A year in Paris can rid an American of many an uncivilized habit. But as Adam Ried explains, a dependency on Cheez Doodles isn’t one of them.

You may not be thinking this now, but with this stash of hangover fixes both tempting and therapeutic, you can snatch hope from failure, triumph from despair. Milton Crawford explains.

Who says entertaining has to be a hassle? A self-proclaimed brunch girl divulges her nifty, not-intimidating, get-it-over-while-everyone’s-hungover approach.

Rosecrans Baldwin muses about his decades-long relationship with coffee, as a espresso enthusiast, coffee aficionado, and flat-out Nespresso addict.

For artist Sophie Blackall, the Missed Connections column affords more than just moments of vicarious love, loss, and regret. It tenders lasting inspiration for her sweet, poignant, whimsical artwork.

Chef Patrick O’Connell reflects on entertaining in a bygone era and muses about the real reason his mom entertained–and why his approach differs so dramatically from hers.

Nothing can stop Thanksgiving dinner–not rain, nor snow, nor sleet, nor a bird that’s still frozen solid a few hours before you intend to say grace.

You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth, what to do? We have answers.

The pop-up timer popped. The skin’s burnished. The drumstick jiggles. Yet when you commence carving, you still see a trickle of pink. Ohhhh $(%!

The bird may be done–whew!–but your work isn’t. Here, foolproof tactics on how the heck to heft a sweaty hen from roasting pan to carving board without incident.

Thanksgiving is easily the most denial-inducing meal you’ll contend with all year. But deal with it you must. Here, advice on how to elude oven overload.

Offers of help aren’t always that, um, helpful. We’ve got tricks to tuck up your sleeve for keeping those pesky, well-intentioned, do-gooder guests out of your way.

A well-intentioned gift of ground venison sort of became an issue for Rick Casner–until he decided to stop thinking and start cooking. Words to live by.

In Paris, everything looks like dessert. Or so sees Susan Hochbaum, who finds her muse in sweet sculptures of butter, cream, and sugar at every turn.

Carol Penn-Romine long considered the first daughter her nemesis. The reason has everything to do with overcooked okra and a distaste for turnips.

Mark Scarbrough and Bruce Weinstein had hoped for a quiet, rustic dinner in the French countryside. Thanks to this storied liqueur, what they ended up with was far, far more memorable.

Is too much of a good thing really wonderful? We asked doughnut diva Jess Thomson, who just wrote a cookbook on the topic. Here’s what she says.

Hunter Hank Shaw has had in his sights pretty much everything that flies, runs, crawls, or swims. Here he explains the exquisite lure of dove.

Nothing against burgers and brats, but sometimes you crave something a little less expected, something to help you impress a backyard full of folks. Done.

Bonal is one of France’s great aperitifs. As Bruce Weinstein and Mark Scarbrough learned it’s wielded by les français as an icon of Gallic superiority.