8-2-Eat: Tacos Tacos Tacos

8-2-Eat is my food-focused list series. A perfect Friday distraction. Monday I wrote about a tacos-focused cookbook, so it only seemed appropriate that I close the week with an 8-2-Eat featuring more taco recipes.

Carnitas Tacos. It's hard to beat this classic taco of slowly braised pork shoulder shredded in finished under a broiler to crisp up it the meat's edges. Simply perfect.

Ancho Chile Chicken Tacos with Slaw and Avocado Cream (pictured at top). Chicken tacos are great because they are so fast to cook, making them an ideal weeknight dinner. This recipe was my experiment to convey a recipe only through pictures.

Salmon Tacos. Fish tacos are often made with a white fish, but it turns out that salmon works great here too, garnished with a cabbage slaw and chipotle-lime crema.

Ramen Noodle Pork Tacos. Sure, Korean Tacos have defined Asian-fusion tacos for some time, but I wanted to put a new spin on the Asian fusion taco with this version where ramen noodles form the tortilla.

Black Bean and Avocado Tacos. Want a vegetarian taco that packs as much flavor as one with meat? I turn to black beans and melty jack cheese to fill that bill.

Chicken and Apple Tacos. Apples in tacos? Why not! The fruit adds a nice sweetness and goes great with chicken, as well as Apple Margaritas.

Steak, Egg and Smoked Gouda Breakfast Tacos. If you haven't tried breakfast tacos yet, they are a revelation. This great combination was inspired by last year's trip to Austin.

Seasoned Turkey and Corn Salsa Tacos. Still craving those old-school ground meat tacos? Update that Gen X classic with ground turkey and a custom seasoning mix.

8-2-Eat: The Fresh vs. Dried Herbs Debate

8-2-Eat is my food-focused list series. A perfect Friday distraction. With the cold winter months finally in retreat, it's time to thing about planting herbs for spring and summer. Here's my thoughts on whether 8 popular herbs are better fresh or dried.

Herbs are a wonderful way to add extra flavor to many dishes and most common herbs are available two ways: fresh or dried. Which should you use? There's probably more opinions than there are herb options on that question, yet I'll add my voice to the choir anyway. Sure, dried herbs have their appeal--they last a long time, so it's easy to have them on hand. And in many cases, they'll work in a pinch. But when comes to imparting good flavor, fresh herbs are going to be a better choice probably 99 percent of the time. Here are my thoughts about whether to go fresh or dried for eight of the most popular herbs.

Parsley: Fresh always. Parsley once served mostly as garnish next to an orange wedge. Today, we appreciate this bright, mildly bitter herb as a way to make a lot of dishes "pop." But dried parsley? It's absolutely wretched. It's odor--more akin to old hay that didn't get swept out from the corner of a barn--is nothing like its fresh counterpart. For some herbs, I'll say, sure, go ahead and use the dried if you don't have fresh, but when it comes to parsley, you're better off just skipping it. Try fresh parsley in Pasta with Peas, Bacon and Parsley or Parsley Pesto Spaghetti.

Basil: Fresh mostly. Fresh basil is one of the great delights of summer. It's so wonderful with tomatoes. I love it in panzanella and tossed onto a fresh pasta dish in little ribbons. Dried basil is OK when cooked into a sauce, but you're really losing that wonderful summer vibrancy with dried basil. And pesto, one of fresh basil's best uses, isn't going to be the same with dried basil. Try fresh basil in Heirloom Tomato Panzanella.

Mint: Fresh mostly. Mint is such a wonderful fresh herb--one of my absolute favorites. It's easy to grow and one of the cheaper ones to buy at the store. So it's hard for me to justify ever using it dry, where it loses much of its vibrancy. That said, I don't have the aversion to dried mint like I do dried parsley, but it it just doesn't do anything for me. Try fresh mint muddled into a Classic Mojito.

Rosemary: Fresh mostly. Fresh rosemary is perfect for adding a woodsy flavor to meats, salads and cocktails. Dried rosemary is pretty good at retaining its proper scent, but the problem is its texture. Rosemary is a pretty hardy herb, reminiscent of a evergreen branch. As a fresh herb, it's easy to remove and chop the leaves. Dried rosemary, however, is basically like little dried pine needles, and they don't reconstitute that much when cooking. If you are using dried rosemary, it's recommended that you grind the herb up or wrap the leaves in cheesecloth for applications like flavoring soups or stews so you can remove the leaves before serving. Try fresh rosemary in Winter Chicken Salad Sandwich.

