A little purity between holiday binges.

A Thanksgiving classic in half the time.

The simplest possible technique for a succulent turkey. It will forgive you if you overcook it. You can do it while you're defrosting the bird, if you choose. And best of all, it tastes like turkey.

Zuni Café's Judy Rodgers gets us the applesauce fast, and nobody gets hurt. She even throws in a bonus dessert.

New life for the herbs and greens that linger in the crisper, thanks to Paula Wolfert (and Food52er fiveandspice).

The key to perfectly creamy baked macaroni and cheese, courtesy of Martha Stewart.

Grilled beets for the multi-tasker -- and (optional) redemption for cottage cheese.

A whipped cream with staying power, just in time for apple pie season.

How to coax out the riches of a red pepper -- step away from the burner.

When you just can't look another zucchini in the face, put it on a pedestal.