kitchen was encouraged to return it for a refund ASAP. Jennie-O Turkey Meatballs (2023)</h2> Back in April 2023, customers who purchased Jennie-O fully cooked turkey sausage patties were in for a surprise when they opened the packaging. They'd actually purchased mislabeled frozen turkey meatballs, which wouldn't be a major problem unless you had a soy allergy (or, you know, just had a passionate hatred of turkey meatballs). The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) got to quick work recalling the Abbyland Foods-produced meatballs. In total, it's thought that roughly 11,800 pounds of meatballs were mislabeled. That equaled an awful lot of undeclared soy protein concentrate. With soy among the top eight allergens in the U.S. - and especially prevalent in children, most of whom grow out of the allergy by the age of 10 - the FSIS encouraged customers to double-check any turkey products in their home while also warning institutions that may have bought the product in bulk to do the same. Butterball Ground Turkey (2021)</h2> Butterball is one of the biggest names in the turkey biz, to the point that it even operates a hotline (the Butterball Turkey Talk-Line) come Thanksgiving to help people with their turkey woes. But even with its status, it's still faced a handful of challenging recalls over the years. In October 2021, Butterball was forced to initiate a recall of approximately 14,107 pounds of ground turkey products. Both Butterball all-natural ground turkey and Kroger ground turkey were pulled from grocery store shelves after it was discovered that they may contain small pieces of blue plastic. There were no reports of anybody actually finding this blue plastic in their turkey, never mind suffering any kind of plastic-related consequences, but in situations where extraneous materials may pose a safety risk, it's always better to be safe than sorry. With the recall coming one month before Thanksgiving - aka what we can only assume is prime time for Butterball business - it's no surprise that the company was also quick to stress that this was an anomaly. "The health and safety of the people who enjoy our products is a top priority for Butterball, and we work hard to ensure our product safety program meets or exceeds government regulations," Butterball told CNN Business . "It is important to note the current investigation indicates this does not represent a food safety concern according to FDA guidance." Conagra Brands Turkey Bowls (2020)</h2> Conagra Brands is no stranger to food recalls. In the 2000s, it faced a string of food safety scandals, from being forced to recall 19 million pounds of ground beef contaminated with E. coli to producing peanut butter linked to over 600 cases of salmonella poisoning. A decade later, Conagra Brands undertook yet another hefty recall - this time, of its frozen turkey and chicken bowl products. About 276,872 pounds of these bowls were withdrawn from the market. The reason? Rocks. Multiple customers had complained to the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) that they had found small rocks in their meals. As a result, the turkey sausage and egg white scramble variety of Healthy Choice Power Bowls was pulled from stores nationwide, with customers also encouraged by the FSIS to check their freezers for any meals that may potentially come with this unexpected, potentially teeth-cracking side. Butterball Ground Turkey, Again (2019)</h2> Two years before blue plastic kickstarted a Butterball ground turkey recall, the brand undertook a much more dramatic task. In March 2019, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced that six ground turkey products produced by Butterball were potentially contaminated with salmonella. While three of these products were Butterball's own brand, two were sold under different brand names: Kroger and Food Lion. In total, this brought the recall to a whopping 39 tons - or 78,164 pounds - of raw ground turkey products. The FSIS reported that a fraction of this number had been donated to food banks in Minnesota, North Carolina, Wisconsin, and Massachusetts. The recall was pretty urgent, as the Centers for Disease Control and Prevention (CDC), the Wisconsin Department of Health Services, and the Wisconsin Department of Agriculture, Trade and Consumer Protection had already linked the products to an outbreak of salmonellosis (aka the illness contracted by consuming salmonella bacteria) affecting five people across two states. Like listeria, salmonella primarily causes symptoms such as diarrhea, stomach cramps, and a fever, but it can also cause more serious illness in vulnerable people and, as per the CDC , causes roughly 420 deaths in the U.S. every year. Jennie-O Ground Turkey (2018 - 2019)</h2> A salmonella outbreak struck in 2018 that was quickly traced back to Jennie-O ground turkey. The company recalled 164,210 pounds of raw ground turkey products, with all but one (Stater Bros ground turkey) sold under the Jennie-O name. By the time the Centers for Disease Control and Prevention, the Michigan Department of Health and Human Services, and the Michigan Department of Agriculture and Rural Development had made a clear link between the outbreak and Jennie-O products, the outbreak was already in full swing. Altogether, 216 people contracted salmonellosis across 38 states. In fact, it's thought that the outbreak actually started back in November 2017, with 22 cases also reported in Canada. Steve Lykken, Jennie-O Turkey Store's president at the time, insisted that the company had made operational changes over the years to reduce the risk of salmonella. For example, it had started vaccinating turkeys to protect them from the bacteria. However, he also claimed that it was an industry-wide issue. "We know the issue of salmonella isn't specific to us," he said (via CNN ). Prestage Foods Ground Turkey (2017)</h2> Multiple meat recalls have hit Publix in the past , including a mass turkey recall in October 2017. Once again, this affected ground turkey. One Publix worker had noticed that some packages seemed to contain metal shavings and contacted the United States Department of Agriculture (USDA), sparking a recall that ultimately affected four products manufactured by Prestage Foods: two varieties of Publix ground turkey and one apiece from Fit & Active and Weis Markets. Approximately 38,475 pounds of meat were pulled from the market in nine different states. While there was never any specific