Q: I like to roast vegetables (broccoli, peppers, potatoes, etc.) in the oven to serve as a side with dinner. I usually bake these at 450°F for about 25 minutes. Is it safe to use extra-virgin olive oil for this? If not, which oil would you suggest for this?
Q: Maybe it's a silly question, but why can't I find just plain olive oil in the grocery store? All I ever find is extra virgin! I need something a little less expensive and flavorful for everyday cooking needs.
Q: My family and I live overseas. I'd like to buy a meat grinder attachment for my KitchenAid to help diversify the ways we prepare chicken. We tend to stick to bone-in or boneless breasts, as we prefer the leaner cuts, but I'd love some other ideas on how to mix it up a bit more to ensure that dinner won't be too dry.
Q: I was recently in Prague and impulse-bought some "dried venison ham" on my last day. Now I've realized that I don't have a good sense of what venison tastes like and have absolutely no idea what to make with it.
Q: What's the best way to store alcohol? I made it a New Year's resolution to get better at making cocktails so I've been buying more booze. I don't use it that often (maybe once a month). I know some people store it in the freezer, but I don't know if that's the best way to do it.
Q: I got kohlrabi in my winter CSA. How can I prepare it? During the summer, I made kohlrabi pickles that were only okay. I also made a so-so slaw. I'm looking for creative advice for my next go-around.