Happy weekend, fellow cooks! We have some delicious new recipes for you to try out this weekend, including our favorite Thanksgiving bread dressing, and golden mashed potatoes. There’s a cocoa bread pudding topped with marshmallows, and an aged tequila cocktail to keep your evenings warm.

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We’ve said it before: keeping kitchen linens in a basket is a nice, neat storage solution. But this idea takes it one step forward: make that basket a vintage bicycle basket, and hang it from a rod (like IKEA’s Grundtal rail) on your backsplash!

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• In not-so-surprising news: out of 5,427 fast-food kids’ meals, only 33 meet recommended nutrition guidelines. – Anjali
• Hey, this granola master profiled by Food & Wine looks a lot like our very own Megan Gordon! – Emma
• Why you shouldn’t say goodbye when leaving a big party. – Faith
• The mash-ups continue! NYC introduces the “Thanksgivukkah Donut” and it is scary and beautiful at the same time. – Ariel
• The anatomy of a compliment. – Cambria

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Love the idea of hosting brunch, but begin to regret it the moment your friends are recalling their hilarious evening while you toil over a pan of bacon grease? Join the club. While I don’t host brunch often, when I do, I frame my entire menu around the fact that I don’t want to spend the whole morning in the kitchen. Sure, that chorizo and leek omelet is fantastic at your local eatery, but are you a short order cook? No. Skip the omelets and spend time with your friends.

Here are seven tips to host a brunch without stress, and without getting up at 5 am to prep.

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From ancient times until the early twentieth century, cocktails were the domain of healers, pharmacists, and apothecaries. Tinctures, bitters, elixirs, and tonics were created from herbs, flowers, fruit, vegetables, and alcohol to cure stomach ailments, respiratory troubles, and more. Warren Bobrow’s Apothecary Cocktails draws on this rich and delicious tradition so you can make your own restorative drinks at home.

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Quince is the most luscious fall fruit, but not as widely known or easily found as it should be. It holds its secrets tightly inside; quince is very astringent and not pleasant to eat when raw, but when cooked with sugar it turns coral-pink and delicious. It’s also very high in pectin, which means that it is practically perfect for sorbet. This fragrant sorbet, spiced with star anise and vanilla, is thick and smooth — more like a sherbet than an icy sorbet — and it makes a wonderful accompaniment to autumn gingerbread and apple cake.

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