There are countless things to be grateful for in 2012, but let's face it: the best way to be thankful on turkey day is to kick back, bond, and have a drink (or three) with loved ones. To take Thanksgiving entertaining to the next level, match your courses with deserving wines and start off with cocktail hour. Don't forget to refill your ice trays, because we've got 10 tipples that are guaranteed to be magnificent with your meal.
This month, I've shifted my focus from Summer cookout food to something a little more soothing, but amidst a San Francisco Indian Summer, I'm not quite ready to plunge into full-blown Fall fare just yet. So in addition to treasuring those timeless staples, I've also looked for recipes that fall (pardon the pun) right in between those two seasons. One such gem is this slow-cooked dish of chicken with fresh tomatoes.
It incorporates the sunny flavor of Early Girl tomatoes with the reassuring tenderness of chicken braised in its own stock. Lighten it up with skinless chicken breast, swap out the sage for tarragon or basil, or use cherry or heirloom tomatoes instead. The result is a sumptuous main meal that's fantastic over grits, polenta, or mashed potatoes. Savor the in-between moment when you keep reading.
In Honor of Natalie Portman's Engagement, Check Out Her Ballet Dancer Fiance in Club Monaco's Fall Campaign
Pop just announced that Natalie Portman is engaged to NYC ballet dancer Benjamin Millepied. What's more, she's pregnant with his baby! We posted this Club Monaco Fall campaign starring Benjamin and model Malgosia Bela a while ago, but in honor of this happy news, here it is again. The theme is "Dance Dance Evolution," and who better to show off the clothes than the principal ballet dancer. Sequins, feathers, pearls . . . step inside to see what's in store. Then watch the video version.
We loved Olivia Palermo's campaign with Mango, and now the Spanish retailer has come out with yet another jaw-dropping spread. Fab favorite model Anja Rubik struts on the streets of Paris, while photographer Terry Richardson snaps her in trendy plaids, fair isle, camel colors, faux fur, boho touches, lightwash jeans, and cozy sweaters. The entire thing is beautifully styled — I'll definitely be snagging a few pieces and mimicking head-to-toe looks!
I have to admit: I don't love feeling cold, but I do love looking like I'm ready for the cold. Fair isle, fuzzy faux fur, beanies, arm warmers ($98), thermals, ponchos ($72) — they're all part of the cold weather fun. If you have an upcoming snow trip planned or just want to get the look minus the freeze, we've tracked down some fabulous ski-inspired pieces to help you look chic to the max from the slopes to the streets. Brr — can you feel the chic chill?
Hey pilgrim, there might not be as many Thanksgiving beauty offerings as there are December holiday ones, but that doesn't mean you don't have options. Behold, as there are a cornucopia of ideas on how you can add a bit of panache to your Thanksgiving weekend:
- For your hair: Keep your style soft and shiny with Frédéric Fekkai's Apple Cider Clarifying Shampoo ($23). Then, add a dramatic touch with 2adorn's Detachable Brown Feather Hair Clip Fascinator ($35) or Charlotte Russe's Round Feather Headwrap ($6).
- For your lips: Maybelline's Shine Sensational Lip Gloss in Cranberry Crave ($6) or Nyx's Lipstick in Pumpkin Pie ($4) each have holiday-worthy names and look great on practically everyone.
- For the eyes: How about some coffee with that dessert? A smoky, spicy palette of warm browns will provide you with the perfect accent. Try Revlon's ColorStay Eye Shadow in Coffee Bean ($7).
- For the nails: A cranberry-toned shade, such as Butter London's Nail Lacquer in Queen Vic ($14), or a shimmery bronze, such as Deborah Lippmann's Superstar Nail Color ($18), will both garner you lots of attention — in all the right ways, of course.
For the best Thanksgiving ever, I'm trying a new strategy and letting all of Thanksgiving's star ingredients shine on their own. There won't be any green beans shrouded in mushroom cream or turkey overpowered by Cajun spices. Instead of having a marshmallow-topped sweet potato casserole, I'm highlighting the tubers with honey and seasoning to let their true flavor take over.
I could only locate the thin, yellow-skinned sweet potato variety, although any sweet potato or yam works. Roast them until they're crunchy and caramelized with a lovely sweet-savory flavor. Then you can eat them with virtually anything: a poached egg and harissa for breakfast, curried cauliflower for lunch, and, of course, turkey. Get the easy recipe when you read more.
Cranberries are a staple for this time of year, but I always like to try something different from the traditional cranberry sauce. My suggestion? Skip serving them in a bowl and use them in a stellar mostarda-topped crostini appetizer. Mostarda is a traditional Italian condiment that combines sweet cooked fruit with a savory mustard sauce; it's often served with meat, which would make it perfect for topping pork or turkey. I was ready to try something new, so I baked up some crostini and topped them with a triple-creme goat brie, finishing with a spoonful of flavorful mostarda. Trust me: you won't miss cranberry sauce once you start popping these tasty apps. Keep reading for the recipe.
I recently spilled the beans about my ambivalence over turkey; it's my least favorite part of the holiday meal. But I'm not alone: more than a quarter of you admitted to being undecided about the big bird. To all of you naysayers out there, I suggest you make another roast instead. Don't even worry about it being something pricey, like crown roast of lamb or beef fillet — simply make pork tenderloin. With its cranberry sauce and sweet potato side, this foolproof recipe, which comes courtesy of Ming Tsai's latest book, tastes just like Thanksgiving, no turkey required. Want the recipe? Keep reading.
I herald the potato in every form, but when it comes to Thanksgiving dinner, mashed potatoes are a must. But as someone who's enjoyed basic mashed potatoes for the past several years, I'm ready to try something new. Enter a puree of potatoes, basil, and parmesan, courtesy of Barefoot Contessa: How Easy Is That?, Ina Garten's new book.
If you're a pestophile, you won't be able to get enough of its intoxicating anise-like flavor and its impossibly airy texture, which is achieved not through one of those expensive potato ricers or food mills but rather a good ol' mixer — something most home cooks actually have. For an exceptionally flavorful twist on Thanksgiving's most nostalgic side dish, read on.