“My low-carb diet is succeeding so far, but I'm particularly eager to have some options that work for my diet and are tasty, too!”

“I want an oil to sauté with, and if possible, roast veggies. . . . Do you have a grocery store brand you could recommend?”

“How do you cook a baked potato? And how would you make it a main course for an easy dinner?”

“I  have been really sick with a viral infection, Any soup recipes hanging around in your files?”

“Who first ate the artichoke? I mean, look at the thing.”

“Telling us the amount of dry herbs (such as basil or parsley) to replace fresh herbs would be appreciated.”

Oy, what would a St. John know from the latke? Well, “dayenu,” enough.

If you had to say, what do you think is the best vegetable to serve with Thanksgiving dinner—barring Brussels sprouts.” Mary B.

“How do you rip the leaves off the stem for kale?”

May I substitute canned beans for cooked dried beans?

What is your secret to cooking edible lentils at altitude? Mine end up either mushy or chewy/crunchy.

“I picked up a flat of peaches from a grandson’s fundraiser. Any ideas or inspiration for preparing them for friends?”

Several suggestions for dishes to bring to serve six—with more than six criteria.

To soak beans ahead of cooking them—or not? Only the boss knows.

Simple? Perhaps not. Photo from Dimitri on unsplash.

A super-cool tool for slicing and grating cloves of garlic. Plus more advice.

“Where are some heart-healthy recipes featuring vegetables? I could use some.” How about 23?—for starters!

Garlic is but one member of the vast family, Allium.

In all my years of writing on food & cooking, no recipe of mine (well, not mine) ever was more requested than that for My Dad’s Pancakes.

Any ideas on how to cook eggplant other than to grill it?