Are you having an Oscars party tonight? Are you trying any of our hors d'oeuvres for the Oscars, like There Will Be Blood Orange Jelly Smiles or Juno's Pregnant Dates? Even if you're not having a p...
Some of us were up at 4 a.m. and saw the sun rise over Williams-Sonoma this Black Friday morning. Others are still sleeping off the turkey to mark Buy Nothing Day. What are you celebrating today? A...
What's Thanksgiving without pumpkin pie, and it seems like most of you agree. Here's our gingery, creamy take on classic pumpkin pie - with one twist: a graham cracker pie crust. We love the nutty, ...
Squash often makes an appearance as a side dish or a vegetarian main dish, but rarely as an appetizer. And yet its smooth texture and bright color make it a great friend of the hors d'oeuvre buffet....
We cooks see things just a bit differently than everyone else. Sure, we measure time down to the nanosecond with Outlook calendars and PDAs like everyone else, but we're also counting the twelve or fo...
To brine or not to brine is the question for some cooks, while others are just looking for a way through their first time hosting such a large event. There's just so many takes on how to cook the Than...
The word ambrosia conjures up heavenly images of cloud-like deliciousness and swoony sweetness, which is why it always seems like something fun to make and eat, but the truth is, old-fashioned ambros...
Cranberry Sauce with Frills makes 2 1/2 - 3 1/2 cups 12-oz bag fresh cranberries (about 3 cups) Up to 1 cup liquid (see note below) Up to 3/4 cup sugar or brown sugar (depending on your other ingredi...
No-Frills Cranberry Sauce makes about 2 1/2 cups 1 cup water 1/2 cup sugar 12-oz bag fresh cranberries (about 3 cups) Bring water and sugar to a boil, stirring with a wooden spoon until sugar is dis...
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