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

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.

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

Q: Because of the Jewish rules around the Sabbath, I often end up in a situation where I have guests for lunch on Saturday, but all of the prep and cooking needs to be done by Friday afternoon. And given all of the rules, it's so much easier not to worry about heating things up. 

I don't much go for the trappings of Valentine's Day, but I do appreciate the excuse to cook something brilliantly, undeniably pink. Most often that means playing with beets, and this year I'm roasting them up to make a velvety, magenta-colored soup. More

This past weekend Winter Storm Nemo walloped the East Coast. While online and holed up in my apartment Friday afternoon waiting out the storm, I came across a few recipes made with snow. The gist: don't let all that snow go to waste! How about a ginger snow cocktail? Maple syrup and butter snow taffy? And of course, snow ice cream? I was equal parts intrigued and a little appalled. More

Red beans and rice is a true Creole classic! Like many of the best Louisiana dishes, it is made up of humble ingredients that, after a long simmer, are transformed into a bowl of rich, creamy comfort food. It is truly Southern cooking at its core, and perfect for an upcoming Mardi Gras celebration (or even just to ease the early-February chill).

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We don't spend a lot of time rhapsodizing over winter ingredients. This stands in contrast to late spring, when food writers and bloggers babble poetry over strawberries, or the summertime, when ripe tomatoes come in for a lot of breathless excitement. But winter has its own ingredients — like the rutabaga I can hardly wait to cook, or even the bags of heirloom beans that turn into pantry stars in the colder months. Read on for three more ingredients that are inspiring me to cook this winter — I'd love to hear yours! What's exciting you in the kitchen right now? More

Q: Can you suggest some simple and delicious recipes to celebrate Chinese New Year? I'm not Chinese, but I love Chinese food and I want to get some insight on the traditional food for this holiday.

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Poor, unglamorous cabbage. It doesn't get all the cool-kid attention that kale does, even though it's just as dependable during the dark days of winter, and with its mild sweetness and amazing versatility, maybe even easier to love. These 10 recipes are a reminder of how adaptable and tasty cabbage can be, whether served shredded in an addictive peanut-dressed slaw, stuffed into sausage sandwiches or simmered quickly with yogurt in an Indian-style curry. More