We have an occasional dinner party dilemma at our house: we really want to gather our friends together and make cocktails and prepare just a few quick things, but the thought of making a full meal often proves to be a deterrent. So a few weeks ago we came to a sort-of solution: invite friends over a bit later in the evening so they're not expecting a full meal. We still have the chance to prepare a few snacks, my boyfriend Sam can make cocktails, and everyone will be happy. Or will they?

My sister-in-law is a genius, one of those mothers who always knows how to have a good time while maintaining decent parenting technique. She started "F Friday." The children think the "F" stands for "fun." Their parents know it stands for the chance to slack off, not worry about making dinner, and hang with their friends. This is how it works.

You know what's great? Bringing home an armful of fruits and vegetables from the market, all bright, fresh, and ready to be tossed into salads, soups, and stir fries. You know what's not so great? Having a busy week and realizing later that the produce is wilting and rotting in your refrigerator. Properly storing fruits and vegetables is key to extending their shelf life, yes, but even that only goes so far. 

So when the editor-in-chief of The Cooking Lab, the culinary research team behind the Modernist Cuisine books, said he'd found a better way to preserve fruits and vegetables, we knew we had to listen. (Hint: it doesn't involve any chlorine, irradiation or peroxide baths, and it's not blanching.)

When I was on a food tour in Israel last summer, I attended a Sabbath dinner hosted by three young architects/designers. These Friday night dinners with friends were weekly affairs for them, a nod to the tradition of their culture but more about celebrating food and friendship. The dinner was held in a stone-walled courtyard outside their apartment in Tel Aviv, and when we arrived, the first thing we saw was the menu for that night's dinner written in chalk on the courtyard wall!

Q: If I make 24 cupcakes from a layer cake recipe and I only have one 12 cupcake pan, can I let the batter sit for 30 minutes while the first 12 bake? Or should I put it in the fridge so the leavener is still active? Or divide the recipe and make it twice? Thanks!

Sent by Jayne

Dinner parties can be messy affairs: a wine glass topples over; a small plate of appetizers gets knocked off the coffee table; an enthusiastic guest bumps into the beverage cart. That's what happens sometimes when you gather a group of people together to enjoy some good food and wine. To minimize the stress (and your guest's embarrassment — because, let's face it, we've all been there) here's a handy tip: prep a cleaning kit beforehand to have at the ready for quick cleanups!

Does reading "fold the egg whites into the batter" strike fear into your heart? So many recipes take it for granted that we know how to do this basic technique, but in reality, "folding" batter isn't exactly the easiest idea to grasp. This is why we're taking a three-pronged approach to showing you exactly how it's done: detailed written instructions, a photo gallery, and a short video. No more fear! After today, you can add a new technique to your repertoire of kitchen skills. More

Throwing a brunch can feel overwhelming. First you have to think through the food, which let's face it, is often different fare than what many of us actually eat during the week for breakfast. Then comes table logistics: how to set the table to allow space for the dishes you're making and for your guests to sit comfortably. Some people choose colors. Some people choose a theme. It can all get pretty involved, but it doesn't have to. 

When throwing a big party, what's the best way to keep everyone's glass straight? You could use wine charms, but those don't really help if you have stemless wine glasses. So how about this instead: use a small strip of washi tape!