Q: I recently received a big bag of cacao nibs as a gift, and I don't know what to do with them. The person who gave them to me eats them plain as a snack, but I don't think I'll make it through the whole bag that way. Any good recipes out there for baked goods? How else do you use them?

Sent by Ellen

There are many reasons to love a good frittata for lunch or dinner. First, they're quick and require little active cooking time. Second, you usually already have the ingredients on hand. Third, frittata leftovers make a great sandwich, and slices are portable for on-the-go breakfasting or snacking. When I think about what to fold into my frittata, cheese is the first point of consideration. Really, isn't cheese always the first point of consideration?

Everyone has probably at some point cooked or eaten a veggie enchilada. Typically, black beans are subbed in for meat, and you cover everything with a tomato-based sauce and a layer of melted cheese. These veggie enchiladas, though — with a roasted carrot sofrito — are something entirely new and fresh. They're the best thing I cooked I last week.

Sometimes in the rush of life, there is nothing better than an old standby to help nourish your soul. The very classic Salad Niçoise does exactly that for me. In the midst of trying out new recipes on a daily basis, this meal is like an old familiar friend — one I can always count on. May it continue to live on in the kitchen!

Yesterday Cambria shared an interesting, slightly alarming New York Times article about the lack of nutrients in modern supermarket produce compared to their wilder, less domesticated ancestors. I'm choosing not to become depressed by this news and am focusing instead on the bright side: Fresh herbs, green onions and wilder greens like arugula are a great source of the nutrients bred out of many current produce varieties. Here are seven ways to eat these wildly nutritious, wildly tasty herbs and greens.

Some of my best cooking came from accidents. These were often the accidents that were born of necessary substitutions when I ran out of something at home or, literally, from accidentally adding too much or too little of an ingredient only to be pleasantly surprised by the outcome. Such is the case with this genius single-serve muffin. 

Q: I've never cooked with saffron before because of the cost. What would be the best recommendation for a first-timer?

Sent by Meghan

One thing about making your own almond milk is that you end up with a lot of leftover almond meal as a result. But even if you're not making almond milk, perhaps you bought a bag of almond flour on impulse that is now hanging out in your cupboard awaiting culinary inspiration. Wait no more! Here are five ideas for using up your stash of almond meal.

I'm a bit particular when it comes to crackers. I'm even more so when it comes to crackers with cheese. I tend to be an unequivocal supporter of plain bread alongside my wedges, and the less bread, the better. (It should be the cheese that shines, right?) But when I do go the way of a cracker, I have one go-to: