Eating In

Here’s a secret: Turkey is easy to cook. You put the bird in a pan, stick it in a heated oven, and take it out a few hours later. Of course you have to remove that plastic shrink-wrap from the turkey first — and take out that mysterious package of stuff in the cavity. But if you can remember that, you can have Thanksgiving at your house.

The pros know: the quick saute in a hot pan is the best way to cook bay scallops; pairing ingredients with them is the fun part.

Here's what to consider when choosing a wine to drink with cheese, no matter the occasion.

A knockout recipe for a delicious stuffed pumpkin from cookbook author Dorie Greenspan, plus a new cookbook, All About Dinner, from Molly Stevens, makes a good week of cooking.

Mostly Plants is the delicious latest collection of recipes and food wisdom from Pollan, Pollan, Pollan, and Pollan, with a forward by...Pollan.

The perfect roast chicken starts with the perfect pot.

Cook the Vineyard welcomes cookbook author Abigail Johnson Dodge as a new contributor, and you get the treats! Try her Double Chocolate Cheesecake Fudge Brownies or her One-Bowl Vanilla Cupcakes; then read about her epic baking book, The Everyday Baker.

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.


Eating In