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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I’m so bored with “winter foods” and would love a great-tasting, “main-dish” salad. Any ideas?

Dale asked Lauren:

Dear Lauren,

Not sure about you but, by this time of the year (February), I’m so bored with cold weather foods!…All the stews, soups and pasta dishes are definitely hearty but I’m truly dying for a great main-dish salad to serve, either for a healthy weeknight meal or something great-tasting and substantial, when entertaining. I thought (hoping) you might have a recipe you’d like to share. Thanks so much!

Lauren says:

Although I’m truly “one of those” that never seems to get tired of pasta, stews and soups (and often have vats of simmering concoctions “blipping” away on the stove, even in July), I do have a recipe for a fabulous main-dish salad that features tender greens, tossed with “year-round” fruits, cubed creamy (and totally dreamy) Dolcelatte dolce, a fabulous type of gorgonzola cheese and toasted nuts. To augment this, making it more substantial, thus appropriate as a “main-dish” dinnertime salad, I serve this salad with sliced boneless skinless chicken breasts that, during the colder months I grill inside, using a stove-top grill pan. This salad, labeled Tender Greens with Pears, Apples, Grapes, Pan-Toasted Walnuts and Gorgonzola Cheese, with Grilled Chicken, has been deemed a real winner to anyone I’ve served it to. So I hope you’ll serve it too, with pride, to your most favorite people.