Live Q&As;

Yes, that's a great trick! Mayonnaise spreads evenly across the bread and doesn't burn like butter.

Sounds like you should make Joe's Weeknight Vegetarian recipe from this week, Roasted and Stuffed Squash Rings.

Hey! So sweet of you to help your friend celebrate :) If she's an amaretto sour lover, you might find this video helpful? You also might try playing around with some of the flavors that are classic pairings with those savory meaty dishes: how about a fresh cider spiked with cinnamon and cloves, or a booze-free apple buck (ginger ale, lemon, and fresh cider in place of the apple brandy)?

What kind of sugar are you using? This is cookie dough that has been refrigerated or goes straight from bowl to baking sheet?

Sorry you've run into problems! I'm not sure what you mean by "the link here for past chats never completes" because the page is loading just fine for me. Here's the archive link, and so you have it, here's the link to the Oct. 30 chat.

Maybe doughnuts? 

You could try Kolache, a previous holiday cookie entry.

Or Moroccan Honeycomb Pancakes.

Obelisk Breadsticks

And you may have a little more time. King Arthur says you can keep yeast in the freezer for up to a year.

I think you can manage quite nicely with a traditional version she likes -- as long as you use gluten-free bread and/or a GF cornbread recipe to start. (If you use a store-bought chicken broth, make sure that's GF as well.) Here's a GF stuffing recipe from our Recipe Finder that uses basmati rice as the base; I'm sure you could even wing your own using cooked wild rice and dried fruit and nuts -- all the flavors you like for the holidays.

And here's a simple one from FOF (Friend o' Food) Shauna Ahern, aka Gluten-Free Girl.

Chocolate cake is probably the best known mayonnaise-based dessert. The mayo makes for a moist cake. But there are other recipes out there. The Duke's Mayonnaise spiral bound cookbook has something called "Quick Party Pie" that includes six Butterfinger candy bars and a can of cherry pie filling along with mayo!

Here's what the great and powerful Barbara Damrosch says. Keep in mind she's talking about a place for gardeners to store a LOT of squash after they let them cure. For you, unless you're growing as much as she, the farmers will have done the curing, and you're probably just buying 1 or 2 at a time.

Find a cool, dry, well-ventilated spot where the temperature does not go below 50 degrees or above 68. The basement is out unless it’s very dry. Most home cellars, not to mention root cellars, would invite mold. Maybe there’s a spare room at your place, a guest room perhaps, where you could stash them, on nice soft rug, under the bed. Explain to guests what they are and why they are there.

The only trouble with a spot like that is it’s out of sight, out of mind. You’ll need to keep checking for dark spots or shriveling. Squash that are starting to spoil should be composted. But those that keep well will give you a winter of wonderful, sweet, bright orange, carotene-rich flesh, hidden beneath the beige.

I don't know of a site that collates food-related volunteer opps. Now, this might sound too radical to consider, but ... have you just asked the places that attract you, directly? I'm sure they would be interested. But the other thing is, none of the ones you mention are nonprofits; it would make more sense in terms of filling that volunteer-shaped hole in your heart to offer your time at a place that helps the needy, wouldn't it? Some possibilities: Food & Friends, DC Central Kitchen, Miriam's Kitchen, Brainfood.

Tofu and Edamame Frittata With Dipping Sauce

Tofu Burgers

Vita's Barbecue Tofu

These four from Elinor Klivans have been tested by us! I've made the chocolate mint ones. Delicious.

Hey! My column appears monthly -- thanks for noticing its absence! :) There will be one next week, so warn your liver.

Jason actually did every other week for awhile, then monthly for awhile, then he took a break, then he came back, then then then ...

It sounds like you're voting for more Carrie! I will take that under advisement!

How about putting it in this beautiful (IMHO) Beet, Kale and Bulgur Soup?

Or in this Butternut Squash, Kale and Shiitake Casserole?