Chives: Fresh preferred. Like parsley, chives are a good finishing herb to give a dish a little extra pop. More along the lines of a bright, grassy onion flavor in this case. Chives are one of the easiest herbs to grow. In fact, they are the only herb I've planted on my balcony that will survive the winter--they've done it 2 years in a row now, which is pretty impressive. Dried chives are, naturally, less flavorful, but they aren't a bad choice for stirring into a dip for some green color or topping mashed potatoes if you don't have fresh ones around. Try fresh chives on top of Sour Cream and Chive Mashed Potatoes.

Dill: Fresh or dried. Now we're getting down to herbs that, when dried, still manage to retain most of the flavor you get from their fresh version. Dill, often called dill weed in its dried version, is one of my favorite spring herbs. The fresh version is good in lots of things; the dried version works well in creamy dips and salad dressings. Try fresh dill in Pecan, Grape and Chicken Salad with Microgreens; try dried dill weed in Greek Yogurt Ranch Dressing.

Thyme: Fresh or dried. Fresh thyme is another of my favorite herbs, but there's a nice convenience factor with the dried version, since getting all those little leaves off a sprig of thyme can be a pain (I've found that putting the sprigs in the freezer is a great way to get a lot of the leaves off). Try fresh thyme in Fresh Herb Croutons. Try dried thyme in Roasted Vegetable Salad.

Oregano: Dried mostly. This is the only herb that I prefer to use in dried form. I actually really like dried oregano, which has a wonderful spicy-sweet scent and flavor. Plus, it's much easier to use than fresh oregano, which I find one of the most annoying fresh herbs to deal with: it's leaves are too large to be easily plucked off like thyme or rosemary but too small to be easily pruned and chopped like basil. Basically, you're stick with plucking each leaf off individually--a real thrill I assure you. Fresh oregano is very tasty, but dried oregano is pretty great too, so unlike many other herbs, the dried version isn't sacrificing flavor. Use dried oregano in Sautéed Chicken Fajitas. Try fresh oregano in Fresh Tomato and Oregano Soup.

8-2-Eat: Favorite Mezcal Cocktails

8-2-Eat is my food-focused list series. A perfect Friday distraction. This week I've focused on mezcal, my favorite spirit, with a trip to D.C.'s new mezcal- and Oaxaca-focused restaurant, Espita Mezcaleria and a look at a book all about the spirit, Holy Smoke! It's Mezcal! Finishing the week, here's 8...or rather 17...great cocktails made with mezcal.

Margarita. Starting with something familiar, a margarita is a great way to get a first taste of mezcal, since it's in a familiar setting of the tart and sweet classic, but just a bit smoky. Dave Arnold's Smoky Frozen Margarita, from his book Liquid Intelligence, plays on mezcal's affinity for chartreuse. The Margarita on Fire plays on mescal's affinity for heat with Bittermens Hellfire habanero shrub (since, after all, where there's smoke, there's fire). The Smoky Pear Margarita drops the margarita's usual orange flavor in favor of pear. Lastly, Mom's Mezcal Margarita, which I found in John McEvoy's Holy Smoke! It's Mezcal! book that I wrote about earlier this week, is a wonderful variation on a mezcal margarita with brandy and Peychaud's bitters.

Oaxaca Old Fashioned. This modern classic from Death & Co is where mezcal really gets a chance to shine. It's an elegantly simple (brilliant really) play on the classic Old Fashioned where tequila and mezcal sit in for whiskey and agave replaces simple sugar.  The bitters is a good place to get creative--Angostura is in the original recipe, and many, including me, like it with Bittermens Xocolatl mole bitters for yet another nod to Oaxaca. The original recipe has 3 parts tequila to 1 part mezcal, but as you drink this cocktail more, I think you'll appreciate upping the proportion of mezcal (in fact, I like now with all mezcal).

Division Bell. Mayahuel in New York is our favorite place to drink mezcal. I wrote about the bar after our first visit last September and again this January. A few years ago, before I'd ever stepped foot inside, I had already heard about the bar's reputation for crafting excellent cocktails like Jacko's End and the Smoked Palomino. It was after our first visit that I shared their recipe for the Division Bell, a great example of a summer mezcal cocktail that isn't a margarita, its smokiness playing off the sunny-citrusy Aperol with just a touch of maraschino liqueur (it only takes a touch of that stuff). Another good mezcal and Aperol combination is Naked and Famous, developed at Death & Co as play on the Last Word where the drink's four components are in equal proportion.

Broken Oath. Citrus and agave flavors are hallmarks of margaritas and play well with mezcal too, but here's a drink that goes in an entirely different direction, marked by darker, bitter and savory flavors of sherry, coffee and sweet vermouth. Of course, it's another winner from Death & Co.

6666 Miles. Also with coffee liqueur, although much simpler than the Broken Oath, this is my attempt at a sort of homage to the Oaxaca Old Fashioned by recreating an existing classic--in this case, a Black Russian--with mezcal. The name comes from the distance between Moscow and Mexico City.

