Good Eats - From the Garden to Your Table.

Q: I'm having trouble keeping lean steaks tender. Any suggestions?

Monica's Answer:

I spoke with butcher Evan Lobel, of Lobels in New York, who suggested using a meat tenderizer. Forget the powders and mallets. He was talking about a small, hand-held kitchen device with stainless steel prongs. When pressed into meat, the prongs puncture the connective tissue. This makes the meat more permeable, which not only helps it absorb marinades faster, but cook faster as well. You can find these devices in kitchen stores and online.

Q: When I make my wife's great-aunt's persimmon pudding recipe, it always turns black. What am I doing to cause this?

Monica's Answer:

Are you using baking soda in your pudding? An article by Harold McGee in The New York Times discusses this issue. Here is what he had to say: "Most recipes for persimmon pudding include a lot of baking soda, typically a couple of teaspoons per cup of purée. The usual role for alkaline baking soda in a batter is to react with acid[ic] ingredients and produce carbon dioxide gas, which causes the batter to rise and lighten as it sets. But persimmons don't have much acid to react with, and neutralize, baking soda. So a lot of baking soda will make the batter alkaline. And alkaline conditions encourage browning reactions." So baking soda could be the culprit. By the way, this darkening is completely natural, but if you want a more golden color, you can experiment with the recipe. For starters, try replacing the baking soda with an equal measure of baking powder.

Q: Can I freeze leftover mashed potatoes?

Monica's Answer:

The jury is still out on this one. While some people swear that you can freeze them as long as they are tightly wrapped, I do not advise freezing potatoes. Mashed potatoes change texture when frozen and actually become very gummy.

Q: Can you provide a recipe for creole seasoning?

Monica's Answer:

I spoke to Virginia Willis, author of Bon Appétit, Y'all: Recipes and Stories from Three Generations of Southern Cooking (Ten Speed Press, 2009), and she provided this fun and simple recipe that adds great flavor to jambalaya, chicken gumbo, and many other Cajun dishes.

Many of the store-bought creole seasonings are mostly salt, sometimes with added chemical preservatives and anti-caking agents. This simple seasoning blend is a mixture of salt, pepper, and dried herbs and spices, with no chemical additives. (You want anti-caking? Shake the jar.)

Q: My daughter has a strange problem with pie shells; her dough always oozes over onto the oven. Can you help?

Monica's Answer:

I spoke to Mollie Bryan Cox, author of Mrs. Rowe's Little Book of Southern Pies (Ten Speed Press, 2009), about your pie shell situation and here is what she said: "To keep crust from bubbling over, place a sheet of parchment paper on the pie crust and weigh it down with uncooked rice, dry beans, or pie weights."

Q: Is there a red wine that doesn't taste like wine, but more like a good sweet grape juice?

Monica's Answer:

What an interesting question! I posed it to wine writer and author of several books on wine, Natalie MacLean. She suggests low-tannin reds like Beaujolais and Gamay, as they taste fruity. You might also want to consider Recioto, a sweet red dessert wine.

How do I keep my meringue from weeping?

Q: When I bake a meringue, I often end up with moisture at the bottom of the pan. I have been told this is known as "weeping." How can I keep this from happening?

Monica's Answer:

I think this is a problem with moisture in your ingredients. I spoke to pastry chef Josh Short of Buzz Bakery in Arlington, Virginia, and here is his take on your meringue issue: "I agree, meringues weep mostly due to water. Sugar attracts moisture, so a rainy or humid day is not the best time to make a meringue, unless it is an Italian meringue, which is the most stable.

"An Italian meringue is when you cook the sugar with water to the soft-ball stage and then add it to your egg whites. The soft-ball stage is when a small amount of the syrup forms a soft, flexible ball when dropped into chilled water, but flattens like a pancake after a few moments in your hand. For a regular meringue, make sure your pie filling is completely cool before topping with meringue and, for best results, be sure to spread the meringue to the edges of the crust."

What is "baseball-cut" tenderloin, and is it beef or pork?

Q: I have a recipe that calls for "baseball-cut" tenderloin. I have never heard of that cut of meat before. Can you please tell me what it is?

Monica's Answer:

I posed this question to the knowledgeable folks at Harris Ranch in Coalinga, California, a producer of natural, grain-fed beef, and they tell me that a baseball cut is "a seamless center cut of beef from the middle muscles in the top sirloin butt."

How do I soften a bag of brown sugar that is hard as a rock?

Q: I tried to use some brown sugar from an opened packet and it had set solid. Can I still use it, or do I need to throw it out?

Monica's Answer:

I get this question very often. Brown sugar hardens when all the moisture dries up in the sugar. There are a couple of ways though to make it soft again:

• If you need to soften the sugar quickly, place it in the microwave in a microwave-safe bowl. Put a small cup of water next to the sugar. Microwave on high for a couple of minutes.
• If you are not in a rush, place the sugar in a bowl and cover it tightly with a damp paper towel. Keep overnight. It should be soft in the morning. If it isn't, you may need to re-wet the towel and allow it to sit for a bit longer.

You can prevent the sugar from hardening in the first place by transferring the sugar to an airtight canister or vacuum-sealed bag as soon as you bring the sugar home from the grocery store. You can also use a resealable bag, but make sure that you squeeze as much air out as possible.

Which is better for you, butter or margarine?

Q: First, experts told us margarine was healthier than butter. Then butter was better. Now some have said that both butter and margarine are equally bad for us. What do we look for? How should we choose?

Monica's Answer:

Joy Bauer, author of the new book Your Inner Skinny: Four Steps to Thin Forever, told me that this is on her top-ten list of most-asked nutrition questions. Here is her advice: "Butter is higher in saturated fat than margarine. When eaten in excess, saturated fats increase 'bad' cholesterol (LDL), which can increase the risk of heart disease. But even though they're lower in saturated fat, most brands of margarine—specifically stick margarines—contain partially hydrogenated oils, which contribute trans fat. Like saturated fats, trans fats increase bad cholesterol. In addition, they lower 'healthy' cholesterol (HDL). A double whammy!"

So which spread should you buy? Bauer says your best bet is a soft-tub vegetable oil margarine that contains 0 grams trans fat and does not include any "partially hydrogenated oils" in the ingredients list.

How can I improve the taste of canned tomatillos?

Q: I made chile verde with tomatillos canned with citric acid, but the acidic taste remained even after cooking and seasoning. What can I use to cut the acidic taste and still have a flavorful verde?

Monica's Answer:

I turned to Mexican-cooking teacher Patricia Jinich. "Honestly," she told me, "canned tomatillos are never as good as fresh ones. Wherever you live, grocers will make an effort to get fresh tomatillos into the store if you insist on it—they are being grown now in the U.S. and are available in summer and early fall, so it should just be a matter of clients asking grocers to stock them more often.

"However, if you only have canned tomatillos, you can soak them in cold water for five minutes, rinse, and drain. Place them in a pot, cover with water, and simmer for a couple minutes; then use. That will help."

What is the correct way to brown a chuck roast before roasting it?

Q: When I brown a chuck roast, it releases water and I end up with meat that is not browning but, rather, sitting in water that is boiling. The store claims it doesn't add any water. Could the processor be adding water to increase the weight? Is this legal? What can I do, other than shop somewhere else?

Monica's Answer:

As far as I can tell, it is not a common practice for processors or grocers to add fluid to meat.

You need high heat to successfully brown or sear any piece of meat. Having the heat set too low will not brown the meat and may, in fact, draw out additional moisture. But I do not believe low heat is your problem.

What's most critical is to make the surface of the meat as dry as possible. Any surface moisture will cause the meat to steam in the pan, rather than sear. I think that is what is happening here.

For a more detailed answer to your question, I called upon butcher extraordinaire Evan Lobel of Lobel's of New York, who agrees that the problem is moisture on the surface of the meat. Regardless of whether you bought the roast frozen, fresh, or vacuum-sealed, Evan recommends removing the beef from its packaging, letting it thaw (if necessary) in the fridge, drying it, and then wrapping it in paper towels until it reaches room temperature—ten to 15 minutes for a steak, 30 minutes to two hours for a roast, depending on its size—before cooking it.

How do I make caramel icing?

Q: Is it possible to turn cooked condensed milk into caramel (burnt sugar) icing? If not, can you give me a recipe for old-fashioned caramel icing?

