Region chefs share their favorite accompaniments to Thanksgiving dinner | Food and Cooking

Chef Matt McMillin of Cooper’s Hawk provided a roasted wild mushroom gratin as a nice accompaniment to your entree, but with the meaty texture, it makes a great substitute as well for the vegetarians or vegans at your table. A unique wine blend called Grateful was produced for this holiday season and pairs well with it.

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In Pics | 10 cool facts about healthy food

Thu Nov 18 , 2021
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In Pics | 10 cool facts about healthy food