Sweet Lips. This is also from McEvoy's Holy Smoke! It's Mezcal! book, a fantastically sweet and spicy drink made with fresh serrano chile peppers (for some serious kick) and homemade vanilla syrup. While I enjoyed all three of the cocktails I made from the book, this was my favorite.

The Lightsaber (pictured at top). Mezcal has featured prominently in my Oscar-themed cocktails over the years. My Star Wars: The Force Awakens-themed drink, The Lightsaber, was one of my favorites this year, a smoky take on a swizzle drink made with mezcal, cachaça, crème de cacao, blue curaçao and lime. Other mezcal-based favorite Oscar drinks include Whiplash, The Red Planet (The Martian, pictured at right) and The Market Fizz(led) (The Big Short).

Spicy Aztec Hot Chocolate with Mezcal. I'll finish this list with a dessert cocktail, a wonderfully Mexican take on boozy hot chocolate with mezcal, cinnamon, mole bitters and habanero shrub.

8-2-Eat: Spring Risotto

8-2-Eat is my food-focused list series. A perfect Friday distraction. Spring always puts me in the mood for risotto, the classic Italian rice dish that makes an ideal foundation for spring produce such as mushrooms, peas and asparagus. Below are 8 risotto recipes perfect for this season.

Risotto with Mushrooms, Sausage and Kale. If you're a risotto newbie, this simple combination is a great place to start.

Mushroom-Bacon Risotto. Another simple classic that will please the bacon lovers.

Roasted Vegetable Risotto Primavera. My most recent risotto, a dish inspired by the classic spring dish pasta primavera.

Pressure Cooker Spring Risotto

Cauliflower, Asparagus and Mushroom Risotto. This wonderful combination of flavors was inspired by a typo on Twitter in a conversation between me, New Morning Farm and Washington Post Food section editor Joe Yonan. You never know where a delicious idea will be born.

Pressure Cooker Spring Risotto. Want to speed up risotto? Try making it in a pressure cooker. You may be surprised at how good the results are.

Peas 3-Ways Risotto with Mint (shown at top). I love eating peas in the spring, and a good risotto is the perfect showcase for them.

Multi-Grain Risotto

Three-Peas Farro Risotto with Bacon. Riffing on the "peas 3-ways" theme again, this version features farro--a wheat grain--instead of the traditional rice.

Multi-Grain Risotto with Broccolini and Brussels Sprouts Expanding upon the non-rice risotto, this version is made with farro, barley and wheat berries supporting a beautiful combination of green vegetables.

8-2-Eat: Go Cra'y with Mole

8-2-Eat is my food-focused list series. A perfect Friday distraction.Earlier this week, my friend Laura, who blogs at Mother Would Know, shared her recipe for Not-Quite-Homemade Chicken Mole, which looks delicious and got me thinking about all the dishes I've made with mole sauce or inspired by its flavors--that wonderful combination of spices, chiles, nuts and chiles that is so amazing good. Here's a rundown of all the delicious possibilities.

Mole Chicken Enchiladas. Chicken Enchiladas con Mole Poblano is probably the most common way that mole sauce is used in Mexican restaurants in the U.S. One of the reasons mole may seem daunting to many cooks is the look list of ingredients, but this recipe from Robb Walsh's The Tex-Mex Cookbook pares the ingredient list down to the basics.

Pressure Cooker Mole Chicken Chili. Don't have all afternoon to simmer something in a rich mole sauce? Use a pressure cooker to speed up cooking time. This recipe, adapted from America's Test Kitchen's Pressure Cooker Perfection, is done in an hour and change.

Mole Brined Roasted Turkey Breast. Departing from the traditional mole "sauce," here I've used the flavors of mole in a brine to infuse turkey breast for a flavorful Thanksgiving entree.

Thanksgiving Mole Gravy. To go with that turkey? Naturally, you'll need mole gravy. This isn't mole sauce, but rather gravy with some mole sauce mixed in plus the drippings from the aforementioned turkey.

Sweet Potatoes with Mole and Queso Fresco. Because I apparently can't get enough of mole at Thanksgiving, I created this sweet potato dish for Thanksgiving last year, but you could easily serve this any time of year. Here, I went with a longer, more traditional list of ingredients for the delicious mole sauce, but it's really just a case of "a little it of this, a little bit of that." It's not complicated.

Mole Cookies. Yes, cookies. I created this for the 2014 Dallas Holiday Bakeoff with Dallas Decoder, representing Judith, the conniving whore-house-running matriarch of the Ewings' rival family the Rylands in the recent Dallas reboot. I got the idea for this realizing that many of the ingredients of mole work well in a dessert. Yes, they're a little bit spicy, but that's part of their allure.

