Food & Drink Articles

Cheat Sheet / Updated 04-12-2024

Planning what you eat, your activity level, and the amount of food you eat are all powerful steps to improving your health. Managing diabetes means prioritizing your health and the way that you feel. Choosing the best foods and discovering how to combine them is key to achieving the best, most delicious, enjoyable, and sustainable diet.

Article / Updated 02-26-2024

Springtime in the Mediterranean (March through May) brings warm weather and new crops such as brightly colored, pencil-thin asparagus; dark leafy greens; and artichokes. Nothing is quite like seeing these welcoming veggies lined up in the produce aisle or at the farmers' market after a long, cold winter. Here are some simple Mediterranean-inspired veggie dishes to go along perfectly with a spring meal. Roasted Grapes with Walnuts and Feta Preparation Time: 8 minutes Cook Time: 15 minutes Yield: 4 servings 1 pound red grapes, washed, dried and de-stemmed 2 tablespoons extra-virgin olive oil 1 tablespoon honey 2 tablespoons balsamic vinegar 1/4 cup walnuts 1/4 cup feta Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and spread the grapes out evenly. In a small bowl, whisk the olive oil, honey, and vinegar and drizzle over the grapes to coat. Place the grapes in the oven and drop the heat to 400 degrees. Roast the grapes for 15 minutes. To serve, top the grapes with the walnuts and feta. PER SERVING: Calories 234 (From Fat 119); Fat 14g (Saturated 3g); Cholesterol 8mg; Sodium 91mg; Carbohydrate 28g (Dietary Fiber 2g); Protein 3g. Braised Artichokes Preparation Time: 25 minutes Cook Time: 23 minutes Yield: 6 servings 4 small artichokes 1 lemon 1/4 cup extra-virgin olive oil 1 leek 4 cloves garlic, sliced 1/4 cup mint or basil, chopped 1-1/2 cups chicken stock 1/2 cup white wine Salt to taste Using a sharp knife, cut off the tip of the artichoke stems and remove the artichokes' tough outer leaves. Cut a 1/2-inch piece off the top of each artichoke and trim any remaining thorns on the tips. Cut the artichokes in half. Place all the halves in a large bowl of water. To prevent browning, slice the lemon in half, squeeze the juice into the water, and place the lemon halves in the water as well. Using a spoon or paring knife, cut out the purple choke (not to be confused with the heart) in the center of the artichoke. Slice each artichoke half into 4 to 6 wedges and return them to the lemon water. In a Dutch oven, heat the olive oil over medium heat. Cut the leek into 1/4-inch slices, separate the rings, and rinse well to remove any sand. Add the leeks and garlic to the heated olive oil and sauté for 6 minutes. Drain the artichokes and pat dry. Add the mint and artichokes to the pan and continue to cook over low heat for 2 to 3 minutes. Pour in the stock. Bring the pot to a boil, reduce the heat to a simmer, and cover for 10 minutes. Stir in the white wine and simmer uncovered for 5 to 10 minutes or until tender. Season with salt and serve. PER SERVING: Calories 152 (From Fat 85); Fat 9g (Saturated 1g); Cholesterol 1mg; Sodium 113mg; Carbohydrate 12g (Dietary Fiber 5g); Protein 4g. You can save time by using frozen artichoke hearts rather than cutting them fresh. Just thaw them out and skip to Step 3. Leeks are grown in sandy soil, so rinsing fresh leeks well and separating the rings to remove all sandy debris is important. Grilled Fennel Preparation Time: 5 minutes Cook Time: 8 minutes Yield: 4 servings 2 fennel bulbs 1 tablespoon plus 1 tablespoon extra-virgin olive oil 1⁄8 teaspoon salt 1⁄8 teaspoon red pepper flakes 1 orange 1/4 cup raw almonds, chopped Heat a grill over medium-high heat. Cut the fennel bulbs in half, drizzle them with 1 tablespoon of the olive oil, and season with the salt and red pepper flakes. Grill the fennel for 4 to 6 minutes on each side. Using a sharp knife, cut the skin away from the orange, removing the white outer portion. Cut the orange in half; break it into segments. Toast the almonds in a skillet over medium heat for 3 to 4 minutes, stirring or tossing constantly to avoid burning. Sprinkle the almonds over the orange slices. Thinly slice the fennel and toss it with the orange slices and almonds. Drizzle with the remaining olive oil and serve. PER SERVING: Calories 169 (From Fat 103); Fat 11g (Saturated 1g); Cholesterol 0mg; Sodium 235mg; Carbohydrate 16g (Dietary Fiber 6g); Protein 4g. You can see how to cut fennel for this recipe here.

