Sour Grapes

A vinegar primer. (By Jason Horn)

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors. (By Aida Mollenkamp and Roxanne Webber)

Go Green

Whether you’re celebrating Easter or simply warmer weather, greet spring with this seasonal menu. (By Aida Mollenkamp and Regan Burns)

Fashionable Food: Rabbit Sugo with Egg Pasta

Who’s making it and how you can make it yourself. (By Lessley Anderson)

Take Your Lunch to Work: Beans

One package of white beans; five easy, varied, and quick lunches.

Stain-Free Partying

Is it OK for hosts to ban red wine from pale furnishings? (By Helena Echlin)

How to Brown Butter

Brown butter has many uses; make it a part of your repertoire.

Fashionable Food: Sausage-Stuffed Dates

Who’s making it and how you can make it yourself. (By Lessley Anderson)

Even Real Cooks Cheat Sometimes

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

Take Your Lunch to Work: Tofu

One pound of tofu; five easy, varied, and quick lunches.

Healthy Hot Pockets

This week’s mission: real natural chicken and microwavable savory turnovers. (By James Norton)

10 Cosmetic Uses for Everyday Foods

Sometimes, getting egg on your face can be a good thing. (By Aida Mollenkamp)

Deli Creations and Salad Spritzers

This week’s mission: personally assembled fake deli sandwiches and the Binaca of salad dressing. (By James Norton)

Emergency Entertaining

Entertain in an instant with these 12 staples. (By Ari Weinzweig)

What the Pros Use

Pro kitchen tools for the home chef, all under $10. (By Nick Czap)