As an unrepentant fan of dining solo  at bars, I hate to tell you this: You have about zero leverage in this situation. You're solo. You're probably not drinking much. You have a modest check average. Those frat boys with their smartphones and $14 cocktails are going to win every time.

I'd find someplace more comfortable to dine, though I think that's increasingly difficult to locate as eating out becomes a main form of entertainment among millennials. You might try such places as Blue Duck Tavern or Bistro d'OC, a genuine French oasis.

This may sound funny, but I knew an old man in eastern California who regularly made grilled peanut butter sandwiches (just like grilled cheese but no cheese) inserting slices of sweet pickle too. Actually I found it quite delicious though I haven't had it in years. With good whole wheat bread, it would make a healthy breakfast.

Yeah, that's what I was thinking.

Have to say, I like it that way too!

Might want to check with Deb; she's pretty responsive! From the photos on her Web site, I can see that perhaps the cake would be so moist as to make its dislodging from a Bundt pan rather difficult. You could maybe cut a round of parchment with a hole at the center to line the pan before you pour in the batter. Make sure the paper's cut generously enough to reach halfway up the sides of the pan for easier grabbing. Does that make sense? Other alternative is to use a disposable tube pan, which I've seen at my great-big chain grocery store. 

Given that I'm not a digital subscriber to the Houston Chronicle, I can't weigh in here!

Typically the health gurus in the government would tell you to toss that bird after two days. But you're going to be reheating the chicken, presumably above a temperature of 160 degrees, which should kill any microscopic varmints.

But that's just the food science side. I would suggest giving that chicken a good strong sniff. Does it still SMELL like somthing you want to turn into a stock? If not, toss it with extreme prejudice.

Maybe others on our panel today would care to chime in on this?

Three weeks? Toss, toss, toss. All due respect to TC, but the 160 (really, it should be 165)-degree thing is for killing salmonella. It's not a cure-all for any food that is past its prime.

Thanks, Olga!

No downsides except for counter space, I would say. If you can get your hands on the latest issue of Cook's Illustrated, you should -- they have a big piece reviewing stand mixers. (And if not, e-mail me, because I can probably scan and send to you.) If you're talking about the KitchenAid Professional 6-quart model with bowl lift, you're on the right track. Cook's gave it third place in its testing, behind the KitchenAid 7-quart and 4.5-quart models.

This is a great story! I've heard of people putting mayonnaise in their hair as a leave-in conditioner (I can attest that folks offer all kinds of advice to curly-headed people), but never of anyone placing a pouch of mayonnaise on their head. I'll have to remember that (in addition to being curly-headed, I'm also quite clumsy).

Thank you. It's hard to pick a favorite (like saying who is your favorite child). Much depends on circumstance, weather and whim.

Too funny. A Halloween potato! I'm sure it's just the moisture inside the potato heating up, and it was probably puffing steam from one of those holes or another; the rocking would come from the release of pressure on one side. Wish you had shot a video, don't you?

In the case of the Salt-Crusted Snapper recipe we published today, I'd say no, because of the addition of egg whites and herbs. As costly ingredients go, 4 cups of kosher salt is not so expensive. I'd say maybe a buck or two. 

Thanks for the validation! I'm hoping it lasts forever because I have a huge container of instant yeast in the freezer that I'm honestly not sure when I bought... No problems yet.

Yes, that's a good idea! Thanks. We probably won't get to it before the holidays, but could be a good thing to do for next fall!

Tamari.

Thanks for the idea! It's true -- I've taught at CulinAerie in Thomas Circle, and they use volunteers, too.

There's lots of pretty perfect pimento cheese around Chapel Hill (it's hard to beat Crook's Corner and Neal's Deli). But at home I use my grandmother's recipe:

1 lb hoop cheese (I substitute sharp cheddar)
1 4 oz. jar diced pimientos
4 tbsp mayonnaise (my grandmother suggested "heaping" spoonfuls, but I prefer a little less)
1/2 tsp mustard
2 tbsp white wine vinegar
1 tbsp sugar

Combine!

