The Atlantic Food Channel

The Fate of Obama's Turkey Pardons

2009-11-21T12:22:47Z

Every Thanksgiving, the president saves two birds from slaughter. What happens to them next?

Disappointment at the World Food Summit

2009-11-20T19:30:29Z

The author decodes the declaration made at the UN's hunger conference--and says why it falls short.

A Cake Obsession

2009-11-20T19:28:21Z

TREE CAKE Mimi Sheraton, a writer I always read with pleasure, finds new sources for an old cake that once obsessed me.

How to Spice Up a Bloody Mary

2009-11-20T17:48:37Z

Forget horseradish. Harissa, a hot red sauce from North Africa, adds a kick to tomato-based drinks.

Flavorful Turkey's Secret Ingredient

2009-11-20T13:33:38Z

Anchovies help the Thanksgiving bird stay moist--and your guests will never know.

The Atlantic Thanksgiving Menu

2009-11-20T13:32:00Z

Recipes for meats, sides, and desserts that will make this year's holiday meal unforgettable.

In Sicily, Pizza and Cannoli Reshaped

2009-11-20T13:30:19Z

For the second stop on her grand tour, the author visits Sortino and tries their reinventions of classic Italian foods.

Recipe: Twin Oaks Roast Turkey with Anchovies

2009-11-20T11:45:18Z

Trust me when I say the anchovies make this turkey wonderful! There is no trace of them when it is done.

Chocolate Milk: Good For Your Heart?

2009-11-19T19:30:55Z

A new study suggests it is. Why that's not a good enough reason for school cafeterias to serve it.

The Guide To Buying a Good Turkey

2009-11-19T17:58:30Z

The rancher shows how to avoid industrial meat for Thanksgiving and says why it's so important to do so.

Why I Don't Miss Bluefin Sushi

2009-11-19T13:32:55Z

The endangered tuna was once reviled. How it became coveted--and why it's not so hard to swear it off.

Restaurant Guide: Tokyo Beats Paris

2009-11-19T13:30:48Z

The famed Michelin guide gave more stars to cuisine in the Japanese city than the French culinary capital.

Weird Weather Means Summer Plants in Fall

2009-11-19T13:28:44Z

Unusually warm temperatures make eggplants and tomatoes spring from the ground during radish season.

Lessons From Two Wine Tastings

2009-11-18T17:45:54Z

Ratings and reviews can't tell you what varieties you'll enjoy drinking--only trying a range of options can.

Why Ground Beef Is Dangerous

2009-11-18T14:09:45Z

Food companies don't test their meat for E. coli because suppliers don't want them to and USDA doesn't make them.

4 New Sides for Thanksgiving

2009-11-18T13:18:15Z

Vegetable purees highlight the season's produce and offer fresh dishes for the traditional table.

A Restaurant Lives Up to Its Hype

2009-11-18T13:15:02Z

The author eats at Philadelphia's Vetri, which has been called the best Italian place in the country.

Recipe: Roasted Chestnuts for Cooking or Eating

2009-11-18T11:45:05Z

This method for roasting chestnuts makes the flesh sweet and tender and the nuts easy to peel--perfect for using in recipes or serving as a marvelous winter hors d'oeuvre with drinks.

Recipe: Chestnut Puree with Fennel Seed and Bay Leaf

2009-11-18T11:45:04Z

Although I adore this extraordinarily rich, fragrant puree, peeling fresh chestnuts is such a time consuming job, I probably wouldn't make it as often as I do unless I could use prepared chestnuts.

Recipe: Celery Root and Apple Puree

2009-11-18T11:45:02Z

Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice before pureeing them insures they will be exceptionally creamy and have a very pure flavor.