Q: Both my husband and I dislike mushrooms, mainly a texture issue. We also both enjoy lots of Asian food. However, many Asian recipes call for mushrooms. Is there anything I can substitute to get the same earthy flavor or to bulk up a simple soup?

Sent by Kathleen 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

It's been months since I yanked basil from the ground and whizzed up some pesto. When basil is in season, I'm slathering it on everything from pasta to crostini to eggs, to the point where it is a kitchen staple. What happens when that pesto-craving hits, but your window-box is bare and the market only has sad limp little bouquets of basil? Get creative.
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Kale. Let's talk about it. Do you love it? Or are you with reader Katekgl who, after our greens roundup Monday said, "I just hate kale. Hate it. It's a bit texture and a bit tasting like dirt and unhappiness." This comment cracked me up! And it made me curious: can you relate? Does it look to you like there's a kale conspiracy and cover-up, designed to just make us force down this unhappy vegetable? More

This time of year can be a tricky one for inspired breakfasts. Oatmeal is my go-to on weekdays, and on the weekends we often flail for something a bit more interesting but no more complex. With this morning tart, flail no more!
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Eggs and I have a hot-and-cold relationship. Some months I can't stand them and then, suddenly, I find myself in a phase where I find them deeply satisfying. Maybe it's the chilly weather or the desire for simple, inexpensive meals, but this is one of those "put an egg on it" moments when I'm inclined to top any lunch or dinner with some sunny protein, especially when that meal involves braised lentils and silky ribbons of chard. More

It's January, which means we are all craving food that is a little lighter, a little healthier, and a little more in line with the way we've resolved to eat this year. But at the same time, it's January and when we're wrapped up in sweaters and blankets, it's comfort foods we're dreaming about. That's where this recipe comes in. With its rich, mushroom-studded filling tucked under a layer of soft mashed sweet potato, it has all the hallmarks of a good shepherd's pie, but it's completely vegan — and includes a secret ingredient that adds body and creaminess to the filling, without any cream. More

It's an unfortunate winter truth that when the tender lettuces of spring seem farthest away, I begin to crave all things green. The rich foods of December leave me with a strong desire to bury my face in a huge bowl of perfect salad all January long. But while the green leaves of spring lettuce are indeed a season off, that doesn't mean my cravings have to wait too. Here, just in time for the January blues, are 15 ways to eat the greens you crave. More

Q: A small indepdendent grocery store recently started carrying kale sprouts. I only found one recipe for kale sprouts online and it came out really tasty. Anyone know of other recipes out there for kale sprouts?

Sent by K More

This is how obsessions begin. I had one handful of crunchy, salty giant "quicos" corn nuts, and then I couldn't stop thinking about them. I found this bag of giant dried kernels at a local Mexican grocery and I can't wait to try making quicos at home. If you can't quite grasp the scale of these enormous kernels, check out the picture below. More