Article / Updated 02-01-2024

Mistakes are bound to happen as you explore barbecue cooking, but they are a part of the BBQ adventure. Here are five rookie mistakes to avoid: Being in a hurry. If you want fast, cook a grilled cheese. If you want barbecue, chill out. Slow is the essence of barbecue. Cooking at low temperatures for a goodly amount of time is what makes barbecue barbecue and makes the meat melt in your mouth. Before you cook, put some thought into how much time you're going to need, how you want to season or sauce your product, and the sides you want to serve with it. Good planning makes you less likely to get distracted when your meat needs you most. Taking meat from fridge to fire. Putting meat onto the grate right from the refrigerator adds a lot of cold air to your smoker, and that's likely to lead to condensation of creosote from the charcoal. The creosote floats up via the smoke and onto your meat, adding an undesirable flavor and texture. So let your meat sit at room temperature for about an hour before cooking. Most recipes count on your doing so and advise cooking times that are based on the meat starting at about room temperature. Letting meat rest at room temperature for more than an hour is a bad idea. When it gets too warm, it also becomes susceptible to bacteria. Adding sauce too early. Two mainstays of barbecue sauces, sugar and tomatoes, have low heat tolerance and cook faster than meat. Apply these types of sauces too early and you'll end up with a burnt, black, crackling coating before the meat is done. So wait until the meat is almost finished cooking before you add a sweet sauce with tomatoes. A minute or two on each side of the meat over a low to moderate flame is all the time the sauce needs to add taste and texture. Poking holes into the meat. Don't use a fork to move the meat. You want to keep the precious juices inside the meat, so use tongs. Stab it, and you provide a sure route for the juices to ooze out, taking with them any hope you had for great barbecue. Forgetting rest time: Slice into meat before giving it a chance to rest, and you lose almost half the juices. Meat juices go where the heat is lowest, so give them a chance at your cutting board and they run for it. Allow the meat to rest after you take it off the heat: The juices will be reabsorbed by the proteins that set them free in the first place. Cut into a well-rested piece of meat, and you find tender juiciness rather than a puddle around your desiccated pork chop.

Article / Updated 01-02-2024

No matter what country you live in, nothing tastes as good as a perfectly cooked steak. Eat steak the Mediterranean way: smaller portion sizes and amazing fresh flavors and ingredients. Although the serving may be smaller, the taste quotient is just as high. You can make up for the smaller size by adding an amazing legume or vegetable dish. As you slow down and enjoy your steak, you see how living the Mediterranean lifestyle offers better health and more flavor than you may have experienced with your old recipes. Zesty Mediterranean Flank Steak Preparation time: 30 minutes, plus marinating time Cook Time: 20 minutes Yield: 6 servings Zest and juice of 1 lemon, plus 1 tablespoon juice 1 tablespoon fresh rosemary, minced 4 cloves garlic, minced 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/4 teaspoon sea salt 2 pounds flank steak, trimmed of excess fat 2 avocados, cubed 2 tomatoes, cubed 1/4 cup parsley, chopped Salt and pepper to taste Whisk together the lemon juice (minus 1 tablespoon) and zest, rosemary, garlic, 1/4 cup of the olive oil, and the sea salt in a small bowl. Pour the mixture over the meat in a glass dish and flip the meat to coat; cover and marinate in the refrigerator for 2 to 12 hours. Heat the grill over medium-high heat. Combine the avocados, tomatoes, parsley, and remaining lemon juice and olive oil. Allow the flavors to blend at room temperature while the meat cooks. Grill the meat for 6 to 8 minutes until it reaches the desired doneness (3 to 4 minutes on one side and 2 minutes on the other). Remove the meat from the heat and cover with foil for at least 5 minutes before slicing. Slice the meat on the bias for serving. Season the tomato and avocado mixture with salt and pepper and divide evenly over each flank steak serving. PER SERVING: Calories 350 (From Fat 192); Fat 21g (Saturated 7g); Cholesterol 92mg; Sodium 191mg; Carbohydrate 8g (Dietary Fiber 4g); Protein 32g. Filet with Gremolata Preparation time: 15 minutes Cook Time: 16 minutes Yield: 4 servings Four 5-ounce filets of steak 1/2 teaspoon sea salt 1/2 teaspoon pepper 1⁄3 cup gremolata Season the meat with the salt and pepper and allow the meat to come to room temperature. Heat the grill over medium heat. Cook the filets for 4 to 6 minutes on each side or until they reach the desired doneness. Remove the meat from the heat and cover with foil for 5 minutes. Spoon the gremolata evenly over the top of each serving and serve. PER SERVING: Calories 361 (From Fat 234); Fat 26g (Saturated 7g); Cholesterol 88mg; Sodium 368mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 29g. You can find gremolatas with a variety of fresh herbs. Thyme, rosemary, oregano, and mint make great additions to this recipe.

