Hotline Topics
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Can i use somewhat under-ripe fruit when making a cobbler? Is there something I should do to make them more "cobbler-friendly"?
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I'm canning some crushed tomatoes, using Mrs. Wheelbarrow's method from NPR. My canner's instructions say to place the lidded-up jars in the...
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I have an abundance of habanero peppers right now. What can I do with them that is unique? How can I preserve them?
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My job has erratic hours so I am on the go at odd times and need to sandwich (pardon the pun) in dinner for one between appointments. I find...
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I need to make 8 lunch and 8 dinner menus and I am having a hard time creating varied menus. What is a good way to do this?
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Are cockles the same thing as clams?
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Any suggestions for using green peppers, an abundance of which I get from my CSA. I am not a fan of them raw or stuffed with rice. Vegetarian...
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WHERE CAN YOU BUY HOME MADE FRESH PASTA, NOT FROZEN OR DRY FRESH
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My daughter's class is going on a camping trip & I have been asked to make pancakes for the third morning of the trip for 30 people. The...
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My strawberry jam is all fading! Still tastes OK but so NOT pretty ... any thoughts on how to prevent that in the future? This stuff will...
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I'm making the Wishbone Chicken tonight. I thought I recalled the recipe called for a 6 pound chicken when I was at the store only to get...
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What do you do with leftover egg whites (4) when you make a recipe that uses only the egg yolks?
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What can you substitute for self-rising flour?
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How long can I keep egg whites in the fridge?
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Overcooked my plum jam a little, and it is too thick. (Too thick to spread easily!) It is just refrigerator jam (not sterilized) and it is...
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What are the advantages of hot pickling over cold pickling? Are there times when you should always pickle a fruit or veggie with a pickling...
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So I am making dinner with these pretty picky American boys. Real meat and potatoe types. One of them is now vegetarian, the other three are...
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All summer I tried to find Farro in Maine--no luck and no luck on the web. Any suggestions as to a good source in the NYC area and online...
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I've always using some basic oriental style ingredients in making marinades(soy sauce, rice vinegar, mirin, hoisin). I picked up my first...
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Elizabeth David's recipe for chocolate souffle calls for melting 4 ounces of chocolate with 2 to 3 tablespoons of water, rum, or brandy...
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