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David shares how he's intending to celebrate Thanksgiving this year. It may be a little different than usual, but it will be no less heartfelt than years past. Perhaps more than usual.

An elegant and easy riff on steak au poivre that's made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.

Juicy pork chops are a perennial favorite around here. Smother 'em in a creamy, Creole, caramelized onion gravy... oh my lord.

It's beginning to look a lot like chili season, with incarnations ranging from classic to unconventional, healthy to indulgent, inexpensive to a little more extravagent.

Why is it that you can make a perfect boule of a bread one day only to turn out something that looks like a deflated fritter the next?

Easy, easy, easy. Fast, fast, fast. Delicious, delicious, delicious. That's what we're hearing from those who've made these carrots. Even avowed curry dislikers.

We have the perfect little condiment that takes mere minutes to whip up and adds lush flavor to anything it touches. You're welcome.

David and The One wish you a very Merry Christmas and a Happy and Prosperous 2018. And, they're curious to what you're making today. So tell them!

After 594 contracter hours, David emerges from the dust and despair of renovating to show off his new kitchen.

Miso ginger dressing is a creamy, easy, rich, healthy, lovely dressing for vegetables, salads, fish, chicken, or just about anything else you can think to smother with it.

Simple and stunning. That's what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.

An effortless dinner that comes together in a snap without making a big mess. It's healthy but more importantly, it tastes divine.

Ah, pucker-worthy cranberries, the oft maligned must-have cooks begrudgingly put on the Thanksgiving table, get their due here.