Article / Updated 01-02-2024

The Mediterranean diet includes a specific balance of foods that's high in vitamins, minerals, and antioxidants and contains the perfect balance of fatty acids. Alas, you can't just eat your way to Mediterranean health. Living a healthy lifestyle means you have to look at all aspects of your life. Along with the food plan is a way of life that includes regular physical activity and time for rest, community, and fun; for the folks on the Mediterranean coast, this combination seems to have created that ever-elusive life balance. To tie all the Mediterranean diet and lifestyle concepts together, Oldways Preservation and Exchange Trust came up with the Mediterranean Food Guide Pyramid based on the dietary traditions of Crete, other parts of Greece, and southern Italy around 1960, when chronic diseases such as heart disease and cancer were low. As you can see, the focus is on eating a diet rich in vegetables, fruits, whole grains, legumes, and seafood; eating less meat; and choosing healthy fats such as olive oil. Note also the importance of fun activities, time shared with family and friends, and a passion for life. Focusing on healthy fats Although Mediterranean residents don't consume a lowfat diet, their dietary pattern is considered heart-healthy. How can that be? Not all fats are created equal. People in the Mediterranean consume more of the healthier types of fats (monounsaturated fats and polyunsaturated omega-3 fatty acids) and less of the omega-6 polyunsaturated fatty acids and saturated fats other cultures tend to overload on. Instead of focusing on total fat intake, these folks maintain a healthier ratio of these different groups of fats than you see in the United States; they consume about 35 percent of their total daily calories from fat, but less than 8 percent of their calories come from saturated fats. According to the National Health and Nutrition Examination Survey, the average intake of saturated fats in the United States is 11 percent of daily calories. To start rebalancing your fat ratio, limit your use of fats such as butter and lard in cooking and use more olive oils or avocadoes for spreads. Don't say "cheese": Using dairy in moderation You may think of the Mediterranean as a cheese-eater's heaven, but the truth is that the Mediterranean areas we focus on don't consume a lot of cheese. Dairy is consumed on a daily basis in the Mediterranean diet, and cheese (along with yogurt) is a common source of calcium; however, moderation is the key (isn't it always?). Incorporate two to three servings of full-fat dairy products daily. One serving may include an eight-ounce glass of milk, eight ounces of yogurt, or an ounce of cheese. Eating primarily plant-based foods One of the most important concepts of the Mediterranean diet pattern is consuming tons of plant foods such as fruits, veggies, legumes, and whole grains. People in the Mediterranean commonly eat five to ten servings of fruits and vegetables each day, which often means having two to three vegetable servings with each meal. Other daily staples include legumes such as beans, lentils, and peas, and whole grains such as bulgur wheat or barley. Foods in these categories are naturally low in calories and high in nutrients, which makes weight- and health-management easy. Begin by finding ways to incorporate more unprocessed plant foods in your diet on a daily basis. Punching up the flavor with fresh herbs and spices Fresh herbs and spices not only add tremendous flavor to food but also have many hidden health benefits. If you already use ample herbs and spices in your own cooking, you're on the right track. Enjoying seafood weekly Seafood is a weekly staple in the Mediterranean diet, and with good reason. Not only is it a local product, but it's also a great source of those coveted omega-3 fatty acids. If you live near a coast, you have a great opportunity to find fresh fish in your local stores and restaurants. If you're landlocked, don't discount lakes and rivers for fresh fish. Don't like fish? You can get omega-3 fatty acids in other ways, such as with fish oil supplements or by eating lots of fresh herbs, walnuts, omega-3 enriched eggs, chia seeds, and flaxseeds. Limiting red meat Red meat used to be a luxury item in rural parts of the Mediterranean, so folks there ate it less frequently. Even though it's now more accessible to the average Joe, the serving limits have stuck over the years. Beef is only served once or twice a month in the Mediterranean rather than several times a week like in many U.S. kitchens. And when it does hit the table, it's usually as a small (two- to three-ounce) side dish rather