Many consider Thanksgiving the super bowl of home-cooks, but for some the idea of spending hours in the kitchen preparing a feast isn’t appealing. Some prefer to head out on the town for their turkey and fixings.

If your restaurant is open and and is offering a Thanksgiving special or pre-fixe we’d love to hear about it.

Click here to let us know about your Thanksgiving specials and day after Thanksgiving brunch specials as well >>

More: Local events taking place on Thanksgiving Day >>

Nick Driscoll and Terese Cerna Driscoll are non-conformist foodies on a mission. The husband and wife team are serving up mouth-watering pressed sandwiches out of a 1969 Volkswagen van. The idea for a food van started about two years ago.

After tweaking and testing several menu options, they decided the pressed sandwich was the way to go and PRESS’D, the gastro van, was born. Read the full story

Tiger Wood’s former mistress Rachel Uchitel has reportedly tied the knot over the weekend. TMZ.com is reporting Uchitel, 36 married Matt Hahn, 26 on Oct. 2 in Las Vegas.

Her new husband is a former Penn State football player and is now a business man in San Francisco. Uchitel received a whopping $10 million settlement after her famous tryst with the local golf legend.

This is Rachel’s second marriage. She was briefly married in 2004.

Caribbean food is a fusion of African, Spanish and French, and like most food that is incredibly good its roots derive from simple, locally available ingredients.

Mofongo is a fried plantain-based dish that is mashed together in pilon (wooden mortar) with garlic, olive oil, and pork cracklings. The dish is prepared in Puerto Rico, the Dominican Republic and Cuba. It’s wonderful on its own or can be filled with just about anything from stewed meat to delicate seafood. Read the full story

Enjoy a fun-filled evening for a good cause at Downtown at the Garden’s Savor the Flavor event on September 9.

Proceeds from the event will benefit New Day, an adult daycare center serving North Palm Beach. Along with the bites and sips several items will be available for auction.

Local flavors will be provided by a few North County favorites including: Read the full story

Summer is sadly coming to an end. Say goodbye to summer properly at the last Sushi and Stroll Summer Walk of the season at The Morikami Museum. Read the full story

You may have noticed a new food truck or shall I say van parked along Dixie Highway. It’s a former church van re-done into a food truck.

Melissa and Seth Bryan, a husband and wife team just opened up The Fire Within four days ago.

The avid foodies both share a passion for cooking. “We moved 3,000 miles to live in the sunshine and start a business”, says Melissa. The duo moved to South Florida from Seattle two years ago. Read the full story

GO BANANAS!

How does an ice cream lover celebrate National Banana Split Day Thursday? Well, we could be dainty about it and have an ordinary banana split, or we could go the Jason Morale route. Morale is the executive pastry chef at the Four Seasons Palm Beach and the creator of the mother of all banana splits.

He calls it The Kitchen Sink: It’s 20 scoops of 10 gourmet ice cream flavors (made in-house) served on a giant silver spoon with all the fixings.

Morale spotted the giant spoon one day as he was out shopping and, being the ice cream fanatic he is, he imagined just one thing: a giant sundae. Read the full story

On a recent school-supply run, I passed by the lunch box aisle – and instantly felt panicked. Despite their cheery designs, the lunch boxes brought to mind the blur of sandwiches I made last school year. Too many of them, slapped together in the morning rush, consisted of your basic ham and cheese or your standard peanut butter and jelly.

If my son traded them for more interesting lunch-box offerings, I wouldn’t blame him a bit.

In my defense, I can say there are only so many sandwiches I can dish out weekly. The school year, with its homework assignments and after-school projects and activities, is stressful enough without the added burden of having to whip up an inspired lunch every day.

But I know I could have been more prepared. I have come to realize that preparation is the key, in fact. It will not only make my mornings easier – it will make my son’s lunch tastier.

After last year’s sandwich missteps, I’m on a mommy mission this school year to create healthy, interesting lunches for Jaiden, my 6-year-old son. I’m hoping he’ll like them so much, he won’t want to trade them.

Packing a good homemade lunch doesn’t have to be a burden. If you plan ahead and have plenty of ingredients on hand you can build lunches worthy of an A+. More importantly, if you enlist the help of your child, you’ll never be short of ideas.

What you’ll need:

–A cool lunch box

–An assortment of small, spill-proof food containers

–An ice pack or two

–A tiny helper

CUCUMBER HUMMUS SANDWICH

Hummus makes this sandwich more nutritious and Indian-style flatbread takes it out of the rut.

Start to finish: 10 minutes; Serves: 1

3 tablespoons hummus

1 piece naan flatbread

1 tablespoon honey

1/2 small cucumber, sliced

Salt and ground black pepper

Spread the hummus over half of the naan. Drizzle the honey over the other half of the naan. Arrange the cucumber slices over the hummus, then sprinkle with salt and pepper. Fold the naan in half to form a sandwich.

Nutrition information per serving: 360 calories; 80 calories from fat (21 percent of total calories); 9 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 60 g carbohydrate; 11 g protein; 7 g fiber; 510 mg sodium.