Improved Tequila Cocktail. Now we're going to drink mole, or rather Xocolatl Mole Bitters, which was the first product created by the amazing bitters producers Bittermens. This drink is a nod to the late 19th Century "improved" cocktail but updated with tequila, which I don't believe was fashionable in the U.S. at the time.

Spicy Aztec Hot Chocolate with Mezcal. Another cocktail with mole bitters, this one is perfect for winter--a mezcal cocktail riff on Mexican hot chocolate. I didn't specify the mezcal at the time I posted this, but you can't go wrong with Del Maguey Vida mezcal in this recipe.

8-2-Eat: Oscar Party Fare

8-2-Eat is my food-focused list series. A perfect Friday distraction. Sunday night is the 88th Academy Awards, also known as the Oscars. Here are 8 ideas for fun food and drinks to serve at your Oscar Party. And the envelope goes to...

Flavored Popcorn. Popcorn and movies are a classic pairing, but rather than top those fluffy popped kernels with just butter and salt, why not try something more interesting like Sriracha-Spiced Honey-Sesame Popcorn or Fajita-Spiced Popcorn? Then there's my favorite: Cracker Jack, the old-school caramel corn with peanuts.

Nachos. This also goes with the movies--at least I see nachos sold at most cinema concessions stands these days. The version you make at home will certainly be better.

Buffalo Chicken Sliders. I invented this recipe for the Super Bowl, but for a lot of people, the Oscars are the "other" Super Bowl (frankly, they're the one I'm more interested in). These tasty bite-size burgers would be perfect to chow on while the first few awards are handed out.

Classy Appetizers. If your Oscar party is a more elegant affair, you'll want food that matches such as Bacon-Wrapped Blue Cheese Dates, Endive with Honey Goat Cheese and Pecans or Crostini with Smoked Blue Cheese, Caramelized Onion and Rosemary.

Pizza. If you're aiming to serve something more substantial, I say pizza is the way to go.

Healthy Snacks. The Oscars usually go late, so while you may serve dinner beforehand or heavy hors d'oeuvres when they start, your guests might appreciate noshing on something lighter as the night wears on such as Crispy Kale Chips or Roasted Chickpeas.

Cake. About halfway through the show, you can really impress your guests by serving them a camera-ready dessert. This flourless Chocolate Truffle Cake would probably win their votes, or perhaps Triple Chocolate Mousse Cake or Coffee Cake with Coffee Frosting, which actually tastes like coffee.

The Lightsaber, inspired by Star Wars

Cocktails. Of course, your guests need something to drink, and nothing is better than signature cocktails inspired by the Oscar nominated films. Whether you're rooting for The Big Short, The Revenant or Spotlight to win Best Picture, I got you covered, and there's even a drink for the Star Wars: The Force Awakens fans who are still upset that film wasn't nominated. Check out all the Oscar Cocktails for this year, 2015, 2014 and 2013.

8-2-Eat: Desserts for Valentine's Day

8-2-Eat is my food-focused list series. A perfect Friday distraction. Valentine's Day is this weekend. Instead of fighting your way through the crowds at restaurants Sunday night, be a pro and make dessert at home. Your lover will be even more impressed...I guarantee it. Here are 8 delicious dessert suggestions.

Triple Chocolate Mousse Cake. Nothing says Valentine's Day romance like chocolate, and this mousse cake has three-time the chocolate for extra seductive power.

Chocolate Truffle Cake. Another chocolate winner, pictured above. This decadent flourless chocolate cake is sinfully delicious.

Mocha Baked Alaska

Mocha Baked Alaska. Wanna show off? Baked Alaska is visually stunning but delicious too.

S'mores Pie. This is a little more down home, but still a very sweet Valentine's Day dessert, especially if you and your significant other met at a summer camp.

Momofuku Milk Bar Blueberry & Cream Cookies. Couldn't score a Valentine's Day reservation at Momofuku? You can still enjoy the Milkbar treats at home, like these amazing Blueberry & Cream Cookies you can make yourself.

Tres Leches Cake. Creamy sweet goodness that gets even better with a drizzle of chocolate sauce. Definitely a romantic choice.

By the Fire Sundae

By The Fire Sundae. Not into chocolate? Weird..but, I understand it's not everyone's thing. Instead, turn up the heat with this decadent fire-inspired sundae of maple-bacon ice cream, brown butter blondie, caramel sauce and smoked whipped cream.

Brownie-Blonde Sundae. For the couple that wants to have it all, this sundae features a chocolate-chip peanut-butter blondie, a peanut brownie, vanilla ice cream, peanuts, chocolate sauce and whipped cream.

