Q: I grew up in the South, and one of the few things I've missed since I became a vegan two-and-a-half years ago is collard greens cooked slowly with ham hock or bacon. Do you have any good recipes for stovetop greens (collard, beet, or otherwise) that are sweet and satisfying, without the animal fat?
When was the last time one of your doctors counseled you on nutrition before breaking out the prescription pad? If you've never had that happen, you're not alone; most medical programs don't require nutrition training for their students.
Q: What recipes will allow you to use a lot of Thai chiles at once? I just bought 64 ounces of red pickled Thai chiles, but their expiration date was four days ago! I'm thinking something I can freeze would be best, but what does everyone else think?
Q: I am a non-disabled person moving into a handicap-accessible apartment. The area under the kitchen sink is exposed. I need ideas on utilizing that space and making it look good, as it is the first thing you see when you come into the apartment.
Q: Do you know if there is such thing as heat-resistant wallpaper? I saw pictures with kitchens that have very nice wallpaper behind the counters, and it goes even on the wall above the stove. I figured it might resist the heat.
Q: First, I have to say: I absolutely love this website! My mother and I literally devour its contents, and send each other recipe ideas for each other's dinners since we cannot be together very often.