explanation as to exactly how the metal ended up in said turkey, Prestage Foods had contacted the USDA in September to report that some kind of contamination likely took place when workers at its plant were sanitizing processing equipment. Luckily, thanks to the quick response (and that eagle-eyed Publix worker), no injuries were reported due to metal-laden ground turkey. The USDA's Food Safety and Inspection Service still classed the recall as Class II, warning that it was "a health hazard situation where there is a remote probability of adverse health consequences from the use of the product." Michigan Turkey Producers Roasted Turkey (2016)</h2> Extraneous materials seem to have a sneaky habit of making their way into turkey. In October 2016, it was an unidentified black material (mysterious, we know) that somehow popped up in oven roasted turkey manufactured by Michigan Turkey Producers. First alerted to the fact by a customer complaint, the company soon issued a recall for approximately 54,011 pounds of its products. The products in question had been shipped to a distribution center in Florida, as well as food services in Florida and Puerto Rico. While nobody wants to find an unidentified black material in their sandwich meat, the good news is that nobody was actually injured (at least, nobody reported any injuries) as a result of contamination. Anyone who may have purchased products with the affected lot codes was encouraged to check and throw out any products regardless, with the United States Department of Agriculture marking this as a Class I recall, meaning "there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death." Cargill Ground Turkey (2011)</h2> In August 2011, the Cargill Meat Solutions Corporation undertook what was then the third-biggest recall in the U.S. A staggering total of about 36 million pounds of ground turkey (yes, again) was recalled after a strain of salmonella that proved particularly resistant to antibiotics sickened 136 people in 34 states. While the outbreak itself is believed to have begun in February of that year, it was only in July that the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) issued a public health alert warning people to take care when handling raw turkey and ensure that it's cooked to an internal temperature of 165 degrees Fahrenheit (with salmonella bacteria dying between 145 and 165 degrees Fahrenheit). A few weeks later, the outbreak was linked to the death of a man in Sacramento, at which point Cargill issued a recall for multiple turkey products sold at stores nationwide. It later emerged that the FSIS had found salmonella in Cargill ground turkey all the way back in March but apparently didn't have evidence to justify a recall until months later. In response to the outbreak, Cargill temporarily shuttered its processing plant in Springfield, Arkansas for a week. In September, the same strain of salmonella was again found in the ground turkey, forcing yet another plant closure and a smaller recall. Cargill went on to conduct mass layoffs, and later introduced "the most aggressive and advanced sampling and monitoring program in the poultry industry" (via Meat Poultry ). HoneyBaked Foods Inc. Cooked Turkey Products (2006)</h2> Listeria was the root cause of a recall by HoneyBaked Foods Inc. in November 2006. The company - which had sold the potentially contaminated turkey through its catalog, website, and four The Honey Baked Ham stores in Ohio - warned that all 3-pound packages of its cooked turkey breast (plus packages of its whole ham and glazed half ham) were at risk. This recall was initially voluntary but soon became government-mandated. Nearly 47,000 pounds of meat were affected altogether and had been distributed nationwide before the recall, with the Canadian Food Inspection Agency also issuing a health hazard alert. In an unfortunate twist of fate, the recall came a day after Thanksgiving, when plenty of turkey and ham had likely already been consumed. On the bright side, no reported illnesses were linked to HoneyBaked Foods meat, giving this listeria recall story one of the happier endings. LSK Smoked Turkey Products, Inc. Turkey Wings And Drumsticks (2005)</h2> As you've probably already realized, listeria is an all too common threat to the food industry. It doesn't help that listeria bacteria actually thrives in cold temperatures, meaning all that meat you so safely secure in the refrigerator or freezer is still at risk. LSK Smoked Turkey Products, Inc. had to grapple with that reality in 2005 when routine testing by the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) found positive results for listeria monocytogenes. The New York-based company went on to recall 39,000 pounds of its turkey wings and drumsticks. By this point, they had already been distributed across Delaware, New Jersey, New York, and Florida. This was another case of preemptive action that may have prevented any actual illness; no cases were linked to LSK Smoked Turkey Products, Inc., once again proving the importance of routine testing and speedy recalls. International Trading Company Canned Turkey (2004)</h2> Processed meat doesn't exactly have the best reputation. While it's often cheaper than its non-processed counterparts, consuming too much processed meat comes with its own health risks. The process of, well, processing the meat also opens up more windows of opportunity to contamination. In November 2004, the thing that sparked a minor panic for International Trading Company was a complaint from one of its wholesale customers that some of its canned turkey luncheon meat was possibly under-processed. The risk here was that meat that was supposed to be pre-cooked wasn't done so thoroughly enough to be safely consumed. As a result, the Texas-based company started recalling its Al Haloub Cow, Turkey Luncheon Meat. This recall started in Puerto Rico, where nearly 11,000 pounds of canned turkey were pulled from distribution. A week later, however, the recall expanded to cover the U.S. The International Trading Company withdrew over 84,000 pounds of its 12-ounce cans of turkey from California, Florida, Illinois, North Carolina, New Jersey, New York, and Texas, plus the Netherlands. No reported illnesses were linked to the turkey, but the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) still flagged the recall as a high health risk. That meant that the product presented a danger of having serious health consequences, or even death.

