Q: I have a bounty of garden tomatoes with more ripening everyday. While I appreciate recipes like the tomato cobbler you featured the other day, I am cooking in the Midwestern heat wave and I would rather not turn on my oven if I can help it. More

Q: Last summer I made a ton of green enchilada sauce for my freezer. Turns out, I don't make enchiladas that often. I'm making an effort to clear out my freezer for this summer's bounty. What else can I do with green enchilada sauce besides enchiladas?

Sent by Megan
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Q: What are some good uses for dark or black soy sauce? And what's the difference between dark and light soy sauce?

Sent by Leilani More

Q: My family kept peanut butter in the fridge, but in college all my roommates kept peanut butter at room temperature and I loved how easy it was to spread! Now I keep my peanut butter at room temp too but I recently read you need to keep it in the fridge. Why? Is there a difference between PB with/without preservatives? Is my Jif OK on the shelf?

Sent by Tiffany More

Q: I recently bought bamboo rice because of its gorgeous green color. But I have no idea what to do with it! Any recipe suggestions?

Sent by Lane More

Q: In recipes that call for the juice of one lemon or lime or other citrus fruit, how much are they asking? 1/4 cup? 1/8 cup? Some fruits are very juicy, and fruit size can vary too. I also have a tendency to wring out every last drop of juice! It'd be nice to have a standard measurement to go off of.

Sent by Cara More

Q: When cooking with something like thyme, which often has multiple stems attached to one another, does a recipe calling for 2 sprigs of thyme refer to 2 individual stems, or does sprigs refer to the multiple attached stems that you pull out of the bundle? Thanks!

Sent by Tessa More

Q: One of the farmers at my local farmers market sells peas already shelled. It's a wonderful time saver but after just a day the peas start to sprout. Why do they do this and is it still okay to eat the peas?

Sent by Christina More

Q: I received this jar of black truffle finishing salt for Christmas. What foods or dishes are good to add it to? Suggestions please!

Sent by Brenna More

Q: Are there any recipes calling for coconut cream (like Coco Loco) that aren't cocktails? We have an opened can and don't know what to do with it.

Sent by M More