| | | Baked, boiled, mashed, smashed, even the Internet-famous pavé—you name it, our Absolute Best Tests columnist has done it to a potato, then ranked the methods from forgettable to marriage-worthy. You're all welcome. | | | | | | | Our Top Stories & Tips of the Week | | | | | | | I Can't Believe It's Not... | | Butter on the tree? An avocado? For anyone food-obsessed (that's us), these vintage-inspired ornaments are just the thing to personalize your holiday decor. There's sushi, bacon, and the cutest pickles ever, to name a few. | | | | | | | What You're Loving in the Shop | | | | | | Since Thanksgiving's all about abundance, it makes sense a lot of alcohol's downed with our meals. But drinking isn't for everyone—one writer reflects on why she went booze-free, how it feels to abstain on a holiday, and what it means to celebrate while sober. | | | | | | | On the latest Ottolenghi Test Kitchen: Shelf Love, Yotam Ottolenghi and Noor Murad make a super-riffable za'atar-crusted salmon with tahini and name ways to use their favorite sesame paste. Spoiler: There's a lot, and they all sound delicious. | | | | | | |  | | | | How to Be the Guest That Gets Invited to Every Dinner | | |  | | | | | |
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