Monica's Answer:

I asked Dorie Greenspan, author of several baking books, if she could assist with your questions, and here is her response: “The only way I know to make condensed milk into caramel icing is turn it into dulce de leche. Either poke two holes in the top of the can, or remove the top of the can. Then place it in a pot of water—the water should come almost to the top of the can. Bring the water to a boil, lower the heat, and simmer the water gently for two to four hours, until the milk has caramelized and thickened. Of course, you’ve got to keep an eye on the pot and refill the water as needed.” In case you’d like to try a more traditional recipe for caramel frosting, pastry chef Josh Short of Buzz Bakery in Alexandria, Virginia, was kind enough to share his.

How do I cook pasta to use later?

Q: If I want to serve pasta separately from its sauce instead of mixing them together, what temperature water should I store my pasta in, and how long can I leave it in the water before it turns mushy?

Monica's Answer:

Washington Post online columnist Domenica Marchetti, author of several Italian cookbooks, answers: “I recommend not cooking the pasta in advance if at all possible, or it will be difficult to obtain an ideal al dente consistency. If you must cook it in advance, then I guess I would recommend using the restaurant trick of cooking it partway, draining it, and tossing it with a little olive oil (and refrigerating it if you are cooking it way in advance), and then finishing the cooking right before serving.”

Can you suggest some recipes for deviled eggs?

Q: Deviled eggs are a family favorite, but I am tired of trotting out the same old recipe. Can you suggest a way to spice things up?

Monica's Answer:

I asked Debbie Moose, author of various cookbooks, including Deviled Eggs: 50 Recipes from Simple to Sassy (Harvard Common Press), to share a couple of her favorite recipes. Try these:

• Pimento Cheese Deviled Eggs
• The Devil Made Me Do It

How will shrimp affect my cholesterol?

Q: I know shrimp contains cholesterol, but is it the “good” kind or the “bad” kind?

Monica's Answer:

For a scientific answer to your question, I turned to Joy Bauer, author of the new book Your Inner Skinny: Four Steps to Thin Forever (William Morrow Cookbooks, 2009). “‘Good’ (HDL) and ‘bad’ (LDL) cholesterol refer to cholesterol-containing particles that circulate in your bloodstream and influence heart health,” says Bauer. “These are very different from the dietary cholesterol that’s found in foods like shrimp and other seafood. Though eating foods high in cholesterol along with saturated fats can cause high blood cholesterol levels, it’s really saturated fats that create the problem. Shrimp is an incredibly lean protein source that contains almost no saturated fat, so it’s fine to include every once in a while as part of a heart-healthy diet—not fried or sauteed in butter, of course! In general, healthy adults should aim to keep dietary cholesterol below 300 mg per day.” Four ounces of shrimp—about ten large pieces—contains about 200 mg of cholesterol.

What is tofu anyway?

Q: I hear a lot about tofu these days, but can you tell me what it is? Thanks!

Monica's Answer:

Also known as bean curd, tofu is made from soybean milk. Tofu has been used in Asia for centuries and is now finding a home here in the West. According to registered dietician Martha McKittrick, “Tofu is very rich in protein, a good source of B vitamins and iron, low in saturated fat, and contains no cholesterol.” Want to know more, especially some great tofu recipes? I wrote an article on tofu for AARP The Magazine a few years ago that has some really helpful information.

How can I learn to pair wine with food?

Q: I need some ideas on food and wines that enhance each other. Any ideas of a website?

Monica's Answer:

Well, books have been written on this topic. I talked to four-time James Beard Foundation Journalism Award winner Natalie MacLean—possibly the best wine writer I know—and asked her for advice on matching foods with wine. Here’s what she told me:

“One of the most important elements to harmonize between wine and food is flavor. For example, a tangy tomato-based pasta sauce requires a wine with comparable acidity. Without this balance between the acidity of the dish and the wine, the partner with lower acidity tastes flabby and dull, while the other too tart.

“Acidic wines also work well with salty dishes. For example, oysters are both salty and briny, with an oily mouth-coating texture that can smother most wines. However, a sparkling wine from California, a Spanish Cava, or French champagne can both refresh and cleanse your palate when eating seafood like oysters. Bubblies also work well with spicy foods.

“Conversely, Cabernet Sauvignons can have bitter, dark fruit flavors with mouth-drying tannins, which create the same sensation you get from drinking well-brewed tea. Therefore, they find their happiest match in foods with juicy proteins such as a rare steak. Red wines tend to go better with hard cheeses such as blue cheese, as they can accommodate more tannin from the wine.

”Whites suit soft cheeses such as Brie and Camembert, as the creamier textures require more acidity for balance. When it comes to barbecued and grilled dishes, go for robust reds, such as Shiraz, Cabernet Sauvignon, and Barolo.”

Since you asked for a website, I am going to recommend a tool that Natalie created that helps pair food with wine, the Wine & Food Matcher. Search by wine if you're looking for meal inspirations, or search by food to find great wine suggestions.

Just remember, your best authority for food and wine matching is your own palate.

Help! I'm out of whipping cream!

Q: Is there an emergency substitution for whipping cream? I'm making biscuits, and the recipe calls for one cup of whipping cream. Could I just use milk and add extra melted butter?

Monica's Answer:

Pastry chef and cookbook author David Lebovitz comes to the rescue with this advice: "In most biscuit recipes, you can swap out buttermilk for the cream. If you don't have buttermilk, take whole milk and add a teaspoon of lemon juice or vinegar, then let it sit for ten minutes at room temperature to thicken and sour a bit. The biscuits will be slightly less rich, but healthier!"

Do you have a healthy yet delicious recipe for fried piecrust?

Q: I miss my mother's fried-crust apple pies, but know they're not good for me. Can you suggest a healthy way to make fried piecrust?

Monica's Answer:

Well, frying is frying! It isn't healthy, but I asked pie expert and author of several pie books Mollie Cox Bryan for her advice on how to make it at least a bit healthier: "I have a recipe for fried apple butter pies. I can't vouch for the healthy factor. It depends on your viewpoint. The crust calls for shortening and butter, along with flour and salt. I'm sure whole-wheat flour could replace the all-purpose flour, which would make it healthier. For this particular recipe, you could also use no-sugar apple butter."

I would love a simple recipe for pulled pork. Can you help?

Q: All the recipes I have found for pulled pork seem really labor-intensive. Can you suggest a simpler way of preparing it?

Monica's Answer:

Answer: Lorna Yee, blogger and co-author (with Ali Basye) of the upcoming book The Newlywed Kitchen: Delicious Meals for Couples Cooking Together (Sasquatch Books, May 2010), has provided this wonderful recipe for pulled pork sandwiches.

Can eggs be frozen?

Q: Can you freeze eggs and, if so, can they be used in baking or are they only good for scrambled eggs?

Monica's Answer:

I am personally no fan of freezing eggs, as I feel it changes the taste, often producing an aftertaste. Really, it is so much nicer to use them fresh. But if you do want to freeze them, here are some tips:

Most important, never freeze an egg in its shell.

1. Break the eggs into a bowl. Mix well.

2. Pour into ice cube trays and freeze.

3. Once frozen, remove the cubes from the tray, place them in a resealable bag, and store frozen until needed. They should last about six months.

4. To defrost, place the frozen eggs in a bowl and leave in the refrigerator overnight. The next day, you can use the eggs any way you like, including baking with them.

If you want to freeze only the whites, do the same thing. Whites freeze a lot better than yolks, which change their texture upon being frozen, often becoming rubbery. Many experts recommend adding a touch of salt or sugar to the yolks before freezing to help them better maintain their texture.

What can I use in a stew recipe instead of dry white wine?

Q: I would like to try the chicken and sweet potato stew recipe on your website, but it includes one cup of dry white wine and I am an alcoholic. Will the wine cook out of the recipe, or is there anything I can substitute for the wine? I haven't had any alcohol for 16 years, and I don't want to start now!

Monica's Answer:

I understand! You can safely use a cup of low-sodium chicken broth instead of the wine and it will be fine. Enjoy!

How can I get the bottom crust of my apple pies to cook properly?

Q: When I bake an apple pie, the apples get done, and the top crust gets done, but the bottom crust is somewhat soft and raw. Why is this happening? Also, what are the best apples to use in pie?

