Q: I am desperate to re-create Newman's Own Olive Oil & Vinegar salad dressing with less oil. I buy Newman's regularly, only to pour (and discard!) at least 3/4 cup of oil from the bottle before using it. Newman's light dressings do not have the same appeal; I am looking for a make-at-home solution with the same exact flavor.

Busy weeknights don't have to mean boring dinners. Keep these international pantry essentials on hand and you'll be able to quickly and easily transform simple ingredients into a meal to savor. More

Q: This week I made delicious pulled pork in my slow cooker with BBQ sauce. After gobbling up all the meat, I have about 2 cups of the incredible sauce leftover and don't want it to go to waste. Do you have any ideas about how long it will last in the fridge and some good ideas for using it?

Sent by Artie

For a long time, the idea of eggplant made me slightly queasy. It was a weird vegetable — kind of soft, kind of bitter, unpredictably textured. I just couldn't wrap my head around it. So I avoided it for years. What I needed was a gateway to eggplant, an ambassador from the other side. Baba ghanoush, Papa Eggplant, as my Greek friend calls it, was what I needed. More

It's been months since I yanked basil from the ground and whizzed up some pesto. When basil is in season, I'm slathering it on everything from pasta to crostini to eggs, to the point where it is a kitchen staple. What happens when that pesto-craving hits, but your window-box is bare and the market only has sad limp little bouquets of basil? Get creative.
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Q: I plan on making demi-glace next weekend, but I don't want to use veal. I know it has more collagen than beef bones, but I don't eat veal. Any thoughts on recipe modifications? The recipe calls for 10 lbs of veal bones, so I'm thinking of using 13-15 lbs of beef bones.

Sent by Brooke More

I came up with this recipe after one of my trips to Italy during which I discovered the appeal of cooked grapes. In this cake, the grapes stay whole, but soften into juicy, ruby orbs. More

It is easy to see why cooks love breakfast casseroles. They can be made ahead. They are hearty and satisfying. They handily serve a group. It's the name that trips us up. People are leery of casseroles, which is why I prefer to call this, my signature crowd-pleasing brunch bake, a savory bread pudding.

A casserole by any other name is swell to eat. More

Q: I am thinking of making the turkey gravy that was posted at The New York Times. Could you tell me if it will keep for three days in the fridge?

Sent by Sallie More

Every Halloween I like to cook something warm and pumpkin-y for dinner. This year I'll pair my favorite pumpkin tortilla soup with enchiladas de pipián rojo, a smoky, nutty, spiced (but not too spicy) sauce made with pumpkin seeds, chile peppers, and roasted vegetables. More