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To make Garten's "grown-up" mac and cheese for four, you'll need:

• 4 cups of elbow macaroni or cavatappi
• 4 slices of white sandwich bread
• 8 ounces of Gruyère cheese, grated
• 6 ounces of extra-sharp cheddar, grated
• 4 ounces of blue cheese, crumbled (Garten recommends Roquefort)
• 8 ounces of thick-sliced bacon
• 3 cups of milk
• 4 tablespoons of all-purpose flour
• 4 tablespoons of unsalted butter
• 4 tablespoons of freshly chopped basil leaves
• ½ teaspoon of freshly ground black pepper
• Pinch of nutmeg

I arranged my bacon on a sheet pan in one layer. Garten recommends placing a baking rack over the sheet pan, but I didn't have one, so I just lined mine with aluminum foil to avoid making a greasy mess.

I cooked my bacon for 15 minutes, until the strips turned crisp, then transferred them to a plate lined with a paper towel.

I sliced the crusts off my sandwich bread, cut each slice into smaller pieces, and roughly chopped my basil.

Then, I threw my pasta into a large pot of boiling salted water, letting it cook for around six minutes. I opted for cavatappi over elbow macaroni because I believe it's better at carrying the ooey-gooey sauce of a great mac and cheese.

Once my noodles were al dente, I drained them and set them aside.

If you're making this for Thanksgiving, just recruit some family members to help!

After a few pulses, my breadcrumbs were ready!

Garten kept her bacon pieces pretty chunky while demonstrating this recipe on an episode of "Barefoot Contessa," so I did the same.

I heated the milk in a small saucepan, making sure not to boil it.

I added the butter to a pot set over medium-low heat.

I stirred the butter and flour together over low heat for two minutes.

"This cooked butter and flour is going to act as a thickener for the sauce," Garten explained during the episode.

Garten says you should cook the sauce for about one or two more minutes, until it's thickened and looks smooth.

"It's not incredibly thick, but what it does is it just coats the spoon," she added.

Garten recommends adding one teaspoon of salt, some freshly ground black pepper, and nutmeg.

"It's a really classic spice that's used in gratins," Garten says in the episode. "You won't know it's there, but it'll make everything taste better."

I gave everything a good stir as a delicious cheesy scent filled my kitchen.

Garten used individual gratin dishes while making this on "Barefoot Contessa" since she was only making it for herself and her husband, Jeffrey.

Since I doubled the recipe to make dinner for my family, I used a 12-inch casserole dish, which was the perfect size.

I didn't use all of the breadcrumbs because I had already fully covered the top, but my family later said they wished there had been more — so I recommend using every last crumb!

If you're planning to make Garten's "grown-up" mac and cheese the day before, just throw your dish into the fridge overnight and bake it right before you want to serve it.

While reading reviews of Garten's recipe on the Food Network's website, I saw that many people said their mac and cheese had turned dry after baking it for the recommended amount of time. They suggested baking the pasta for 25 minutes or less.

I checked my mac and cheese at the 20-minute mark and saw the breadcrumbs were already starting to brown. At the 25-minute mark, they were beautifully golden, so I took my dish out of the oven.

Not all ovens are made equal, so check your mac and cheese as you go.

The sound of the bubbling sauce was so satisfying that I couldn't resist taking a few videos of it.

My family watched with excitement as I dug my spoon through the breadcrumbs and pulled up a scoop of ooey-gooey noodles. Dinner couldn't come soon enough!

My parents and sister were huge fans of Garten's mac and cheese.

The texture is velvety rather than cloying, and I loved the balance of flavor between the Gruyère, cheddar, and blue cheeses. The Roquefort adds a bit of tang, so if you're making this for someone who really dislikes blue cheese, maybe only use half so you're still getting the depth that it adds. Personally, I'm not a huge blue cheese fan, but I didn't find it overpowering.