I keep mine in the fridge just because I don't have to worry about it; I don't use it that often. But you don't have to, as long as it's kept in an airtight container and away from a heat source. Love that pasta! 

Hey, I admire their willingness to keep trying! Maybe they'll decide it's a no-go after all, but fresh, local squash are abundant this time of year. Might as well give it a shot, right? They're also pretty good for you.

With all due respect to other wet brines, I'm partial to this one (ahem, mine) for Bourbon-Brined Smoked Turkey. 

The recipe is for a smoked turkey, but the brine works great with a bird cooked in the oven as well. The bourbon and light use of brown sugar brings out the inherent sweetness in the bird and the onions, black pepper, and lemon peel help balance and deepen the flavor.

If you try it, I'd like to know how it turns out. 

Good question. I do think going completely simple can be wonderful. A great cook I know makes her fresh shell beans using only water, olive oil and salt. But of course it's fine to embellish, and any of the ingredients you mention would make fine additions. In the case of this recipe, i want to highlight the deliciousness of fresh shell beans. But yes, like you, I would sometimes layer with more flavors too.

These beans were so good. Doesn't take long at all to shell them. I only wish that lovely coloring wouldn't cook away. 

Loud and clear!

My mixer was a birthday present from my parents too! But, yes, I like the bowl lift. I'm pretty sure I'd run into space constraints with regard to my cabinets if I had the tilt head.

Yeah. I'm not a huge fan of plain kale chips (too crumbly for my taste), but the ones with coating can be plenty addictive. Check out these!

I cut them up and cook them in oatmeal, adding nuts (current phase: pistachios) and sweetener (current phase: date molasses). But you know, just because you don't have a tagine doesn't mean you can't make a "tagine." Just make it in a Dutch oven.

Also, did you see Bonnie's recipe for Apricot-Studded Meatballs in today's section? She calls for broiling, but you could surely pan-fry if desired, right, Bonnie?

Sure, but I think I'd use a grill pan so they could brown well. 

Got it!

Both are great options. With tender spinach or mustard greens, adding strips of carrot, daikon, or cucumber. With cold noodles, add roasted peanuts, scallions, cilantro.

Unlike a lot of commercial mayonnaise spreads, Duke's doesn't contain any sugar (rationed during WWI when Eugenia Duke created her recipe).

Eugenia's family is very proud of the recipe, which the C.F. Sauer Co. has kept the same. Still, some of them have had trouble finding it since it wasn't available in several states until fairly recently. Eugenia's granddaughter, Genie Bronson Kramer, tells a great story about her son-in-law trying Duke's for the first time after moving to Charlotte, NC. According to her, he immediately went to the grocery store and bought six bottles.

Good question. I had a quick chat with Tom Sietsema, who did some digging. Tom says Carole Greenwood was briefly cooking at Perry's in Adams Morgan. Her position was not publicly promoted, however, and lasted only about three months. After that? The word is that Carole decided to go abroad -- to South Africa.

Thank you, I will definitely try this sandwich!

I'm writing about my veggie Thanksgiving menu in the 11/20 section, so stay tuned. On the list: Sunchoke/celery root soup, raw Moroccan-style carrot/beet salad, Tamari-roasted Brussels sprouts, and the main event of polenta stuffed with squash and mushrooms. (The latter is a tomato-sauce-topped, cheesy casserole.) Any or all of those could work. The main course could absolutely be a side, and it's filling -- and a crowd pleaser, so hopefully your hubby would like it. The salad is raw, so it might suit you, and, well, hopefully your sisters would like the soup!

Parents? Do one-year-olds eat turkey? My inclination is yes, but it depends on the kid, of course. For your servings question, I'm consulting one of our go-to reference books, "Chef's Book of Formulas, Yields & Sizes." It says one 22-pound bird will yield 12 pounds of roasted meat, including scraps -- or about 22 servings (6 ounces per serving). Then again, it says you'll get 40 servings "on buffet when served with other meats and salads" -- meaning people will eat less when there's a lot around. So do your math based on that. I'd rather do one bird than two. Less prep and need for oven space!