Monica's Answer:

I asked baking expert David Lebovitz his thoughts on your pie issue, and here is his response: "Try baking the pie on a lower shelf in the oven, to promote browning on the bottom. Also, I recommend glass pie plates, which not only conduct heat better but allow you to see how dark the pie is getting on the bottom as it bakes."

As for the best apples, the classic is always the tart Granny Smith, which holds its shape well during baking. You can also try the sweeter Fuji or Pink Lady apples.

How can I use liqueur in my cooking?

Q: I was given a bottle of peach liqueur and don't know how to cook with it. I'd like to use it in cooked fruit, but don't know the proportions that are best. Can you make some suggestions? Are there any other uses for liqueurs in cooking?

Monica's Answer:

I went to A.J. Rathbun for an answer to your question. He is the author of Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor (Harvard Common Press, 2008). Here's what he told me:

"I love using liqueurs in cooking and especially with fruit. (Rum works nicely when cooked with certain fruits like peaches, pears, and apples.) With the peach liqueur, it's probably a touch sweet, so you'll want a steady hand and watch the overpour whenever using it."

"I would put four or five quartered peaches into a smallish, lightly buttered casserole pan. (You can skin the peaches if you want, but I like to leave the skins on.) Dab the tops with a little butter. Bake in a 350-degree oven for ten minutes, then remove and drizzle one-half cup of the liqueur over the peaches, and bake for ten more minutes (or until they're thoroughly cooked). Check midway and add a bit more liqueur if it seems needed."

"Another option is to cut up the peaches a bit more and just sauté them in butter over a medium to medium-high heat for a few minutes, add the liqueur, and sauté until the liqueur has turned into more of a glaze.

"Yet another idea is cut some peaches in half, remove the stone, and then wrap them in foil and grill for about five minutes (or until soft). Put them in a bowl and top them with vanilla ice cream and a drizzle of the liqueur. Tasty all around, and these methods work well with other fruits too—bananas, for example, work well when sautéing and grilling."

For other liqueurs, here are some additional uses Rathbun suggests:

• Drizzle any fruit liqueur over ice cream for a quick, fun dessert.
• Add up to a tablespoon of a liqueur to batters such as cakes, brownies, muffins, and more. Add the liqueur according to your preference and in addition to any other liquid in the recipe. It can add a lot of flavor and moistness.

How do you cook beef tips?

Q: My wife would like for me to fix beef tips and rice. Would you be so kind as to tell me how to do so?

Monica's Answer:

I found a lovely beef tips recipe that I hope you will like: beef tips on toast.

Do you have a recipe for Key lime cake?

Q: I have found lots of recipes for Key lime pie but cannot find one for Key lime cake. Do you have one?

Monica's Answer:

My apologies for being late to get you this recipe. It took a while to find the right one. Like you, I found lots for Key lime pie but no recipe for Key lime cake until I saw this one in a brand-new book. I hope you will enjoy it!

One of my coworkers, dreaming of getting away to Florida one dreary afternoon, asked if I could bring in a Key lime pie on Monday. "No, I do cake, not pie," I said. "OK, how about Key lime cake, then?" he asked.

Google is a wonderful thing, which is how I found this recipe on www.cooks.com. It's a basic yellow cake. You'll use a toothpick to poke holes through it before drenching with Key lime glaze.

Key lime, named after the Florida Keys, where Ernest Hemingway hung out with his six-toed cats, is also known as Mexican lime, West Indian lime, or bartender's lime. It's smaller, seedier, more acidic, and more aromatic than the more common Persian lime. It also has a thinner rind.

To juice the limes, you can buy a not-so-fancy juicer, but unless you plan to have freshly squeezed OJ or lemonade every couple of days, or you have a cavernous kitchen, you can just as easily juice a lime (or lemon or orange) this way: Cut the lime in half and squeeze each half into a bowl. Then, using the back of a metal spoon, press the inside of the fruit against the rind to extract the remaining juice.

This cake is enough for eight people. To feed more, double the recipe and use two eight-inch pans or one ten-inch tube pan. If you're using an extra pan, add about ten minutes to the baking time. For a tube pan, plan on doubling the baking time. And don't forget to write down how long a doubled recipe takes to bake so that you'll know for sure the next time.

What can I make with zucchini?

Q: I love zucchini, and I'm looking for new ways to use it. Any suggestions?

Monica's Answer:

I spoke with Patricia Jinich, a food writer and teacher who runs a culinary program at the Mexican Cultural Institute in Washington, D.C. She provided this wonderful recipe for a zucchini torte (adapted from a Diane Kennedy recipe), along with her own tips for preparing it.

How do you make applesauce?

Q: I'd love to try making my own applesauce. What's the best way to do that?

Monica's Answer:

Stephanie Sedgwick, a frequent contributor to The Washington Post food section, shared her secrets. Cut apples in quarters, leaving the peel, core, and seeds intact. Place the fruit in a pot so it fits loosely, and then add a quartered lemon and enough water to just cover the bottom (about 1/4 inch). Next, if you like, add the aromatics—cinnamon stick, cloves, nutmeg, and so on—wrapped in cheesecloth. Heat until the water starts to boil. Then place a cover on the pot, slightly ajar, and turn down the heat so the mixture just simmers. Cook until apples are tender but not mushy. (Depending on the size and type of the apples, this can take anywhere from 25 to 45 minutes.) When the apples are cooked, discard aromatics and lemon, but leave in the skin, seeds, and core. Spoon the mixture in batches into a ricer and puree. Add sugar and seasoning to taste.

As for which apples to use, Sedgwick suggests looking for firm, flavorful varieties (such as Rome, Ginger Gold, or Winesap) instead of bland or soft ones (like Red Delicious and McIntosh). You can buy smaller apples (which are usually cheaper), and a mix of varieties produces the best flavor.

What is a hanger stake?

Q: Can you please tell me what a hangar steak is?

Monica's Answer:

I wasn't exactly sure, so I consulted meat expert extraordinaire Evan Lobel, co-owner of Lobel's of New York, one of New York City's most famous butcher shops and co-author of Lobel's Meat Bible: All You Need to Know about Meat and Poultry from America's Master Butchers (Chronicle Books, 2009). He explained that this is the meat that literally hangs between the steer's rib and the loin section. (It was once known as "butcher's tenderloin" because it was a very inexpensive cut that butchers used to take home for themselves.) Hanger steak—also known as onglet—can be a rather chewy cut if it isn't cooked and sliced properly. To prepare, Lobel advises first patting the meat with a paper towel to remove all the moisture. Then you should rub with a bit of olive oil and season with a good coarse salt and fresh pepper. If cooking indoors, place a dry cast-iron skillet under the broiler for 20 minutes; then add the hanger steak and broil for three to five minutes on each side. If using an outdoor grill, cook directly over very hot coals for 12 to 15 minutes (depending on the thickness of the steak), turning frequently during grilling. Once the meat is cooked, it's important to let it rest for five to seven minutes before slicing so it retains its juices. Finally, it's essential to slice the steak exactly perpendicular to the grain. Try this recipe courtesy of Lobel's.

How do you ripen avocados?

Q: What's the best way to make a hard avocado ripe?

Monica's Answer:

First, never judge the ripeness by color: a fully ripe avocado can be anywhere from light to dark green. Rather, you can tell if an avocado is ripe by touching it: if it feels solid and rock hard, it's not ready to eat. The best way to ripen it is to place the fruit in a brown paper bag along with an apple or a tomato. (Apples and tomatoes give off ethylene gas, which speeds up ripening.) Close the bag and keep it in a cool, dark place for about three days. Check often to see if the avocado is ready: it should yield gently to a soft touch. Once it is ripened, you can use it immediately or store it in the refrigerator until ready to eat.

How do you caramelize onions?

Q: I want to make onion soup, and the recipe calls for caramelized onions. How do I do that?

Monica's Answer:

Caramelized onions make such a wonderful topping for so many dishes—soups, pizza, steamed rice, boiled eggs, grilled meats. I love them! The caramelizing process brings out the natural sweetness of onions and makes them soft and almost velvety. The best way to caramelize onions:

1. Peel the onions and remove the hard top root. Thinly slice them, lengthwise.

2. Add olive oil to a large pan and cook over medium heat.

3. Spread the onions evenly across the pan, then add a pinch of salt. This draws out the water and helps the onions brown. (I also like to add a bit of sugar or honey to enhance their sweetness, but it's your call.)

4. Cook for up to an hour, until the onions are well-browned and soft. (I vary the heat between medium and medium-low during the cooking process.) Stir often to make sure the onions don't stick to the pan.

How do you remove grit from scallops?

Q: What's the easiest way to remove grit from scallops?

Monica's Answer:

Sea scallops are sold in wet packs and dry packs. I prefer dry packs, as the scallops are easier to cook with and don't end up mushy. Regardless of which you choose, make sure that the scallops' color is white and that they smell like fresh seawater and do not have a sharp stink. To clean, first remove the tough rectangular muscle on the side. (This muscle isn't inedible, but it hardens during cooking so I like to take it off.) Now for the grit: I don't like washing scallops, since this tends to remove some of the flavor. But if they have a lot of grit, there is nothing else to do. Rinse them gently under cold water. Then use a paper towel to dry them thoroughly before you cook them. This will ensure that there is no excess moisture and allow you to perfectly sear them in a hot pan. If you do not remove all the moisture, scallops will get mushy during cooking.

Do you have a good recipe for mushroom soup?

Q: I live in an area where wild mushrooms grow, and I'd love to use them to make a soup. Any favorite recipes you can share?

Monica's Answer:

I love mushrooms! They have such a distinct flavor. One thing to keep in mind no matter what you're using them for: clean them carefully just before cooking by wiping them gently with a damp cloth. If they're especially gritty, briefly rinse them and then pat them dry. Another bit of advice if you're planning to pick your own: exercise caution—identifying edible mushrooms takes a lot of know-how. Here is a recipe for mushroom soup from a fantastic new cookbook, New Classic Family Dinners by Mark Peel (Wiley 2009). The recipe can be served with or without parsley pesto.

Another tip on cooking chicken breasts

Reader's Suggestion: I noticed that someone asked for your advice on how to make chicken breasts moist and tender, so I thought I'd share my own suggestion for you to pass along. My best method is to cook the breasts in a covered frying pan, on medium heat, in a touch of olive oil and some well-seasoned water. They always come out juicy, tender, and delicious that way.

Monica's Answer:

Many thanks. I appreciate your sharing this very good suggestion.

What's the difference between wax paper and parchment paper?

Q: Is parchment paper the same as wax paper? Can I use wax paper as a substitute when cooking something in the oven?

Monica's Answer:

I love this question because a long time ago I actually did put wax paper in a very hot oven. In a word: don't! Wax paper cannot stand high temperatures and will smoke in the oven, so you shouldn't use it to line cookie sheets or cover something you're baking or broiling. One exception: it's okay to use it to line cake pans, since the wax paper will be covered by batter and thus not exposed to any direct heat. As far as the difference: wax paper is covered on both sides with a thin layer of wax; parchment paper is treated with silicone and can withstand higher temperatures. Wax paper is great for making cookies and pastries because the dough won't stick to it when you're rolling or storing it. Parchment paper is best to line cookie sheets and baking pans. It can also be used in the microwave.

How can I make my own puff pastry?

Q: I know you can buy puffed pastry dough in the frozen food section of the grocery store, but it's costly and I'd like to try to make my own. Thanks for any advice you can give me.

Monica's Answer:

I spoke with pastry chef extraordinaire David Lebovitz, the author of several baking books, and he offered this advice: "Making puff pastry isn't too difficult, but it's time-consuming because of the amount of rolling required and time the pastry needs to rest between rolling and turning it. And it does require a bit of strength too. My recommendation would be to find a good baking book, such as The Art and Soul of Baking by Cindy Mushet, which has extensive instructions and photographs. There's also a Quick Puff Pastry recipe, and it's hard to discern the differences between this and the harder version."

What's a good substitute for a bourbon-flavored marinade?

Q: I'm making a pork tenderloin for a dinner party, and my favorite recipe calls for a marinade made with bourbon. Since one of my guests doesn't drink alcohol, I'd like to find a substitute. Any suggestions?

Monica's Answer:

I posed your question to Logan Cox, executive chef at New Heights Restaurant in Washington, D.C. He suggests trying a marinade made with a low-acid vinegar such as apple cider vinegar, a low-acid balsamic, or even vincotto vinegar. Cox explains that the acid in a marinade acts as a tenderizer, and anything with too much acid (such as pineapple juice) can promote a mealy texture in your meat. You might want to try Logan's Zazzy Marinade.

To braise or to broil?

Q: Can you explain the difference between braising and broiling meat?

Monica's Answer:

While both are wonderful cooking methods, they are actually quite different.

Braising is a classic stovetop method in which meat is seared over high heat, then covered with a liquid and cooked in a covered pan on low heat for a long time. (Usually, the meat is seasoned with salt and pepper before it's seared.) Liquids used in braising can be anything from stock or broth to coconut milk.

Broiling basically means cooking food with direct heat. If you use your oven’s broil setting, you'll be using only the top heating element, so the meat will be cooked from above. (Baking, by contrast, means the oven is heated by both the top and bottom elements.) You can also broil meat over white-hot? charcoals on a grill. In both cases, broiling is a quick way to cook meat and give it a crispy texture.

What is the shelf life of a vanilla bean?

Q: I have some vanilla beans in a glass tube. How long will they stay fresh?

Monica's Answer:

I recently took a class about vanilla beans and learned how to use them, not just in desserts, but also in vinaigrettes for delicious salads. If you are storing the beans in your pantry, they should last for about six months. Make sure to keep them away from heat and moisture. As long as they are pliable, they should be fine to use. If they dry up, you can rehydrate them by soaking them in vanilla extract. (Or you might want to do what I did: I soaked dried vanilla beans in brandy and then used them as swizzle sticks for cocktails!) I've also heard that freezing vanilla beans in a vacuum-sealed bag will keep them fresh for a year, but I can't attest to that personally since I've never tried it. By the way, vanilla extract can be stored in your pantry for up to a year.

Can I prepare burgers ahead of time for a football party?

Q: I'm having 14 friends over to watch a football game, and I'd like to serve mini burgers. I want to make them in advance, instead of grilling while my guests are here. Do you have a favorite recipe?

Monica's Answer:

Football and burgers—sounds like a party! I asked Bonnie Benwick, deputy editor of the food section of The Washington Post, and her first reaction was that preparing mini burgers ahead of time is not the best idea. "You know," she told me, "burgers taste best right off the grill, no matter what size they are."

Still, if you're determined, she suggests stuffing the mini burgers with surprise ingredients, such as small amounts of feta cheese and mint, or goat cheese with sun-dried tomato. (Or you can try this delicious recipe for Blue Cheese-Stuffed Bacon Sliders.) Benwick says that the hidden extras will help keep the burgers from drying out, even when you reheat.

The closer to kickoff you grill the mini burgers the better. Then keep them warm (or reheat them) in a 250-degree oven. Cover the bottom of a large roasting pan with a small amount of beef broth or warm water. Then place the burgers on a wire rack set above the liquid and cover tightly with aluminum foil. The steaming effect will keep them moist and delicious. Go team!

How do I keep a peeled apple from getting brown?

Q: Is there any way to keep a sliced apple from turning brown in the refrigerator?

Monica's Answer:

A peeled apple discolors because it is exposed to air. I know of one way to prevent this, but be aware that this method will slightly affect the fruit's taste: dilute lemon, pineapple, or orange juice with water; then spray on (or gently add a few drops to) the apple slices and refrigerate. The acid in the juice will counter the browning effect. Another option is to tightly—and quickly—cover the apple slices in plastic wrap to keep the air out. I’ve had mixed results with this method, since my wrapping isn't always oxygen-proof.

How long should I cook shrimp?

Q: How long does it take to cook shrimp?

Monica's Answer:

A good question! I know how easy it can be to overcook all kinds of fish and to make it dry and rubbery. I always try to remember the words of the Frugal Gourmet, Jeff Smith: "Most seafoods ... should be simply threatened with heat and then celebrated with joy."