than an eight-plus-ounce entree. This habit helps ensure a reasonable intake of saturated fats and omega-6 fatty acids. Don't panic at the idea of cutting your meat portion so drastically. You can easily replace some of that meat with lentils or beans to add plant-based protein to your meals, or add more vegetable servings to help fill the plate. Also keep in mind that Mediterranean beef recipes are so full of flavor that a small serving becomes more satisfying. Having a nice glass of vino Wine lovers, rejoice! Drinking a glass of wine with dinner is certainly a common practice in the Mediterranean regions. Red wine has special nutrients that are shown to be heart-healthy; however, moderation is so important. Enjoying some red wine a couple of times a week is certainly a good plan for heart health, although you want to check with your doctor to ensure its okay for you. Getting a good dose of daily activity Historically, the people in the rural Mediterranean got plenty of daily activity through work, getting where they needed to go on foot, and having fun. The most notable difference is folks who lived in these areas participated in low-impact movement, like walking, kneading bread, and gardening, all day long. In today's fast-paced environment, people tend to do one short burst of high-impact activity and then sit the rest of the day, a pattern still associated with a higher risk of heart diseases, diabetes, cancer, and mortality. Both types of activity are important for optimal health. Although you may rely heavily on your car and think this lifestyle isn't realistic for you, you can still find ways to incorporate both aerobic exercise (which gets your heart rate up) and strength-training exercises regularly. Walking encompasses both aerobic and strength training and helps relieve stress. If you live close to markets or restaurants, challenge yourself to walk to them rather than drive, or simply focus on taking a walk each day to unwind. And don't forget fun activities like hiking a trail, riding your bike, or taking a swim. Keep your body moving all day. Taking time for the day's biggest meal Even though the Mediterranean residents of days gone by were hard workers, often doing a significant amount of manual labor, they always made time for their largest meal of the day. Traditionally, this meal was lunch, where people sat down as a family and enjoyed a large meal full of vegetables, legumes, fruits, and seafood or meat. Taking time for meal and family was a priority; you didn't see people eating in five minutes at the countertop. In many cultures, having this large relaxing meal at lunchtime is difficult because of work schedules. However, you can adapt this strategy into your life by focusing on supper. Prioritizing some time to unwind and relax from a busy workday provides other benefits for your family. According to a Columbia University survey, teenagers who eat with their families at least five days a week have better grades in school and are less prone to substance abuse. Although taking time for a large, relaxing meal sounds like one of those optional strategies you can skip, keep in mind that even small lifestyle choices can make a very big impact on overall health. Family dinners can help you clear your head from work and provide enjoyment through good food and conversation. If you're go, go, go all day at work, prioritizing family mealtime can be priceless for your daily stress management. Enjoying time with friends and family Community spirit is a large part of the Mediterranean culture and is something that's disappearing in American culture. Getting together on a regular basis with friends and family is an important priority for providing a sense of strong community and fun. The fun and laughter that come with friendly get-togethers are vital for stress management. Without these little joyful experiences, stress can tip to an unhealthy balance. To put this strategy into practice, invite some of your close family and friends over each week, perhaps for dinner. It can be as casual as you like. The important thing is to add this type of fun and enjoyment to your life more often. Having a strong passion for life The Mediterranean coast is full of sunshine, good food, and beautiful surroundings, so the people who live there naturally tend to have a strong passion for life, family, friends, nature, and food. Choosing to have a strong passion and love of life is associated with more happiness and fulfillment and less stress. What are you passionate about? Perhaps you love the arts, or maybe nature is your thing. Whatever your passions are, make sure to find a way to make them a part of your life.

