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.
Q: I am wondering how the general public feels about using the bones left over from a store-bought rotisserie chicken to make stock? The left side of my brain thinks it makes perfect sense, but the right side is a little freaked out for some reason. Any feedback?
Q: I recently started making sourdough bread and I was wondering what to do with all the extra sourdough starter. Throwing it away seems like a waste, but I can only find a few recipes for things other than sourdough bread.
Q: I enjoy cooking with soy sauce at home, but I've noticed a lot of recipes call for several tablespoons to a 1/4 cup, which is a ton of sodium. How can I keep the great flavor, but not take in so much salt?
Q: I have four heads of cabbage in my fridge! I keep getting them in my CSA and I have no idea what to do with them. There are only two of us, and we can only eat so much cabbage soup. Please help. I don't want them to go to waste. I'm drowning in cabbage.
Q: Can you make stock with pork rib bones? I was thinking it could potentially make a good broth for hot and sour soup, or something that has a slight BBQ taste. It always seems a shame to just throw out a pile of rib bones.