Q: My wife works all day and commutes to the city in the evening to finish up her law degree. After two years of this, she's coming to the end of her rope regarding her dinners: a peanut butter sandwich does not a dinner make.
Q: I'm making pozole this weekend and want to use dried corn (not canned). I'm confused because many sites describe treating the corn with lye (nixtamalization), while other sites imply that some dried corn has already been treated. I purchased the dry corn shown here: maiz morado para pozole (purple corn for pozole).
Q: I'm baking a gluten-free wedding cake and I would love some help! The wedding is for 100 people this September. Do you have a gluten-free wedding cake recipe? Non-gluten-free-but-adaptable wedding cake recipe?
Q: Help! For the past two weeks, my apartment building has been without gas, rendering my oven and stovetop completely useless! We just found out it will be at least another week until we can expect to receive replacement electric ovens, and probably longer.
I have an electric kettle, a slow cooker, a fondue pot, and a waffle iron. Any good recipes or dinner ideas?
Q: I made my first ever vegan key lime pie today for dinner guests. I put in twice as much lime juice as the recipe called for and it still wasn't as limey/tart as we like. I also used silken tofu and was a bit confused because the recipe called for extra firm silken tofu, which the store didn't have.
Q: What are some gluten-free meal ideas for a couple with a new baby still in the hospital? A friend recently had a baby who is staying in the NICU. With all the time spent at the hospital, the parents have little energy to cook when they get home.
Q: My husband and I like to entertain, but we have a small apartment and an even smaller dinner table. We can only formally seat four people total. If we have more over, we usually do a casual dinner in the living room. Any ideas or recipes for meals that don't need to be eaten at a table?
Q: I am baking some cakes, cupcakes, muffins, and brownies for an event. This is a 2-day event and I need to start baking in advance. How can I store the products if I start baking three days prior to the event? How long will frosted cupcakes and cakes stay for? I will be using whipped cream and buttercream frosting.
Q: For the next few weeks, I'll be working four hours from home and staying in a hotel with no refrigerator, though I will be coming home on weekends. Do you have any suggestions for non-perishable, non-refrigerated, no-cook healthy food that I could make instead of eating out every meal?