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Dear Eric: Having eight people for dinner and want to serve coq au vin. Would you have a recipe that served that many? Sue Dear Sue: Mmm, coq au vin. Just saying it makes me hungry.

Sweet, chewy, sometimes crunchy but always delicious, it鈥檚 no wonder many people can鈥檛 resist a macaroon when they spot one on a cookie tray. This type of cookie has been drawing that kind of attention for some time.

Fresh shellfish gives this traditional comfort food a delicious lift

Lately, I鈥檝e had a hankering to make pot pie, but without meat. Making vegetables the star of an entr茅e more often was a food trend predicted for this year. I鈥檝e been trying to do that and this seemed like a dish that could meet that goal.

Classic British sweet-treat Victoria sponge looks and tastes regal, but isn't hard to make

If you want to make a聽dazzling soup, but don鈥檛 have hours to dedicate to cooking, try this simple trick: Make a basic soup and dress it up with easy touches that make it look and taste divine.

Dear Eric: I wonder how slow cookers stack up against cooking our vegetables lightly these days, so as not to destroy the vitamins and vegetables.

I enjoy reading about food history and learning how some dishes got their unusual names. I frequently learn something new about foods that have been around for a while.

Dear Eric: I read your recent article about butter with interest. That in turn caused me to send a note asking if you know where one can buy quality-tasting butter.

I鈥檓 not sure what exactly causes the craving. Perhaps it鈥檚 cooler weather, a rainy day or hearing Dean Martin on the radio (yes, you still can!).