Features for Thursday, November 23, 2006

Taste of the Valley: Farm opens at Carneros Inn

Intending to express the rich agricultural traditions of Carneros, Farm, the new restaurant at the upscale Carneros Inn, is now serving lunch and dinner daily.

The Phantom Fork: L&L Hawaiian Barbecue in Vallejo

Each Tuesday The Register reviews an area restaurant, with an emphasis on establishments where a couple can dine for $30 or less. Reader suggestions are welcomed.

Gobble gobble!

There’s something a bit smug about turkey.

Get stuffed!

NEW YORK — When Lucinda Scala Quinn was growing up, her family stuffed its turkey from both ends.

An Indian looks at Thanksgiving

During my first fall in the United States, someone asked me what Indians do for Thanksgiving.

Green beans: Something mild, something wild and something in between

Which is worse? Green bean casseroles or steamed green beans with butter? The former usually is insipidly gooey and not even remotely retro enough to be ironically cool. The latter is, well, steamed green beans with butter. Hard to get excited about that.

Online and hot line help for holiday cooks

The stuffing is dry, the turkey is pink and your relatives are irritating. Rather than let your holiday dinner turn disastrous, consider reaching out to the many groups that offer kitchen help. Their advice can’t fix your loved ones, but it could prevent you from hospitalizing them.

The right cranberry sauce makes a great garnish

No, it isn’t as easy as opening a can.

Try pumpkin pudding for a delightful dessert

If you’re hoping for tips on how to make your Thanksgiving dinner a low-cal, low-carb affair, tough. Embrace the horror — Thanksgiving is all about carbs, and with those carbs come loads of calories.

The grape ceiling is being crushed

Starr shines in Napa Valley

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