"LosAngelesTimesFoodSectionIn60Seconds" news and stories

It's that time of year again. The Los Angeles Times Food section for Wednesday, November 19, has your instructions. To wit:

How to host a successful Thanksgiving meal: Russ Parsons explains it all to you:

Recipe: Cream of parsnip soup with crisp-fried pancetta.

Everyone loves dry-brined turkey.

The potluck secret: Bring a side that stops the show.

More on T-day from the Daily Dish blog.

What wine to bring to dinner on the big day? Bring two. Or more.

Dessert? Pie, of course. And have the kids help, too.

Don't want to cook your own? Here's where to go in L.A. to buy your Turkey-day meal...

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Here's what's cooking in the Los Angeles Times Food Section for Wednesday, October 22:

Put the kids to work: They want to eat only pasta? Let them make their own. Actually, it's a pretty kid-friendly activity. Amy Scattergood investigates.

A political feast: Regional foods from the states of presidential candidates work together to create a sumptuous feast.

Restaurant review: S. Irene Virbila dines at a retooled Max in Sherman Oaks.

Transitions: It's the best of times for SoCal's Farmer's Markets. Russ Parsons tells you what's looking good right now.

The times, they are a changin': And so do smart food retailers. Santa Monica's Goudas & Vines specialty shop expands into tapas.

Cookbook alert: Rick Rodger's Autumn Gathering.

Walla-Walla....wineries? Yep. The region now grows good red.

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