Q: Is it okay to order in when friends come over for dinner, or is that cheesy?

You’re here to hang with your friends, and nobody is going to judge you on your food. If they do, they weren’t really your friends to begin with, were they now? So make a salad, buy some apps—as simple as olives and nuts—and order in the rest.

Q: What’s it like being a food expert? Do you have enormously high expectations each and every meal? Is your food critic radar always on?

I have no radar; I’m just happy to eat. And I actually have very low expectations, so I’m more likely to be pleasantly surprised. Really, I’m just like you: It’s all about the ambience and service, but especially the overall deliciousness of that tasty food.

Q: Do you believe some people are just natural-born cooks? Cuz no matter how much my partner and I try, we just can't get things right.

I always tell people that if you can read a cookbook, you can cook. And I’ve always thought that those who don’t just don’t care to. But you seem to be trying. So if you are interested but it’s just not quite clicking, enrol in a basic cooking class at your local community college or have a handy friend give you some tips. If your cake is collapsing, you’re probably missing steps. And if you’re burning things, you’re probably not concentrating. Practice makes perfect, and haste makes waste.

Q: I see squash everywhere these days. Is it good? What’s the best way to cook it?

Squash is full of vitamins and fibre, and it tastes great too. For my money, roasting it is best. Cut it in half (stem to bottom), scoop out the seeds, drizzle with a bit of olive oil and place cut side down on a baking pan in a preheated 375°F oven for 40 to 50 minutes or until soft. Or, peel and cut your squash into chunks, add to a bowl with a couple of tablespoons of water, then cover with plastic wrap and microwave for approximately six minutes or until soft. Now what? Well, you can season and eat as is, or stuff and broil the baked one, or purée either into delicious adult baby food. You can also add chicken stock to make a warming soup. With squash, you can go sweet or savoury; it’s just so versatile! Hint: Nutmeg is a squash’s best friend.