Wednesday, November 13, 2013

Yes, it's fall food . . . and more

Today in food coverage:

Andrea Weigl, my colleague at the Raleigh News & Observer, admitted in a recent column that she can't make pie crust or gravy. That one resonated with me: While I was raised in a cooking family, I hit a point in early adulthood when I realized I couldn't make either of those things, either. Teaching myself to do it is what led me to realize I wanted to become a food writer. Today, Andrea shares the story of two readers who invited her into their kitchens to learn. Pie crust and gravy are Thanksgiving basics, but they are also the kinds of foods that teach you about cooking everything else.

Could trans fats go away? And is that a good thing, or will it just open the door to even worse things in processed food production? In my column today, I puzzle through this latest development.

The Charlotte beer scene continues to grow. In his Beer Here column, Daniel Hartis covers the opening of the two newest breweries, D9 and Unknown.

Yes, it's time to start planning your Thanksgiving dinner. Here's a countdown that might help.

Remember the Pillsbury Bake-Off? It's still a popular event -- and that $1 million prize doesn't hurt. Here's this year's winner and the winning recipe.

And elsewhere in our food pages:
Maple-glazed Brussels sprouts.
Cranbury Curd Bars.
2-Serving Slow Cooker Pot Roast.
Smoked Fish Dips.
Snapper With Orange Sauce for 2.

Find all that and more in today's food coverage, at