Good Food for Kids

Meals for making your mark on the blacktop.

The Basics: Chicken Quesadillas

A step-by-step guide to making this simple Mexican appetizer or light meal.

Thanksgiving Leftovers

Recipes to use up turkey, cranberry sauce, and sweet potatoes from your holiday meal.

What's the Difference Between a Digestif and an Apéritif?

If you speak French, the name says it all. (By Roxanne Webber)

Meals, Ready to Eat

Today there are 24 different MRE menus, such as Cheese Tortellini, Jamaican Pork Chop, and Jambalaya. Most are actually quite tasty. (By Matt Palmquist)

10 Homemade Pizzas

Easy pies to please any palate. (By Aida Mollenkamp)

Meal Kits: From Good to Worse

This week’s mission: Just add chicken to two different premade dinners. (By James Norton)

Dean Karnazes's Extreme Meal Plan

Running 1,300 miles makes you very hungry. (By Lessley Anderson)

How to Prepare for the Meal of Your Life

Six months ago you nabbed a reservation at the hottest restaurant in town. Now the meal of your life is two days away. You have to be prepared. You have to be psyched. You have to make the most of it. But how? (By Joyce Slaton)

You Can Get a Bad Meal in Rome

Here’s what we’re looking for: charm, authenticity, local ingredients, moderate prices. And while most Roman restaurants look perfect from the outside, watch out for these telltale signs. (By Sara Altshul)

Toaster Pastries Fit for a Monk

This week’s mission: ready-made meals for gluten allergy sufferers and a healthier alternative to Pop-Tarts. (By James Norton)

Even Real Cooks Cheat Sometimes

This week’s mission: frozen food with highfalutin notions. (By James Norton)

Tea Bags for Cocktails?

This week’s mission: frozen Italian meals with a reasonably healthy twist and tea bags for your mixed drink. (By James Norton)

Ungrateful Wretch

What’s the proper way to thank somebody for a home-cooked meal? (By Helena Echlin)

Dumped Over Dinner

Is it OK to break up in restaurants? (By Helena Echlin)