It's a New Year: time to make your kitchen feel new again.

We've grown up this year -- and so have our goals.

Tom's New Year's Resolution? Only add, don't take away.

Resolve to cook these healthy, delicious meals throughout the year.

Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. 

Today: Kathryne of Cookie and Kate encourages good luck in the New Year with an everlasting pot of black-eyed peas. 

Cook like Mrs. Patmore, and eat like Lady Mary.

A marvelous -- and marvelously delicious -- celebration that, as always, comes together in just about an hour.

Our favorite kitchen organizing staples. 

What changed for the world of food in 2012? Plenty!

There's a lingering stereotype about brussels sprouts that says they're mushy, funky, and to be avoided. Not so! Brussels sprouts, which originated in Northern Europe in the 13th century or so, are actually the greatest of all brassicas: they have cabbage's vegetal sweetness, kale's versatility, cauliflower's nuttiness, and more surface area (which equals more potential crispiness) than just about any other vegetable.