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Sit back and relax, and let the pros handle the cooking (and dishes!). Executive Chef Jesse Llipitan has prepared a special Thanksgiving feast. The menu features an array of culinary stations, including a Cheese & Charcuterie, Seafood, Dessert, and Ice Cream, along with traditional sides served family-style, and a choice of entree such as Herb Roasted Mary’s Turkey, Braised Angus Short Rib, Baked Ziti, and more. Thanksgiving is priced at $69 per adult and $29 for kids 12 and under. Kids 6 and under are free. To make a reservation, book via Resy or by calling the restaurant at (619) 424-4444. BREAD STATION house made biscuits, corn muffins, assorted breads and seeded roles, butter bar CHEESE & CHARCUTERIE assorted imported and domestic meats and cheeses, salads, fresh tropical seasonal fruit SEAFOOD STATION oysters on the half shell, fennel poached shrimp, snow crab claws, poached salmon, tobiko, prince edward island mussels ENTRÉE (CHOICE OF) pan roasted Alaskan halibut, spiced tomato jam herb roasted Mary's turkey, citrus herb butter braised angus short rib, truffle porcini demi-glace baked ziti/ butternut squash mascarpone, toasted walnuts, braised kale, toasted hempseed crumble (v) FAMILY STYLE SIDES whipped roasted garlic mashed potatoes/sautéed green beans, crushed marcona almonds roasted sweet potatoes/cornbread chestnut chorizo stuffing sage dressing (v) giblet gravy DESSERT pumpkin pie cookies tarts ICE CREAM STATION house made waffle cones 50 topping to choose from https://www.crownlanding.com/ Loews Coronado Bay on Facebook / Instagram

San Diego County Supervisor Nora Vargas is touting the new county-supported center while asking the federal government to provide more funding.

In the spirit of gratitude and abundance we welcome anyone and everyone to join us for "One Table", a shared meal in Westminster Presbyterian Park. Bring your family, friends and a dish to share and break bread at one table with your neighbors!

Everything about this savory flavor is mysterious, from how it tastes to why it took so long to get recognized as the fifth taste. What is it, and how does it make food taste delicious?

Each week, Pop Culture Happy Hour guests and hosts share what's bringing them joy. This week: 5-Second Films, an eye-opening Melrose Place article, the song "Ça plane pour moi" and rewatching 30 Rock.

When properly cooked, fried turkey can be an explosion for your taste buds. But if it's not completely thawed, that turkey can explode in a pot of hot oil and spark a dangerous fire.

Didn't catch the rare spectacle? We've rounded up some photos of the celestial event, snapped as the moon charted its path over U.S. skies.

Join guest chef Andrew Janjigian to add Armenian matnakash to your flatbread repertoire! Is “matnakash” in your vocabulary? If you love flatbreads, it should be. This soft, fluffy, dimpled Armenian flatbread is the perfect addition to any mezze spread or dinner table. Typically served as a table bread as a welcome accompaniment to robust entrees or an array of small plates, this bread is overdue to become a regular part of your dinner routine. Join guest chef Andrew Janjigian, self-proclaimed breadhead and the creator of the popular blog and newsletter Wordloaf, for an interactive class where you’ll learn the secrets to perfect matnakash. We’ll start with a little language lesson: matnakash literally means “drawn by fingers,” referring to the way the fluffy, furrowed bread is shaped by dimpling and stretching the dough with fingertips before being slid into a hot oven to bake. It’s a spiritual cousin of numerous other regional “fingerprint” flatbreads, including Iranian barbari bread, Afghan naan, Turkish pide and Lebanese manaqish. Andrew’s recipe draws upon methods and ingredients found in each of these breads, along with the classical European baking techniques that are the foundation of his practice, all of which make it an easy-to-make, ultra-tender, and deeply flavorful bread. Come learn to create this bread (in both yeasted and sourdough versions) and come away with a beloved addition to your repertoire. Click here to purchase tickets for this event!

The Waystar Royco team travels to L.A., where Kendall pitches eternal life (kind of), Shiv reconnects with the most unlikely of men, and Roman can't stop firing women.

Tamar Adler's new cookbook is an ode to the bags of yesterday's salad in your fridge and the jars of nearly empty peanut butter in your cupboard. Leftovers, she says, are to be celebrated.