Q: I'm hosting a dinner party and just found out I need to accommodate gluten-free, vegan, and soy-free diets. I hadn't planned on making anything complicated, but now I'm stumped. Any ideas for what I should make?
Q: I received a jar of yuzu marmalade as a gift, and I'm looking for some interesting ways to use it. It tastes much like Seville orange marmalade but has a more delicate, floral aroma and flavor (the bitter note is still present from the rind). Any ideas?
Q: I am wondering how other people clean sandy ingredients like basil or cilantro. I wash them over and over again in my salad spinner and there is still always some grit left behind. Am I missing a profoundly good method somehow?
Q: I was interested in trying your chicken breast oven cooking method but I have a convection microwave. Would you know whether it's more appropriate to use the 'Grill' setting or the 'Convection' setting?
Q: I ordered a ceramic bread dome online and it arrived broken. Due to life, my return window has now closed, so I'm stuck with it. I am hoping it can be repaired, so I'm looking for a food-safe, oven-safe, commercially available glue.