- The Associated Press

REDOING A CLASSIC

Rethink your standard PB & J. Instead of regular peanut butter, go with hazelnut spread or almond butter. Add ultra-thin slices of Granny Smith apples or dried banana chips for a little crunch.

• ROLL IT UP

Skip the bread all together and, with the help of your child the night before, roll up deli meat and cheese. Or roll up the meat around a stick of string cheese, or a thick pretzel. Pack up some pita chips and hummus for a healthy side.

• LIVEN UP LEFTOVERS

A whole rotisserie chicken will yield enough leftovers for sandwiches, salads and quick pasta dishes.

• For a sweet-savory sandwich filling or salad, toss diced chicken with small-diced apples, thinly chopped celery and mayonnaise to taste. For added flavor, blend the mayo with a slice of roasted red pepper.
• For a do-it-yourself lunch taco, pack sliced chicken, a flour tortilla and snack-sized zip bags of shredded cheese, drained black or red beans, and diced tomatoes with chopped cilantro.

LUNCH BOX SNACKS

• Keep yogurt tubes and pudding on hand. Freeze them the night before and they’re ready to enjoy at lunch.
• Freeze a batch of grapes and pack with lunch. Pack apple slices to pair with yogurt dip or peanut butter. Or pack melon chunks with a side of agave syrup for dipping.
• Rev up dry snacks from your pantry: Chop up cereal bars into bite-sized pieces. Pair pretzel sticks and dried fruit. Mix pita chips with raisins and nuts. Toss together pretzel bits with dried cranberries and a few M&M’s.

Kids love the chance to assemble their own lunches.

Not the night before, mind you. They’re quite happy to leave the packing of lunch to you. We’re talking about when they eat it. The little ones have a blast assembling their own sandwiches, pizzas, fajitas and other kid-friendly creations.

It’s part of the reason those boxed lunches available at the grocer are so popular. But there’s no reason you need to pay a premium for those, or be a slave to their questionable quality.

The first step is to get a lunch box with multiple small compartments. Bento-style lunch boxes are popular and widely available online. But a collection of small plastic containers works just as well.

Then have your kids help choose what goes together and what goes in their boxes. Be creative with the combinations – it’s supposed to be fun.

FAJITAS:

• Small corn or flour tortillas
• Green and red bell pepper slices
• Shredded cheese
• Sliced chicken breast
• Guacamole
• Salsa

For a PARFAIT:

• Yogurt or cottage cheese
• Toasted walnuts or sliced almonds
• Sunflower or pumpkin seeds
• Granola or dry cereal
• Sliced peaches or nectarines
• Sliced fresh berries

For DUNKERS:

• Pretzels
• Crunchy breadsticks or cracker sticks
• Hummus
• Assorted veggies cut into sticks
• Tzatziki (cucumber yogurt dip)
• Salad dressing
• Jam

For CRACKER SANDWICHES:

• Graham crackers
• Whole-wheat saltines
• Peanut butter and jelly
• Ham, cheddar and apple slices
• Cream cheese, cucumber and deli turkey

For PIZZA:

• Crackers
• Small pitas or flatbread (such as lavash or naan)
• Pizza sauce or salsa
• Shredded mozzarella
• Sliced pepperoni
• Cherry tomatoes, olives, or chopped peppers

- The Associated Press

HAM PINWHEELS

A smear of veggie cream cheese and sliced roasted red peppers add new dimensions to your average ham and cheese sandwich.

Start to finish: 10 minutes; Serves: 1

3 tablespoons vegetable cream cheese spread

1 rectangular lavash flatbread

3 slices deli ham

1/4 cup sliced roasted red peppers

Spread the cream cheese over the lavash. Arrange the ham over the cream cheese, leaving 1 inch of cream cheese exposed on each end.

Arrange the roasted red peppers across 1 end. Starting with the end that has the roasted red peppers, roll up the lavash. Use the cream cheese at the other end to hold the roll up together. Trim the ends and slice the roll up into 1-inch-thick slices to form pinwheels.

Nutrition information per serving: 470 calories; 190 calories from fat (40 percent of total calories); 21 g fat (11 g saturated; 0 g trans fats); 85 mg cholesterol; 48 g carbohydrate; 23 g protein; 3 g fiber; 1,420 mg sodium.

- The Associated Press

Food is like a time machine and sometimes if you bite into the perfect slice of pizza you are instantly transported ‘home.’ I moved to Palm Beach County nearly three years ago. I’ve fallen in love with the beaches, the laid-back lifestyle and the endless supply of fresh seafood, but sometimes I long for a taste of Brooklyn. Happily, I’ve found some places that are reminiscent of home.

1. Grimaldi’s Coal Brick Oven Pizzeria
When it comes to Brooklyn pizza, this is the way to go. The coal fired brick-oven makes a super thin crust with a little charring on the edges. Fresh mozzarella cheese, sweet tomato sauce and basil complete the perfect slice. There are tons of topping options but I prefer mine very simple. I was excited when I heard about the opening of Grimaldi’s at Downtown at the Gardens. But would the pizza taste the same? In my opinion, absolutely! Read the full story