Cheney Free Press -

Thanksgiving hosts understand that turkey and trimmings are often the stars of the holiday menu.

But some tasty tidbits serve as a precursor to the main meal and can set a strong precedent.

Since preparing the poultry often takes a lot of effort, it behooves hosts to keep appetizers simple, which can be accomplished without compromising flavor.

Vichyssoise can be traced to a Frenchman employed as a cook at a Ritz-Carlton hotel in the U.S.

Because the soup is served cold, there’s no need to worry about coordinating its completion with the arrival of Thanksgiving guests. This recipe for...