I also loved how the smoky bacon cut through the cheesiness — I'd even recommend throwing in an extra slice or two. The crunchy breadcrumbs on top were also a huge hit, adding a lovely contrast to the creamy noodles underneath (definitely don't skimp on them).

I think the flavors of Garten's mac and cheese are perfect for a holiday side and would pair well with turkey. We even enjoyed eating it as a main course for dinner.

If you're looking for a great traditional Thanksgiving dish with a twist, Garten's "grown-up" mac and cheese is a great pick.

Leave the snow globes at home. They often contain more than the permitted amount of liquid for carrying on a plane.

According to the TSA, snow globes are allowed through if they are about tennis-ball size or less, and appear to contain less than 3.4 ounces of liquid. However, if you're bringing back a travel memento from a trip, it's usually a safe idea to pack it in your checked bag. 

When it comes to Magic 8 Balls, the future is clear: Leave them at home, or put them in your checked bag. Toys like the Magic 8 Ball that contain liquid are not allowed in carry-on bags.

"For carry-on bags: We asked the Magic 8 Ball and it told us… Outlook not so good," TSA wrote on its official website. "For checked bags: We asked the Magic 8 Ball and it told us… It is certain!"

If you're traveling to or from the UK around the holidays, you might want to avoid packing this traditional British Christmas item. TSA guidelines state that "English Christmas crackers" are not allowed in carry-on or checked bags. 

Made from a cardboard tube wrapped in brightly colored paper, crackers contain small gifts that come out when pulled on either end. When both ends of the cracker are pulled, there is a bang.

That's because, inside, there are two strips of card attached to each end of the cracker. The two pieces of card have a slight overlap that is treated with gunpowder. When each end of the cracker is pulled, friction is generated where the card overlaps, creating a small explosion on the part containing gunpowder.

A US Transportation Security Administration spokesman told Airport Parking and Hotels that these items are prohibited from flying in checked or carry-on bags.

"They are flammable and should not be brought on airplanes. They fall in the same category as sparklers and fireworks," they said.

You can bring snacks on a plane, but a large quantity of soup is prohibited in carry-on luggage.

The TSA reported that soup is allowed on flights if you are carrying less than or equal to 3.4 fluid ounces, but any amount larger than that is prohibited in carry-on bags.

If you plan on cooking at your destination, cast-iron cookware should be packed in your checked luggage.

Cast-iron cookware, such as skillets and pans, is not allowed in carry-on luggage. While the TSA website does not explain why these items are prohibited, heavy cast-iron items could cause serious injuries or damage if used as weapons.

Other types of pots and pans are allowed in carry-on and checked bags.

Alcoholic beverages with more than 70% alcohol, or over 140 proof, are prohibited from both carry-on and checked bags.

Some high-percentage alcohols that would be affected by this ban include Hapsburg Absinthe XC, Sunset Very Strong Rum, Devil's Springs Vodka 160, and Golden Grain 190, which contains 95% alcohol by volume.

Alcoholic beverages that contain more than 24% but not more than 70% alcohol are limited in checked bags to no more than 5 liters and no more than 3.4 liquid ounces in carry-on bags.

They might not be lethal, but foam toy swords can't come in your carry-on. Instead, they can be packed in checked bags.

That being said, lightsabers are allowed to be brought on board, per TSA guidelines. 

Carry-on bags cannot contain squirt guns, Nerf guns, or other items that resemble realistic firearms or weapons.

The TSA recommends that you pack these items in your checked bags, instead. The agency also notes that "replicas of explosives, such as hand grenades, are prohibited in checked and carry-on baggage."

Water guns packed in a carry-on should be emptied of all liquid, or contain less than the 3.4 ounces allowed through security. 

TSA officers also have the option to prohibit or confiscate any item that goes through the security screening checkpoint "if they believe it poses a security threat," TSA guidelines state.

Nail scissors are allowed in carry-on luggage, but regular scissors need to be checked in a bag — anything that could be used as a weapon is usually banned from carry-on bags, and full-sized scissors are no exception.

