Q: I love Costco. I love them to death. I also love dark meat poultry. So when I saw that Costco had pasture-raised chicken thighs for 99¢ per pound in freezable pouches, I bought two packages worth, which happens to be 20 pounds.
Q: I am overrun with turnips from my CSA! I've tried mashing them into potatoes and braising/roasting them, but so far everything got a big ole thumbs down from my husband. Any other ways to use up my plethora of turnips?
Q: My parents have recently shown an interest in eating healthier: more fruits and veggies, less sodium, fewer processed foods, etc. They have started to ask for advice and tips, but I have one big problem in sharing what I know: they refuse to cook with garlic!
Q: I plan on making demi-glace next weekend, but I don't want to use veal. I know it has more collagen than beef bones, but I don't eat veal. Any thoughts on recipe modifications? The recipe calls for 10 lbs of veal bones, so I'm thinking of using 13-15 lbs of beef bones.
Q: I recently started a new job cooking dinner for a family five nights a week. I have worked as a cook in a vegetarian kitchen before, but I find that I'm a little intimidated because of a new foray into slightly uncharted territory: meat.
Q: I recently picked up a small eye of round roast, and everything I read about cooking this cut involves slow-roasting at some point. However, I don't have an oven. Is there a way to do it in a crock-pot?
Whether due to a particularly abundant CSA delivery, an impulse buy at the supermarket, or unexpected leftovers after a party, we've all been there: staring down at a pile of ingredients we don't quite know what to do with. But we can always count on our readers for guidance and a ton of great ideas. Here are 20 ingredients that stumped cooks this year — which you responded to with (literally) hundreds of smart suggestions.
Q: I received a great set of nice vanillas, a Mexican, Tahitian and Madagascar, for Christmas and I'm thrilled! Now I'm wondering what recipes I could try out that would really highlight the vanilla. I'm looking for something more than your basic cookie recipe with a teaspoon of vanilla.
Q: My husband was recently diagnosed with Type 2 diabetes, so all of this year's Christmas cookies need to be sugar-free. I've never baked with sugar substitutes like Splenda or stevia before, and I am dubious of their claims that they can be used one-for-one as a sugar substitute.
Q: I am starting to experiment with different types of flours for baking. I purchased some soy flour and I am not quite sure what to do with it. I haven't found any interesting recipes and was wondering how to incorporate it into a recipe or substitute it for regular or whole wheat flour. Any suggestions?