“Rather than condemning all added sugars, future dietary guidelines might consider the differential effects of sugar based on its source and form.”In 1994, Food & Wine asked the legendary food journalist Jean Anderson to document a big Southern picnic hosted by husband and wife.

leek, white and tender green parts only.Yukon Gold potato.

, peeled and sliced 1/3 inch thick.watercress, coarsely chopped.European cucumber.

Add the leek and cook over moderate heat, stirring, until softened, 3 minutes.Add the broth and water and bring to a boil.

Add the potato, cover and simmer over low heat until tender, about 15 minutes.

Add the watercress and cook until bright green, about 2 minutes..make your own eggnog.

: You'll typically start by whisking egg yolks with sugar in a double boiler setup over low heat, then mix in your milk (or cream) and spirits (if using) and, often, whipped egg whites.We like to fold some whipped cream into the mixture for even more body.

It's also more than possible to make a delicious vegan version, like this vegan eggnog made creamy with almond milk, tahini, and pureed basmati rice.Still, there's no shame in buying the premade stuff in the cartons; check out our roundup of.