Q: Our annual family party is coming up, and I want to make chicken-andouille gumbo. How do I keep the rice warm? The gumbo will be fine in the slow cooker, but I don't want the rice to dry out and become hard.
Q: Now that winter is upon us, and I foresee many hearty meatballs in the weekly repertoire, I'd like to ask a seemingly obvious question: When instructions say to brown meatballs "X minutes per side," how many sides should be done? Two or four?
Q: I'm looking for good make-ahead, easy-to-transport appetizers to bring to all the holiday parties that are directly after work this season (although I think things that could be reheated in an oven or microwave would be fine). I live in a place where it's not easily feasible to go home between work and social functions.
Q: I'll be traveling to my in-laws' place for Christmas. I asked my husband to volunteer my cooking services, since his family usually just sticks to frozen food, and I'd love to contribute a home-cooked meal for Christmas day.
Q: I love gravy. I can put it on almost anything. My problem is that it doesn't keep fresh long enough. Is there any recipe or ingredient I could add to an existing recipe so that it'll preserve for at least a few extra days?