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This article from Food & Wine provides a guide to selecting wines for the holiday season. The author acknowledges the challenge of pairing wine with turkey and suggests buying a case of delicious wines in advance to reduce stress. The article includes a list of affordable wines, including Chardonnay, white blends, Godello, Riesling, and red blends, among others. The author also offers tips for hosting holiday parties, such as buying wine by the case, considering screw-top bottles, and offering non-alcoholic options. Additionally, the article recommends bargain sparkling wines from various regions. The author concludes with advice on chilling times for white wine and bubbles. [Extracted from the article]

This article from Food & Wine features a collection of Thanksgiving recipes from well-known chefs and food personalities. The recipes include dishes such as Beets and Green Beans with Mustard Vinaigrette, Apple Salad with Almonds and Blue Cheese, Candied Sweet Potatoes with Bourbon, Buttery Pull-Apart Garlic Knots, and Creamed Spinach-Stuffed Squash. The recipes are accompanied by detailed instructions and tips for preparation, and can be made ahead of time. The document provides four additional recipes for stuffed acorn squash, fruit and nut stuffing, mini cranberry tarts, and orange soufflé coffee cake, each with step-by-step instructions and make-ahead tips. [Extracted from the article]

This article from Real Simple magazine offers a collection of popular Thanksgiving recipes that have been tested over the past 24 years. The recipes include a variety of dishes such as roast turkey with oranges and herbs, garlicky green beans with pine nuts, bourbon cranberry compote, and no-knead onion rolls. Each recipe provides detailed instructions and the estimated time required for preparation. The article also includes variations and tips for enhancing the turkey and making gravy. Additionally, the text includes recipes for caramelized onion rolls, creamy one-pot mashed potatoes, sausage dressing with sage, and maple pumpkin pie, along with suggestions for making ahead and serving. A brief section on wine pairings for Thanksgiving meals is also included. The recipes are presented in a clear and concise manner, making them suitable for library patrons researching Thanksgiving recipes. [Extracted from the article]

This document titled "EAT WELL (even on a budget)" offers three budget-friendly recipes: courgette and pesto pasta, huevos rancheros, and slow-cook beef curry. The recipes are designed to utilize pantry staples and are accompanied by serving suggestions and nutritional information. Additionally, the document provides tips and variations for each recipe. Another document provides three recipes: a bean and chicken soup, a spiced shepherd's pie, and a spiced chicken filo pie. These recipes include step-by-step instructions and ingredient lists, as well as tips and variations. The recipes are cost-effective and use common ingredients, and nutritional information is provided for each recipe. [Extracted from the article]

The given text is a collection of fall-themed recipes from Woman's Day magazine. The recipes include Pumpkin Rolls, Mummy Meatloaves, Saucy Spider with "Hairy" Legs, Day of the Dead Pizzadillas, Pomegranate Pirate's Punch, Black-Bottom Brownies, and Witch Cupcakes. Each recipe provides detailed instructions and a list of ingredients. The article also offers tips and suggestions for variations on the recipes. [Extracted from the article]

This article from Australian House & Garden provides a selection of Spanish-inspired recipes for a tapas party. The recipes include Tomato Bread with Anchovy & Marjoram, Polenta-Crumbed Olives, Wilted Greens with Spanish Chorizo, Green Beans with Anchovy Whipped Ricotta & Chilli Breadcrumbs, and Lemon & Rosewater Loaf with Whipped Crème Fraîche. Each recipe includes detailed instructions and cooking times. The article also includes expert tips and recommendations for kitchen appliances and serving dishes. [Extracted from the article]

This article showcases a variety of recipes from different chefs. The recipes include Grilled Carrot Tostadas, Charred Cabbage with Garlic Chutney, Apple Butter Crumble, Jamaican Pepperpot, creamy mushroom tartlets, sweet potato and kale soup, fritters with capers and tomatoes, spicy chicken noodle soup, Swiss chard frittata, creamy farfalle pasta, pork and porcini meatballs, Yakisoba, Chicken Thighs with Lemony Sauce Vierge, Brussels Sprouts with Fish Sauce Vinaigrette, and Coffee Cake with Nigella Seed Streusel. Each recipe is accompanied by detailed instructions, wine pairings, and make-ahead tips. These recipes offer a diverse range of flavors and cuisines, catering to different tastes and occasions. [Extracted from the article]

This document is a compilation of restaurant listings and descriptions in Cincinnati. It provides information about various restaurants in the area, including their locations, contact information, and types of cuisine. The descriptions highlight the unique features and specialties of each restaurant, emphasizing their diverse menus and culinary styles. The document aims to provide library patrons with a brief overview of the restaurants to help them decide if they want to explore further. [Extracted from the article]

