In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.

Meals that can be made in one pot or pan are an instant favorite of mine. I only discovered goulash in the past several years and it immediately became a staple meal. This recipe is so easy and ...

How do you choose the year's "best" recipes when, week in and out, you strive to pick really great dishes to feature? It's not easy. But no fair whining! Choosing this year's selection of dishes ...

What is goulash? Is it as simple as what the dictionary states: a stew made with meat, assorted vegetables and paprika? In some ways yes, and in other ways no. In the United States, goulash comes as a ...

"I suppose we're most famous for our goulash," Steve Sindt said in 1984. More than 20 years later, his words from a QUAD-CITY TIMES restaurant review are still true. A reader's request a few weeks ago ...

Spanish paprika does not work in these dishes — different chilies make it taste different from Hungarian sweet paprika. Certainly do not use smoked paprika (aka pimenton) if you want anything close to ...

Hungarian goulash is not goulash without the paprika. “I read the three recipes in your column Sept. 28, and only one had the key ingredient — paprika,” wrote Mary Beth Greenleaf of Bradenton.

A Halloween weekend gathering of the state’s volunteer firefighters association in Albany came with all the usual trappings, including a cooking contest. In keeping with the spirit of the holiday, the ...

I RECOGNIZED THAT goulash was comfort food long before it comforted me. In the mid-1960s, doing research on German food in Munich, I learned that the local version, soupier than Hungary’s ...