Turkey has had its fair share of recalls. From turkey sausage to canned turkey, take a look at all the turkey products with huge recalls over the years.

Like all meat products, turkey has been embroiled in its fair share of urgent recalls. This usually comes down to some kind of contamination, from harmful bacteria such as salmonella and listeria to unexpected foreign objects like plastic. From turkey breast to ready-to-eat turkey products, here are some of the most major recalls to hit the industry.

The Biggest Turkey Recalls In US History

(NEXSTAR) — Organic carrots have been linked to a deadly E. coli outbreak impacting 18 states, the Centers for Disease Control and Prevention announced Sunday.Multiple sizes and brands of bagged organic baby and whole carrots have been recalled by Grimmway Farms due to the potential E. coli contamination. While the carrots are no longer available in stores, the U.S. Food and Drug Administration warns consumers may still have some in their homes.According to the FDA, the impacted carrots, listed below, may have been contaminated with Shiga toxin-producing Escherichia coli (E. coli) O121:H19, a bacterium that can cause serious and sometimes fatal infections in children, elderly people, and those with weakened immune systems. There have been 39 cases reported across 18 states in this E. coli outbreak. Fifteen patients have been hospitalized, and one person has died, the CDC reports. The death in this outbreak was reported in California.Those who have fallen ill range in age from 1 year old to 75 years old. The most cases – 8, as of Sunday – have been reported in Washington state. Minnesota and New York have each confirmed five cases connected to this outbreak, while California and Oregon have each reported three. New Jersey and South Carolina have confirmed two cases. Arkansas, Colorado, Massachusetts, Michigan, Missouri, North Carolina, Ohio, Pennsylvania, Texas, Virginia, and Wyoming have all confirmed single cases.The CDC notes the outbreak may be more widespread and the number of people who have fallen ill from the impacted carrots may be higher "because many people recover without medical care and are not tested for E. coli."Below is a list of the organic baby carrots – cut and peeled – that are being recalled by Grimmway Farms.The list below shows the organic whole carrots that are being recalled. All were available for purchase from August 14 through October 23. There are no best-buy dates on these packages.Images of the recalled products can be seen here .The FDA notes, however, that none of the recalled carrots have tested positive for E. coli O121:H19. Regardless, if you have any of the carrots listed above, health officials say to throw them away. They also recommend washing items and surfaces that may have been in contact with the carrots using hot, soapy water.Symptoms of an E. coli infection, which typically appear within three to four days, include severe stomach cramps; diarrhea, which can be bloody; and vomiting, the CDC says. More serious cases can include kidney problems – which were reported during a recent E. coli outbreak linked to McDonald's – and can lead to hospitalization. Most people, however, are able to recover without treatment in a few days.If you develop the severe E. coli symptoms listed below, the CDC says to contact your healthcare provider:<li>Diarrhea for more than three days that is not improving or is bloody</li><li>A fever higher than 102°F</li><li>Vomiting that keeps you from keeping liquids down</li><li>Signs of dehydration, like feeling dizzy when you stand, a lack of urinating, or dry mouth and throat</li>

(NEXSTAR) -- Organic carrots have been linked to a deadly E. coli outbreak impacting 18 states, the Centers for Disease Control and Prevention announced Sunday.

There have been 39 cases reported across 18 states in this E. coli outbreak. Fifteen patients have been hospitalized, and one person has died. Minnesota and New York have each confirmed five cases connected to this outbreak, while California and Oregon have each reported three. Arkansas, Colorado, Massachusetts, Michigan, Missouri, North Carolina, Ohio, Pennsylvania, Texas, Virginia, and Wyoming have all confirmed single cases.