8-2-Eat: Winter Bean Recipes

8-2-Eat is my food-focused list series. A perfect Friday distraction. Beans taste particularly good in the winter, when they can be simmered and flavored as a main star or side to a number of ingredients. Here are 8 ways that I like to enjoy them.

Smoky Pinto Bean, Red Wine and Bacon Soup. This recipe, from the New York Times' Melissa Clark, is the best bean soup I've ever had. It's absolutely incredible. Splurge for Benton's Smoked Country Bacon for this one and you won't be disappointed.

Apple-Fennel Soup with Beans and Sausage. It's not the cannellini beans the broth that really makes this soup, a puree of apple, fennel, onion, garlic, celery, ginger and sage.

Pasta e Fagioli Soup

Pasta e Fagioli (Pasta and Bean) Soup. Adapted from a recipe by the late and ever so talented Italian cook Marcella Hazan, this soup, which uses cranberry beans, is much better than what you'll get at that "Italian" chain restaurant.

Spicy Beans and Pepperoni on Toast with Fried Eggs. A delicious and easy way to incorporate navy beans into breakfast.

Spelt Soup with Escarole and White Beans. Beans, greens and grains are a perfect winter soup trio. Here, cannellini beans team up with the heirloom wheat-grain spelt and bitter green escarole.

Quick Black Bean Soup. This is a longtime favorite. Although the version that requires an overnight soak and simmers all afternoon is wonderful, this much quicker version that uses canned black beans is good too and ideal for a weeknight dinner.

Salmon with Beans, Kale and Bacon 

Broiled Salmon with White Bean, Kale and Bacon Ragout. There are a lot of soups on this list, but beans can be used in other ways. Here, cannellini beans, bacon, garlic and kale form a side for broiled salmon.

Chili. Whether chili should contain beans is a subject of debate. Sure, if you're making a traditional chili con carne, perhaps not, but there are lots of other types of chili where I saw beans are more than welcome to join the party. Try them in BBQ Turkey Chili, Cincinnati Chili or Thai-Style Chili, a mashup of chili and tom kha gai soup.

8-2-Eat: Holiday Cookies

8-2-Eat is my food-focused list series. A perfect Friday distraction. I shared some cookie recipes earlier this week. Here are 8 of my favorite from the last few years.

Chocolate Saltine Bark. This is one of those recipes where the enjoyment it brings is is inverse to its difficulty. It's so easy! Basically crackers baked with butter and sugar coated with melted chocolate and nuts.

Almond Lace Cookies. As a kid, my mom had a friend who would make these, and I loved them. They're a wonderful choice if you want something different that's elegant and old-fashioned.

Peanut Butter Blossoms. The first of several classics with peanut butter--this one topped with a Hershey's Kiss.

Old Fashioned Sugar Cookies. There are a lot of sugar cookie recipes floating around out there, but this one is by far the best I've ever had. It's buttery and sweet with the perfect texture.

Peanut Butter, Oatmeal and Chocolate Chip Cookies. This is the perfect cookie for the indecisive cookie lover. Can't choose between peanut butter, oatmeal or chocolate chip? Turn that "or" into an "and" and enjoy.

Pumpkin Snickerdoodles. Classic snickerdoodles with a pumpkin twist.

Molasses Sandwich Cookies. The fresh lemon filling is a nice contrast to the molasses flavor of this sandwich cookie.

Peanut Butter Cookies. My longtime favorite and one of the first things I ever learned to cook.

8-2-Eat: Thanksgiving Leftovers

8-2-Eat is my food-focused list series. A perfect Friday distraction. Since today is the day after Thanksgiving, if you hosted a meal yesterday, your fridge is probably stuffed with cold turkey, mashed potatoes, stuffing, cranberry sauce and a probably a few bits of various other sides and desserts. Here are 8 ideas for what to do with them.

Thanksgiving Leftovers Tacos. A little salsa verde (green tomatillo salsa) makes this more than just thanksgiving bits rolled in tortillas, a spicy and delicious way to re-experience delicious leftovers (pictured at top).

Turkey Posole. This spicy Southwestern hominy stew is a particularly good choice if you end up with a lot of turkey.

Turlafel. Washington Post's Bonnie Benwick shows off D.C. chef Alex McCoy's inventive Thanksgiving leftovers sandwich inspired by falafel.

The Dilemma – What to Do with Thanksgiving Leftovers? Mother Would Know blogger Laura Kumin discusses what to do with leftovers, including useful tips along the food-safety lines for making sure leftovers are properly preserved.

Thanksgiving Leftover Mac & Cheese. From The Daily Meal, a surefire way to use up turkey and cranberry sauce.

Turkey Pie With Potatoes, Squash, Chard and Cheddar. From New York Times City Kitchen writer David Tanis, a savory pie (to go with the sweet ones you may still have on hand).

