Q: We purchased a "beef share" from a local farmer. In addition to the delicious steaks, roasts, and stew meat we also have about 50 pounds of ground beef. After making meatballs, meat loaf, tacos, hamburgers, and chili — I still have about 50 pounds of ground beef in my freezer. More

Q: I'm a college student with a college apartment kitchen, but my cooking style is a bit more sophisticated than my peers. I unfortunately can't always have all of the ingredients I'd like on hand, but I'm trying to keep a fully stocked shelf of staples for healthy, quick, yet creative and fun meals. Do you have a list of must-haves? More

Q: I got about a dozen jalapeño peppers from my CSA box. I don't know what to do with them, other than to make salsa, which I don't want to do. I cook family meals that a 4-year-old has to be able to eat, so really spicy meals are out of the question. What can I do with these?

Sent by Susan More

Q: I recently purchased pink peppercorns and the flavor is delicious! I tried grinding them in a pepper mill, but since they're much softer than black peppercorns, they aren't dense enough to push through the grinding mechanism. Does anyone know of a pepper mill that will grind pink peppercorns only? More

Q: My CSA box included at least 5 lbs of organic sweet potatoes. I'd like to use them, but none of us too keen on sweet potatoes. The thought of the standard sweet potato casserole with marshmallows makes me cringe. Can anyone suggest some good recipes that feature sweet potatoes?

Sent by Lisa More

Q: My mom accidentally brought home Lactaid whole milk instead of Lactaid 2% and so now I'm trying to find a way to use it up. Can I use Lactaid whole milk in any baking recipe that calls for whole milk or does the fact that it's Lactaid change its composition enough that it can't be used the same way? More

Q: I recently made a huge batch of pickled watermelon rinds for the first time, which turned out to be rather sweet, not sour like I expected. Any ideas for how to use them? More

Q: I received a a mystery ingredient in my CSA this week. The CSA folks call it "chipile" and say it a Mexican herb that is good in rice or chicken. I tried a search for some recipes involving this herb, and couldn't find anything by this name. What is this herb, and how can I best use it? More

If you're one of the many folks experimenting with whole-grain flours, I'm sure you've encountered this question: because so many whole grains can go rancid relatively quickly, should you freeze your flour? More

Q: I recently stumbled upon vanilla paste at my local spice store and was startled but intrigued. What can I make with this new ingredient?

Sent by Dani More