Folks, it's spring and you know what that means? Picnic season is right around the corner. If you entertain like I do with food sitting out buffet style while kids and dogs run around, then these new containers might be something you'll want to watch out for!

The humble quesadilla wears many hats. It's a quick weeknight meal that can transform yesterday's leftovers into something new and tasty. It's also a fuss-free snack that will satisfy a group of hungry teenagers — or the crowd at your next cocktail party. Fill it with plain cheese and beans or with shrimp and avocado, the quesadilla is whatever you want to make it.

Q: I'm making a cheescake for my boyfriend's birthday, but still want to write "Happy Birthday" like I would on a traditional cake. Any suggestions of what kind of icing to use on top of a cheesecake? Any other ideas to decorate a cheesecake?

Sent by Amelia

Q: I am able to purchase either a side or quarter of beef. How many roasts, flank steaks, etc. do you get out of a side? How do I decide which cuts to order to get my money's worth? I don't want to have expensive cuts ground up, but don't want any to get freezer-burned if I can't use them right away.

Sent by Sherri

Q: Help! My father-in-law is coming to stay with us for a few weeks. He's a raw vegan, and I am desperately trying to find a fun, new recipe to share with him. Any ideas?

Sent by Sara

Q: What can I do with Adzuki beans? I bought a stockpile of them from the bulk section for no other reason than that they were new and unfamiliar. After getting home, I realized that they're the base for the red bean paste I know and love in Chinese and Japanese desserts, but I have far more than can be consumed through desserts alone.

There's really no point to cleaning your place top to bottom right before guests arrive. If they're any fun at all, they're going to make a bit of a mess, right? But you want them to think your house is clean, even if you just shoved those yet-to-be-unpacked suitcases under the bed seconds before you opened the front door with a smile. This is how I clean my house in ten minutes or less.

There are very few savory recipes that don't begin with a chopped onion or that contain minced herbs or garlic.  For a new cook, terms like "medium chop" or "small dice" can be confusing.  Medium compared to what?  How small is small?  And how much trouble can you get into if you small chop something when the recipe says to mince?

Q: I have been given tons of beef jerky. As much as we like to it, there's only so much beef jerky one can eat. Does anyone have good ideas on how I could cook with it? Or other ideas for using it?

Sent by Wee

Q: My wife works all day and commutes to the city in the evening to finish up her law degree. After two years of this, she's coming to the end of her rope regarding her dinners: a peanut butter sandwich does not a dinner make.