Past Questions

You are absolutely darling with Julia Child! I love how you made the bread. I’m sorry to see you don’t have any recipes for regular white or wheat bread on your website. Am I missing it?
Would you happen to have a recipe for banana bread that my family will love?
Thinking of purchasing a 20 qt le creuset stockpot formy cooking needs. If I need less space in pot based on recipes, is it still ok for the results? I’m new to your site and found your dedication to stock and soups the best after going through hundreds of recipes. Fantastic!! Thanks. ERI
Since my childhood, my favorite soup has always been split pea soup with ham, made for me by my grandmother. Can you help me to replicate that great taste and texture?
My recipe calls for chicken fat. Can I purchase this in a grocery store?
My family doesn’t like to eat corn off the cob. Any recipe suggestions?
Is there an easy and substantial “meaty-feeling” vegetarian entrée that you could suggest?
I’ve seen you on TV with Julia Child and I’m dying to try your pumpernickel bread. Can I have the recipe?
I’ve been making corn on the cob the same way for years. I’d love to know another way to season the corn, other than just butter and salt.
I’m so bored with “winter foods” and would love a great-tasting, “main-dish” salad. Any ideas?
I’m single, have two kids, two jobs and I’m not home often (and when I am home, I’m exhausted). How can I make the time when I AM home feel more nurturing (for all of us)?
I’m new at bread-baking-can you give me some advice on some of the steps involved, like “punching down the dough?”
I’m a working mother and my daughter Mimi just soaks up the attention during a meal. Can you help me to “feel” more able to provide my family with more of that as she grows?
I’m a single father who’s looking for “cooking guidance” for my 10-year-old daughter whose gaining weight. Can you help?
I’d like to make more sit-down dinners at home with my kids but I’m new at this. Can you give me a recipe that’s a favorite of your children?
I want to surprise my husband with a homemade batch of a delicious creamy coleslaw, which is his favorite kind.
I read recipes that ask for breadcrumbs called “Panko” and I’m not sure if they’re interchangeable with the ones I use (the regular supermarket crumbs). Any ideas?
How can I be sure my chicken will be tender and my stock will have lots of flavor you can smell down the street?!
Hoping you can help me to learn how to grill meats so they get really dark and savory-tasting on the outside, while the inside stays “just right.”
Help, I’m overloaded with fresh blueberries!
Help! I’m just about to throw out my old cast iron skillet because it’s just so hard to clean!
Do you have any suggestions for cooking with plum wine?
Do you have a great recipe for short ribs that’s also easy to cook?
Do you have a “from scratch” alternative to canned cream of mushroom soup that’s just as convenient to use in recipes?
Can you suggest a great recipe for a green vegetable with lots of fiber?
Can you recommend something interesting to serve instead of butter with bread or dinner rolls?
Can you recommend a great fish dish that even my kids will love?
Can you please help me to get my kids “unhooked” from fast-food chicken nuggets?
Can you give me some helpful hints for making perfect scones?
Can you eat dried mushrooms after reconstituting, without cooking them further, and are fresh, uncooked mushrooms safe to eat?
Can I use fresh blueberries in scones?
Can I cook your ribs (from the I Love to Cook Book) and put them in the fridge overnight? Would I bring them to room temp before putting in the oven? Do you seen any problem with that?

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Do you have any suggestions for cooking with plum wine?

Paula asked Lauren:

We are “regulars” at a sushi restaurant in Harrison, and they just celebrated their 10th anniversary in business. They gave us a big bottle of plum wine to mark the occasion. I doubt we’ll drink it, but it might be good to cook with. Any ideas?

Lauren says:

Japanese plum wine is called “Ume-Shu” and its flavor is lightly sweet and sour and has been consumed in Japan for over 1000 years. Ume-Shu is made from a combination of green “Ume” plums and a white liquor called “Shochu” (which has an alcohol content of about 35%). Ume plums contain potassium and calcium and are said to be a very healthy choice (sans the alcohol, I’m sure!). Plum wine is available at well stocked shops that sell alcoholic beverages.

No need to wait to wait for summer, Paula, to eat fresh plums or to be given a bottle of Japanese plum wine. Here’s my recipe for Poached Plums in Spiced Plum Wine to get you in the mood for both.

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