Cooking Thanksgiving dinner in college with a huge group of friends. It was chaos and far from a culinary masterpiece, but it was a big, fun project and we pulled it off.

I wonder if they’ve really done the math on the environmental compromises they’ve made. How do their small, shelf-stable milk cartons (Tetrapak, probably) and purloined soy sauce packets stack up against my larger quantities in recyclable glass and plastic stored in my Energy Star-rated fridge?

Oops. You’ve got Zoe’s picture up there as Jaden Hair.

Rugelach dough is always a little tricky. It can be very sticky, so you have to work carefully and fast.

I love the word barm. I also enjoy things that take a few extra steps, a few extra days, even. It definitely adds to the enjoyment of the finished product

I could reread MFK Fisher about 1,000 times.

You have to be sure to use arborio rice -- it’s got to be nice and starchy to work.

Actually, I think I agree with Peterson on this one -- only more like this: “Hallelujah!!”

My two-year-old. There is no more appreciative audience. And, yeah, I might have some myself.

I’m all about the dairy and the eggs. (Local, organic, humanely raised, all that, but yep, I love animal products.)

But my son is allergic to eggs and I’m so grateful for the work vegans -- especially Moskowitz -- have done in figuring out how to bake without them. Love the vegan cupcakes!

I turn to Cook’s when I want classic, never-fail New England cooking. (Notice I didn’t say “American cooking.”) They throw pad thai and biryani in there the same way my school cafeteria would occasionally do a “taco bar.”

I stopped reading Kimball’s column when I felt like he’d run out of things to write about. So, a couple of months into my subscription.

Great article. Maybe next you could take on the culinary enigma that is Cook’s Country. How is it possible that these two magazines are published by the same people?