The document provides a comprehensive list of award-winning wines from various regions around the world. Each wine is described in detail, highlighting its unique flavors, aromas, and characteristics. The document also includes information on where to purchase the wines and mentions any awards they have received. It aims to provide library patrons with valuable information for their research on different types of wines. [Extracted from the article]

This article from Food & Wine offers a comprehensive guide to various types of grapes commonly found at farmers markets and supermarkets. It showcases a range of grape varieties, including Muscadine, Concord, Moon Drop, Tear Drop, Cotton Candy, Red Seeded, Green California Table Grape, Red Muscato, and Gum Drop. The article also explores the versatility of grapes in cooking, providing recipes for dishes like Grilled Grape Tabbouleh with Tahini Sauce, Pollo Al Lambrusco, Grape Mostarda and Prosciutto Panini, and Lambrusco Onions with Red Grapes. The author shares personal experiences and reflections on grapes, highlighting their appeal and potential in the kitchen. Additionally, the document includes detailed instructions and tips for preparing three grape-based recipes: a grape-onion mixture, frozen grape mochi, and a grape and frangipane tart. [Extracted from the article]

This document provides concise summaries of various beers reviewed by a panel. The summaries include descriptions of the aroma, appearance, flavor, mouthfeel, and overall impression of each beer. The summaries also include information about the brewer's description of the beer and the alcohol content. The document aims to provide library patrons with a quick overview of each beer to help them decide if they want to explore further. [Extracted from the article]

The article "BEYOND THE Egg Salad Sandwich" explores creative ways to enjoy eggs and bread beyond the traditional egg salad sandwich. It provides tips on spreads, breads, add-ins, spices, and toppings to enhance the classic sandwich. Additionally, the article includes recipes for Croque Américain, Steak ‘n’ Egg Sliders, Chopped Cobb Wrap, Western Personal Panzerotti, The Swede, Open-faced Curried Egg Salad on Naan, and Egg & Shrimp Salad Roll, offering a variety of delicious options for incorporating eggs into meals. [Extracted from the article]

This article from Woman's Day provides tips and recipes for grilling. The author, Gaby Dalkin, emphasizes that grilling is easy and imparts a unique flavor to food. The article includes a recipe for a grilled bread salad with mozzarella, peaches, and tomatoes, as well as tips for successful grilling. Another recipe featured is for brined pork chops, which helps to keep the meat moist. The article also includes a recipe for a spicy smoky margarita. All recipes are adapted from Gaby Dalkin's book, "What's Gaby Cooking: Grilling All the Things." [Extracted from the article]

This article explores the popularity of steakhouse salads and highlights iconic salads from various restaurants. It mentions the tableside Caesar salad at The Golden Steer in Las Vegas, the Cobb salad at Keens Steakhouse in New York City, the tomato and onion salad from Peter Luger Steak House, and the wedge salad from Bern's Steak House. The article also provides recipes for a beefsteak tomato and onion salad and a Caesar salad. The document includes two salad recipes: Cobb Salad and Wedge Salad. The Cobb Salad is a hearty dinner salad with grilled shrimp, corn, and strip steak, along with romaine lettuce, hard-cooked eggs, avocado, and cheddar cheese. It is topped with a whole-grain mustard vinaigrette. The Wedge Salad features iceberg lettuce wedges with a garlicky vinaigrette and a creamy Gorgonzola dressing. It is garnished with candied bacon, cherry tomatoes, and more Gorgonzola cheese. Both salads can be prepared in advance and offer flavorful and satisfying options. [Extracted from the article]

This document provides information about Aragosta, a restaurant in Deer Isle, Maine. It includes details about the owner, Devin Finigan, and her culinary background. The document also highlights various attractions and activities in the area, such as visiting the town of Stonington and exploring the Haystack Mountain School of Crafts. It includes recipes for dishes like Mussels and Fennel on Grilled Sourdough, Saffron and Garlic Aioli, Lobster and Littleneck Clam Bake, Grilled Corn Salad with Blistered Tomato Vinaigrette, and Grilled Baby Vegetables with Fish Sauce Caramel. The document also features photographs of the restaurant, local ingredients, and the surrounding area. [Extracted from the article]

This document is a buying guide for premium Spanish sparkling wines, specifically Cavas. It provides a list of various sparkling wines along with their descriptions, ratings, and other details. The wines come from different regions of Spain, showcasing a diverse range of flavors and styles. The document emphasizes the creativity of winemakers in expressing their unique styles through different grape varieties and terroirs. It also includes information on alcohol content and recommended drinking periods. [Extracted from the article]