Cheat Sheet / Updated 11-21-2023

This Cheat Sheet is your guide through the world of cooking with cast iron. Whether you’re an experienced cook or just starting out, you can find something valuable here, ranging from what to look for when adding cast iron to your kitchen, expert advice on using spices and herbs effectively, handy substitutes for those moments when a few ingredients might be missing from your pantry, and even some measurement conversions.

Article / Updated 11-13-2023

When linking the term side effects with cancer, horrific visions pop into most people’s heads. If you haven’t started the treatment leg of your journey yet, you may be imagining yourself bald, frail, and tired, with your face glued to the toilet bowl. But while some treatment-related side effects may be serious or debilitating, many of them are minor and only minimally impact a person’s quality of life. In addition, very few side effects persist for long periods of time, like months or years. Most last only days or weeks. Putting side effects of cancer treatments in perspective The goal of cancer treatment is to remove or kill cancer cells while sparing the healthy organs and tissues throughout the body. To achieve this, you may receive any number of treatments, from surgery, to radiation, to chemotherapy, to an array of different medications. All these treatments are associated with their own set of side effects, some major and some minor. Although the list of related side effects can be scary, you’re unlikely to experience the vast majority of them, and you may even experience none of them. Everyone is different. Also, keep in mind that when clinical trials are conducted to test new drugs and treatment regimens, medical professionals are required to report all adverse effects attributable to the treatment being evaluated. In some cases, however, it can be very difficult to determine if a correlation may actually exist between an adverse event and the drug being evaluated. But to err on the side of caution, the adverse event will still be included in the drug labeling information when the drug gets approved. Therefore, despite the list of side effects looking long and scary, you really should just think of them as potential effects, not definitive ones. Focusing on factors that may increase the risk of cancer treatment side effects Numerous factors can increase your risk of experiencing certain side effects during treatment. By understanding what these risk factors are, you can take steps to mitigate them and prevent complications. For example, one of the potential side effects of many chemotherapy drugs is a reduction in a type of bone marrow cells known as platelets. These cells are responsible for preventing and stopping bleeding. Certain medications, including aspirin, are known to interfere with platelet function. This effect may be favorable in certain non-cancer settings, such as for various cardiovascular problems, but it can lead to major bleeding and other serious consequences when receiving chemotherapy. As a result, your doctor will likely advise you to avoid taking aspirin and similar medications while you’re receiving chemo. Be sure to closely follow your oncologist’s recommendations. Also, avoid drinking alcohol while receiving treatment. Alcohol can cause many adverse reaction, depending on which medications it’s paired with. For example, drinking alcohol at the same time that you’re taking antiemetics (medications to prevent nausea and vomiting) may cause short-term drowsiness and lead to dry mouth and dry eyes. Whatever you do, be honest with your doctor about your history and what medications and dietary and herbal supplements you’re taking. Because numerous factors can increase the risk of certain side effects, only your doctor and cancer-care team will be able to properly assess your risk and explain in detail what you can do to reduce your specific risks. But they can only do this if they have a clear picture of your history and situation. How side effects can affect nutrition Cancer treatments often come with a long list of potential side effects. These effects may make it challenging to eat, alter your body’s ability to digest and use nutrients properly, and/or affect your body’s nutrient needs. Difficulty taking in nutrients is the most prevalent problem, because almost all symptoms can make it hard to consume nutrients. When you have an upset stomach or a sore mouth or throat, or when food doesn’t taste right, eating is no longer enjoyable and you may not feel like eating. There are also the potential digestive challenges caused by treatments. Chemotherapy and radiation treatments, for instance, can cause lactose intolerance, temporarily impairing your ability to digest milk products. This can lead to various gastrointestinal issues, including gas, bloating, and diarrhea. If you experience diarrhea, there’s a good chance you’ll absorb less water, electrolytes like sodium and potassium, and other nutrients like zinc. This can lead to dehydration and electrolyte imbalances; proper electrolyte levels are essential for maintaining normal cellular function, muscle action, and blood chemistry. So, as you can see, there’s a cascade of effects. How food can ease certain side effects Some foods will aggravate many of the side effects that can be experienced during cancer treatment, while others can ease many of the side effects. For example, foods containing or prepared with a high amount of fat can be difficult to digest or absorb, making an upset stomach, nausea, and diarrhea worse. On the other hand, low-fat, high-protein foods can help alleviate nausea and enable you to maintain lean muscle mass and strength. You should come to appreciate that food can be used as medicine to help relieve side effects. For example, ginger can be used to settle an upset stomach. Honey may help heal a sore mouth or throat. Glutamine (an amino acid found in high-protein foods) and probiotics (the healthy bacteria in yogurt and kefir) may help nourish the body and reduce side effects that affect the digestive tract. These are just a few examples of how food can help ease side effects.