E. coli outbreak linked to organic carrots in Pennsylvania

When I was in my late twenties, my friends and I started a dinner club that we affectionately called the Seasonal Soirée. When a new season rounded the corner, we would gather at one of our houses, and the host would serve a multi-course dinner while the rest of us brought the beverages. Although the frequency of our dinners has since moved from seasonal to something closer to annual, we all think fondly about this special tradition and all of the impressive dinners we collectively cooked over the years. I'll always remember eating homemade queso , cilantro rice, and chorizo in my friend's West Village walk-up, watching the city below from her fire escape on a lively summer night. I remember admiring the herb-crusted salmon another friend made in her Brooklyn apartment, which felt so grown up then, and trying my first negroni alongside ricotta crostinis in Chelsea. Not all of our dishes have been winners. Endive boats with a questionable apple pie-inspired filling always make us laugh in retrospect. Nonetheless, good or bad, the meals took time and care, which was how we showed our mutual adoration. Why I Love This Ina Garten Appetizer </h2> One particular Seasonal Soirée standout that I still make all the time is Ina Garten's Mustard and Gruyère Batons . This simple appetizer consists of Dijon mustard-filled, Grueyère cheese-covered puff pastry sticks. In the oven, the puff pastry rises into fluffy, golden, crunchy batons that are satisfying but light enough that you and your guests will want to eat more than one. Deceptively easy, they're layered with flavor but light and versatile enough to serve as an addition to any spread. Whether I make them as a nibble to serve alongside a beer or cocktail, a flaky and savory complement to a cheese plate, or an amuse bouche before a formal meal, these batons are always an immediate hit. That's the magic of Ina. Her food is inviting and celebratory but never complicated. It's comforting, like an old group of friends, and keeps you coming back for more, season after season. How To Make Ina Garten's Mustard and Gruyère Batons </h2> After thawing and rolling out a sheet of puff pastry into a nine by 13-inch rectangle, brush the lower half of the pastry with Dijon mustard, and brush a half-inch border with egg wash. Then, fold the plain half over the mustard-coated half and chill the dough for 15 minutes. Next, slice the rectangle into strips, brush each baton with egg wash, and sprinkle each one with shredded Gruyère spiked with a bit of Parmesan cheese. Sprinkle salt on top, chill again, and then bake for 15 minutes. After removing the batons from the oven and resting them just a few minutes, serve and watch them disappear. Tips for Making This Easy Appetizer </h2>

This easy Ina Garten appetizer is a hit every single time I serve it.

Ina Garten's Mustard and Gruyère Batons are an easy appetizer. In the oven, the puff pastry rises into fluffy, golden, crunchy batons. Deceptively easy, they're layered with flavor but light and versatile enough to serve as an addition to any spread.

