Q: Our annual family party is coming up, and I want to make chicken-andouille gumbo. How do I keep the rice warm? The gumbo will be fine in the slow cooker, but I don't want the rice to dry out and become hard.
Q: I'm looking for good make-ahead, easy-to-transport appetizers to bring to all the holiday parties that are directly after work this season (although I think things that could be reheated in an oven or microwave would be fine). I live in a place where it's not easily feasible to go home between work and social functions.
Q: I am trying to come up with vegan snacks that are also nut-free to accommodate guests that have allergies. I have been searching for a while and have yet to come up with something that sounds appetizing. These need to be good enough to feed to my non-vegan guests as well. Can you help?
Q: I'm having my daughter's birthday party soon. I often spend a ton of time decorating the cakes and cupcakes, so I want to do some of the work beforehand. Is it better to freeze the cake batter and bake them closer to the party? Or freeze the already-baked cupcakes and cake, and thaw them later on? Does one taste better?
Q: I've saved up quite a bit of bacon grease that I use sparingly in different recipes. I'm beginning to prep for my first big scale family Thanksgiving (15 people as opposed to my typical 6 or so). I was thinking of using bacon grease in place of butter or oil as a way of making the turkey a bit smokier. And who doesn't like bacon?!