Advanced baking students at Mississippi University for Women's Culinary Arts Institute have recently added some new skills to their resumes -- like architecture, engineering and construction. That is, if working in gingerbread counts.
Washoku, the traditional cuisine of Japan, is being considered for designation as part of the world's priceless cultural heritage by the U.N. this week. But even as sushi and sake booms worldwide, purists say its finer points are candidates for the endangered list at home. The younger generation is increasingly eating Krispy Kreme doughnuts and McDonald's, not rice.
Who doesn't love chocolate truffles? They are the essence of chocolate, and a sure-fire mood enhancer. Pop even one into your mouth and see if you don't get happy.
After you've stuffed yourself with turkey and taters and gravy and pie and -- of course -- stuffing, you might be ready to do penance before the next rush of holiday calories.
Three different types of stuffing will be offered on Stacy Fox's table this Thanksgiving: traditional, gluten-free and vegan.
It turns out there are some among us who love Thanksgiving almost as much for the leftovers as for the main meal. "I feel sorry for anyone who doesn't have leftovers," laughed Miranda Stewart of Starkville. "I wake up the Friday after already anticipating the chili I'll use that turkey for."
Ask the people around the table on Thursday about the history of Thanksgiving, and most will say something about the Pilgrims.
I was a happy little butterball when I was a kid. Sweets were my thing, desserts in particular. And chocolate desserts most of all. The one exception to the rule? My grandmother's oatmeal cookies.
McDonald's, which has been struggling to keep up with a raft of new menu items, says the McRib won't be available nationally this year.
Peek at the calendars of many a Thanksgiving hostess in Columbus and surrounds, and there's a good chance you'll see next Tuesday flagged in red. That's when the doors of the Stephen D. Lee Home open for two of the most anticipated hours of the year -- the Country Store Bake Sale.
As Thanksgiving and Christmas march ever closer, many of us are thinking ahead to desserts for holiday dinners and parties. Alyssa Davis is, too. But the Starkville cook's shopping list probably looks different than yours or mine. Davis has been gluten-free for several years now -- not because she thought it was trendy, but because she believes it improves her life and keeps her medication- and symptom-free after years of battling Crohn's Disease.
Remembering the Thanksgivings of my childhood conjures warm memories. I can clearly see gleaming china, sparkling crystal, the turkey-shaped gravy bowl and a large cornucopia my mother often used as a centerpiece. It overflowed with artificial apples, oranges and grapes that, to a kid, looked good enough to eat. In fact, I daresay there were some tiny teeth marks on the underside of a couple.
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