The bottles that finance whiz turned wine guru André Hueston Mack says "belong on your table next to your salt and pepper shaker."
No matter what my plans end up being this year, I will be making my dressing.
While many seem to enjoy a yeast bread-based "stuffing" alongside their turkeys each November, my family always has cornbread "dressing" to eat with our bird. Each family and every individual cook has their own way that they like to prepare dressing, often following intuition rather than an exact recipe. But after years of my childhood spent helping my mother prepare it before venturing out on my own, this is the version that I'm happy to share with you.
Phil Long, president of the Association of African American Vintners, hits the national stage.
"We're called APT 4B because we wanted to give the space the mood of your cool friend's apartment," says the chef.
The Pose co-creator explores food's starring role in the groundbreaking TV show.
The best way to make it depends on who's cooking at your family reunion.
Sure, stocks from scratch are great, but chefs still love flavor-packed cubes and powders, especially now.