This article discusses three different brunch recipes using Tesco Finest ingredients. The first recipe is for Torrijas, a Spanish dish made from bread soaked in egg and milk and fried, topped with Tesco Finest berries. The second recipe is for a smoked salmon sharing board, featuring Tesco Finest Scottish smoked salmon. The third recipe is for a truffle brie croque madame, made with Tesco Finest French Brie with Truffle. Each recipe includes step-by-step instructions and serves a specific number of people. The article also suggests pairing the dishes with Tesco Finest Provence Rosé. [Extracted from the article]

This article from Country Homes & Interiors discusses various recipes that incorporate ingredients from the garden. The recipes include a sunflower seed tahini dressing with mixed leaves, grapes, almonds, and Parmesan; an asparagus primrose dish with a primrose-infused white wine vinegar dressing; a smoked mackerel and flowering currant pâté with apple and rhubarb salsa; and a peony root soup. The article provides step-by-step instructions for each recipe and emphasizes the use of fresh, seasonal ingredients. [Extracted from the article]

This article from Allrecipes features recipes for various dips from Alyse Whitney's cookbook, Big Dip Energy. The recipes include Roasted Red Pepp-in-Your-Step Whipped Feta Dip, Say Kimcheese Dip, Caesar Salad Dip, Devils on Horseback Dip, Spicy California Roll Guacamole, and Saag Paneer Artichoke Dip. The article provides step-by-step instructions for each dip, along with serving suggestions and nutritional information. Alyse Whitney, the author of the cookbook, is described as a writer, editor, columnist, TV host, and pun enthusiast. The article also includes tips for successful dip parties, such as using a food processor for dip preparation and serving crispy dippers. [Extracted from the article]

The article presents the discussion on two dining spots, emphasizing the unexpectedly high quality of their casual menus. Topics include Birch Bistro in Terrace Park offers elevated versions of classic dishes like broccoli cheddar kale salad and Brussels sprouts, while Bronte Bistro in Norwood surprises with a diverse dinner menu and a lineup of adult beverages beyond typical coffee shop fare.

This article from Southern Living highlights Susan Gravely, the founder of the Italian-made ceramics brand Vietri, and her approach to entertaining and table setting. Gravely's inspiration for Vietri came from a dining experience in Positano, Italy, where she fell in love with the handmade dinnerware. The article showcases two different table settings, one on a terrace and one on a patio, using Vietri's tableware collections. Gravely emphasizes the importance of bringing people together and creating a welcoming environment when entertaining. She also provides tips for outdoor entertaining and menu choices. The article includes photographs of the table settings and recommended products from Vietri. [Extracted from the article]

White Rioja wines have become increasingly popular in the UK, offering a diverse range of styles and flavors. Viura, the dominant grape variety in the region, is often blended with other grapes like Malvasía and Tempranillo Blanco to create unique and food-friendly wines. The selection of 18 recommended white Riojas provides a great opportunity for consumers to explore this evolving category, with options ranging from affordable everyday wines to higher-end cellar-worthy bottles. The wines showcase a variety of flavors, from orchard fruits and citrus to nuttiness and smokiness, making them suitable for different occasions and palates. [Extracted from the article]

This article discusses the wine bars in the Rioja region of Spain, highlighting their focus on both food and wine. The practice of tapear, which involves going out for wine with tapas or pinchos, is popular in the region. The article provides information on various wine bars in Logroño and other areas, describing their menus and wine selections. It also mentions the availability of raciones, cooked-to-order platters, and menú del día, a lunch option that includes three courses and wine. The article concludes by mentioning three great wine stores in Rioja. [Extracted from the article]

This article from Better Homes & Gardens explores the versatility and variety of radishes. It provides tips on how to grow radishes, including when and how to plant them, as well as how to harvest and store them. The article also includes several recipes that showcase different ways to prepare radishes, such as pickling, sautéing, and using them in crostini. Additionally, it highlights various types of radishes from around the world and their unique flavors and characteristics. [Extracted from the article]

This document titled "Let's FEAST!" from Woman & Home provides a collection of tasty recipes and ideas for Easter entertaining. It includes recipes for three-ingredient chocolate pots, elderflower martinis, asparagus mimosa salad, crab and fennel toasts, roast lamb shoulder with peas and feta, and more. The recipes are accompanied by serving suggestions and nutritional information. The document also offers tips for making traditional gravy and suggests using dukkah as a seasoning. Additionally, it contains three recipes for Easter entertaining, including a harissa and cabbage tarte tatin with herby yogurt, a herby potato salad, and dukkah-roasted carrots with whipped goat's cheese and herb oil. Each recipe includes a list of ingredients and step-by-step instructions for preparation. [Extracted from the article]

The article focuses on The Birch, where guests enjoy elevated casual dining with dishes like broccoli cheddar kale salad and sensational Brussels sprouts and roasted potatoes, highlighting the balance of flavors and quality preparation despite the casual menu description.

