In a large pan, melt the vegan butter over medium heat. Add the charred shallots and sauté for 2-3 minutes until fragrant.

Shred the chicken into strips. Divide the soup between bowls and top with the chicken, lemon discs and remaining dill.

AT a chic bar and lounge in Medan Damansara, Kuala Lumpur, the memory of a cocktail named after a local dessert continues to ...

Reservations are getting taken and takeout forms are closing soon, so act fast. The post Thanksgiving 2025 in Greater Boston: ...