"Mise-en-place" is a French cooking phrase that means to gather and arrange the needed ingredients and tools. (This piece initially aired on Aug. 11, 2014 on Morning Edition).
In which we learn how to prevent a hangover (drink water), cure a hangover (you can't) and good cocktails to ease you back into more drinking on New Year's Day.
Burned out from her high-tech job, Srirupa Dasgupta opened a restaurant and catering service that hires primarily refugees. On the menu: a mix of cuisines from South Asia, Africa and the Middle East.
Chef Anthony Lamas says posole, a Mexican hominy stew, is great if you're cold, hung over or just had a long night. "It's a cure in a bowl" that's infinitely customizable, he says.
New York pastry chef Brooks Headley calls his cookbook Fancy Desserts. But his Italian grandmother is his real inspiration, he says, and she was all about homestyle: simple and fresh.
Though beer has been blamed for many a paunch, researchers say it's more nutritious than most other alcoholic drinks. Moderate consumption may also reduce the risk of heart disease.
From Italy to Japan to the Philippines, people will hope for happiness, health and wealth as they sit down to a New Year's meal. Sometimes that last wish is expressed as actual money in the food.