These Super Bowl ditties aren’t your average gridiron fare. The cheese crackers, fondue, pizza, and wings have more flair, more finesse, more badass goodness.

Despite a bludgeoning blizzard that wreaked havoc on their CT house, David and The One still find nothing’s homier than cooking during white-out conditions.

Taste No. 5 Umami Paste from Laura Santtini is a cook’s secret weapon. A little dab’ll do ya, adding a subtle umami hit to any dish.

These 12 Christmas recipes, some new and others beloved LC classics, are festive and fancy enough to dress up your table from morning to night in style.

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.

We offer the best Hanukkah recipes from the past and present by some of your favorite authors, such as Joan Nathan and Rozanne Gold, Ina Garten, and Arthur Schwartz.

The staff of LC expresses what they’re thankful for this year. At the top of the list? You, dear readers, cooks, followers, and commenters.

In our latest podcast, Dorie Greenspan discusses her new book, Around My French Table, and learns she is the recipient of a long-held crush.

In the hands of chef Suzanne Goin, cipollini become something magical as she coaxes them into submission in her Cipollini-Bleu de Gex Tart.

Shauna James Ahern, Gluten-Free Girl, and the chef, her husband Daniel Ahern, share their thoughts about loving and cooking in a gluten-free home.