The 5-Ingredient Ina Garten Appetizer I Make on Repeat During the Holidays

Each week, "Flying Horse" features dozens of Central Illinois children's thoughts and drawings on various topics. This week: Food/cookingChicken biryani: My favorite foods are chicken biryani and cheese ravioli. Chicken biryani is chicken and rice with spices and my mom makes the chicken biryani delicious. Cheese ravioli is mozzarella cheese, and the cheese is really stretchy and gooey, and I always eat cheese ravioli at Olive Garden and it's the best.Shaunak SinghGrade 3, BenjaminMom's cooking: My mom's cooking is the best, but I like to bake. I bake cookies with my grandma sometimes.Josiah JulienGrade 5, CalvarySpaghetti: My favorite food is spaghetti because I really like it. I like baking banana bread with my mom.Lucy HardyGrade 2, Corpus ChristiI love cooking: My mom taught me how to cook. I really like cooking because it is fun. I love it so much. I will cook dinner willingly. Nicholas GibsonGrade 4, CentennialDoughnuts: I like to eat doughnuts, but I do not like chocolate doughnuts. I love lemon cake. I love lemon cupcakes.Lucas WestendorfGrade 1, EpiphanyMy favorite foods: I love to cook. My favorite foods that I can cook are butter noodles and bacon, French toast and mac and cheese. My favorite food I cannot make is Chinese chicken. Oh, I almost forgot I love whipped cream on my French toast.Zelie RayburnGrade 3, EpiphanyCookie day: I love cookie day. We make a bunch of cookies and have a contest. Every year I win. I always make peanut butter blossoms. You have to a put a lot of sugar, but it's still worth it.Jordan DanileGrade 4, FairviewPasta and hot dogs: My favorite foods are spaghetti and hot dogs, also mac and cheese.Abel T. PalmaGrade 2, GlennNo-bake cookies: I make no-bake cookies. They are made with oats, peanut butter, milk and butter. First, you put the milk and butter into a bowl. Then you put them on top of the oven and stir it. When it starts bubbling, stir it for one more minute and then put the peanut butter and oats in, scoop it into a tray and put it in the refrigerator.Allison BingamanGrade 3, GroveCookies and pancakes: I would prefer cooking because it is fun to make new recipes like baking cookies. Have you ever made ice cream? Or even pancakes? I pick cookies because next time you can make it again with friends and family. But some baking recipes need adults like making pancakes.Nina NguyenGrade 4, GroveMini bake oven: I like to cook in my mini bake oven because you can bake cakes. There's a recipe book so you know how to make it. My favorite cake is cookie dough. Do you like cake? I do.Elsie RaguraGrade 2, Jefferson ParkStromboli: My favorite food is stromboli because it is healthy for you. My mom makes it sometimes. My dad does not know how to make it.Fiona McNultyGrade 2, NorthpointCheeseburgers: Cheeseburgers are the best. I like mine with lettuce, cheese, tomatoes and bacon. They are the best with a crispy bun. The meat is delicious, and I can eat a cheeseburger with my hands. Ronan PowellGrade 3, NorthpointTaco Bell: I like to eat at Taco Bell in Hammond, Indiana. I like to order quesadillas. I like to drink Coke. The best part is a toy in the happy meal.Ashwath SureshbabuGrade 5, Northpoint Flingers Pizza: My family and I went to Flingers Pizza. Next the staff showed us our seat. Then we wait for the pizza. Last the pizza was done. I was ready to eat some pizza.August GanciGrade 2, ParksidePeanut butter cookies: I baked peanut butter cookies with my mom this weekend. I went trick-or-treating. I got my favorite candy Reese's.Erick BurkittGrade 1, PrairielandPizza and popcorn: My favorite food is pizza and popcorn. My favorite food to make is cake. My least favorite food is green beans. My brother's favorite food is bread.Kyson BirgeGrade 3, SheridanHershey's chocolate: I love Hershey's bars. They taste so good. After dinner for dessert, I get a Hershey's bar. Yum, yum! I love it. When we were trick-or-treating, I got a Hershey's chocolate. Yay!Braelynn GreigerGrade 2, StevensonCooking with nana: I like cooking with my nana. She cooks all kinds of food. When she cooks cakes and pies I like to help her. She says I am her cook helper.J'Rein MartinGrade 1, Sugar Creek Eggs: Mom and I make eggs for breakfast.Jacob SturgillGrade 2, WashingtonPasta dish: I love offerto. It is so good. My mom makes it a lot. I love it.Nevaeh ValadezGrade 3, WashingtonChocolate chip cookies: Based on cooking, I have made chocolate chip cookies. They were so good. I did pretty much everything. At the end they turned out great. My favorite thing was eating the cookies. I loved making the cookies that day. Rachel SherrodGrade 5, WashingtonPumpkin muffins: I like to bake pumpkin muffins. I also like to bake cake and cookies. I like to bake.Haley JanssenGrade 5, CalvaryBaking with grandma: Here are some things I like to cook. First, my favorite thing to cook is brownies. My second thing to cook is chocolate chip cookies. I like to cook them with my grammy. She loves it.Kinley HendricksGrade 4, CentennialPastas: My favorite thing to eat is spaghetti. I like spaghetti because it is yummy. My second favorite food is mac and cheese. I like it because it is yummy.Niko DelisGrade 2, Corpus ChristiPizza: My mom cooks the best. My favorite food is pizza. Food is something you can eat.Santiago GonzalezGrade 1, EpiphanyDad's cooking: My favorite food is my dad's burgers on the black stone and grilled cheese. My second favorite is my babysitter's cookies. Sometimes we help her make them. Other times we lick the batter. My third favorite food is Baxter's burgers. They have really good fries and ice cream. They also have really good ranch.Wyatt KaisnerGrade 3, EpiphanySeafood: My favorite food is seafood. First, you can buy the crab sauce. Next, it comes with a lot of food. Lastly, you can make it by yourself. I love seafood.Lamiyah HoltonGrade 4, FairviewIndian rice dish: When I grow up, I would cook roti sooji dal and rice because the food is good, and my mom makes it; so does my dad. I will also give it to the kids. I hope they like it. My parents will teach me how to make it.Sughosh ChincholikarGrade 3, GroveSteak: I enjoy steak. I like my steak pink inside with seasoning. My dad and I love steak. Sometimes my dad likes to cook on the grill.Jordon GreeningGrade 2, Jefferson ParkBanana bread: My favorite food to cook with my mom and sister is banana bread. It is so yummy. My sister always says don't forget the white chocolate chips. I always add extra white and normal chocolate chips.Claire RamseyGrade 2, NorthpointMac and cheese: I love to eat mac and cheese. I love to eat spaghetti. My mom cooks for me.Gael NsianganiGrade 5, Northpoint Pancakes: This week my mom and I made bread cake and pancakes. We use flour, water, salt and sugar to help make those.Kaylee WallGrade 1, PrairielandRamen and more: My favorite foods are ramen, hot fries and corn. I also like popcorn with hot sauce, chicken, shrimp, rice, bacon and boiled eggs. I also like pizza, pepperoni, tacos, sushi, sausage. I also like chips, Slim Jims, and salami.Jasmine MillerGrade 3, SheridanBiscuits and gravy: My favorite food is biscuits and gravy. I love it so much. I would eat it all day, and my favorite dessert is ice cream. My favorite flavor is cookies. It so sweet. My third favorite is orange chicken. It is the best.Maleigh KisnerGrade 2, StevensonGrandpa's yams: I like my grandpa's yams. They taste nice.Kat TurnerGrade 1, Sugar CreekMom's recipes: I love cooking, especially with my mom. My mom knows all of the tasty recipes. I love getting to spend time with her, and whenever we're done cooking the results are so worth it. One of the things I love about cooking is that you learn something new every time and make a lot of mess-ups, but in the end you end up making a good food creation.Isabelle ButlerGrade 5, Washington</h2>

Each week, "Flying Horse" features dozens of Central Illinois children's thoughts and drawings on various topics. This week: Food/cooking

"Flying Horse" features dozens of Central Illinois children's thoughts and drawings on various topics. This week: Food/cooking. "My favorite foods are chicken biryani and cheese ravioli," says Josiah Julien. "I like to eat at Taco Bell in Hammond, Indiana. I like to drink Coke," says Ronan Powell.