Pizza. My first Thanksgiving leftovers recipe turns the miscellanea of Thanksgiving dinner into pizza toppings.

12 Creative Turkey Sandwich Recipes. Many stories about Thanksgiving leftovers try to steer you away from sandwiches on the assumption that they are over-done. However, who doesn't love a good sandwich?! Real Simple has some great ideas to get creative with them.

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Thanksgiving Central

8-2-Eat: Affordable Thanksgiving Wines 2015

8-2-Eat is my food-focused list series. A perfect Friday distraction. This week, it's my 2015 Thanksgiving wine recommendations, all of which are under $20.

First off, I want to suggest you listen to My Poor Liver's 2014 Thanksgiving episode, in which Neil gives the best overview of Thanksgiving wine pairings that I've come across. Many of the wines listed below are because he recommended them. That's really all you need to know, but if you're still looking for ideas after that, you can check Imbibe's article on affordable holiday red wines under $25 or my wine tips from 2014 or 2012. Below then are my 8 recommendations for this year. I've included an approximate retail price based on prices I saw online, but you can often find them for less.

Charles & Charles, Rosé, Washington, 2014 Rosé has become a popular summer wine, but it's a good match for Thanksgiving dinner as well. It has a bit more heft than a white wine, but not the tannic bitterness or the level of depth of a bold red wine. This particular rose, a collaboration between Washington state winemakers Charles Smith and Charles Bieler, is mostly syrah (72%) blended with mourvèdre, cabernet sauvignon, grenache, consult and counoise. It's quite dry for a rosé. I chose this because I read that rosé is good with spicy food, such as Indian, and several of this year's Thanksgiving recipes have an Indian inspiration (Nan Bread Stuffing, Honey-Yogurt Brussels Sprouts). ($13)

Dreaming Tree, Crush Red Wine, California, 2013. Dreaming Tree has become like my guilty pleasure lately. Don't let the fact that it's Dave Matthews' winery stop you. Their wines are affordable and very tasty. This is the sort of red wine for bold red wine fans (like me) that could also work with a meal like Thanksgiving with a diversity of complex flavors. The key here is that the wine is more of a fruity-bold than a tannic-bold, which helps it pair better with foods, especially those with sugars (like Roasted Sweet Potatoes with Mole and Queso Fresco). Crush is mostly merlot (59%), with petite sirah (16%), zinfandel (15%), syrah (4%) and other (6%). ($15)

Dreaming Tree, Pinot Noir, California, 2013. Yeah, it's Dreaming Tree again, and I'm not apologizing for it. This pinot noir is also really good and a nice exception to the general rule that you have to spend over $25 on pinot noir for it to be worthwhile. A wonderfully fruity on-the-bold-side pinot. ($15)

Chateau Ste. Michelle, Riesling, Washington, 2014. From one of Washington State's best-known wineries comes this wonderfully balanced riesling. Riesling gets a bad rap sometimes for being too sweet, but the wine actually runs the spectrum from sweet to dry, and many winemakers are including a chart on the back of their riesling bottles to show where on the spectrum a particular wine may fall. This one is pretty much in the middle (sometimes referred to as "off dry"), giving a nice balance of fruit, sweetness and mineral flavors. It's also quite affordable. ($9)

Henry Fessy, Juliénas Crus du Beaujolais, 2011. I've long maintained that I don't like beaujolais. But when I, and many others, say that, we're actually referring to beaujolais nouveau, a red wine made from gamay grapes that is bottled, sold and consumed very young. I don't really like young wines. A cru beaujolais, on the other hand, while still a lighter red, is significantly bolder than beaujolais nouveau, more like a pinot noir. Not necessarily my favorite, but I can see this making a good pairing with Thanksgiving dinner. ($18)

Layer Cake, Primitivo, Italy, 2012. Although officially primitivo, an Italian grape, and zinfandel, a California grape, are classified as separate grapes, DNA analysis has shown they are the same. According to Layer Caker, their Primitivo wine is the first to officially make this connection on their bottle label. Interesting fact, but how does it taste? Bold and spicy as a zinfandel should. ($14)

M. Plouzeau, Chinon Rive Gauche, 2011. Cabernet sauvignon is my favorite red wine, but as I've probably mentioned before, it's big flavors and tannins are too overwhelming for Thanksgiving. But...that doesn't mean all cabernets aren't welcome to the table. Enter cabernet franc, cabernet sauvignon's earthy, ripe old brother (cabernet sauvignon is a hybrid produced by chance apparently between cabernet franc and sauvignon blanc). Sure, some cabernet francs are as earthy as a barnyard, but this one doesn't go overboard in that direction. I sampled the 2011; I think that may be hard to find at this point, but the 2012 shouldn't be. ($16)

