How to make your own sausage with just a sharp knife, in step-by-step photos. (Then use it to season everything in sight, starting with polenta.)

Today, Merrill makes pantry soup with lentils, sausage and kale for her baby, Clara.

This is one of those meals that brings immense pleasure to fans of efficiency in the kitchen.

Tonight, a rustic, minimalistic dinner.

According to Jenny, this is the most delicious sandwich in the world. 

It's a lunchbox cocktail party for Walker and Addie this week, with crudités, cheese, and olives all ready for the snacking. Here's Amanda with the specifics:

I believe in the occasional snacky lunch. For this one I packed soppressata, Castelvetrano olives, Red Leicester cheese, ricotta salata, and purple carrots. To go with, whole wheat bread, a British cheese cracker, and roasted pumpkin seeds.

(No Grüner Veltliner for this set, but we wouldn't pass on a glass to accompany this meal!)

A primer on cured meats. 

We're officially heading in a winterly direction and that means it's time to crank up the oven and get roasting.

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.

With temperatures cooling, the way we cook is changing: rather than just sprinkling some sea salt on a fresh heirloom tomato, it's the season for caramelized onions, roasted vegetables, soup, and...lots of herbs.

This week, we tackle the question: What's your favorite herb? Our answers are pretty divisive -- everyone has their favorite. Here they are, in order of popularity.

Did we miss your favorite herb -- tarragon, parsley, marjoram, or anything else? Let us know in the comments!