Assuming you're using peeled, washed, and de-veined shrimp, here's how to cook it perfectly:

• Boiled shrimp: Bring a large pot of water to a roaring boil. Add your favorite seasoning, and then place the shrimp in the water. Cover and turn heat off. Large shrimp will be ready in about seven minutes, medium in about three to four minutes. Properly cooked shrimp should be should be pink, opaque, and shaped like a "C" If it starts to curl up more, it is overcooked.
• Grilled shrimp: Marinate the shrimp and place on a medium-hot grill for about two to three minutes on each side. Again, it's done once it turns pink and opaque.
• Pan-fried shrimp: Start by patting the shrimp dry to remove any excess moisture. Then cook on high heat for no more than three to four minutes. Enjoy!

Clarification on our Potage Parmentier recipe from the September/October 2009 issue.

Q: How much water do I use for the recipe for Potage Parmentier (potato and leek soup) that was featured in your September/October issue?

Monica's Answer:

Thanks for your question. The original recipe should have listed 2 quarts. We've fixed it now.

What's a good substitute for malt vinegar?

Q: A recipe I'm using calls for malt vinegar. Is there any other kind I can use instead?

Monica's Answer:

Malt vinegar! Hmm… the only time I've ever used it is when I've eaten fish and chips. The lovely caramel-hued condiment certainly adds great flavor to that dish. But since I don't know much about vinegar, I turned to cookbook editor Suzanne Fass for her suggestions. "Malt vinegar could almost be called 'beer vinegar,' " Fass told me. She explained that it is actually made from malted barley, just as beer is. It's then fermented under controlled conditions, sometimes in birch barrels, to the point where the alcohol becomes vinegar, with a large concentration of acetic acid. Malt vinegar has a strong, very distinct taste and is almost as dark in color as the balsamic vinegar. According to Fass, the alternative that's closest to it in terms of look, flavor, and acidity is cider vinegar.

How do I store garlic?

Q: What's the best way to keep garlic fresh?

Monica's Answer:

I'll answer you, of course, but first let's talk a bit about how to buy garlic. Start by choosing a bulb that has some weight. (One that's too light is probably dehydrated and won't be as flavorful.) Make sure the bulb is firm and doesn't have any sprouts growing out of the top.

Okay, now to your question: you should store the whole bulb in a brown paper bag in a cool, dark, dry place. (Some recommend keeping it in the crisper of the refrigerator, but I personally don't think this is the best option.) Once you start using the cloves from your bulb, the garlic won't stay fresh for long. So the sooner you use it the better. I've heard of people storing peeled garlic in olive oil, but I don't recommend this since the garlic could spoil and become toxic. Hope that helps.

How long do herbs and spices remain good?

Q: Some of the dried herbs in my spice cabinet have been there for years. How often should I replace them?

Monica's Answer:

Great question and one that I get very often. The best way to check the quality of dried herbs and spices is to use your nose. If they have an aroma, they're still good; if not it's time to toss them. Most dried herbs and spices are good for up to a year and sometimes longer. I follow the "Thanksgiving rule" in my house. Each year around the holiday, I open my pantry and smell, touch, and taste everything in the spice cabinet. If something has no odor, it goes in the trash. One of my friends has another method: she tapes a small note inside the door of her spice cabinet listing the spices she has and the dates she purchased them. Either way will help you feel sure that your herbs and spices will work their wonders.

How much meat will I need to make enough sauerbraten for a big crowd?

Q: I'm catering a party for 75 people and plan on making sauerbraten with rump roast. How many pounds of meat should I buy?

Monica's Answer:

Yum—that dish should be a crowd pleaser. The answer to your question depends partly on what else you're serving, according to Bonnie Benwick, deputy editor of the food section of The Washington Post. But assuming that this is the main entrée—and that all of the guests are adults—she says to buy 37.5 pounds of beef. "It sounds like a lot, but you should figure on eight ounces of uncooked meat per person," Benwick advises. And if you think that some guests will want seconds, consider getting a couple of ounces more per person.

Header: How do I make my own breadcrumbs?

Q: Can I make breadcrumbs with fresh bread that I've toasted?

Monica's Answer:

Making breadcrumbs at home is really easy, and it's a great way to save money too. It's best to use dry, stale bread for this purpose. But if you want (or need) to use fresh bread, you should place it on a foil-lined baking sheet in a low-heat oven (about 200°F) to let it dry out. Then you can break the bread into small pieces and proceed to make crumbs. I've done this in a couple of ways. One way is to place the bread pieces in a zip-lock plastic bag and then use a rolling pin to crush them. This is easy, and the advantage is no cleanup. Another method is to put the bread pieces into a food processor and pulse a few times, until you get the consistency you want. Some other things to consider:

1. If you're toasting the bread, should you do so with or without the crusts? Some folks are concerned that the crust browns before the rest of the bread, producing an uneven color in the breadcrumbs. I actually don't mind the color variation and even like the taste of the crust. But this is a personal choice.

2. If you want flavored breadcrumbs, you have a few options. The first is your choice of the bread itself. Don't stop at white or whole-wheat; mix different varieties to get uniquely flavored crumbs. Another method is to butter the bread and top with a bit of Parmesan cheese before toasting. This will give it a delicious flavor. Finally, you can add your choice of herbs and spices to the mixture. I usually use dried garlic, dried oregano, or Italian seasonings, but the choices are endless.

What's the correct egg/egg substitute equivalent?

Q: How much egg substitute do I use in a recipe that calls for three eggs?

Monica's Answer:

To get an accurate answer, I went straight to the manufacturer of Egg Beaters, a popular egg substitute. Here's what the company website recommends:

4 whole eggs = 1 cup Egg Beaters
1 whole egg = 1/4 cup Egg Beaters
1 egg white = 2 tablespoons Egg Beaters

(Incidentally, I found the FAQ section of the website eggbeaters.com very helpful. It is worth a look.)

Do you have any tips for cooking with cream?

Q: How can I reduce heavy cream without having it boil over?

Monica's Answer:

A good question! Cooking with delicate ingredients is always a challenge. I asked Brian Robinson, executive chef at 3 Bar and Grill in Arlington, Virginia, for his advice. Here's what he told me:

• Go with a wide pot; in fact, always use a bigger saucepan than you think you'll need. The greater the surface area, the easier the job will be.
  
• Cook the cream on medium-high heat until just below its boiling point. Then lower the heat and let the cream simmer, stirring constantly, until it has reached the desired consistency. The bottom line: low and slow is the best way to keep cream from burning and foaming over.

Which type of garlic offers the most health benefits?

Q: I've heard that garlic can boost your immune system, so with H1N1 flu fears spreading I want my family to eat more of it. Which is the best choice: raw, cooked, powdered, or pickled?

Monica's Answer:

You're right—garlic does seem to have immune-boosting properties. So aside from its fabulous flavor, there's a good reason to add it to your diet. "Allicin, which is partially responsible for garlic's characteristic odor, is a powerful antibacterial and antiviral agent that can help kill harmful microbes," says registered dietician Tammy Lakatos-Shames. "Research has found that allicin is effective in fighting everything from common infections like colds, flu, and stomach viruses to powerful pathogenic microbes, including tuberculosis and botulism. It has even been shown to fight cancer."

To get the maximum nutritional benefits (as well as the best taste), always use fresh garlic, as opposed to powder, flake, or paste forms. (Avoid pickled garlic because it has a high salt content.) Crushing the bulbs will convert the alliin, a phytochemical in garlic, into the "infection fighter" allicin. Ideally, stick with raw garlic, but if you chop it and allow it to stand for about ten minutes before cooking, it will retain some of its immune-boosting properties.

And while garlic can help boost your immunity, you should also keep in mind the single best way to prevent the flu this season: frequent hand washing.

What is the best apple to use for making jam?

Q: Every fall I make my own jam, usually with McIntosh apples. For some reason I can't get any this season. What are some good alternatives?

Monica's Answer:

Any apple works great in jam, and different varieties impart different flavors. Some with the highest flavor concentrations are Pink Lady, Gala, and Honeycrisp. I have tasted one jam that contains several varieties, including Honeycrisp, and loved it so much that I called the company for more info. I talked to Stefano Frigerio, founder and president of The Copper Pot Food Company, who shared some of his jam-making secrets.

1. Use fresh, perfectly ripe fruit. Fruit at the height of its season will always yield the best flavor and highest sugar content, both of which are critical to a good jam.

