When we do dine out, often times we eat in places where the following sentence can be completed: "We must eat here, I just love their _______." In our home one of our biggest weaknesses when it comes to eating out is beverages. We're total nerds for establishments that provide a quality drink and not just your standard sodas. In fact, we went as far as to track down the Iced Tea we go out for... to make it at home! More

Here's an interesting case of identify-the-cookie from Marcus in Oslo. Can you help him?

I'm looking for your help identifying a cookie made of almonds (I think). It is a little bit hard on the outside and soft/chewy on the inside. The cookie is dusted with sugar and it is delicious and the perfect companion to your espresso. I live in Oslo, Norway but I can't imagine that it is a local thing. The sign in front of the cookie in the cafe said Brutti ma buoni, which means something like ugly but tasty.

Here's a good question from Amanda. Can you help her?

My boyfriend has been talking about these small tarts his dad used to bring home from a Scottish bakery when he was a kid. We figured out that they're called "Fern Cakes," but I can't find a good recipe to save my life! Does anyone have a Scottish grandmother with a good recipe for Fern Cakes?

We don't talk much about eating out here on The Kitchn, but our visit to Marfa, Texas, yielded a lunch spot with a specialty we've got to recreate at home. More

Every time we see a new cookbook by a top chef featuring recipes from their high-end restaurant, we feel torn. We're drawn in by the possibility of recreating a fantastic restaurant meal in at home, but our success rate in the past has been...not so much. What about you? More

It's been quite the week for fried chicken. First we gave you Grandma's recipe, then we showed you oven-fried crispy chicken. And now we're giving you one more crispy, greasy, delicious recipe for fried chicken, and it's from Chef Cruz of Thomas Keller’s restaurant Ad Hoc. Apparently great chefs love fried chicken too! More

I'm still in LA, and Maxwell finally joined me a few nights ago. I took him straight from the airport to dinner at Mozza, a Nancy Silverton/Mario Batali/Joseph Bastianich production in Hollywood that I've been wanting to try. We sat at the bar and nibbled on this knock-out salad: a concoction of crispy crimson endive, whisper thin fennel and slabs of Parmesan cheese tossed with a dressing made from dates and anchovies.

We had dinner guests last night and so I attempted to reproduce the dish. It wasn't as beautiful as Mozza's presentation, but it was almost as tasty. More

Shayna is trying to save money and explore a new recipe by cracking the code on these crisps. Can you help?

I need some help figuring out how to work backwards from the super tasty (and way out of my budget) Margaret's Artisan Crisps. The ingredients list (golden flax, brown sugar, buttermilk, wheat flour, baking soda, baking powder, dried fruit or nuts) is pretty simple, but I'm having a hard time figuring out quantities and technique.

For my first go 'round I made a loaf of quick-bread, then sliced it thin and baked the slices. Not entirely successful but could get there with some tweaks. I'm wondering if you have any suggestions or tricks for working backwards? More

We're here to help you with your good questions and your recipe searches. Here's one from Jake. Can you help him?

Just recently, I just went to a local organic restaurant and they had a black bean pancake on the menu. Intrigued, I ordered it and absolutely fell in love with it! It was savory and even more delicious with the serving of guacamole and salsa that was served with it. Since then, I have been looking online for a recipe but they were just not quite right.

Have you come across anything such as this and a recipe I could use? More

We are really excited about this recipe from Sarah Peck, the head chef at charming Brooklyn eatery Ortine. We just did a kitchen tour of Ortine, and Sarah gave us this recipe to share with you. The thing is, though, it's really five recipes! More