This article from Bon Appetit discusses the use of aromatics in cooking and provides recipes that utilize a food processor to quickly process and fry these ingredients for concentrated flavor. The article explains that finely processed aromatics, such as onions and garlic, release more flavor when cooked due to chemical reactions. It also offers alternative methods for achieving similar results without a food processor. The recipes included in the article are Ginger-Garlic Chicken and Vegetable Stir-Fry, Lemony White Bean Soup, and Spiced Beef Taco Bowls. [Extracted from the article]

This article from Bon Appetit discusses the benefits of using frozen fruits and vegetables in weeknight meals. The article provides several recipes that showcase the versatility of flash-frozen ingredients, including Skillet Chicken Thighs and Peaches, Elote-Style Corn Soup, Herby Cauliflower Fritters, Pearl Onion and Sweet Pepper Skillet, and One-Pot Broccoli Mac and Cheese. The recipes emphasize the convenience and time-saving aspects of using frozen ingredients, while still maintaining flavor and quality. The article includes photographs and detailed instructions for each recipe. [Extracted from the article]

This article from Food & Wine explores the world of crispy breaded cutlets, including traditional German schnitzel and Japanese katsu. The author shares personal experiences and family recipes, highlighting the versatility of the breading and dredging technique. The article provides step-by-step instructions for creating the perfect crispy cutlet, emphasizing the importance of pounding the meat, the breading process, and shallow-frying. Additionally, the article includes four different recipes for crispy and flavorful breaded dishes, including Pork Chop Milanese, Chicken-Fried Steak, Classic Schnitzel with German Potato Salad, and vegetarian Sweet Potato Katsu with Cucumber Salad and Yuzu Mayo. Each recipe includes detailed instructions and ingredient lists. [Extracted from the article]

This document is a compilation of reviews and ratings for various beers. Each beer is described in terms of its aroma, appearance, flavor, mouthfeel, and overall impression. The document includes information about the brewers' descriptions of the beers, as well as the opinions of reviewers and editors. The beers come from various locations across the United States and have different alcohol content and IBU levels. The document also includes advertisements and information about other publications related to beer and spirits. [Extracted from the article]

This article explores the process of malting, which is a crucial step in beer production that takes place between the farm and the brewery. The author visits Admiral Maltings, a craft-malting facility in California, and describes the journey of barley from seeds to malt. The article highlights the importance of malt in beer flavor and showcases the unique offerings at the Rake, a taproom that features beers brewed with Admiral's malt. The author also discusses the agricultural issues faced by farmers and emphasizes the role of freshness in Admiral's malt. [Extracted from the article]

A review is offered for the various restaurants in Ohio's Cincinnati including AMERICAN 88, La Petite Bouchée and El Sol Mexican Restaurant/.

This document from Chatelaine offers 12 vegetarian recipes for library patrons seeking nutritious meals. The recipes consist of sandwiches, salads, and soups, and are accompanied by clear instructions and ingredient lists. The document also provides helpful tips and suggestions for substitutions. The recipes are culturally sensitive and inclusive, catering to various dietary preferences. Written by a professional chef and recipe developer, this reliable resource is ideal for library patrons interested in exploring new recipes. [Extracted from the article]

This article provides five easy dinner recipes: Mango Chicken Curry with Coconut Rice, Soba Noodle Salad with Chili-Glazed Shrimp, Clams with Chorizo & Crusty Bread, Creamy Enchilada Soup with All the Toppings, and Instant Pot Colcannon with Herbed Pork Chops. Each recipe includes a list of ingredients and step-by-step instructions. The article also provides nutritional information for each dish. These recipes offer a variety of flavors and can be easily prepared at home. [Extracted from the article]

Copyright of Die Politische Meinung is the property of Konrad-Adenauer-Stiftung e.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article from the Australian Women's Weekly discusses the importance of reducing food waste and provides recipes and tips for sustainable cooking. It highlights the environmental and economic benefits of planning meals around available ingredients and using the whole ingredient. The article also emphasizes the significance of buying locally and supporting local farmers to reduce food miles and strengthen food security. Additionally, it provides suggestions for shopping more sustainably, such as using reusable containers and buying in bulk. The article concludes with practical advice on utilizing food scraps and incorporating leafy greens into meals. [Extracted from the article]