TSA's website states that scissors are allowed in your carry-on, but must be less than 4 inches in length from the pivot point and wrapped or sheathed securely "to prevent injury to baggage handlers and inspectors."

TSA guidelines explain that fertilizer is not allowed in carry-on or checked bags. The Street reported that this is because fertilizer is deemed a hazardous material, as it can be flammable and could be a risk for explosion. 

Gel-filled heating pads are also not allowed in carry-on luggage, since the gel in heating pads is liquid, but they can be checked.

Electric heating pads that do not contain gel or liquid are not restricted in any way.

After a series of dangerous incidents in which the phones overheated, Samsung recalled the devices on September 15, 2016, and again on October 13, 2016. The Department of Transportation issued a 2016 statement banning both recalled Galaxy Note 7 phones and refurbished versions.

"We recognize that banning these phones from airlines will inconvenience some passengers, but the safety of all those aboard an aircraft must take priority," then-Transportation Secretary Anthony Foxx said in 2016. "We are taking this additional step because even one fire incident in-flight poses a high risk of severe personal injury and puts many lives at risk."

"The fire hazard with the original Note 7 and with the replacement Note 7 is simply too great for anyone to risk it and not respond to this official recall," said US Consumer Product Safety Commission (CPSC) chairman Elliot F. Kaye. "I would like to remind consumers once again to take advantage of the remedies offered, including a full refund. It's the right thing to do and the safest thing to do."

In a December 2016 statement, Samsung said 93% of recalled Galaxy Note 7 phones had been returned, but that the company was rolling out a software update that month that would render the phones unusable.

"Consumer safety remains our highest priority," it said in the statement.

Our typical Thanksgiving leftovers include things like turkey breast, cranberry sauce, mac and cheese, mashed potatoes, and green-bean casserole.

For the first recipe, I gathered them all up to make a sandwich using a recipe from The New York Times. I also grabbed thick sandwich bread and turkey gravy.

I began by mixing the mayonnaise and cranberry sauce to create a cranberry mayo. Then, I combined chopped turkey and gravy to make another sauce.

Since we didn't have leftover stuffing, I made a box of stuffing, pressed it into a square pan, and refrigerated it until it hardened.

Once it was solid, I fried each side in a bit of oil. This step took the longest and required some advanced prep.

The recipe called for stacking layers of cranberry mayonnaise, gravy, mac and cheese, stuffing, green-bean casserole, mashed potatoes, and the turkey between two slices of bread.

I knew it would be a messy disaster before I even put the two pieces of bread together.

Overall, the sandwich was messy and difficult to eat. When I tried to take a bite out of it, all of the ingredients slid out onto the plate.

I ended up eating everything with a knife and fork, which made me wonder why I went through the hassle of stacking it all into a sandwich.

I can't say I'd make this again.

The easiest dish to make was the turkey salad, which was similar to chicken versions I've made in the past. I used a recipe from the cooking blog Ahead of Thyme.

The ingredients are simple: celery, green onion, paprika, mayo, Dijon mustard, salt, pepper, and finely chopped leftover turkey.

I don't like the crunch of celery or onion, so for this turkey salad, I made a few adjustments.

Instead of adding diced celery, green onions, and salt, I just used celery salt to flavor the salad without adding a harsh crunch.

My turkey-salad sandwich tasted great. It had plenty of flavor from the mustard, paprika, and celery salt.

Overall, I thought it was simple to prepare, and as an added bonus, it required ingredients I already had in my pantry and refrigerator.

I'd make this turkey salad again if I had leftovers on hand.

I'm a fan of hearty fall meals, so I was happy to find a recipe for leftover turkey soup on the cooking blog Mel's Kitchen Cafe.

Out of the three recipes, the soup had the longest ingredient list, including long-grain wild rice, chicken broth, and diced carrots, celery, and onions.

I love a soup dish that starts with cooking aromatics like carrots, celery, and onions. It took me a bit of time to dice them all, but I knew my hard work would pay off.

