Eating In

In Baking Together, we'll try out a new recipe by cookbook author Abby Dodge every month and share our notes with each other. First up: One-bowl cupcakes.

It’s like Christmas in October around here — so many good food vibes going on:

Claiming that one recipe is the best (“The Absolute Best Roast Chicken EVER,” the magazine headlines scream) has always struck me as ridiculous.

One dough, one technique, lots of fillings: A rustic tart (also called a galette or a crostata) is a free-form pie that's fun to make and impressive to serve to your friends and family.

Serving fish? Forget the white wine “rule.” Instead, consider what kind of fish you're cooking —and with what flavors you're preparing it.

The gentle tug of fall means more braising and roasting, and using up the late summer harvests.

Peppers piling up? It’s time to double down.

We're all geared up about fall squashes, with risotto, soups, salads and more on the menu.

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Eating In