Article / Updated 10-25-2023

Even the cook should get to enjoy a stress-free Thanksgiving. So, if you're hosting this year's holiday festivities, follow these tips to help take the stress out of getting ready to cook a Thanksgiving meal: Make a plan: Poor planning is probably the greatest stressor when you're trying to execute a large meal, particularly Thanksgiving dinner. If you want your holiday meal to run smoothly and keep you from aging ten years over the course of a week, you must plan the event carefully, well in advance. Organize: Make lists of everything you need to keep organized (ingredients, dishes, kitchen gadgets and accessories, guests, tablescapes, activities). Once you know exactly what you’ll need, you can round up the items, and organize them in a way that makes them accessible. Keep a general head count: Crowds tend to be ever-changing. At first, Uncle Joe and Aunt Juanita plan to come, then they decide they can’t, then they decide they can and ask if they can bring Joe's brother. Especially around holidays, the reality is that crowds often shift, so it’s up to you to keep an accurate head count as you move forward. However, don’t spend all your time trying to keep a solid count or you'll drive yourself — and your guests — crazy. Expect some changes on your guest list, just always err on the side of too much food than too little. Just try to keep a general head count running at all times so you know what you’re up against. Carefully determine your menu: It’s easy to get excited about a holiday meal and go overboard with your menu. Keep your head out of the clouds and think carefully about everything you must do to create each dish. Plan to have a few items that are more difficult and take more time and a few items that are quick and easy. Prepare some items in advance: A vital trick when cooking for a crowd is preparing as many items in advance as you can. The more items you can prepare in advance, the easier the big day will be. Here's a solid list of make-ahead Thanksgiving dishes you can prepare before the holidays. Don’t be afraid to borrow: Just because you're the host of a holiday dinner doesn't mean you should have all the pots, pans, dishes, and supplies on hand. When you cook for a crowd, borrowing items is perfectly fine. You don’t need to buy everything you may need, and you don’t need to suffer in silence, either. Create a workflow: A workflow will help you manage your tasks and ensure that everything gets done. Eat well, exercise, and sleep well: Everyone has gone into panic mode at some point. In those times, reality seems to go out the window, and you zone in on one particular task. As you’re getting ready for Thanksgiving, try to keep the same schedule. Eat the same kind of foods you normally do, get some exercise, and go to bed and get up at the same times as usual. If you keep your body in sync, you’ll keep a level head on your shoulders. Take a breather: Build some downtime into your Thanksgiving day. Your mind and body work better if they both can take a break, so don't feel guilty if you put your feet up, watch a parade, or read an article for 15 minutes. You’ll feel refreshed, and those overwhelmed feelings will remain at bay. Ask for help: The trick is knowing when you need help. As Thanksgiving day nears, be realistic. If you simply have too much to do, make some phone calls and get extra help. Your goal is to have a fun, successful Thanksgiving Day.

