Q: My husband and I make shrimp for dinner around twice a week. I know the shrimp at the seafood counter is previously frozen anyway, but we prefer the taste to the freezer brands we've purchased in the past.
Q: I'm moving apartments and will lose my beloved gas stove for an electric cooktop. I've never used one before — what do I need to know before I start cooking on a cooktop? I often use cast iron skillets and my enameled Dutch oven. Is there any way to keep using them without damaging the surface?
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?