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Mouthing Off

By the Editors of Food & Wine Magazine

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expert guide

How to Fix Lumpy Gravy and 3 Other Classic Thanksgiving Mistakes

Dana Cowin and Jonathan Waxman

To coincide with the release of her new book, F&W editor in chief Dana Cowin asks legendary chef Jonathan Waxman to troubleshoot her Thanksgiving.

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TASTING ROOM

Why Drink Beaujolais Nouveau When You Could Drink These?

It’s mid-October, which means that soon it will be November, and that means that in a month or so we’re going to start seeing ads, again, just like every year, for Beaujolais Nouveau. And you know what? Don’t bother.

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Chefs Make Change

Thanksgivingukkah in Rwanda

Writer Josh Ruxin recreates Thanksgiving in Rwanda. Read more >

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Essential Drinking

Moscato d'Asti: Wine of a Thousand Uses

2012 G.D. Vajra Moscato d'Asti

Though you probably wouldn't serve it with dinner, there's a case to be made for fragrant, effervescent Moscato d'Asti as the most versatile wine for Thanksgiving weekend. Read more >

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Best Holiday Tips

What to Make the Day Before Thanksgiving

Sausage-and-Bread Stuffing

There are plenty of ways to get a jump on Thanksgiving cooking. This classic sausage-and-bread stuffing can be assembled today, refrigerated overnight and then baked until the top is brown and crispy right before serving. Here, 20 dishes to make today.

Related: More Thanksgiving Tips
Stuffing Recipes
Ultimate Thanksgiving Guide

Infographic Spotlight

What to Eat After Thanksgiving

Next-Day Turkey Sandwiches

It's the morning after Thanksgiving, and you have a fridge full of leftovers. Should you make the obligatory next-day turkey sandwich? Whip up some cranberry French toast? Binge on pie? Order Chinese? Here, a handy flow-chart for navigating the day's toughest decisions, plus recipes to make the most of leftover turkey, sweet potatoes and more.

Graphic: Ultimate Thanksgiving Leftovers Decision-Making Flowchart

Best Thanksgiving Tips

10 Latke Upgrades

Are you one of the geniuses who will be frying up latkes as a starch this Thanksgiving? In a serendipitous collision on the holiday calendar, November 28 is also the first night of Hanukkah and, frankly, now that the idea has been presented, eating latkes on Thanksgiving should become as much of a tradition as cranberry sauce and gravy. Whenever you eat them this winter, here are some ingenious tips from Kay Chun of F&W’s Test Kitchen. Read more >

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Best Thanksgiving Tips

Instead of Soup, Serve Hors d'Oeuvres

Sausage-and-Apple Stuffing Bites

Soup is not the greatest party food for a crowd—it spills on the way from the kitchen, and it gets cold while you wait for everyone to be served. Hors d'oeuvres, on the other hand, offer immediate gratification. Read more >

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Best Thanksgiving Tips

This Thanksgiving, Go Green

Thanksgiving Tips, Twists & Tactics: Go Green

Instead of serving just one green vegetable and feeling like you've got it covered, try an explosion of greens with different textures and flavors that all go together. Read more >

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Kick Start It

The Searzall Takes on Thanksgiving by Blowtorch, Crisps Pizza Like a Champ

Booker and Dax's Searzall

Booker and Dax food scientist Dave Arnold is launching a Kickstarter campaign on Black Friday (November 29) to manufacture his lab’s latest invention and first retail product, the Searzall. Attached to a blowtorch, the metal-and-mesh cone delivers focused, high-powered heat like a hand-held broiler without the off-tastes associated with a torch. Here, the many foods Arnold likes to Torch. Read more >

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