Article / Updated 10-25-2023

To decorate for Thanksgiving, you can choose from a variety of colors and styles aside from the typical, traditional theme for decorating. Choose from the many colors, items, and accent pieces in the following table to get ideas or inspiration for your Thanksgiving decorating. Because Thanksgiving is centered around celebrating a bountiful harvest, preserved flowers and displays of fruit fit into the decorating scheme. Although you may not like the idea of decorating with potatoes or rhubarb, you can refer to their colors when choosing accessories or accent pieces. Of course, if you want to decorate with sweet potatoes, don’t let anyone stop you! Inspiration for Thanksgiving decoration Colors Fabrics Botanicals Accent Items Deep tones of reds or wines Velvets Pumpkins and gourds Woven baskets Browns Chenille Autumn Leaves Wreaths made of natural materials such as vines, wheat, leaves, twigs, or berries Purples in eggplant or grape Heavy cottons Twigs Metals in antiqued gold, bronze, or rust finishes (pewter is pretty for this holiday as well) Greens: from deep sage to light pear Fleece Sheaves of wheat Earthenware Golds: from bright yellows to antiqued gold Tweeds Nuts Candles in pillars, tapers, or votives Creams: from ivory to white Flannels Chrysanthemums Pilgrims Oranges: from pumpkin to sweet potato Wools Roses Native American Indians Tapestries Fruit: pomegranates, cranberries, grapes, blackberries, kumquats, apples pears Cornucopias Vegetables: corn, rhubarb, sweet potatoes, beets, squashes

Article / Updated 10-25-2023

You’ve worked hard deciding what foods to serve on Thanksgiving and have chosen the finest ingredients. On Thanksgiving Day, why not create some visual impact with the food you’re going to serve? Try these following tips for adding flair to your Thanksgiving table. Make your own dip bowls: When serving a vegetable tray with dip, try making a bowl out of a red, yellow, or green bell pepper. Simply wash the pepper, cut off the top portion (about 1/4 to 1/2 of it from the top), and remove the insides. Wash the pepper thoroughly with water and allow it to dry. Then fill her up! Likewise, when you serve a fruit tray with dip, try using an orange, grapefruit, small cantaloupe, or honeydew melon. Carve holes in your bread: Breadbaskets or bread bowls are great for serving dips, soups, sandwiches, and individual servings of bread, such as muffins and sliced bread. To make a breadbasket, take a large loaf of bread, cut a circle in the top, and remove its insides. You can also use smaller round loaves of bread, preparing them as you do the larger loaves and using them to serve soup. Garnish: Fresh mint sprigs, cilantro, and parsley are the most common garnishes. Place them in the center of the food item, and you won’t go wrong. The addition of the small piece of greenery can have a huge visual impact. Make special garnishes: To make a tomato rose, first wash and dry a tomato (other than a cherry or grape). Take a sharp paring knife and, starting at the top, gently “peel” the skin off in the same manner you’d peel an apple. Then gently take one end of the peel and start rolling it up to create a rose shape. The end result is a beautiful garnish that will make you look like a pro! To fashion a strawberry fan, take a washed and dried strawberry (with the green stem still attached) and, using a paring knife and starting at the bottom, cut thin slices into the strawberry. Slice up to the green stem. Gently fan the pieces of the strawberry out and place it on the food as a garnish. Break out the baskets: When serving bread, rolls, muffins, chips, or crackers try placing them in a basket that you’ve lined with a color-coordinated napkin. Cookies are also a good choice to serve out of a basket, as long as they’re of the crunchy variety, not chewy. The chewy kind is best served on a platter so they don’t break apart. Eating utensils and napkins can also be served in baskets. Mask your dishes with leafy greens: Leaf lettuce and kale cover a multitude of ugly platters, plates, and the like. Make sure you thoroughly wash and completely dry each piece of the greens, then line the platter with them and place the food on top. Borrow Grandma’s paper doilies: When you’re serving a food such as chips, cookies, or anything else that doesn’t belong on a bed of lettuce, line the platter with foil and then place paper doilies on top. Use baking pans as big platters: Have a large piece of meat to serve and no platter big enough? Use a cookie sheet or a jellyroll pan lined with lettuce. Vary the heights of food: You can greatly boost your table’s appeal by using various heights with your dishes. For example, use a cake pedestal to serve cookies or a tiered serving dish to serve snacks. With just a little planning, you can give the food a whole new look.