2. Jam making is a slow process. Allow the fruits, sugars, and spices to cook over very low heat for at least two to three hours. "Some of our jams simmer for over 12 hours," says Frigerio.

3. Be creative! "One of my favorite things about jams is the endless flavor combinations," Frigerio told me. "So use ingredients you love—and your imagination. We just created a red beet and rhubarb jam that is excellent with goat cheese."

How should I store gingerroot?

Q: What's the best way to keep fresh ginger?

Monica's Answer:

Ah, this is one of my favorite spices. It's easily available, gives great depth to recipes, and is really healthy. All that, and it tastes wonderful too. What's not to like? Two varieties are available at the grocers: the more popular, mature gingerroot; and the young, tender type generally found in Asian markets. The first one needs to be peeled; the second does not. When buying ginger, choose pieces that are firm and don't have wrinkly skin or show signs of mold. As far as storage, it's best to keep the root in the refrigerator, unpeeled. You can also store it in the freezer (also unpeeled) for a couple of months. One final comment: ginger is also available in ground powder form, but the fresh root is so much more flavorful. So I'm glad that's what you're using.

Where can I find a cucumber mixer for cocktails?

Q: I heard that cucumber and gin make a great combination. Do you know where I can get a good mixer?

Monica's Answer:

I wholeheartedly agree that cucumber and gin make a delightfully crisp and refreshing combination. Since I don't have much experience with mixers, I turned to Kara Newman, spirits columnist for Chile Pepper magazine and author of the upcoming book, Spice & Ice—60 Tongue-Tingling Cocktails (Chronicle Books, September 30, 2009). "What makes fresh cucumber so special is its elusive aroma and juicy, sweet taste," she told me. "So many commercial bottlers have tried and failed to capture that fleeting quality, and too often the result is ersatz, cloying, and barely resembles cucumber at all!"

As an alternative, she suggests trying a cucumber-flavored gin; her top choice is made by Hendrick's and is infused with cucumber and rose petals. (For a vodka, she recommends Square One Cucumber organic vodka.) Still, Newman agrees that there's nothing like a cocktail made with the fresh vegetable, which is inexpensive and readily available year-round. Try her recipe for a Spicy Cucumber Margarita.

This refreshing drink is tailor-made for sipping at a patio party on a hot afternoon because it's neither cloyingly sweet nor off-the-charts hot. However, go ahead and dial up the sweetness or heat levels, if preferred.

Why are some cookies crispy and others soft?

Q: What makes one recipe produce a crispy cookie and another a soft one? Can I tell just by reading the ingredients?

Monica's Answer:

I've always wondered the same thing, so I asked Diane Morgan, cooking teacher and author of several award-winning cookbooks. "Crisp cookies typically have a higher ratio of butter to flour than soft ones," she says. "Using honey instead of sugar will also give you a softer, chewier cookie." Though professional bakers can certainly tell from the recipe if they'll end up with a soft or chewy cookie, the amateur cook might find it a little trickier. Ideally, the cookbook would include a bit of information describing the texture of the finished product.

What's a good dish to bring to a luau theme party?

Q: I've been invited to a luau and need to bring some kind of side dish. Any suggestions for something easy?

Monica's Answer:

A luau? What fun! That kind of party makes me think of bright colors and dishes that are vibrant and full of life. So how about a salad? One made with edible flowers would be perfect. I've actually written about great salads for AARP and dug up the story for you. Here it is: Salad Days

And here are some gorgeous recipes that would be perfect for your luau:

• Green-Leaf Salad With Edible Flowers and Lemon Dressing

• Corn, Edamame, and Pepper Salad

What's a good meal for someone with heart disease?

Q: I'd like to make dinner for my sister, who just had heart surgery. Her doctor said no salt. What can I cook?

Monica's Answer:

First, our best wishes to your sister; I hope that she makes a full recovery soon. To answer your question, I turned to Nick Lorenz, executive chef of Southern Wine & Spirits, a Las Vegas beverage distributor, and founder of Lorenz Catering and Lorenz Foods in Las Vegas. He also does a lot of work for the Cleveland Clinic, so he's an expert on questions like this. "A delicious, easy-to-prepare recipe is chicken breast with rice and pear slaw," Lorenz suggests. This meal is ideal because it has no added salt and is also low in fat. "Heart patients should also avoid fats, which contribute to clogging the artery walls and make it harder for blood to flow," he explains. One other thing to keep in mind: "Post-surgery, it's better to eat more meals with smaller portions," says Lorenz. The recipe makes two good-sized servings, so your sister will be able to enjoy the dish several times as she recuperates.

How many blueberries do I need to eat to reap the health benefits of antioxidants?

Q: I love blueberries and usually put about 20 on my cereal every morning. Is that enough to provide me with sufficient antioxidants at breakfast? I also eat a lot of other vegetables and fruits throughout the day.

Monica's Answer:

For starters, it's great that you're eating plenty of produce. That's the first step in staying healthy as you age. Those 20 blueberries—approximately one-third of a cup—are certainly helping with your intake of disease-fighting nutrients, according to registered dietician Tammy Lakatos-Shames. The berries are indeed a wonderful source of anthocyanin and vitamins C and E. These antioxidants help protect your body against the damaging effects of free radicals, which have been associated with cancer, heart disease, and other age-related illnesses. But the key to maximizing the benefits of antioxidants is getting a sufficient variety of the so-called "power foods." So your best bet is to eat a wide assortment of the brightly colored fruits and veggies that are known for their antioxidant value, Lakatos-Shames says. Try mixing it up a bit at breakfast: instead of blueberries every morning, consider putting strawberries on your healthy breakfast cereal or peaches on your oatmeal. And, of course, continue your good habit of eating other healthy foods throughout the day.

How do I keep my cakes from feeling too heavy?

Q: My cakes always turn out feeling very heavy. Is there a way to prevent this?

Monica's Answer:

I spoke with pastry chef extraordinaire David Lebovitz, the author of several baking books, and he mentioned three factors that could be causing your "heavy" problem:

1. Overbeating: Don't overmix batter, which builds up gluten and makes cakes tough. Stir just until the dry ingredients are combined with the wet, but no more.

2. Expired baking powder: This leavening agent has a shelf life of about one year, if stored in a cool, dry place. To check it, spoon 1/2 teaspoon into 1/2 cup of boiling water—if it bubbles vivaciously, it's still good. If not, buy a new can.

3. Imprecise measuring: Too much flour or butter can cause a cake to be dense and heavy. If following a recipe in a cookbook, check and see what method of measuring flour the author advises—for instance, if the flour requires sifting or needs to be tightly packed, etc.

How do I make "porcupine meatballs"?

Q: When my kids were little, I used to make a recipe called "porcupine meatballs." My daughter is 45 now, and she just called and asked me how to make them. I can't find the recipe! Can you help?

Monica's Answer:

This question got quite an enthusiastic response from the friends that I posed it to. One of them, Renee Schettler, a former editor at Martha Stewart Living and Real Simple, said that the very mention of this recipe—which typically features rice, tomatoes, and ground meat—takes her back to her childhood days in rural Iowa. She remembered it as a hearty way to use ground meat for a one-pot meal. On our behalf, she called her mother, Jane, who was kind enough to share this recipe.

A few notes on the recipe from Renee and Jane: the amount of water used with the tomatoes in the second step is variable. Basically, there should be enough liquid (water and tomato juice) to cover the meatballs so they cook through. A quick scan of old cookbooks found lots of variations on the porcupine meatball theme: some recipes use canned tomato soup; most use only 1/4 cup rice; some add an egg or chopped onion to the meat mixture.

Hope this helps!

How much is too much sodium?

Q: What is the daily requirement for sodium?

Monica's Answer:

Thanks for your question. I spoke with Rachel Meltzer Warren, a New York-based nutritionist and a former editor at Prevention magazine, and here is her response: "According to the USDA Dietary Guidelines, all adults over 40—as well as African Americans any age and anyone who has high blood pressure—should consume no more than 1500 mg of sodium per day. That's about 2/3 of a teaspoon of salt, but most of the sodium in our diets doesn't come out of a saltshaker. About 77 percent comes from processed foods, in products ranging from canned soups and frozen dinners to cereals and breads. My tip is to be an avid label reader, to make sure too much sodium isn't sneaking into your diet. Buy foods with less added salt and supply your own flavor with herbs, lemon juice, and vinegar—all of which contain no (or minute amounts of) sodium."

