Q: Hoboken ice cream sodas were my favorite back in the fifties and sixties. My favorite place to have this was Hicks on 49th Street around the corner from Saks in New York City. Do you have a recipe? I would love to hear about it.
Q: I have recently moved into a tiny (35 square meters!) flat in Germany. The kitchen, though adorable, only has 2 burners and a small fridge. I would love any advice on recipes and techniques for making the most from a tiny and under equipped space.
Q: What are some recipes that use blue cheese, but also mellow out the flavor a bit? I recently received a cheese-of-the-month club gift and the blue cheese in the first month's shipment ended up going to waste. My boyfriend and I want to like blue cheese (I swear!) but the taste is just too intense.
Q: I absolutely love sweet gherkins. But I'm working hard on cutting corn syrup out of my diet, and it seems like every sweet gherkin on the market contains it as a main ingredient. Does anyone know of a brand that doesn't contain corn syrup? Or how I could make them myself?
Q: We have a glut of lobsters here in New England this season, which has driven down the price in supermarkets. Aside from lobster rolls and lobster mac & cheese, does anyone have suggestions for how to pair this luxury item with our current bounty of farmer's market options?
Q: I am searching for a recipe that tells me how to dehydrate sour cherries in my slow cooker. I came across one online but have been unable to find it again. I have two ice cream pails of cherries and have enough jam to last a year. Can you help before the cherries go bad?
Q: I'm moving in with my boyfriend of several years and I'm very excited! I'm particularly looking forward to cooking and eating together, but he's much pickier eater than I am. He doesn't like seafood, most vegetables, and really anything that isn't the familiar Italian, Mexican, and "American" food, or very Americanized Chinese.
Q: Last month my neighbor brought me a jar of raspberry curd that she made with fruit from my garden. It looks delicious, but I can't think of what to do with it other than use it as a spread. Any ideas?