the Uzbek version of a pilaf - a hearty, meaty, sweet-accented plov - is relatively easy to produce in home conditions.

If one lives in the US it is nearly impossible to avoid eating turkey in November. On the fancy artisanal side local birds become...

A roasted medley of kohlrabi with carrots and beets in home-made teriyaki sauce.

Home-made sauerkraut, which is surprisingly easy and almost not dangerous.

A cranberry three-way: a basic stovetop sauce, a less basic boozy baked sauce and a relish.

Pizza, but using delicata squash in lieu of sauce.

A little seasonal foray into decorative snacks.

The final "will it glow in the dark" attempt, this time with maximally lazy dessert.

Another recipe - peanut butter cookies - made harder for science!

An attempt to reconstruct a grandmother's recipe to produce a fiddly, labor-intensive honey-based dessert.

Making your booze glow under UV light. 'Cause those things do best please me That befal preposterously.

Fried flowers: fancy, flavorful, fabulous!

If you believe in beers that you don't actually want to drink, you can make a bread of them.

An easy mad-scientist-approved Russian apple cake

A first encounter with the turnipest of cabbages: the mysterious kohlrabi. It gets slawed and fried.

A light, tangy garlicky walnut sauce for your main course, almost certainly ghost-free.

Welcome to the Gourmandizing Gargoyle's lair. Gargoyles greatly enjoy gourmet gastronomy. We are - we admit it - not food professionals. ...