Flying Horse: Food/cooking

Newport-area residents and visitors have a cornucopia of Thanksgiving dining options this year, with local restaurants serving traditional turkey dinners and creative culinary twists.Several upscale establishments are offering prix-fixe menus for those looking to dine out on November 28. Castle Hill Inn presents a three-course family-style feast for $125 per person, featuring seasonal starters like smoked cod and chilled shellfish, followed by mains such as farm-raised turkey and Atlantic halibut. The Chanler at Cliff Walk serves a four-course menu for $145 per adult and $55 for children under 12. Diners can expect gourmet offerings like venison carpaccio alongside classic Thanksgiving fare. Hotel Viking hosts a buffet in its Viking Ballroom from 12:00 PM to 3:00 PM, priced at $125 for adults and $58 for children aged 4-12. The spread includes a carving station, raw bar, and an array of desserts.For a more casual atmosphere, Johnny's in Middletown offers an all-day culinary affair. Their Thanksgiving buffet runs from 11:00 AM to 3:30 PM, featuring classics like butternut squash, sage stuffing, and roasted turkey for $35 per adult and $19 for children under 12.Several other restaurants are joining the Thanksgiving festivities. 22 Bowen's serves its regular dinner menu alongside a special three-course Thanksgiving dinner for $55 per person. The White Horse Tavern , open from 1 PM to 6 PM, adds holiday specials to its menu, including a Thanksgiving Wellington for $41. The Mooring welcomes diners from noon to 7 PM, offering its regular menu plus holiday specials. Boat House in Tiverton will be open from 11:30 am to 6 pm, serving their regular menu and traditional Thanksgiving additions. Stoneacre Brasserie takes a different approach with a "Friendsgiving" event on November 27, featuring live music and a relaxed dress code.For those preferring to celebrate at home, several establishments offer take-home options. Sweet Berry Farm provides farm-to-table classics available for pickup on November 27. Their menu includes sliced turkey, Italian stuffing, and classic sides, with orders due by November 21. Hotel Viking's One Bellevue restaurant prepares Thanksgiving dinners for groups of four to eight, ranging from $240 to $480. Pickup is available on November 27 between 2:00 PM and 6:00 PM. Boat House in Tiverton offers à la carte take-home options, including roasted turkey dinner and seafood casserole. Orders must be placed by November 24 for pickup on November 27 or Thanksgiving Day. Newport Vineyards presents a locally sourced, from-scratch menu featuring items like apple sage stuffing and sweet and cheesy butternut casserole. Orders are due by November 24 for pickup on November 27. Foodlove Market in Middletown provides both full meals and à la carte options, with a minimum of two days' notice required for orders. They offer pickup and delivery services to Newport, Middletown, Portsmouth, and Jamestown. The Mooring also joins the take-home trend with a $215 package serving four guests, available for pickup on Thanksgiving Day.For those with a sweet tooth, Newport Vineyards offers a special November Treat Board featuring pecan pie brownies, pumpkin cheesecake bites, and other seasonal delights.With this diverse array of dining options, Newport-area residents and visitors can easily find a Thanksgiving meal to suit their tastes and preferences, whether they choose to dine out or enjoy a feast at home.

Newport-area residents and visitors have a cornucopia of Thanksgiving dining options this year, with local restaurants serving traditional turkey dinners and creative culinary twists. Several upscale establishments are offering prix-fixe menus for those looking to dine out on November 28. Castle Hill Inn presents a three-course family-style feast for $125 per person, featuring seasonal starters […]

Several upscale establishments are offering prix-fixe menus for those looking to dine out on November 28. Castle Hill Inn presents a three-course family-style feast for $125 per person. Johnny's in Middletown offers an all-day culinary affair, featuring classics like butternut squash, sage stuffing, and roasted turkey.