A few useful links about sodium:

• Sodium intake recommendations, from the American Heart Association
• “Sodium: Are you getting too much?” from MayoClinic.com
• “Cutting Back on Salt,” from EatingWell.com

What's the recipe pictured in the Sept.-Oct. issue of AARP The Magazine?

Q: I would like the recipe for the salad pictured on page nine in the September-October 2009 issue of the magazine.

Monica's Answer:

We got so many questions about this photo! The salad featured in the photograph is a Caprese salad, a classic Italian salad with fresh tomatoes, mozzarella, and basil. You can find a recipe for a Caprese Salad in our recipe database–though it's not the exact one from the magazine.

The debate in preparing this salad has always been whether or not to use balsamic vinegar as part of the salad. I believe the classic salad does not use any vinegar, but as far as personal tastes go, a lot of people love using a touch of balsamic vinegar.

Can I make a protein bar at home?

Q: I am looking for a high-protein, sugar-free diet bar recipe.

Monica's Answer:

Thanks for your question! I am a big fan of making bars at home, as this ensures there is nothing artificial added to them. Cookbook author Elana Amsterdam has a lovely recipe for gluten-free power bars using sugar-free almond flour on her website, Elana's Pantry. Her blog post about the bar references a cooking video of food blogger Heidi Swanson (101 Cookbooks) making fantastic Big Sur Power Bars. I liked the video because it shows the techniques needed to prepare delicious bars at home—which she gets to after taking you on a tour of Big Sur for a minute or so. (Please note that the recipe in the video does use sugar.)

I hope that you will find this helpful.

What's the best way to bake salmon?

Q: How do I bake salmon? I need to know before dinnertime tonight.

Monica's Answer:

Sorry, you won't get this in time for your dinner! But I loved your question and asked two very famous names associated with seafood for their take on this.

Acclaimed seafood expert Barton Seaver told me:

"I prefer to bake salmon at very low temperatures so that it maintains as much of its flavor and silky texture as possible. Roasting salmon steaks or fillets in an oven set to 225-250 degrees gives the fish a wonderful richness and depth of flavor that I think is lost when cooked at high temperatures. If using fillets, place on a lightly greased baking tray with the skin side down. Place in the preheated oven and cook for approximately 20 minutes. This gives you plenty of time to cook the rest of your meal on the stovetop while the salmon slowly roasts."

Then I asked James Peterson, author of Simply Salmon and many other cookbooks, for a super-simple recipe:

• Preheat the oven to 350 degrees, rub the salmon with some olive oil, and bake it for about 9 minutes per inch of thickness.
• If you want to be a bit more elaborate and add a sauce, fit the fish into a tight-fitting baking dish, sprinkle with 1/4 cup of sherry, and dot with a couple of tablespoons of butter. In this way the sherry and butter will mingle with juices from the salmon and make a sauce.

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How do I keep baked items fresh?

Q: I live in a very dry state; so when I make baked goods, if I don't cover them they dry out almost immediately. However, when I cover with plastic wrap, they get too moist and sticky. I do wait for them to cool, but it still happens. What is the best way to store baked items (sweet breads, pies, cakes, etc.) so they stay fresh for at least a few days?

Monica's Answer:

I asked the legendary baking cookbook author Dorie Greenspan about your problem, and here is her response:

"If you didn't tell me that you cool your sweets completely before wrapping them, I'd have thought for sure that they were becoming sticky because they were still warm when you bundled them up. Sadly, there isn't really one best way to store every kind of home-baked sweet, but if you're having a problem with plastic wrap, try wrapping sweet breads, cakes, and pies in foil, and putting your cookies in a tin. Another option is to use a plastic storage container for your sweets—it would protect your sweets from the dry air but not cover them so closely that you'd have the sticky problem you had with plastic wrap."

I hope that helps!

What type of mustard should I use?

Q: When you have a recipe that says only "one tablespoon mustard," which mustard is it referring to: regular, Dijon, dry, ground? I get confused.

Monica's Answer:

I think this is a great question. Generally speaking, a simple reference to mustard means prepared mustard. For details, I turned to Ardie A. Davis, author of 25 Essentials: Techniques for Grilling and 25 Essentials: Techniques for Smoking. Here is his advice:

1. I use Dijon-style mustard with many styles of sandwiches—cold cuts, burgers, brats, etc. It is also my preferred binder in vinaigrette: pepper, salt, granulated garlic, 1 part vinegar to 2 parts olive oil, 1 tablespoon Dijon-style mustard, more or less to taste; add vinegar to dry ingredients; shake to blend; add olive oil and mustard; shake well before sprinkling on salad.

2. Wasabi mustard is also a great sandwich condiment and vinaigrette binder. Sample first; some brands are bolder in flavor than others.

3. Dry mustard adds flavor to chili and to a variety of tomato-based sauces. Start with no more than 1 tablespoon in a 3-quart pot of chili; add more to taste, along with powdered cumin, powdered oregano, chili powder, etc.

4. Dry mustard is also, of course, the base for homemade prepared mustards. Get a double boiler, find some recipes, and go at it. They are relatively easy to make, and you'll be proud when you make a great mustard that can't be found in stores.

5. Regular mustard is a standard base for barbecue sauce in many South Carolina barbecue joints. The sour seasoned mustard/vinegar sauce is a perfect complement to the sweet meat of barbecue pork.

Can you provide gluten-free options?

Q: As an AARP member with celiac disease, it would be very helpful if you would provide recipes with gluten-free options. Since so many people suffer from this problem—especially those in our age group—it's time to help us.

Monica's Answer:

Thanks for your comment. We wanted to acknowledge your note, and that we have heard similar requests from other readers as well. Please be assured that we will be working on articles and recipes that address your concerns and posting them on this website in the near future.

Where can I find champagne vinegar?

Q: I am unable to locate champagne vinegar for a crab cake recipe. What would be a suitable substitute?

Monica's Answer:

Champagne vinegar is a subtle, indulgent vinegar that adds class to any delicate salad. It is available at Whole Foods Market, Sur La Table, and even on Amazon.com from Le Village.

If you cannot find it, you can make your own: it’s super-simple to make and a great way to use leftover champagne (if you have any leftover champagne, that is!). My favorite champagne vinegar recipe is from Martha Stewart. Basically, all it entails is leaving the champagne out in open, wide-mouthed jars for a few weeks—but be sure to read the recipe for details and check out the link to her recipe for making champagne vinaigrette with this vinegar. For a substitute, I recommend raspberry vinegar, although that tends to be much stronger-tasting than the mild champagne vinegar, or try any white wine vinegar.

Whole-wheat or white flour?

Q: Can I swap in whole-wheat flour in recipes that call for white flour?

Monica's Answer:

Thanks for your question! Yes, for most recipes you can—but there are a few things to keep in mind. Generally, products baked with whole-wheat flour tend to be a bit denser and drier than those prepared with white flour. There are a few ways around this. Play with these suggestions and see what works best for your particular recipes:

1. Instead of substituting all the flour, try a fifty-fifty approach first to see how you like the taste and how the recipe reacts.

2. Recipes prepared with whole wheat flour tend to be dense. To avoid this, sift the flour a few extra times before using in the recipe.

3. Finally, wheat flour tends to absorb more liquid than white flour so you will have to adjust the addition of liquid. This will ensure that your final product is not to dry.

Also, there is some very interesting information from Boston.com on white whole-wheat flour.

How can I soften recipes for chewing?

Q: I have trouble chewing hard, crunchy foods. Is there a way to soften up some recipes?

Monica's Answer:

Believe it or not, there is a book about this: The I-Can't-Chew Cookbook: Delicious Soft-Diet Recipes for People with Chewing, Swallowing, and Dry Mouth Disorders by J. Randy Wilson. While it is meant for people with illnesses, the author does offer some good suggestions that make it worth a peek—and, no, it isn't about going on a liquid diet! Here are some specific suggestions:

First, if you wear dentures, be sure that they are fitted correctly.

