Q: I am going to be staying in a small fishing village in Mexico for one week. I will get to purchase fresh fish daily directly from the fishermen and grill them. I want to bring some good spices with me on this trip. What would you recommend, either individual spices or some blends?

Sent by KT More

Q: I've been making homemade yogurt for a while and I've had lots of success with breakfast recipes, mostly sweet ones. I also use yogurt to make sauces to accompany curry dishes. I'm looking for more ways to use yogurt in savory meals. How can I eat my yogurt for dinner?

Sent by Sarah More

Q: I recently made a broccoli pesto using raw garlic. I only used one medium clove, but the garlic was very pungent (especially when we ate leftovers a couple days later). Is there a way to tone down the garlic in a recipe after you've already made it?

Sent by Melissa More

Q: I was checking out your piece on making homemade yogurt, but the only yogurt I can get here to use as a starter either has sugar or is artifically sweetened. Does that still work for making yogurt?

Sent by Teresa More

Q: About a year ago, I decided that I wanted to cut down on the amount of meat that I eat, and now only eat meat 1-2 times a week. But my boyfriend is pretty attached to his meat-eating ways, and I'm not really happy cooking separate meals for us. More

Q: I have been trying making cheesecakes for a while, but I fail every time! The cake always turns out so fluffy that I can't even cut a piece. Is there an easy, foolproof cheesecake recipe that won't make my cheesecake fluffy? Any tips?

Sent by Dolores More

Q: Friends are starting their own restaurant. Currently they are looking for inspiration for their "signature meal". The restaurant is situated in a historic site so something traditional (or European) would be perfect. Can your readers offer some general inspiration? More

Q: I'm severely hypoglycemic and have found that the best snacks for me in an emergency are legumes. I like to carry some roasted chickpeas or peanuts with me just in case, but they're getting boring since I eat them so often now. More

Q: I have yet to find really good gluten-free bread. I tried one carefully selected recipe I found online, and it didn't come out so hot. I don't care if I have to make it or buy it — I would just love some good bread. What is a really good, reliable recipe I should try? More

Q: I love Costco. I love them to death. I also love dark meat poultry. So when I saw that Costco had pasture-raised chicken thighs for 99¢ per pound in freezable pouches, I bought two packages worth, which happens to be 20 pounds. More