When something worth celebrating arrives, gratitude in my home takes the form of a full day in the kitchen. Today it was a Sunday pot roast, fresh bread, a salad, and cake.

Here’s what was on the table, and everything I learned along the way.

On Christine Ferber, the slow art of maceration as a non-negotiable act of respect toward the ingredient, and baking for someone who is gone.

There’s a good chance the best olive oil you've ever had is waiting at a farmers market or specialty shop near you. It will cost more than the supermarket bottle. It will also taste like something.