FOOD & DIN­ING’S AN­NUAL THANKS­GIV­ING SPE­CIAL SEC­TION

Chicago Tribune (Sunday) - - NEWS -

Just in time to help you with last-minute plan­ning, Food & Din­ing’s an­nual Thanks­giv­ing spe­cial sec­tion ap­pears in the pa­per Sun­day. We’ve got recipes for side dishes to bol­ster your menu — sweet pota­toes ac­cented with co­conut milk and chives, long beans with toasted macadamia nuts, corn­bread dress­ing with a big serv­ing of black culi­nary history and ideas on what to do with the glo­ri­ous left­overs (in­clud­ing killer mashed pota­toes soup!). And we’ve es­says (with recipes!) about be­ing grate­ful this hol­i­day sea­son, in­clud­ing one on how gin­ger­bread peo­ple cook­ies can help us feel closer to loved ones far away and an ode to the “Joy of Cook­ing” that teaches us to con­jure a meal from a day­dream. On Wed­nes­day, Nov. 27, Food & Din­ing will be off. Look for us again Dec. 4, when we pub­lish the win­ning recipes from our an­nual Hol­i­day Cookie Con­test. And, of course, there's much more Thanks­giv­ing cov­er­age on­line at chicagotri­bune.com/din­ing.

— Joe Gray, Food & Din­ing Editor

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