Q: I just bought a large container of sumac because I wanted to make fattoush salad and it was the only size I could get my hands on at the time. It was delicious, but now I have a lot of leftover sumac. Any suggestions on what to use some of it for?

Sent by Kasey

Q: My boyfriend is in love with quinoa and I am too. I'd like to expand our horizons and get him a quinoa cookbook for his birthday; does anyone have recommendations? If it includes desserts or baked goods, all the better.

Sent by Marla

Q: I am a recent college graduate looking to take a culinary course for the first time. I'm interested in learning some new techniques for preparing and cooking ingredients and maybe meeting some younger like-minded people along the way, but being in Cleveland, there is a surprising number of choices. 

Q: I am trying to get organized and stay on budget in 2013, how do I organize my receipts in a manageable and non-cluttered way? Thanks so much!

Sent by Amy

Q: I am one of those "can't boil water" people who never really cooks. I want to learn, but I'm not sure where to start. I'm finally moving into my own place this summer and I don't have any tools of my own. What do I need and what are some easy recipes that I can start learning with?

Q: I am making the Overnight Buttery Streusel Coffee Cake for a brunch I'm having on Sunday. The recipe recommends using Kerrygold Butter, but I'm wondering what other brands people like to use for baking?

Sent by Elle

Q: I have an All-Clad, Stainless Nonstick 10" frypan. I got it with the intention of cooking without using fats/oils, however, every time I make my beloved scrambled eggs, they stick! What's up with that? 

Q: I was just gifted the Paderno vegetable slicer. So far I've just made zucchini pasta (great for texture without the carbs). Does anyone have any other suggestions  or recipes for using this tool?

Sent by Gina

Q: I've been making my own chicken broth for years. After cooling and straining, I fill old spaghetti jars (leaving room for expansion), put them in the freezer (lids off), then put the lids on after they're frozen solid. And yet, I've broken more jars than I can count. Help! How do I prevent this?

Sent by Jen

Q: My husband and I are planning a kitchen remodel and we're debating the merits of a warming drawer. We love to entertain, but are wondering if the double wall ovens we've already decided on will be sufficient for our needs. Any advice or thoughts are appreciated!

Sent by Danielle