If granola and yogurt is your morning speed, chances are you've come across muesli at some point. While many of the ingredients are the same, muesli, the Swiss cousin of granola, is different. So if you like granola, why mess with your routine? What's the big deal with muesli? More

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

Although we all love a good home cooked meal, sometimes they can be stressful if you're not a "throw something together" type person. As a result, it's easy to order in, go out or just munch on that random bag of potato chips in your cupboard. Here are five ways that will make eating at home easier to do and remember! More

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

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.

Here's a recipe that can easily work both as a party-worthy appetizer or as a light supper, perhaps served with a salad dressed in a sharp, mustardy vinaigrette. The sweet caramelized onions, sharp goat cheese and pungent fresh basil work together beautifully, especially when supported by a crisp but chewy flatbread. More

Having a few quick dinner recipes in your back pocket is always a good thing. But even better are the recipes that don't use multiple bowls and pans, allowing you to cut down on prep time and dishes. This is why I love a good skillet recipe. More

I was a vegetarian for a good fifteen years — all through college and most of my twenties. It was never a huge struggle for me because my family didn't eat a great deal of red meat growing up and I wasn't crazy about fish at the time, so it was a natural transition in many ways. I went to college in Boulder, CO, and as anyone who either lives or has visited Boulder knows, it's a very tofu-friendly city. It's been years since I've been back, but I recall eating my fair share of tofu scrambles while there and recently I've been recreating a few of my favorites at home. More

When I die, I hope they carve these words on my headstone: She always found a way to add more vegetables. (It will be an enormous headstone, naturally.) I'm always looking for a way to add more vegetables to recipes, not only for health reasons, but also because I'm lazy. Why make a grain dish and a vegetable dish for dinner when I can combine them both into one bowl? Especially if that bowl is filled with creamy butternut squash studded with chewy nubs of barley and crunchy toasted pecans.

Is duck breast a meal you ever make at home? No? Why? Is it too unfamiliar? Is it associated with fancy restaurant meals — too intimidating to make in your own kitchen? Let me help dispel those fears and say that duck breast is a delicious, special meal to make at home. If you'd like to try something a little different this weekday Valentine's, why not try duck?

Read on for my go-to duck recipe, and step by step photos of cooking duck breast. More