Cajun seasoning b B 16 wooden toothpicks b B 2 Tbsp. spicy honey (such as Mike's Hot) b B 1. b Arrange 4 bacon slices in an even layer in air fryer basket. Can jellied cranberry sauce b B 2/3 cup barbecue sauce b B 2 Tbsp. lemon juice b B 1 Tbsp. Dijon mustard b B 1 finely chopped chipotle pepper in adobo sauce b B ½ tsp. ground allspice b B 2 (14-oz.) Pkg. dry ranch dressing mix b B 1 to 1½ Tbsp. crushed red pepper b B ½ tsp. garlic powder b B ½ tsp. onion powder b B ¼ tsp. black pepper b B ½ (16-oz.). [Extracted from the article]

Save Acid for Last Using acid when cooking dry beans does hinder the beans' ability to soften appropriately, resulting in extended cooking times and an uneven, unpleasant texture. If pork is tender before beans, use a slotted spoon to transfer pork to a bowl while beans finish cooking.) Add kale, if using, and cook, covered, until wilted and tender, about 10 minutes. Bring on the Salt For ages, it's been said that adding salt to beans at any point before the last bit of cooking will result in tough, inedible beans. Why dried beans belong in your weeknight repertoire THE BEST OF THE BEANS The bean lover's go-to source for years, B Rancho Gordo b stands the test of time as one of the best. [Extracted from the article]

The article focuses on dining guide in Cincinnati Magazine, compiled by the editors as a service to readers, emphasizes its impartiality by not accepting advertising or other considerations for restaurant listings.

Sprinkle chicken-jalapeño mixture with ½ teaspoon each salt and pepper. ACTIVE TIME B 30 MINUTES b TOTAL TIME B 30 MINUTES b SERVES B 4 b Quick Cooking One Pot Gluten-Free 2 tsp. chili powder 1 to 2 tsp. hot sauce 3½ Tbsp. fresh lime juice (from 3 or 4 limes), divided, plus wedges for serving 2½ Tbsp. neutral oil (such as canola), divided ½ tsp. kosher salt, divided 1¼ lb. peeled, deveined large raw shrimp ¼ cup Mexican crema or sour cream 4 pineapple rings (from an 8-oz. can), patted dry 2 cups thinly sliced red cabbage 12 5-to-6-in. corn tortillas, warmed Fresh cilantro leaves, for topping B WHISK b chili powder, hot sauce, 1½ tablespoons lime juice, 1½ tablespoons oil, and ¼ teaspoon salt in a medium bowl. B ADD b celery, shallot, herbs, mayonnaise, cornichons with brine, capers, reserved tuna oil, and 1/8 teaspoon salt to tuna. B MEANWHILE, b toss chicken with cornstarch, Chinese five spice, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl until evenly coated. [Extracted from the article]

This article from Woman's Own provides three recipes for weeknight dinners. The first recipe is for curried udon noodles, which can be customized with various vegetables and spices. The second recipe is for Boston baked beans, which involves roasting bacon, vegetables, and beans in the oven. The third recipe is for nutty lamb moussaka, a lamb and vegetable dish layered with aubergine and potato slices. Each recipe includes a list of ingredients and step-by-step instructions. [Extracted from the article]

This article from Decanter provides a buying guide for weekday wines. The Decanter tasting team has selected 25 top picks that are ready to drink now, available in the UK, and priced at £20 or less. The wines come from various regions around the world, including Spain, South Africa, Germany, France, Italy, New Zealand, Lebanon, Portugal, Argentina, Chile, Australia, and Bordeaux. Each wine is described with tasting notes and information on where it can be purchased. The wines range in style and flavor, offering a diverse selection for everyday drinking. [Extracted from the article]

This article from Bon Appetit provides information on avocados, including their history, different varieties, how to pick a ripe one, how to accelerate the ripening process, how to store them, and how to cut them. It also includes suggestions for different ways to enjoy avocado toast. The article is informative and offers practical tips for avocado lovers. [Extracted from the article]

The article offers information on several restaurants in Cincinnati. The first, "The Birch," is highlighted for its casual yet high-quality menu items such as chef salad, Brussels sprouts, and fingerling potato sides. Next is "Bronte Bistro," located in Norwood, which offers a surprising lineup of adult beverages in addition to its lunch menu, including burgers and starters.