Merrill introduces her baby Clara to a little something sweet.

Today, we're discussing holiday centerpieces.

Fennel is a hardy vegetable that you can cook with all year round.

Amanda shows us a quick, handy cracker for holiday hors d'oeuvres.

Jenny puts her slow cooker to work. 

An almost-entirely from-the-pantry dinner this week, and isn't that just the best?

Fruitcake is the butt of many a holiday joke. Instead of relegating it to the darkest corner of your dessert table, serve up Fruitcake-Inspired Brownies that will please everybody.

Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and they're all hardier than the fragile salad greens of spring.

You'll be hearing from the staff at Food52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

Amanda brings us her cherry-almond danish.