Q: I bought two beautiful porterhouse steaks yesterday, and I was wondering which preparation is more appropriate for this cut of meat — grill, or pan to oven? I want to make the most out of it. Any suggestions?
Q: I recently bought some mangoes to make into frozen yogurt. I let them sit until soft, and they tasted only faintly astringent when diced. But now that the yogurt is made, it's SO bitter! Is there a way to save it? How can I avoid this in the future?
Q: I bought some whole wheat flour hoping to be more healthy in my baking. But most recipes I've found recommend whole wheat pastry flour to prevent baked goods from being too dense. What can I make with my non-pastry flour!?
Q: We cooked a ham for Easter and I was lucky enough to be able to bring home the ham bone. I have no idea what to do with it! Does anyone have an suggestions on what would be tasty and not extremely difficult for me to make?
Q: Do you have any ideas for what to do with a large amount of celery? This is a Costco-sized bag that was intended for a veggie tray but then, alas, was forgotten at home. That's too many "Ants on a Log" for us. Any tips?