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I'm supposed to make a sweet potato casserole for Thanksgiving tomorrow (mashed sweet potatoes, sugar, butter, lemon juice, rum, raisins, ground ginger, eggs, vanilla, milk allspice). How much can I do the day before? Can I make the casserole and refridgerate to be cooked in the morning? If not...

I want to try shrimp fried rice this weekend. Most of the recipes I see say x volume shrimp, peeled and deveined and heat a couple minutes. They don't say whether the shrimp should be boiled beforehand or not. Will the shrimp cook in just a couple minutes or should I boil till pink beforehand?

I have this basic recipe for rice pilaf. I would like to integrate dried lentils into it (btw, I’m going to double it). Can anyone give me advice on method? I’m assuming I put the lentils in when I put into the oven, but should they be fully cooked or cooked to al dente or hydrated but not...

I've been trying to grow a rosemary plant indoors. I bought the small plant and replanted at home. Since it's grown, the lower leaves on the stems are whitish and looked curved and withered rather than straight and green. What an doing wrong?

...for either baking or frying (I tend to default to baking). I've noticed most recipes use either buttermilk or eggs as a bonding agent. What are the advantages/disadvantages for each. I've also seen (for both) to coat the meat with flour before dipping into the liquid. Is this better than...

I'm going to try and do a hamburger casserole. Is it better to brown the meat with onions (or onions and peppers), or brown the meat by itself and put the freshly cut onions in the casserole dish and bake? Will browning onions first and then baking overcook the onions? This question could...

I usually use boneless, skinless breasts and have tried it different ways., including baking or simmering in the casserole. Does anyone have any ideas on the best way to do it so the chicken doesn't dry out? EG, boiling, versus grilling versus broiling versus baking? Does sauteeing first...

I have a recipe that calls for a 15.5 oz can of white beans. If I want to use dry beans (and hydrate them) what size bag should I get?

How interchangeable are the two? I've noticed a lot of whole wheat bread recipes include some ap or bread flour. Is there an advantage? Can you substitute one for the other one for one?

I was considering trying to bake bread using buttermilk instead of regular milk. I found this recipe: Clayton's Buttermilk Whole Wheat Bread | The Fresh Loaf I noticed that they have baking powder in the recipe. What is the purpose of the baking powder if you are using active yeast? I...

What is a good size for a dutch oven? A dish (such as jambalaya or marinara & meatballs) that will serve 6 will be pretty typical. It's just my husband & I so it's more likely we'd do smaller than larger dishes. Also, dutch ovens can be used on stove or oven, correct? Are casserole dishes oven...

For those of you who haven't seen me in other chats, I'm a new cook. The DC crowd has been pretty nice about the helpful hints. Anyway here is my project this weekend: Chunky Marinara Sauce INGREDIENTS 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, chopped 1 (14.5 ounce) can...

Most risotto recipes are for 6-8. If I want to make less servings at a time anything I should consider past halving (or thirding) all the ingredients? EG, use a smaller pan but if you half the recipe, you should half the surface area of the pan (don't half the diameter - I did the math on this...

If I want to double a bread recipe to make 2 loaves instead of 1 - do I need to double the yeast, also (to about 4 tsps vs. 2 tbsps for one loaf, which is standard) or will the 2 tbsps be sufficient?

I'm a beginning cook so if this sounds completely stupid please tell me... I would like to try making whole wheat muffins with a maple flavored filling. What would be the base of the filling? I was thinking of using a glaze, which is confectioner's sugar and maple syrup but I'm not sure it...

I'm just learning how to cook after years of eating from boxes and bags :) So consequently I have some pretty basic questions to ask. I saw a couple recipes for Tuscan Chicken (seasoned chicken with cannelloni beans) and thought it looked good but would like to try a variation - a casserole...