Castle Hill Inn to Hotel Viking: Newport's Thanksgiving Dining Guide

We've assembled some of the most delightful and desirable culinary-adjacent items you might wish to give, or receive, this season. Kitchen utensils that are as aesthetically pleasing as they are useful, quirky homewares and jars of things we love to eat – our list runs the gamut from "essential" to "truly essential". Wonder Oven</h2> A multifunctional air fryer/oven that actually looks good on your countertop. £195, fromourplace.co.uk Gestura chef's spoon</h2> The act of measuring out one tablespoon – or freeing your poached egg – has never looked better; the flared lip means every skerrick of sauce can be scraped up, and drizzled over dishes with style. From £34, souschef.co.uk Penguin cocktail shaker</h2> An elegant, bow tie-wearing bird from which to dispense your pre-dinner drinks. £30, johnlewis.com Letterbox brownies</h2> Top-tier brownies, made fresh and delivered to your door from Exploding Bakery. A truly first-class postal service. (See also their standout, gluten-free Christmas cake.) £15.95, explodingbakery.com British tinned fish</h2> Seafood from British waters, preserved in Sea Sisters' craft cannery in west Dorset – an exceptional product. £10, seasisters.co.uk Fennel tea towel</h2> Also available in beetroot, carrot, and spring onion. £8.50, re-foundobjects.com Toast toppers ... and beyond</h2> Indulge in one of the year's food trends with pistachio butter, £14.90 eataly.slerp.com ; Pollen Bakery's croissant butter is rich, addictive and best eaten straight from a spoon, £10, delli.market ; the clue is in the name – Sublime butter in flavours from chilli-lime to bearnaise to finish steaks, from £4.50, sublimebutter.com Mauviel M'150B saucepans</h2> Classic, covetable kitchenware; a copper pan that's gold standard. From £279, boroughkitchen.com Blasta books</h2> The Irish publisher's 2024 range of cookbooks from new voices in food writing covers fish cookery and fermentation, and recipes of Malaysian and Afro-Caribbean heritage. £13 each, blastabooks.com Pasta baubles</h2> Deck the halls with ravioli – pasta baubles from restaurant Pastaio and designer Jenny Dyson. £12 each, pastaio.co.uk </h2> Non-alcoholic aperitif for grownups. £27.50, botivodrinks.com La Sablésienne cat tin</h2> Moreish buttery biscuits in a covetable – yes, slightly eerie – tin. £29.99, souschef.co.uk Cider and cheese box</h2> A taste of Somerset – superior cheddar cheese, fig and elderflower chutney, and Durslade cider. £35, farmshop.co.uk Engine oil gin</h2> The fuel you need to get you through the Christmas period. £37.99, selfridges.com Cherry-picked presents</h2> Fabbri amarena cherries in syrup are essential for luxe desserts and cocktails – and the opaline glass jar is unthrowawayable, £12.99, souschef.co.uk ; sweet cherry necklace, £48, wolfandmoon.com </h2> Retro anniversary edition in wintery white and gold. Looks cool as it keeps your contents hot – and vice versa. £45, thermos.co.uk Chocolate sardines</h2> Trick or treat – or both? Nothing fishy about these charming stocking fillers. £2.25, brindisa.com Delicious prints</h2> For lovers of caff culture, mouthwatering images from irreverent independent publisher Sausage Press. From £30, sausagepress.uk Seafood scarves</h2> Knitwear from Brightonian Kate Jenkins that won't leave you fishing for compliments. £50, katejenkinsstudio.co.uk Top Cuvée Christmas hamper</h2> Natural wine, olives, hot sauce, truffle crisps and more. £85, shopcuvee.com Nata food candles</h2> For pasta that's lit – plus crisps, butter, olives and other essentials. £14, nataconceptstore.com Hermès rhubarb cologne</h2> A fruity fragrance that's "exquisite", according to Observer Magazine's beauty editor Funmi Fetto. From £74, selfridges.com Fiasconaro 'Maximus' panettone</h2> Yes, that's 3kg of panettone. Christmas is officially catered for. Truly showstopping. £119.50, souschef.co.uk Crisps and clip</h2> Clips that are (crinkle) cut above all other bag sealing systems, and crisps so good they'll barely need one. Crisp clips, £2.80, pophamshome.com ; Superbon crisps, £3.50, welovecrisps.com Oat milk vase</h2> A rather lovely ceramic vase. £25, shop.balticmill.com Campari and pasta magnets</h2> Add a touch of la dolce vita to your fridge. £7.50, souschef.co.uk Tea advent calendar</h2> Countdown in organic teas from Swedish company Lykke. £29.99, selfridges.com YiaYia and Friends olive oil</h2> An ingredient that keeps an eye on you – high-quality, cold-pressed (and, crucially, Greek grandma-approved) extra-virgin olive oil in a range of flavours. £22.99, selfridges.com Yuletide Grazing hamper</h2> Give someone the ultimate cosy night in with an abundance of treats from Michelin-starred chef Tommy Banks, including a pate de campagne pork pie, crackers and charcuterie, and ready-to-bake Christmas cookies. £110, madeinoldstead.co.uk Sardine napkins</h2> Hand-printed on natural cotton by Norfolk designer Lottie Day. £48, souschef.co.uk Smeg digital kitchen scale</h2> A precision-engineered weighing tool with a look that's off the scale. £129.99, boots.com Ingredient-specific graters</h2> A spring onion cutter is the kitchen tool you didn't know you needed – perfect for stir-fries and salads; and the black coating on this Microplane reduces friction (and increases coolness factor), making it the most essential truffle slicer on the market. Fine, it does mushrooms too. Wooden spring onion cutter, £10, kitchenprovisions.co.uk ; Microplane truffle slicer £64.95, boroughkitchen.com Bipod container set</h2> Beautiful food storage with a space-age twist: the rechargeable vacuum device sucks the air out of the container, preserving food for longer and making marinades the work of moments. £69 (containers only); £319 (full set with vacuum device), bipod.it Hot chocolate lovers' starter pack</h2> Florence Mytum wiggle mug, £35, florencemytum.com ; Dualit Cocoatiser hot chocolate maker, £69.99, dualit.com ; Pump Street drinking chocolate, from £14.50, pumpstreetchocolate.com Fish stacking glass tumblers</h2> There are plenty more fish in the sea, but few stack as pleasingly as this set of four tumblers. £30, johnlewis.com Butter dish</h2> Spreadable butter is better – keep it out of the fridge and in this beautiful, translucent green dish, made entirely from recycled glass. £45, fermliving.co.uk Morello cherry preserve</h2> Add a luxe touch to trifle or your holiday breakfast with a limited edition flavour from Single Variety, small batch jam makers of renown. £6.50, singlevariety.co.uk Chocolate advent calendar</h2> Twenty-four hand-painted chocolate bonbons in 12 flavours, from Glasgow's ARD Bakery, which specialises in delicacies as beautiful as they are delicious. £42, ardbakery.com Electric hot pot</h2> Recreate your favourite Chinese restaurant at home – brothy, dunking family fun. £75, souschef.co.uk Bowl of cherries table runner</h2> An eye-catching, artfully-designed trompe l'oeil table runner in 100% cotton. £33.50, re-foundobjects.com Turrón treats</h2> This nougat is a Spanish festive essential – here it's in its soft form, and inside one of the nicest panettones we've had. Turrón panettone, £29.50; turrón, £9.50, both brindisa.com Family games</h2> Battle the timer in card game Pear Shaped, or go traditional with dominoes – if it causes an argument you can simply eat the set. Pear Shaped card game, £14.99, camdengames.com ; chocolate dominoes, £3, asda.com Garlic earrings</h2> Almost every recipe, or outfit, is better with garlic. £72, wolfandmoon.com Lemon futsol shirt</h2> When life gives you lemon T-shirts ... wear them (as the saying doesn't quite go). £95, futsol.co Cherry amour</h2>

