Goulash. Just saying it sounds funny, right? But what exactly is it, anyways? Well, it really depends on who, or where, you ask. As for my version, I may not be able to claim its history or origin, but I can definitely claim it as delicious. That's good enough for me! More

Q: Help! I'm looking for ways to dress up a gluten-free vanilla cake. My girlfriend's birthday is this weekend and I picked up a package of Bob's Red Mill gluten-free vanilla cake mix (per great reviews), but need some help to dress it up a bit and make it beautiful and birthday-worthy. 

Q: I have a silly fear of frying foods. I would love some occasional fried foods in my life, but the thought of heating up oil to an exact temperature on my glass top stove scares me. How exact does the temperature need to be for frying? Will I burn everything if I go too high? Will my food just sit and soak in the oil if too low? 

Eggplants were on sale at the market this week, so I picked one up and challenged myself to do something other than fry it. Since fried eggplant is so delicious in dishes like Eggplant Parmesan, I think it tends to be my easy go-to answer. I had something else in mind this time: an afternoon snack with a quick, delicious tahini dip that would carry us through until dinner. More

You probably already know that roasting winter vegetables turns them soft, caramelized and irresistible. But what you might not know is that tossing them with a three-ingredient dressing of miso paste, lime juice and walnut oil gives them a savory, bright and beguiling flavor that will make people wonder why the roasted vegetables you make are so much better than the roasted vegetables they make.

You've likely heard of buckwheat pancakes or crêpes, but buckwheat is making its way into many different kinds of morning recipes these days. Whether you reach for the silky, striking gray-purple buckwheat flour or the actual grains themselves, buckwheat is throwing a wrench in the oatmeal game in a big way. More

Q: Why is my cake so runny in the middle? I have been baking for a while, but every time I make a cake, the middle is always runny. I follow the recipes by every single word! I tried to bake them longer, I even doubled the time. But nothing works. The finish product tastes weird too. Really floury.

Sent by Dolores

I've never in my life come across bad mashed potatoes. (I take that back. Potato flakes and a blender are coming to mind.) But usually my taste buds do not discriminate: cream, buttermilk, garlic, and Parmesan are all welcome additions to my favorite spuds, and I will never turn my nose up at cream cheese, truffle oil, even powdered ranch. I can assure you that I will eat any mashed potatoes — all mashed potatoes — with joyful glee. However after devouring these gouda smashed potatoes for the second time, my standards may have just changed. More

A pasta bake is a wonderful thing. You make it for dinner one night and can enjoy the leftovers for lunches and quick meals during the entire following week. Any odds and ends from the fridge can be folded into the casserole and are all the better for it. And baking one on a chilly night makes the kitchen a warm and cozy place, drawing everyone in the house with its mouthwatering aromas and promise of a very good dinner.

Lemon curd is one of those things that I always like to have in my refrigerator. It has saved me more than once when I've had to rustle up a last minute dessert or had an unexpected guest stop by at tea time. I love how lemon curd is tart (at least the way I make it!) and yet rich and smooth. Honestly, I could just eat spoonfuls of it straight from the jar! More