Limiting the number of recipes! I think we retested at least 100 more than we used.  The book's size was set, so I had to choose among the children, as it were. Hated to disappoint some of the readers who sent in recommendations.  Surprising: That it's not in Amazon's top 100 books! (I make a leetle joke.) 

Something to consider. Thanks.

I say: Skip it! Make my all-veggie menu, coming 11/20. But I'm biased, of course.

Nice! This sounds amazing; thanks so much.

Duke's doesn't have any sugar, which makes it less sweet that many commercial mayos. It also has vinegar, which gives it a nice tangy flavor.

Serious Eats did a great mayonnaise round-up earlier this fall (though, of course, I have to disagree with the results).

Sure, why not? It's a way to pay homage to your kin while reclaiming recipes from the era of convenience foods. Sounds smart to me.

Google "pineapple turkey brine" and you'll see how popular the idea is. I say go for it; the fruit juice is said to tenderize the bird. Here's one on Chow.com. Check to make sure there isn't more sodium than you need (salt + soy sauce). Might want to go with a rice side dish instead....

I'd say up to  5 days; it's really only the pasta that tends to get mushy. And that's if you're really being picky. You could scoop out all the pasta that you can, then reheat with fresh pasta and maybe additional hot water until the new pasta's cooked through -- be sure to taste and adjust the seasoning. 

Well, you were kind not to point out that journalists are No. 6! (And, more disturbing, that clergy are No. 8, a notch above chefs.)

Your answer, I think, is embedded in this document from Psychology Today, which lists the traits of a psychopath. See how many of them may be allowed in a restaurant kitchen.

The Duke's website has a great store finder (and you can thankfully purchase Duke's online, too!).

The breaded eggplant cutlets from David's "One Good Dish" might be just the ticket. They served them at the dinner for him at Buck's the other night, and I loved them. In his book, he suggest topping them with a little fresh mozz and basil, which would be fantastic, but at Buck's they topped with a little dollop of gremolata made from fresh parsley and (I believe) chopped preserved lemon, which I thought absolutely rocked.

Word.

You know, the King Arthur folks are extremely responsive in their recipe comments and also by e-mail. I've had them answer several e-mails in the past (in a non-professional capacity). I would see what they have to say.

Tips from one who has been there!

Using whole wheat white flour is a big change, IMO. King Arthur's white whole wheat has 14% protein, and its unbleached AP flour has 11.7% protein. That means things made with the WWW won't be as tender as ones made with AP, for instance, unless you adjust the amount. So it doesn't surprise me that your cookies would be different!

I think there are a few factors from the Duke's story that helped it spread in popularity. From the start, it's founder Eugenia Duke made the mayonnaise accessible to folks across class lines. She sold it on sandwiches to workers in textile mills, who neeed a quick, convenient meal in an industry that didn't allow formalized meal breaks. She sold it to thousands of soliders stationed at Camp Sevier near Greenville, SC, who later moved back to their homes in other states or towns and shared their love of the spread. And she sold it on dainty sandwiches to traveling agents, manufacturers and financers (mostly connected to the textile industry) who visited her Duke Tea Room at the Ottaray Hotel in Greenville.

Today, a lot of people are loyal to Duke's because they grew up with it. Also, it's a great product.

Yes, I'm not sure the additional dairy in the butter and half-and-half helped. Let's chalk that one up to experience! Been there.

Anyway, since you don't have a microwave, I might recommend you try a double-boiler method. Melt the chocolate gently and gradually in a heat-proof bowl over barely simmering water. Then you can add a little fat to help the chocolate set up in the coating and keep things smooth and shiny. Try the proportions of chocolate and fat in our Chocolate-Dipped Peppermint Marshmallows recipe. I've had great luck with it.

Did you grease and flour? That might help. You could also consider putting the loaf pan on one or two baking sheets to insulate the bottom a bit.

