The Food & Dining section of today’s Press Herald includes advice on cooking a vegan Thanksgiving dinner.
In recent years, supermarkets have been flooded with processed vegan foods. And while faux meat products such as Tofurky and Celebration Roast can work in a pinch, you’ll satisfy more people at your table when you go the scratch-cooking route.
Also in today’s paper is a declaration by the Appel on Wine column that you can get good wine from a box and a Q+A with sous chef Brett DeBlieck.