This recipe from Mastering the Art of French Cooking is the only one you need. -Merrill

For a rough and tumble root vegetable, beets like to be handled with care.

Last week, I was reminded of just how good a deep, dark chocolate mousse can be. Here's my twist. - Merrill

Amanda discovers that even a toy blender can make a formidable milkshake.

While I was at cooking school in London, my flatmate Will taught me how to make these rich, meaty mushrooms topped with a savory mixture of cream cheese, herbs, caramelized shallots and bacon. -Merrill

What a bitter green like broccoli rabe needs may surprise you. - Amanda

Like last week's meatloaf post, my post this week is inspired by my New Year's resolution to go back to basics in the kitchen. - Merrill

Who said whipped cream had to be for dessert?

One of my New Year's resolutions this year was to cook simpler food more often. This was great news for my fiancé, who is a real meat and potatoes guy. -Merrill

Share your best kitchen design ideas.