As for recipes:

• Try cutting up the vegetables, meats, and fruits into very small dices. This will make them easier to chew.
• Cook the vegetables longer than the recipe indicates, to make them softer.
• In some cases, you can also cook the fruit or puree it to make it easier to eat.
• Try soups, stews (which are generally simmered for a longer time, making the ingredients softer), drinks and smoothies.

Hope that helps!

How do you make chicken breasts moist and very tender?

Q: How do you make chicken breasts moist and very tender? I usually bake my chicken breasts, however I think I tend to overbake in fear of underbaked chicken. Help!

Monica's Answer:

This is a great question—and one that I get often from cooks everywhere. The answer is, sadly, anything but simple. I turned to cookbook author and New York Times columnist Mark Bittman for an opinion. "Most chicken breasts are, if anything, too tender—as long as they're not overcooked," says Bittman. "There should be a tinge of pink in their center when you stop cooking them—this will keep them moist. But if you buy free-range or other good chickens, they may not be tender at all, since those breast muscles get used by birds that fly. In which case, you have to cook them a fairly long time to achieve tenderness." In chicken as in most foods, he added, taste is more important than tenderness.

What can I do to end up with a thicker cookie when baking cookies?

Q: When I'm baking cookies they sometimes flatten out as they bake, and I end up with very thin, crispy cookies. I have tried both butter and margarine but that does not seem to make a difference. What can I do to end up with a thicker cookie?

Monica's Answer:

Often called the "Julia Child of baking," award-winning food writer, cookbook author, and baker extraordinaire Dorie Greenspan offered these suggestions:

1. It's hard to know exactly what's causing your flat cookies, but often flattening is the result of the dough being put on a warm baking sheet. Make sure that each batch of cookies goes on a cool baking sheet.
2. Check the temperature of your oven with a thermometer, make sure you're using the kind of flour specified in the recipe (and that you're measuring it correctly), and, whether you're using butter or margarine, see that it's at room temperature, but not so soft that it's oily.
3. Finally, don't overbeat the dough; sometimes, if you beat too much air into your dough, your cookies puff when the heat hits them and then they fall and flatten.

Do you have a recipe for pickled vegetables?

Q: I had a recipe for pickled vegetables, which I've lost, and I wonder if you have any alternatives.

Monica's Answer:

We use all kinds of crunchy vegetables to make our pickled vegetables at home and they work well—I love using radishes, carrots, cauliflower, etc.

I can direct you to a couple of my personal favorites. These are both wonderful recipes:

1. This easy pickling recipe from Country Living is the one I use the most at home.
2. A couple of years ago, Gourmet ran a really simple recipe for pickled vegetables.

Can you recommend a method for steaming clams over a fire pit?

Q: I am planning a clambake for 25 people and want to have potatoes, corn, sausage, and clams in individual cheesecloth bags. Can you recommend a method for steaming them over a fire pit? We don't have access to seaweed; would you recommend wet burlap? I want to do them in an open fire pit. Thank you!

Monica's Answer:

I asked Kathy Neustadt, author of Clambake: A History and Celebration of an American Tradition (University of Massachusetts Press, 1992), and here is her response: "There are lots of instructions for clambakes around (try Joy of Cooking, for example), but all of them consider rockweed—or some kind of seaweed—essential," says Neustadt. "Since the bake is basically a steam oven, you need plenty of water interacting with the fire-heated rocks to create the steam that penetrates and 'tenderizes' the food. Burlap bags are not, in any case, a good option since they are increasingly treated with poisons. Luckily, rockweed is available by mail order year-round from companies like VitaminSea Seaweed—and any leftovers can be used in your garden as mulch!"

What could be causing popcorn in our automatic popper to come out tough, not crisp?

Q: When I pop popcorn in our automatic popper it is tough, not crisp. I use only a small amount of vegetable oil. Could this be the cause of the toughness?

Monica's Answer:

I don't own a popcorn maker and prefer to pop mine in a heavy-bottomed pot. But to answer your question I called Waring and its sister company Cuisinart because both manufacture automatic popcorn makers, and I learned that there are a lot of variables to consider when making popcorn, such as the type of oil and popcorn used. Here are a few:

1. Make sure both the oil and popcorn kernels are of good quality, and check expiration dates. This could definitely impact the end result.
2. Another variable is the type of popcorn maker you use. To make sure the popcorn cooks evenly, look for a popcorn maker with a motorized stirring mechanism that allows for greater efficiency when popping and eliminates scorching by keeping the kernels in motion.
3. Popcorn makers also require a minimum amount of oil to produce great-tasting popcorn: one tablespoon of oil to a half cup of kernels.

What can be substituted for hot peppers that is still tasty but not so hot?

Q: So many recipes now call for hot peppers, i.e., habanero, chile, jalapeno. What can be substituted that is still tasty but not so hot? I like black pepper and paprika, and that is as hot as I can go.

Monica's Answer:

Peppers hold all their heat in their ribs (the white parts close to the skin on the inside) and their seeds. If you remove both of these, the heat should lessen considerably, but the particular ones you mention may still be a bit hot. I asked chile expert Andrea Lynn, associate editor at Chile Pepper magazine, and she provided these specific suggestions:

1. Try Anaheim or poblano chiles. They have a wonderful taste—especially when roasted—and most of them are mild. Sometimes you hit one that is slightly hot, but normally I find them all very mild. Mild New Mexico green chiles—hard to find fresh if you don't live in the Southwest but you can find canned—are especially nice when fire-roasted.
2. Try smoked paprika for powders. It has a great smoked flavor without the heat.

Chile powders are really just a blend of different chiles plus seasonings. Just look for a mild chile powder, most of which are made from ancho chiles. Here are two recommended mild chile powders: The Spice House, Penzeys Spices.

Do you have any advice on how to make healthy versions of everyday dishes like macaroni and cheese?

Q: I am trying to cook healthier. Do you have any advice on how to make healthy versions of everyday dishes like macaroni and cheese?

Monica's Answer:

Last year I interviewed Sara Moulton, executive chef at Gourmet magazine for an article for AARP The Magazine, on how to make classic recipes healthier. One of the dishes we focused on was, in fact, macaroni and cheese. She suggested that instead of using the classic cream/whole milk combination to prepare the base, trying skim milk or a mixture of skim milk and chicken broth, and thicken the sauce with a flour-and-water combination instead of cheese. Next, she said to add in puréed 1 percent cottage cheese for extra creaminess. You could also try using whole-wheat pasta and adding vegetables to your dish.

Here are some healthy recipe makeovers for mac and cheese, a comfort food classic.

• Here the chef subs in lower-fat parmesan cheese in place of fontina and gruyere and replaces butter with healthier alternatives
• This mac-and-cheese recipe contains whole-wheat pasta and cauliflower
• This one, my personal favorite, features butternut squash

Is saffron worth the money?

Q: Saffron is so expensive. Is it worth the money?

Monica's Answer:

Excellent question. I recently wrote about saffron for my weekly I Spice column at washingtonpost.com. Saffron, while expensive, is truly worth acquiring, as a little goes a long way and adds a luxurious flavor to dishes like rice, stews, curries, desserts, and even drinks. Steer clear of ground saffron, and use the spice sparingly—a few strands per person are all you need. Experts recommend soaking the saffron strands before use. Soak them in warm water, or try milk or rose water to extract the lovely flavor and color. Red food coloring and turmeric are not suitable substitutes.

Is it true that nonstick cookware may not be good for you?

Q: I read recently that nonstick cookware may not be good for you. Is that true?

Monica's Answer:

Various studies have produced conflicting reports on the safety of nonstick cookware. After some sleuthing and speaking with a number of experts, the final answer appears to be a qualified yes, as per Good Housekeeping. But there are a few caveats. Ideally, you shouldn't heat nonstick cookware to high heat (over 500°F), as this may break down the coating and release toxic gases. "A small number of people are sensitive to these gases; birds, with their rapid respiratory systems and lack of filters (e.g., nose hairs) are even more so," food writer David Scantland told us. "Exposing certain birds—especially parrots—to these fumes will quite likely kill them. People experience flu-like symptoms: aches, chills, fever, coughs. Absent further exposure, the symptoms disappear, usually within 48 hours." Check out Scantland's informative piece on the topic in "The Daily Gullet": Over all, as long as the pans are used on low to medium heat, there should be no problem. DuPont, which produces Teflon, the most popular coating for nonstick cookware, provides usage guidelines on its website.

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