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Can you ever have too much mashed potatoes? Probably not, but since we aren’t one to assume, here’s a scalable formula that helps you figure out how to make mashed potatoes for a party of one all the way up to a table of 12.

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From Apartment Therapy → 5 Ways to Introduce Florals to Your Kitchen

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Everyone’s favorite bowtie-wearing cook, Christopher Kimball, is leaving America’s Test Kitchen and Cook’s Illustrated, reports the Boston Globe, due to a contract dispute.

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As a kid, I lived for the holidays. The weeks between Thanksgiving and Christmas were always a happy blur, with frenzied cooking and cleaning and car trips from one relative’s house to the next. Thanksgiving was two or three huge meals packed into one day, eating so much we thought we’d die, and then going back for another slice of pie anyway. Christmas was a multi-day affair, with Christmas Eve dinner, Christmas morning breakfast, the opening of gifts, and then the real chaos began as we prepared to host our extended families or otherwise pile everything into the car to travel to them.

It was chaotic, but I loved being surrounded by my family and the warmth of tradition.

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It seems like every week there’s a new report telling us how much coffee we should or shouldn’t drink, which leaves most coffee drinkers wondering: What is the optimal amount we should be consuming?

Recent recommendations from the 2015 Dietary Guidelines Advisory Committee cited the various health benefits of drinking a few cups of coffee per day, which left a lot of people citing three to five cups per day as an acceptable amount. That’s good news for coffee-lovers, but as it turns out, it’s not quite so simple. Why? Because not all cups of coffee are created equal.

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My favorite soups are all, without question, the ones that come out of impromptu improvisation. I think soup, as a dish, is better suited to experimentation and discovery than any other, perhaps because the basic technique of making a soup is so simple and intuitive. It lets the improvisational cook follow her whim (I’ve a craving for sausage…), building flavor in seemingly strange ways (let’s have some lemon here!), using up pantry leftovers (hi there, half-empty can of beans…) and bringing it all together in one wholly satisfying yet personal dish.

That’s how this soup happened. And even though it was built from my own idiosyncrasies, it turned out too good not to share (if I do say so myself!).

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“Thanksgiving is my favorite holiday.” This is the first thing Joe Yonan, the food and dining editor of the Washington Post, tells me when I asked him about feeding vegetarians at Thanksgiving. Joe, a vegetarian himself, is in good company. For any of us who live a food-focused life, Thanksgiving — the most food-centric of the holidays — is the one we spend all year waiting for. It’s the one time of the year you know with near certainty what will be on every table across the nation. There’s a script at play and the opening scene begins with turkey and the final credits end with pumpkin pie.

But how does that traditional menu centered around turkey shift when your table includes vegetarians? For Joe, managing that shift is simple when you consider Thanksgiving a celebration of the season’s harvest as well.

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Many of you know Dana Velden from her long-running Weekend Meditation column here on the site. Dana started the column in 2008, and while she recently retired it to move on to other projects — notably, her new book, the calming, lyrical collection Finding Yourself in the Kitchen — we turn to her today for some much-needed holiday perspective.

I asked Dana to run us through the five most common emotions as we approach November’s biggest day. As always, she not only identifies the pain and pleasure points, but gives us real-world strategies to soothe and celebrate them.

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Orange and earthy sweet potatoes are one of fall’s true gems. Baked, mashed, roasted, fried, or grilled, there’s no wrong way to eat them. The sweet potato can (and does) do it all — morning, noon, and night.

Here are 20 recipes that prove you can eat sweet potatoes for breakfast — hello, sweet potato pancakes — all the way through supper — gnocchi with greens and yams proves that point. And don’t forget dessert: Chai sweet potato cupcakes are calling!

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