What you love.  Admittedly, I'm ending this 8-2-Eat this way because I don't have an 8th specific suggestion. But really, this is an ideal suggestion for what to drink on Thanksgiving. It's a holiday. You and your guests should enjoy yourselves, so I don't think you should be afraid to serve something that you love, even if it doesn't "fit" with what a lot of people may recommend you drink for the holiday. I'm always up for experimentation. If it doesn't seem to pair well, stopper the bottle and finish it the day after. (priceless)

8-2-Eat: Thanksgiving Cocktails

8-2-Eat is my food-focused list series. A perfect Friday distraction. A Thanksgiving dinner party is just like any other dinner party in that hosts face the same problem of what to do with the guests that are arriving while you're hustling to finish the meal. And just like any other dinner party, the best solution is to distract them with a cocktail. Here are eight suggestions.

A Sage Old Bourbon.  This year's Thanksgiving cocktail, which I posted yesterday, is a bourbon-sherry drink enhanced with the seasonal flavors of sage, celery, cranberry and maple.

Smoky Vanilla Bowery. A rye and Aperol cocktail with vanilla syrup and just a touch of smoky Scotch that nods New York's East Village cocktail scene.

Medicine Man. Rum, sage, maple and smoked paprika make this a winning drink, adapted a recipe from the San Francisco bar Bourbon and Branch.

Ginger Loves Apples and Whiskey. The names tells you all you need to know about this drink, a spicy-sweet combination of bourbon, apple brandy and ginger beer with a tart lemon kick.

(Wild) Turkey with Cranberry. Inspired by the traditional Thanksgiving centerpiece, this drink combines Wild Turkey rye whiskey with tangy-bitter Aperol, ginger liqueur and cranberry bitters.

Hot Butternut Rum. As the name implies, this rum and ginger drink is, in fact, flavored with butternut squash. It's heat comes not from warmth (it's on the rocks) but from a couple hits of chipotle hot sauce.

Gingered Apple Sparkler. Want a cocktail with a less alcohol? This spicy vodka and apple sipper mixed with ginger beer would make a nice punch.

Dallas Drinks: The Bobby. Although invented for my Dallas Drinks series, this apple-pie-inspired dessert cocktail mixes bourbon, apple brandy, ginger liqueur, cream and homemade vanilla-cinnamon syrup.

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Thanksgiving Central

8-2-Eat: Don't Forget Your Thanksgiving Vegetable Sides

8-2-Eat is my food-focused list series. A perfect Friday distraction. It's easy to get focused on turkey, stuffing and desserts when planning a Thanksgiving dinner, but it's just as important to throw in some delicious vegetable sides to balance the other heavier fare.

Sautéed Parsnips with Dates and Spiced Yogurt. Parsnips are an increasingly popular root-vegetable alternative to carrots and potatoes. They add a wonderful dimension to a Thanksgiving dinner.

Roasted Brussels Sprouts with Cranberries and Toasted Pecans. The nutty pecans and sweet dried cranberries in this dish add just the right notes to enhance the roasted Brussels sprouts.

Green Bean Casserole with Bacon and Mushrooms. My attempt to "update" the classic green bean casserole with better, more flavorful ingredients.

Roasted Sweet Potatoes with Bourbon-Maple Glaze and Smoked Almonds. This Bon Appétit recipe was a big hit when I made it a couple years ago. The bourbon-maple glaze is addictive.

Swiss Chard Gratin. A gratin is a clever way to sneak a vegetable into a Thanksgiving dinner, given that they often involve melted cheese and buttered bread crumbs. Actually, this is possibly a way to sneak another rich dish onto the table as a "vegetable" side, but I'm not going to tell if you won't.

Honey-Ginger Glazed Carrots. One of the great benefits of this delicious dish as a Thanksgiving side is that it's made on the stove, steering clear of the oven that often can get quite crowded on the big day.

Green Beans with Bacon, Blue Cheese, Pecans and Dried Cranberries. Bacon and green beans are a classic pairing, to which the addition of blue cheese, pecans and dried cranberries makes the dish even more special for Thanksgiving.

Apple, Manchego and Pecan Salad. A simple salad to add some fresh leafy greens to the table.

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Thanksgiving Central

8-2-Eat: Further Exploration of the Manhattan

8-2-Eat is my food-focused list series. A perfect Friday distraction. Since the Manhattan cocktail is the theme this week, I offer eight additional articles (actually seven and a podcast) covering various aspects of my favorite cocktail.

My Poor Liver Podcast: "The Manhattan Transfer." Eddie and Neil try Manhattans made with three different bourbons and three different sweet vermouths. A fun experiment and the reason I learned to love Carpano Antica vermouth.

