Your everyday duck confit: all you have to do is skip one big fat pricey ingredient.
The sweet-savory granola that's setting a new bar.
How to save overcooked broccoli? Keep cooking it.
The perfect make-ahead salad for tonight's company (or tomorrow's lunch).
Never again suffer a dry biscuit.
A rib roast that won't let you down, even when you abandon it.
A crisp almond cookie that could not be easier, or exude more fanciness -- perfect for all your holiday gifting, swapping, and impressing.
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.
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