Expert Advice

A slow sizzle in a deep pool of olive oil is never a bad thing. But if you're making latkes for eight days and nights, it might be time to head to the garage.

And what to do if all they pack are chips.

'Tis the season to be crafty.

We stopped eating sweets during the week and the world did not stop turning.

Our new holiday dinner menu is full of the mid-century continental cuisine your grandparents might have served, but better.

It's all about no-shame frozen veggie burgers and improvised blueberry muffins.

This method is completely hands-off (and totally delicious).

Slow-cooker chili, a dinner party–worthy vegetarian entrée, and Vietnamese meatball sandwiches round out this week of meals.

We found a simple, two-step process that never fails.

Plus easy tweaks to make them healthier.

How to turn (almost) any vegetable into a crunchy, salty chip.

Last week was full of cooking—this week, slow it down with some easy favorites.

Because Thanksgiving isn't all pie and laughter.

Rice with cilantro and lime is key for recreating Chipotle's burritos and bowls at home.

Get outta here, green bean casserole.

Ferment to your heart's content with these tips for making homemade sauerkraut.

These are the dead-simple recipes we turn to for emergency dinners.

Know the ins and outs of creamy, corny deliciousness.

That jar isn't dead yet.

Master the art of this classic, umami-packed dressing, and America's favorite salad will be available to you in minutes.