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Baked, boiled, mashed, smashed, even the Internet-famous pavé—you name it, our Absolute Best Tests columnist has done it to a potato, then ranked the methods from forgettable to marriage-worthy. You’re all welcome.
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Our Top Stories & Tips of the Week
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I Can't Believe It's Not...
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Butter on the tree? An avocado? For anyone food-obsessed (that’s us), these vintage-inspired ornaments are just the thing to personalize your holiday decor. There’s sushi, bacon, and the cutest pickles ever, to name a few.
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What You’re Loving in the Shop
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Since Thanksgiving’s all about abundance, it makes sense a lot of alcohol’s downed with our meals. But drinking isn’t for everyone—one writer reflects on why she went booze-free, how it feels to abstain on a holiday, and what it means to celebrate while sober.
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On the latest Ottolenghi Test Kitchen: Shelf Love, Yotam Ottolenghi and Noor Murad make a super-riffable za’atar-crusted salmon with tahini and name ways to use their favorite sesame paste. Spoiler: There’s a lot, and they all sound delicious.
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How to Be the Guest That Gets Invited to Every Dinner
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