Food + Drinks

8 Terrible Topics to Discuss at Thanksgiving, and How to Handle Them

Thanksgiving is a time of family togetherness, which can be wonderful if you have a nice family that shares your political views, artistic sensibilities, and general joie de vivre. Otherwise it can be a holiday that leads to fights, intractable debates, and scenes that look more like Who's Afraid of Virginia Woolf? than they do a Norman Rockwell painting. Here are some talking points for 10 current events that may come up around the dinner table. Stick to these plans and you'll be able to hold firm to your beliefs without upsetting anyone too much. Your mother just thanked me see more
Food + Drinks

How NOT to Get Fat This Holiday Season: Advice from Health & Fitness Professionals

Mara Feil, certified nutritional consultant, board certified holistic health practitioner, standupphealth.com "Never, ever, go to a party, cocktail event, business dinner, charity event, etc. hungry. No one's willpower is strong enough to resist trays filled with temptation, and just a few mini bites adds up to the calories and sugar. Eat a substantial snack filled with protein and fiber before arriving at your event and you'll be able to stick to your diet much more easily." "Also, with so many open bars and passed cocktails during the holidays, it's hard to keep track of how many drinks you've had. Every see more
Weird News

New Study Finds You're All Eating Disgusting Food for Thanksgiving

The venerable Gray Lady has done a fun little study, mining Google searches for the oddball dishes that are popular in each state. The results, shown above, are, quite frankly, horrifying. Um, dear South Carolina, what the fuck is pineapple casserole? Turns out, it's cheese and pineapple chunks baked and scattered with buttered bread crumbs. I'm sorry, excuse me while I go violently upchuck for a few moments. And for those of you (myself included) tsk tsk-ing the South, take a quick gander at Oregon. Vegan mushroom gravy? Shame on you. Taking our turkey day and handing it over to see more
Food + Drinks

Airline Food Goes Even More Haute: SwissAir Hosts a Pop-Up Restaurant

We've seen major chefs do the unthinkable in recent years and cook for airlines (the list includes France's Joel Robuchon to New York's Alfred Portale) but recent news takes collaborations to (literally) new heights. see more
Food + Drinks

Why Winter Is the Best Time to Order Seafood

Right about now, there's not much for chefs in most parts of the country to get excited about (how thrilling are turnips, really?). But lower temperatures do get cooks geeking out on seafood—shellfish, in particular, some varieties of which are at their prime in colder waters because of where they are in their life cycle. Take oysters from the Gulf of Mexico. They spawn in summer, which makes them milky and flabby before they turn clear and firm as winter approaches, says Ryan Prewitt, chef at Peche Seafood Grill in New Orleans. "In October, they get a lot better, in see more
Food + Drinks

Wine Swirling: Snobby Affectation or Necessary Ritual?

For some oenophiles, opening a bottle of wine is one swift pull of the corkscrew, followed by a quick pour and an immediate flooding of the senses. For others, there are rituals, beginning with the slow, careful extraction of the cork, gently inspected for durability, followed by the deliberate, steady pour. The swirling—which is ultimately an act of aerating and oxygenating—starts slowly at first, builds momentum, and then stops suddenly to allow for that moment of aroma intake, followed perhaps by an exhale and a re-swirl. Then, and only then, does the glass engage with lips to sip. In other see more
Food + Drinks

What Is Spatchcocking, and Should You Do It This Thanksgiving?

Besides being a cool word to say, spatchcocking is an actual culinary technique. To spatchcock is to cut out the backbone of your bird and splay it open so you get a flat fowl. In other words, it's a fancy way of saying "butterfly." The benefits of the method are myriad: For starters, says Oliver Ridgeway, executive chef at Sacramento's Grange, "spatchcocking allows you to cook a whole bird a lot faster than any other way. By cutting out the spine, the breasts, legs, and thighs lie flat against your heat source." In other words, expect to halve your cooking see more
Food + Drinks

The 8 Best Radically Alternative Thanksgiving Dishes

As we head toward the one holiday where every American eats pretty much the same damn meal, some clever chefs are ditching the familiar recipes and offering instead imaginative spins that borrow, wildly, from foreign cuisines. Below are 8 noteworthy takes on the traditional Thanksgiving meal. (Contact restaurants directly for menu availability and holiday hours.) • • • see more
Health

An All-Natural Alternative to Coffee That's Actually Good for You

Caffeine addiction is a very real problem for me. I start my coffeemaker before I get in the shower. Two cups are downed before I head out the door. I try to avoid a third before lunch but am almost never able to resist the lure of a RedEye as my own start to loll around 3:30 p.m. Needless to say, it might be time to cut back. Trouble is, I don't want to. I like the ritual of preparing each cup, feeling the steam on my face, the warmth between my hands. (Okay, I'll stop waxing poetic before you see more
Health

7 Performance-Enhancing Snacks Created for Athletes, by Athletes

When it comes to nutrition, no one knows how to properly fuel and hydrate before, during, and after your workouts better than the pros. And conveniently, a handful of elite athletes also happen to have science and nutrition backgrounds. Put these brains-plus-brawn busybodies in the kitchen and a host of new nutrition products emerge. Here are just some of the latest products that were created by athletes, for athletes. see more
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