My kitchen has been churning out brownies, baked goods, and layer cakes in mass quantity over the past two weeks, and boy have I been hankering for a savory reprieve. (You know it's bad when one more finger-lick of chocolate, even in the name of hot fudge sauce perfection, just might end in a sugar-induced coma.) Thank goodness white chicken chili seems to be the perfect baking overdose cure. More

Fresh, warm cinnamon rolls are a special breakfast for the holidays (or any day), but who wants to wake up at 5 am to start the process of making them from scratch? Instead of reaching for canned rolls, try this technique from King Arthur Flour: parbake and freeze cinnamon rolls, then fully bake them just before serving. You'll have hot, homemade cinnamon rolls on the table in just 20 minutes. More

In the usual order of things, one decides to have a party, and then figures out which dishes to serve. But in this case, it was a stellar pomegranate and olive relish that got the ball rolling. "We have to throw a holiday party so people can taste this!" exclaimed my partner, and pretty soon we were discussing the guest list between bites. More

This year my husband and I are spending time with both our families over the holidays, which means traveling from Los Angeles to Seattle to Boston and back again. Needless to say, we'll be spending a lot of time on airplanes, and not one of the flights includes a meal. Instead of relying on sad bags of mini pretzels or soggy airport sandwiches, I'll be packing a few of these whole wheat pockets. Stuffed with spiced lentils, kale and mashed roasted sweet potato, these sturdy vegan pastries freeze well and taste great hot or at room temperature, so whether you're sitting in your cubicle or cruising at 30,000 feet, you can have a wholesome meal ready whenever you are. More

You get two recipes for the price of one today! First we have cashews tossed with brown butter and sage, and then there are cocoa-dusted cashews for those of us with a sweet tooth. Neither recipe takes more than a few minutes to bring together, making this our new favorite snack for holiday get-togethers. More

Oh my goodness, I am only going to say this once. I am so freakin' glad Thanksgiving is over. Why might you ask? Because five days in San Francisco, Marin County, and beyond have really done a number on my waistline me.

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The only thing I might like better than brussels sprouts roasted to a crisp are thinly sliced raw brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of nutty brown butter vinaigrette, crunchy brussels sprouts, crisp slices of sweet apple and toasted hazelnuts. And unlike most salads, it tastes even better the day after it's made. More

When I need an impressive dessert in a hurry, I pull out my bundt pan. Though the batter is no more involved than any other cake, the big, fluted finished cake looks like it took a lot of work or special skill. Even better, bundt cakes don't require frosting, layering or any other decoration beyond a dusting of powdered sugar and a dollop of whipped cream on each slice. This particular bundt cake replaces sweet icing with a heady mixture of whiskey, black coffee, butter and brown sugar, which is spooned over the still-warm cake to soak in and glaze it as it cools. More

Chances are, if you've reached this site, you are planning on cooking at least part of your holiday meals from scratch. Many of you may even be going the whole shebang and cooking the entire meal, from the biscuits to cranberry sauce, on your own. But who says you can't fib a little on the timing? Read on for seven foods you can make now and freeze to save a few hours when you're cooking up a storm in a few weeks. More

Ah, pumpkin pie — that most quintessential of Thanksgiving desserts. Here's my own favorite take on pumpkin pie — one that skips the sometimes finicky, sometimes soggy pie crust for one made from crispy graham crackers. Add a heaping spoonful of fresh, piquant ginger and you have the pumpkin pie I look forward to all year long. More