Techniques

All you need is some honey, flour, and water

It doesn't have to be complicated, but it does have to be perfect. Here's how

When your family is divided between boxed and homemade, strike a compromise

And you should. It's purple!

This isn't just any bird, it's our November cover girl!

This dark, leafy green withstood last weekend's blizzard

Sometimes the gnarliest fruit can make the most delicious preserves

We find out which bird is best for Thanksgiving dinner

These little citrus-scented cakes cook in just 10 minutes.

Yes, you really do need to defrost your turkey ahead of time.

The 20 minutes I usually spend reading the sports page every morning, I spent this a.m. talking pie crust.

Next time a squirrel becomes a nuisance in your yard, you might want to consider eating it. (Warning: This post contains graphic photos of an animal being butchered.)

We put this kid-friendly side dish to the test

Isn't she lovely!

We asked our test kitchen to demystify our favorite breakfast dish

Do you love tradition but crave new flavors for the big bird? We got you.

The best way to use surplus apples? Press them into cider

Let us do the work for you with our menus, checklist, and how-to videos

This simple, delicious dessert is based on a tart from Chez Panisse in Berkeley.

If you think arugula is arugula is arugula, think again

This breakfast staple might just be better from a box

Start with a cheesecake. Drizzle it with caramel. Top it with candy bars.

Feed a crowd without the fuss

This was my dinner solution for a dude weekend (read: guns, whiskey) on the farm

If you've got some runny lasagna, we have expert advice from our test kitchen that you've probably never heard before

Our Editor-in-Chief recounts learning the art of the omelet

Classic baked Alaska is turned on its head with these individual desserts from Elizabeth Falkner of San Francisco's Citizen Cake.

If it doesn't come out, the lemon might be to blame

How else can you nosh with a drink in your hand?