Death & Co: Modern Classic Cocktails. I shared quite a few Manhattan recipe variations this week. If you're looking for more, this wonderful book has a section on Manhattan variations with 13 recipes that get pretty creative and even include rum.

The Cocktail Chronicles. Paul Clarke's book, The Cocktail Chronicles, which I reviewed earlier this year, also includes a great section of Manhattan variations (including one I featured earlier this week, the Black Manhattan).

Imbibe Magazine: 10 Places for Manhattans in...Manhattan. I ordered a Manhattan recently in Manhattan and it was unfortunately not up to snuff. Too bad I didn't consult Imbibe Magazine's list first to find some really great places to get a Manhattan.

Eater DC: Here's What a Manhattan Costs Around DC. Of course, you can get a good Manhattan outside of Manhattan. Here's a map with 12 places to get them in D.C.

Huffington Post: Manhattan Taste Test: Does Expensive Rye & Vermouth Improve This Classic Cocktail? A wonderful Manhattan taste-test article, ranking the results of various combinations among eight rye whiskeys and three sweet vermouths.

SF Gate: The Manhattan project: A bartender spills his secrets on the king of cocktails. Gaz Regan, the guy behind Regan's orange bitters, discusses Manhattans in depth in this 2007 piece, providing his advice for each component of the drink (not unlike I did on Monday). I love how he compares them to martinis: "over the past century or so, while the martini has morphed into an excuse to drink straight gin or vodka, the Manhattan has stood its ground."

Edible Manhattan: Decline and Fall of the Manhattan. An interesting piece comparing the history of the martini to that of the Manhattan: "the Martini became malleable, protean; it was whatever anyone wanted it to be, and so became the most popular and famous cocktail of all time. The Manhattan didn’t change, rather it became more set in its ways."

8-2-Eat: Fall into Butternut Squash

8-2-Eat is my food-focused list series. A perfect Friday distraction. This week: 8 recipes with butternut squash, a favorite fall vegetable.

Smoky Butternut Squash and Apple Soup. Bacon lends some smoke to this velvety pureed soup made with butternut squash and apples. Included with this post: tips on how best to peel and cut up butternut squash.

Butternut Squash, Goat Cheese and Sausage Lasagna. This is one of my absolute favorite ways to serve butternut squash--as a substitute for tomatoes in a homey lasagna.

Fall Grain Bowl with Butternut Squash. Roasted butternut squash is the perfect focal point for a healthy fall-themed grain bowl.

Southwestern Fall Grain Bowl with Turkey, Squash, Pecans and Sage. Another take on a a fall grain bowl, this time a spicy version with hominy and pecans inspired by our last year's trip to the Southwest.

Butternut Squash and Goat Cheese Crostini with Crispy Shallots. Looking for an elegant fall starter? Look no further than these lovely crostini, a mix of sweet and savory flavors.

Turkey and Butternut Squash Meatloaf. Squash in meatloaf? Why not. It adds moisture and a bit of sweetness to the classic homemade dish.

Wheat Berry Salad with Butternut Squash, Hazelnuts and Sage. A lovely and healthy side for Thanksgiving or as a standalone weekday meal.

Cocktail: Hot Butternut Rum. Ever had a cocktail with butternut squash? Local bartender Todd Thrasher's recipe for butternut squash base inspired this seasonal drink with rum, ginger liqueur and hot sauce.

8-2-Eat: Sandwiches

8-2-Eat is my food-focused list series. A perfect Friday distraction. This week: 8 fantastic sandwiches.

1. Classic Tuna Salad. I love a good tuna sandwich, but unfortunately too many tuna salad sandwiches fall flat. My recipe calls for adding a bit of sweet tartness with sweet pickles, a bit of bite with scallions and horseradish and a bit of crunch with celery.

2. Cuban Sandwich. A Cuban sandwich is a simple affair of ham, cheese and pickles, elevated here with homemade sour pickles.

3. Ultimate Club Sandwich (pictured above). The classic club sandwich reaches "ultimate" status here with oven-dried tomatoes, smoky chipotle mayo and avocado.

4. Grilled Cheese. A true classic among grilled sandwiches, a grilled cheese sandwich offers a lot of flexibility in terms of bread and cheese combinations. This is my favorite.

5. Apple, Arugula and Cheddar. A simple sandwich combination that's vegetarian and perfect for this time of year.

6. Winter Chicken Salad. Classic chicken salad gets a smoky winter twist.

7. Buffalo Chicken Sliders. The spicy flavors of Buffalo chicken wings, but in a sandwich. Perfect for parties.

8. Greek Burgers. The American standard goes Greek.

8-2-Eat: Cocktail Graphics

8-2-Eat is my food-focused list series. A perfect Friday distraction. This week, 8 graphics sharing concepts, tips and opinions (mine of course) about cocktails.