From timeless kitchenware to trending ingredients, here’s the Observer Food’s Monthly’s pick of presents to bring good cheer

We've put together a list of culinary-adjacent items you might wish to give, or receive, this season. List runs the gamut from "essential" to "truly essential" Wonder Oven is a multifunctional air fryer/oven that actually looks good on your countertop. Gestura chef's spoon has never looked better.

A chic air-fryer, mammoth panettone and seafood scarves – essential Christmas gifts for food lovers

Swedes love sweets. So when an American TikToker sparked a craze for Swedish candy this year, there was pride that an important part of national culture was being recognised around the world. The Danes may have Ozempic but the Swedes have lördagsgodis – Saturday sweets – where families chew through more than 1kg of sticky treats in an evening. That pride has given way to some irritation. Supplies of some Swedish sweets ran dry in the autumn due to the high demand in the US, South Korea and in Scandinavia. And there was another factor, an equally important Swedish tradition: the six-week summer holiday. "The trend started to really increase during the spring but unfortunately we didn't have enough safety stock before the summer," said Niclas Arnelin, a director at Orkla, maker of the Bubs sweets which are now in short supply. "During summer, we need to let people in the factory have their vacations by law, and we also close the factory for maintenance. We sold everything we produced over the summer. And after that we ran out." Bubs was forced to reduce to a "much slimmer assortment", he said, reducing the number of types of sweets it makes in order to ramp up supply. Machines need to be reset to make different sweets, eating up production time, so focusing on just three lines allowed them to meet demand. Just about. The craze began when Marygrace Graves, a New York marketer, filmed herself visiting BonBon, a confusingly-named Swedish sweet shop in Brooklyn, and indulging in some pick'n'mix – a pastime that is unfamiliar to most Americans, according to Arnelin. Millions of views later, BonBon now has queues outside and Americans have adopted the term "candy salad". A new firm, Skandy, is offering weekly deliveries of sweets in Britain. In Sweden , Bubs are being rationed out to shops in a Sweden-first policy and Swedes are asking visitors to see if they can find any at home. "We have Bubs," said Jonas Aurell, who runs ScandiKitchen in central London. "Like everyone we were struggling to get hold of it, but we work with the supplier." Aurell and his wife, Bronte, opened ScandiKitchen 17 years ago, partly because they were missing lördagsgodis. "I couldn't get my kilo a week," he said. "Our main market is Scandinavian expats – when you're homesick, the idea of getting some sweets is obviously a big thing for us." Lördagsgodis is an extension of another Scandinavian concept, lagom – not too little, not too much, says Bronte Aurell. "We've been brought up that you eat sweets once a week," she said. "It's alright to pig out, but you only do it once a week." As a Dane, Bronte prefers to do things slightly differently. "We do it on Fridays," she said. "But it's basically the same all over Scandinavia." The tradition began in the 1950s when the Swedish medical authorities were trying to combat rising tooth decay and said sugar should be eaten just once a week. The idea is now a cherished part of the culture. "Lagom means you have a balance, you have personal responsibility," she said. "If I'm going to have a cardamom bun for lunch, maybe I should have a salad for dinner." Downstairs at ScandiKitchen, the pick'n'mix display is tended by assistant manager Freja Haulrik, another Dane, who makes sure that the Salta Katten (salty liquorice cats), the Vattenmelon (watermelon jellies) and Amerikanska Pastiller (chocolate buttons) are properly arranged. "It's looking pretty good," she says. "Over the summer we had no delivery for six weeks. You've caught us on a good day. Although," she frowns and points at the box of liquorice chalks, "there are two liquorices next to each other." She shakes her head. "You have to space it out."

The tradition of chomping through a kilo of sweets once a week is under threat as demand soars for sugary sweets

American TikToker sparked a craze for Swedish candy this year. Supplies of some Swedish sweets ran dry in the autumn due to the high demand in the US, South Korea and in Scandinavia. The trend started to really increase during the spring but unfortunately we didn't have enough safety stock before the summer.

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