Q: I have invited all my family (17 of us between 9 and 81) to celebrate a significant (cough 50th cough) birthday, and am drawing a blank on a main course dish. I am a reasonable cook but have limited kitchen space (small oven, small fridge, next to no freezer capacity) and would appreciate suggestions for a dish that I could prepare up to 24 hours ahead, leave to cook with minimal supervision, and is not too time sensitive (we're not good time keepers). Meat or vegetarian is fine, and I live in a multicultural city so will have no problem getting hold of ingredients. Help, please, as I'm feeling decidedly uninspired!

Sent by Abigail More

Q: I recently received a bag of "Schokonudeln" (chocolate noodles). I hate to let anything go to waste, so I'm determined to make something out of these.

I don't think they're sweet. The ingredient list is simply durum semolina, eggs-20%, and cocoa powder-6%. I thought about making some variation of Cincinnati chili, although these aren't spaghetti noodles. Of course, if they turn out to be sweetened, it may be hard to do a savory dish. Any thoughts?

Sent by Crystal More

Q: We're hosting a dinner party for about 10 people. We will be roasting three chickens as the main course. I am planning to cook the chickens one at a time on the day of the party; then I'll carve them and serve them in one big bowl. What the best way to keep the carved chicken pieces warm while the rest of the food is cooking? I'm afraid to stick them back in the oven right before dinner because I don't want the meat to dry out. Maybe I could do a double boiler thing, the way you do to keep mashed potatoes warm for awhile?

Sent by Julianne More

Q: I recently inherited an old handwritten cookbook from my Jewish grandma, originally from Poland. She has the sugar and flour measurements listed as GL. For example, the sponge cake recipe calls for 1 1/2 GL flour and 1 1/2 GL sugar.

Does anyone know what this stands for?

Sent by Jackie

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Q: How do you peel beets? I used to roast beets and found it fairly easy to rub off the skins. I usually microwave them now and sometimes the skins rub off easily, but most of time I have to peel them with a knife. How long do you have to cool them under a cold water rinse? It seems like the longer they cool, the easier it is to slip the skin off. It just doesn't make sense to me.

I love beets but don't make them often enough to keep the process straight. Any suggestions?

Sent by Gail More

Q: My dad gave me 30 bags of rolled barley. Any ideas for what can I make with it?

Sent by Pinguino More

Q: I recently purchased a bag of 100% Whole Grain Organic Sorghum Flour from the local farmers' market, and have had a hard time finding recipes online that call for sorghum flour. Those that I have found also call for many other ingredients and special flours. Any suggestions for some fairly simple recipes that call for sorghum flour?

Sent by Raven More

Q: I'm hosting a beer festival at home for 20 people in March. Everyone will be bringing two 22-oz beers or equivalent, with emphasis on variety and uniqueness.

I'm providing palate cleansers for during the tasting and a hearty meal for after, and I would love some ideas.There is at least one vegetarian for the event, so the apres-tasting meal will hopefully be easily modified for this guest. Your thoughts are most appreciated!

Sent by Anna More

Q: I'm hoping The Kitchn's talented readership can help me! My boss is British, born and raised, and although she's been in the States for more than half her life she understandably misses many of the things she grew up with that don't exist here.

Her birthday is coming up and I would love to make her favorite dessert, date and walnut cake. I had never heard of it before meeting her and I have no idea where to begin with recipes. I searched google.co.uk but there are predictably thousands and I would prefer one that can come personally recommended. Can you help a poor Yank out?

Sent by Jessica More

Q: I bought a few cans of Coco Lopez Cream of Coconut to make cakes for a party. Turned out the guest of honor didn't care for coconut so I changed my plans. But now I'm left with a ton of this stuff.

I love it but I'm having a hard time coming up with ways to use it. All I can think of is the cake I originally planned and Pina Coladas. Has anyone used it in anything else.

Sent by Nancy More