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.

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.

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.

Peace. Love. Granola. We reconsider hippy cooking in light of the principles those tie dye-wearing, tree-hugging concertgoers espoused.