If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stone's throw from the equator. You can thank Frederic Tudor, the “Boston Ice King,” for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed “cobble stone”-like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin’!
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops
Maple Ice Cream
This luscious maple ice cream is a pure taste of fall, and perfect for topping all sorts of pies, tarts, and galettes, or just eating with a spoon. Get the recipe.
The Cost of Thanksgiving Dinner Has Dropped Again, According to the Farm Bureau
These BLT-meets-breakfast sandwiches are just about everything you could hope for in a brunch entree. Offering a perfect balance of savory and sweet, these hearty sandwiches, using waffles as the “bread,” are sure to wow family and friends.