Q: I lost my recipe for spinach casserole with Boursin cheese. I make it every Easter. Can you help me? Please!!!

Sent by Alegria

Q: I am having a dinner party for a friend this weekend who has requested an olive oil cake, but who cannot have lemon or orange juice. Is there a way to make this recipe without citrus? What is the purpose of citrus in an olive oil cake recipe?

Sent by Janelle

Q: I cannot eat dairy and love to bake. But the recipes I usually find without dairy are often vegan (without eggs/honey which are fine for me) or gluten-free (which contain a lot of ingredients I cannot get). Do you have any good baking recipes that just do not contain dairy?

Sent by Janelle

Q: I am about to venture into making cupcakes! I must say I am a little worried. Is there a basic cake recipe I can build upon to my taste and the icings can I infuse flavors like key lime strawberry, peach etc. into it?

Sent by Juanita

Q: While I don't only eat Passover-certified foods, I adhere to tradition and in addition to staying away from traditional grains, also avoid corn, beans, lentils and soy during those 8 days. However, over the last year I've drastically decreased my meat intake. 

Q: I am 32 weeks pregnant, and will very soon be the owner of a chest freezer, which I would like to "feed" before the baby comes so that my husband, our three year old, and I can have some decent meals in the first hazy weeks of life with a newborn. What are some good recipes for this task? 

Q: I recently had some delicious shishito peppers at a restaurant and I want to try and make some myself. Does anyone have ideas about how to prepare them? Or suggestions for what they might go well with?

Sent by Madeleine

Q: I've started planning Easter dinner for my family. We have 6 adults, two of them vegan. My plan is to do lamb chops for the carnivores and go vegan for the side dishes. My other challenge is that I'm on-call Sunday morning so I need things that can be prepared a head of time. 

Q: Do I need to refrigerate cupcakes that are filled with homemade lemon curd? I'm finding very conflicting information online, and I don't want to make a bunch of people sick!

Sent by Morgan

Q: Whenever I use frozen peas in a recipe, half of them wind up sweet and tender, and half wind up hard and gross. Sometimes I thaw them, but it doesn't seem to make a difference. I love peas, and frozen ones are a great last-minute addition to anything. What's going on here?

Sent by Claudia