Today in the Food Section: Perfect Pie Crust, Pairing Holiday Wines, Root Vegetables Get Sexy

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We have some great stories in the food section this week that should help you get through Thanskgiving. (Yes, can you believe it? It’s coming right up.)

First up, a story by the Associated Press all about pie crusts. They break it down for us all, explaining the four different kinds of crusts and providing recipes for all four — plus pies to go with them: Perfect your pie crusts.

The sweet pie crust on the right, used for a chocolate cherry clafoutis pie, is often used for single crust pies but can be used with crust topped pies. (Larry Crowe/The Associated Press)

Then we have another story on all different kinds of root vegetables, how to buy them and how to cook them. Maybe you’ll end up with something new on your Thanksgiving table! Root vegetables. (MCT.)

Root vegetables are showing up at farmers markets and on local menus. (Photos by Michael Sears/Milwaukee Journal Sentinel)


And last but not least, here’s some advice on pairing wines with your holiday meals: Put the right wine on the holiday shopping list. (AP)

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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