Q: Any suggestions for DIY frozen lunches? Our New Year's resolution is to save more money by bringing our lunch to work four days a week. I'm looking for one-dish meals that freeze well and can be defrosted in the microwave. 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: 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: Our house is on the market so I am trying to keep it clean for showings all the time. With four kids and a dog that is near impossible. When I get a call that someone is coming to see the house, I barely have enough time to clean up after the kids let alone clean up any mess I've made in the kitchen. Eating out every day is not an option for the budget or our health so I would love any suggestions you have for healthy meals that require very little mess.

Sent by Neecia More

Q: I would like to make chile rellenos for our Super Bowl party.

Does anyone have any good recipes and/or tips?

Sent by M More

Q: For Christmas I was given an Amuse-Bouche/Mise en Bouche set which includes bowls, spoons, forks and glasses. However, my cookbook collection lacks creative ideas for small sized appetizers. I'm looking for Amuse-Bouche ideas, recipes or even recipe book suggestions. Anything help would be greatly appreciated!

Sent by Stephanie

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Q: Whenever I order Asian takeout, my requirements are simple: some kind of noodle stir-fry with eggs. I love the way the bits of eggs are so chewy and perfect and soak up the sauce, but I can't figure out how they get that way. Whenever I try to make it at home, I just get fluffy bits of scrambled eggs.

What are the restaurants doing differently with their eggs?

Sent by Keri More

Q: I received a beautiful 4.5 qt stand mixer as a Christmas gift, and I can't wait to incorporate it into my cooking/baking routines. The problem is, I don't have any recipes that involve stand mixers! Can you share your favorite stand mixer recipes??

Sent by Amanda More

Q: I'm looking for homemade alternative to pancake mix. While I love pancakes made from scratch, I find myself turning to pancake mixes for quick and easy breakfasts.

I'd love to find a recipe to make a whole grain, high fiber mix like Bob's Red Mill makes. Any suggestions?

Sent by Kristy More

Q: I recently had a fried oyster benedict and have since become addicted to oysters! I've tried cooking them at home a few times, but am having little success with the bread crumb or panko coating. What am I doing wrong that the coating isn't sticking and falls off in the pan?

Sent by Aimee


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