Food and Drink Newsletter: Thursday November 10, 2011

A knotty challenge We reveal the secret to making soft pretzels Soft pretzels, that are chewy, freshly puffed and temptingly aromatic, with a deep brown sheen aren't that hard to make. Step-by-step: How to make pretzels Continue reading » Wines to fall for this autumn   Put away those summer whites and barbecue rosés and cozy up to some fall classics. Rogue absinthe Continue reading » Recipe: A seasonal pate   Pate makes a great go-to holiday appetizer. Our rich flavor chicken liver version is studded with pistachios and currants. Gobble gobble: Thanksgiving with a twist Get cooking » The Stew A savory taste of food, beverage and dining from your Chicago Tribune writers From the Foodies Leah Eskin: Rutabaga puree Food for Thought Wine myths debunked
UNSUBSCRIBE: If you'd like to unsubscribe, please click here.
SUBSCRIBE: To subscribe to Tribune newsletters and alerts, visit http://www.chicagotribune.com/newsletter.
YOUR CURRENT ACCOUNT: You're currently subscribed with the address gengucid.chica9odotcom@blogger.com.
ADDRESS CHANGE: Manage all your chicagotribune.com e-mail subscriptions here.