My love for the twice-baked potato knows no bounds. I mean, we're basically talking about mashed potatoes mixed with cheese and other good things, stuffed inside a potato skin, and baked until crispy. How could that be bad? Answer: it can't.

I'll eat these any old time and with all manner of fillings. But if you're headed to a Super Bowl Party next week, this bacon-cheddar version is a guaranteed hit. More

Chinese or Lunar New Year falls on this coming Monday, January 23rd. In honor of this very important holiday, Bee of the beautiful and delicious website Rasa Malaysia brings us a traditional recipe for hot and soothing soup. Welcome, Bee!

A traditional Chinese New Year meal is incomplete without dumplings and a dish of nourishing and soothing Chinese soup, hence I've combined the best of both worlds into this pork dumpling soup. This dish is a Cantonese delicacy and the dumplings are called "Siu Kow" in Cantonese, or literally "water dumplings." More

Q: I have three long links of cured chorizo, both spicy and regular, that need to get used up. (It is very dry and firm chorizo.) I'm looking for some gluten-free ideas so that they don't go to waste!

Sent by Carla More

Q: Last week at the farmers' market I bought a pound of pork jowls and figured I would do some research later to find out how to make them. I've done some looking and can't find anything to help me out, not even in How to Cook Everything! Any ideas?

Sent by Tara More

Q: We were served pork crown roast for Christmas Eve dinner and went home with the leftovers. The only problem is the pork is very, very dry and inappropriate for re-heating or even for sandwiches. My mother suggested 15-bean soup, but I'm not a fan of that concoction the way she is, plus we have enough pork for about 3 large batches of it. Are there any other good ideas for what I should do with about 3 pounds of dry, overcooked pork?

Sent by Allison More

Q: I'm stuck with a very delicious dilemma. I made a 9 pound glazed ham as a part of the spread at our holiday cocktail this past weekend, and it was absolutely delicious. Last night I broke down the leftovers (slices for sandwiches for the fridge, froze small diced pieces for casseroles, etc.) and now I've got this huge ham bone with lots of delicious fat and meaty bits still attached.

I know I should use the bone for some kind of stew but was hoping you'd have some good suggestions. What would you do if you were in my spot?

Sent by Caroline More

With December finally here, I can't seem to find enough hours to get through each day. Between Christmas shopping, holiday parties, and work projects, life on Monday through Saturday is hurried and I'm sprinting just to keep up. But then, just in the nick of time, there is Sunday. More

This time of year, it seems like we're asked to simultaneously slow down and speed up. Recipes for slow-cooked braises and yeast-risen baked goods are everywhere. But then we're also grabbing quick snacks as we rush out the door for another jam-packed day. The happy middle ground? A warm, satisfying, and surprisingly quick pork chop dinner. More

As the leaves start to whiz around the streets of New York and I unpack my scarves and wool socks, I also start making a lot more soup. That makes me reach back into my treasure trove of food memories. Is it because soup is so comforting — spooned tenderly into our mouths as children, satisfying one-bowl meals as adults — that when I think of soup, I rarely turn to cookbooks and almost always reach way back into my family history for ideas?

This week I thought a lot about a soup my mom used to make when "cold weather" hit our LA house. The "sourgrass" comes from the featured sauerkraut, and it is an early and strong memory of mine to giggle to myself about eating "sourgrass" for dinner. That kraut-y tang permeates the soup in a way that dances with the smoky pork and fills me with comfort. To this day I think there's nothing quite like it.
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Their first cookbook "How to Eat Supper" was all about fitting a home-cooked meal into our busy weeknight schedules.

In this follow-up book, Lynne Rossetto Kasper and Sally Swift tackle the other end of the cooking spectrum. They say, Slow down! It's the weekend! Let's cook something really delicious. And here's how to do it. More