"gravy" news and stories

The evidence is everywhere: The restaurant landscape is changing as customers demand healthier options. (McDonald's is pushing fruit-filled oatmeal, for pete's sake.) Boston Market has been at the forefront of this push for health, with new lower-calorie options and reduced-sodium recipes. Now they've got some good news for diners trying to avoid gluten -- TriumphDining.com reports that the chain's chicken gravy will be gluten-free as of February 1st. Boston Market already has a number of gluten-free options (including some side dishes and their signature rotisserie chicken), but now gluten-averse diners will be able to smother them in gravy like the rest of us.

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Next Food Network Star winner Melissa d'Arabian wants to save you money for Thanksgiving -- $20 for gobble grub!

We know you've been procrastinating -- rustle up a Thanksgiving menu on the fly and with facility.

Do you believe in utilizing bird innards?

What's a better complement to turkey: cranberry sauce or gravy?

Skip the fowl, make penne with mushrooms.

Kim Kardashian makes Carl's Jr. sexy.

Diddy offers party-hosting tips, because, you know, you'll definitely want to throw a post-turkey-day shindig.

• Simple tips for a hassle-free Thanksgiving.
• Compound butters pack an amazing punch.
• A pre-roasting milk bath is a good alternative to salt-brining your holiday bird.
• But don't forget the gravy.
• Here's an American culinary tradition you've probably never heard of: tomato pudding.
• Cranberries are good for the adult kind of "sauce" too.
• Should you have a catastrophe on the big day, try one of these turkey hotlines.
• Add a Thai twist to turkey leftovers.

• Contrary to popular belief, Champagne prices are apparently dropping; here's how to buy.
• If beer is more your style, here are some suggestions for what to pair with your Thanksgiving dinner.
• And turkey basics from the USDA allow for more drink and less think next Thursday.
• A columnist offers three steps to "fool-proof" gravy.
• Local chefs share their favorite Thanksgiving recipes.
• The Pacific Northwest Cheese Project, a blog about local cheeses, is now a book.
• The Thomas Street Bistro runs more like a dinner party than a restaurant.

Add a little flour, get a little gravy. But do you know the one extra step that produces fantastic gravy?