Simmering the chopped vegetables in a bit of butter immediately set the tone for the savory soup I was about to enjoy.

After sautéeing the chopped vegetables, I added chicken broth and a box of long-grain wild rice to the pot. Then, I let it simmer until the grains were cooked through.

I also added the half-and-half the recipe called for, though I think you could forgo it to make a lighter soup.

Once I added the half-and-half, the soup was creamy and ready to serve.

I thought the finished dish was so delicious, hearty, and savory. I loved the flavor of the vegetables and turkey. My family returned for seconds, so we hardly had any leftovers the following day.

I wouldn't mind cooking turkey breast again just to make the soup.

Of all three recipes, the one I'd be most likely to make again is the creamy, delicious turkey-and-rice soup.

Making this recipe was an amazing way to turn leftover turkey from Thanksgiving into a whole new meal that's warm and filling. Honestly, I'd cook another bird just so I had an excuse to make this soup again.

This story was originally published on November 23, 2023, and most recently updated on November 26, 2025.

For a variety of independent and local shops, check out Main Street.

I like to start in the Mount Pleasant neighborhood for a bite to eat — I think Burgoo has the best comfort food — then explore Main Street on foot. From vintage stores and record shops to specialty grocers and clothing boutiques, there's so much to see.

A few of my favorite stops are Front and Company for top-tier consignment clothing and Welks General Store for any kitchen and home gadgets.

Similarly, I think Commercial Drive (nicknamed "The Drive") is worth checking out, too. It has an eclectic vibe and is known for its international eateries, diverse shops, and community events.

Mintage's vintage collection is amazing, and Sing Sing and Havana are both great places to eat at while you're there.

Vancouver has a thriving craft-beer scene, particularly around the east side of the city, which is nicknamed "Yeast Van."

Some of my favorite spots are Parallel 49 Brewing Company, Container Brewing, and Superflux Beer Company.

If beer isn't your thing, café culture is alive and well, too. You don't have to walk more than a couple of blocks to find an independently-owned coffee shop.

South Granville, Mount Pleasant, and Kitsilano are three neighborhoods with great options, including JJ Bean, Nemesis Coffee, Pallet Coffee Roasters, and Breka Bakery and Café.

Though Stanley Park is a big draw for tourists, locals love it, too.

It's bigger than New York City's Central Park, and has trails, a pitch-and-putt, a pool, a rose garden, and more — right in the middle of the city.

One of the best ways to explore the park is by bike. I suggest renting one at a nearby shop and cycling around the seawall.

While there, take in the views, stop for a picnic, or eat at one of the waterfront restaurants overlooking English Bay Beach.

Vancouver locals know there's more to the city than its downtown core. To get the full experience, use the city's public transportation system, which is relatively affordable and easy to use.

The SeaBus, for example, is a passenger ferry that travels from the Vancouver Waterfront to North Vancouver, offering beautiful skyline views.

Meanwhile, the SkyTrain connects neighboring suburbs, including Richmond, Burnaby, New Westminster, and Port Moody, each with its own unique personality.

In Port Moody, "Brewers Row" has five small-batch breweries on a single street. I love Rewind Beer Co.'s retro vibes and Yellow Dog Brewing Co.'s outdoor patio space.

Other transit options around the city include the Mobi bike share program, which is great for exploring via cycling-friendly routes, and the Aquabus, a ferry that travels across False Creek to hot spots like Granville Island and Science World.

It's common to see tourists crowding around an antique-style steam clock in the historic neighborhood of Gastown year-round.

However, many visitors may be surprised to learn that the clock isn't even that historic — it was built in the 1970s — and it doesn't fully run on steam power.

I also find the whistle and steam "performance" that occurs every 15 minutes to be underwhelming.

Located in North Vancouver, Capilano Suspension Bridge Park takes visitors through the rainforest via a variety of walking paths and exhibits, including the 450-foot-long bridge itself.

