Food news

Gobble 'em up

Thanksgiving is the time for tradition.For most families, there's never a question about what will be on the holiday table. But if you're thinking of adding a new dish to the menu or want to try something a little bit different, consider a recipe that doesn't stray too far from the classics. The suggestions below come from an array of magazines, books and Web sites, the perfect places to find inspiration and guidance for holiday cooking.

Trezzi ushers in new era for wine

Last year under a cold October sky, Davide and Stephanie Trezzi and their friends harvested the first barbera wine grapes from the small vineyard near the modern red barn that serves as their catering kitchen and home at Green Bluff.

Do the math to prepare perfect turkey

Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right. Here are all the numbers you need to have a safe, worry-free and delicious Turkey Day dinner.

Put a new spin on classic Thanksgiving dishes

Cider-glazed turkey
From Gourmet, November 2009. "A roast turkey glazed with a buttery, cider syrup is burnished outside and juicy within. You'll have more than enough gravy to ladle over the stuffing, the smashed potatoes, and tomorrow's leftovers," editors wrote. It's their final edition; publisher Conde Nast announced plans to shutter the stalwart food magazine this fall.

Culinary calendar

Millwood Indoor Winter Market – Offering fruits, vegetables, free-range eggs, chicken, beef, artisan organic breads and pastry, hand-spun yarn, soap and handmade items. Wednesdays through April, 2-6 p.m., 8919 E. Euclid Ave. at The Crossing.

Where to call or click in case of kitchen disaster

When your holiday dinner looks more disaster than decadent, finding expert help is just a call or click away. Here are some of this year's holiday cooking hot lines and Web sites:

In a pinch, evaporated milk substitution may be OK

A reader recently called for help with a milk mix-up.She'd accidentally grabbed a can of evaporated milk from the grocery store shelves instead of the sweetened condensed milk she needed for a recipe. She wondered if there was any way to substitute one for the other.

Getting Saucy

At 25, Lindaman's celebrates loyalty

Vegans get chance to dine with legend

Culinary calendar

A bolognese sauce that honors Italy

Acorn squash entrée a good choice for beginning cooks

Helpful harvest

Holiday entertaining assistance is on the way

Faith community to discuss food issues

Yoplait Smoothies are 'cool snack'

Recipe site adds to its repertoire

Drizzle pesto over peaches for a quick, easy treat

Food processor makes fried shrimp toasts easy

Save money with home-made dip

Culinary calendar

reunions

A sharing experience

Expansion of Chaps will bring sweet delights

Wineries celebrating with special events

farmers markets

Culinary calendar

Stock up, store favorite market items

Several Washington wines make Best Buy list

Gone with the gluten

Slimy and scary goodies are Halloween favorites

'Taste of Tuscany' brings Italian cuisine to the Palouse

Farmers Markets

Smartfood sweet snacks less than satisfying

Bartenders compete at art benefit mixer