Butterscotch sauce will always and forever reign king of the ice cream toppings in my world. And rich butterscotch-flavored blondies? I'm all over that. Don't even get me started on pudding. Do you love butterscotch, too? More

When reader babygrace requested a post about silken tofu, I knew we would have to consult Andrea Nguyen, author of the outstanding new cookbook Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. Andrea happily obliged, explaining what makes silken tofu different from regular tofu and sharing plenty of tips for buying, storing, and cooking this versatile ingredient. More

French fries are one of life's great pleasures. But there is a great big world of vegetables out there, just waiting to be deep-fried and dipped in ketchup. More

Q: What can I do with leftover meringues? I bought a lot and now they don't seem very appetizing just as is. Do you know any recipes in which I could use them? Thank you!

Sent by Ana More

The old joke about someone being 'vegetarian except for bacon' is a bit stale but nonetheless, it harbors some truth. Bacon is one of the most missed foods when people give up eating meat and often the first one back (the "gateway meat"). Still, most vegetarians I know have found many inventive ways to add bacon's delicious qualities into their food without using actual bacon itself. For me, bacon's appeal is the coming together of three things: fat, smoke and salt. I suggest addressing each of these when searching for a way to add bacon-y goodness to vegetarian and vegan foods. Read on for several suggestions. More

At the farmers' market last week, we overheard someone complain rather sharply that a vendor was selling "unripe plums." By the time we turned around he was gone, doomed to miss out on the true delicacy of sour plums. While it is true that these cherry-sized fruits are unripe, in the case of green plums that's not necessarily a bad thing. More

Q: My parents frequently purchase a half a cow from a local farmer. They received liver in their most recent delivery, and my mother would love to try making liverwurst. Does anyone know an easy recipe for homemade liverwurst?

Sent by Melissa More

Orange liqueurs like Cointreau and Grand Marnier have got it going on. Blend a shot or two into a top-shelf margarita and then add a few tablespoons to cake batter for an orange-y warmth. A bottle of orange liqueur in your cupboard is like liquid gold. What's your favorite brand? More

Q: Today I made a marinade for flank steak with chipotle peppers in it. Now I have half a can of chipotle peppers left over and no idea what to do with them. Any ideas?

Sent by Nichole More

No, you're absolutely right. Rhubarb is not a fruit, but is in fact a vegetable. Technically. But given its honored position as the first sign of something sweet after a long winter (and not to mention its affinity for cobblers, pies, and jams!), I think it's safe to say that rhubarb is a fruit in spirit. What do you make with it? More