It's a good option for children and those who may prefer not to hike independently. However, it can get quite crowded and be pricey to visit — adult day passes can cost $75 Canadian dollars (or about $55) per person. Instead, I'd suggest experiencing the area's beautiful forests in a different way.

For example, the lesser-known, less-crowded Lynn Canyon Suspension Bridge is about 15 minutes down the road. It's free (excluding parking) and surrounded by the same dense forests and hiking trails.

I don't deny it: Grouse Mountain is stunning. Mountaintop views and a variety of available activities make it a popular spot.

However, reaching these requires hiking the demanding 1½ -mile Grouse Grind trail or spending money on a round-trip gondola ride.

Though both can be a worthwhile experience for some tourists, if you really want to explore nature like a Vancouver local, consider visiting some of the thousands of free trails and parks in the area instead.

Check out Pacific Spirit Regional Park for dense forest trails, Burnaby Mountain for amazing views, or Ambleside Beach for an oceanside stroll.

No matter what you get up to in Vancouver, though, I'm confident you'll enjoy it. Call me biased, but I really think it's the best city in the world.

Although many visitors to Southeast Asia will visit places like Thailand and Indonesia, I highly suggest checking out Vietnam.

In my opinion, the country offers something for everyone. For nature that will wow you, I recommend checking out the limestone cliffs of Hạ Long Bay or the rice fields in Sapa.

Visitors can also relax on the beaches in Hội An, visit the Old Town for cooking classes and custom-made clothing, and enjoy the hustle and bustle — plus awesome coffee culture — in Hanoi and Saigon.

From the urban to the adventurous, I found lots to do in Vietnam and found it to be less crowded and more affordable than other places I've visited.

Head to New Zealand for natural landscapes that will truly take your breath away. When my husband and I went, we rented a car so we could see the country at our own pace.

From geothermal attractions like hot springs and mud pools of the North Island to the fjords, mountains, and glaciers of the South Island, it's hard to find a view in New Zealand that isn't stunning.

I also appreciate that there's an expectation that visitors protect the country's natural environment, in line with the indigenous Māori people's beliefs.

Slovenia is a small country sandwiched between Italy, Croatia, Hungary, and Austria. Though many tourists typically flock to these neighboring countries, Slovenia seemed blissfully less crowded when I visited.

There's also so much to see and do there. For starters, there's the postcard-perfect Lake Bled, with an idyllic church on an island in the middle of the water. Lake Bohinj is also nearby, which I found to be even more beautiful.

The capital city, Ljubljana, is charming, as well, with a castle on the hill, a meandering river through town, pedestrian markets, and a dragon as the city mascot.

Elsewhere in Slovenia, you can find everything from gorges and caves to waterfalls, vineyards, and beaches.

As a Canadian, I'm a bit biased, but I strongly believe my home country should be on every travel itinerary, as there's a little bit of everything to enjoy.

If you're looking for a big city with a wide range of international cuisines and nightlife options, pick Toronto. However, if you're looking for a city with a European feel and a distinct culture, I suggest opting for Montreal.

Or, if you're into nature, I recommend taking a road trip around Cape Breton Island in Nova Scotia to see the foliage or hiking up mountains in Banff and Jasper.

Or for a taste of the sea, mountains, and city — sometimes all in the same day — there's no better place than my hometown of Vancouver.

With Europe experiencing increasingly hot summers — summer 2024 was the hottest on record — I like to spend my holiday up north in Sweden for what some are calling a "coolcation."

Stockholm is cool — both literally and figuratively. There, you can stroll through the Royal Palace, visit museums dedicated to Viking ships, photography, or Abba, and take in the "world's longest art gallery," also known as the city's subway system.

You can also fly north to Swedish Lapland to connect with nature, learn about the indigenous Sami people, and spot a reindeer (they outnumber the people).

No matter where you are in Sweden, I think you should always make time for a fika (a coffee and snack break).

This story was originally published on April 24, 2025, and was most recently updated on November 26, 2025.