Hard to say for sure what the cause is, but I think I've experienced the very same thing. Just the other week, in fact, when I bought a bunch at the farmers market. And I don't worry too much. I pitch ones that look pretty bad and just remove the outer layers of ones that seem salvageable. It's probably the equivalent of a bruised apple.

Mazel tov! 

This Chipotle Black Bean Vegetable Soup will only cost you 239 calories and 3 grams of fat per serving;

These Slow-Cooker Greek Beans Wtih Peppers and Yogurt have 5 grams of fat (and are a revelation);

Slow-Cooker Salmon With Shallot and Green Beans have 230 cals and 9 g fat;

and you'll certainly want to try Spiced Apple Terrine and Honeyed Yogurt, at 260 cals/4 g fat. Smells up the house to distraction.

It's hard to top Duke's on a simple tomato sandwich. But I also like it in pimento cheese (no surprise there), deviled eggs, and potato salad.

There are all sorts of resources online to help you transform leftovers into entirely new dishes, like this handy guide.

But online entrepreneurs have also devised new ways to deal with unwanted leftovers:  Post them on the Leftover Swap site, so that others can claim and eat them.

I really try to get people in the habit of making building blocks of dishes on the weekends when they have time, and then pulling those into quick weeknight meals -- rather than making big batches of the same thing and then facing day after day of leftovers, which they're tempted to chuck like you do.

So, make a pot of beans, a pot of rice, a pan of roasted root vegetables, some baked/marinated tofu, and store them in the fridge and/or freezer, and then use them to make fun -- and different -- things every night. My new book has a whole chapter of such ideas.

For a group, I love the old-fashioned bistro Chez Georges on rue du Mail. Great atmosphere and classic food. For lunch with a friend--Le Comptoir du Relais near Odeon. Of course, there are lots of great new places too. Check out a website called ParisbyMouth for recommendations in every arrondissement.

I've had my tilt-head KitchenAid for nearly 10 years now, and I haven't had one problem with it. Nor have I experienced any dough-throwing during the many times I've made bread dough.

Yes, Marisa is great, isn't she? We ran two of her recipes the other year. I'm a fan of the Pear and Chocolate Jam in our database. And if you have "Food in Jars," I highly recommend the jarred cranberries with orange recipe in there. It rocked. I'm planning to make it again this year!

I love all of these stories about additional uses for mayonnaise. Thank you for sharing!

If you find the flavor too strong, use a little less shaved bonito and don't simmer. You may also dilute with water for a lighter tasting dashi.

I  like that idea. 

If the recipe has ingredients listed by both weight and volume, I will always weigh them. Weighing goes a long way toward insuring your finished cookies and cakes and pies will turn out right.

I have to admit that it's been awhile since I've tried Duke's Light, but I'd say it's a good introduction if I remember correcctly (though I'd say try to regular, too!).

I'm not sure you did anything wrong. I didn't test the recipe at a double batch, and your preference tend toward more assertive flavors. What I would suggest is to taste the beans at a few points along the way, adding salt and pepper incrementally. You'll probably use more than you would have added at the end, and I think the salt will help coax out more flavor along the way. 

More insight for the Thanksgiving host.

Here are a few ideas. Also, be on the lookout for Joe's sunchoke soup recipe Nov. 20.

I'm not sure if herbs would accelerate the degradation of rice, because rice already is considered a fairly hospitable environment for bacteria to grow. Most experts say you need to refrigerate rice quickly after cooking and keep it in the fridge for a day or two.

Or freeze. It freezes beautifully.

French-style "open-face" tarts, baked in a fluted tart pan fit the bill. Almost like pie, but less filling. Try my apple tart from A Platter of Figs. Or how about a lemon curd tart?

First, tell your SB to look for either single jars of tomato paste with lids (yes!) or better yet, for the kind that comes in a tube. 

Now, to your surplus: It's probably still fine enough to freeze. Wrap 2- or 4-tablespoon increments in plastic wrap, then seal those in a single zip-top bag and freeze for up to a year.  Or you may want to check our Recipe Finder database for some tasty homemade tomato sauces.