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EDIT: Lol, friends say they want the gnocchi, so they are bringing a vegetable side instead. So I guess, any outstanding mushroom gnocchi recipes! FORMER: We're having friends over for dinner, and they are bringing a lasagna. I've had a button mushroom kit growing, and just picked a bunch of...

We've enrolled in a CSA for this coming year, first time doing so. Now, with seed catalogs arriving and all, we're wondering what we should plant ourselves. We don't have very much space, maybe 150 square feet plus some containers, but are wondering what to put in that space to complement our...

I'm going to be making some eggnog for a party (entitled "'Nog 'n Glogg", lol) next week. Haven't made it before, found some decent looking recipes online. While I was planning on making it that day, I came across a recipe for aged eggnog. Reading it, it makes sense to let the eggnog sit...

So, when my last tub of generic Crisco was empty, I had decided not to buy it anymore, so as to avoid its trans-fats. Basically the only thing I would ever use it for was pastry crust. Instead, I figured, I'd give lard a try, having heard such great things about it for pastry, and it not...

I'm going to be in Chicago for a week or so for a conference; looking for some food suggestions, in the $10-15 or cheaper range (meaning the restaurants already mentioned in the other Chicago post doesn't really apply, lol). We also have a baby and a toddler, so family friendly I guess. I'm...

To be certified, do you have to enroll in a class/training course, or can you just take the exam after independent study? And/or does this vary by state?

Got about a pound of already cooked ground beef, the other pound was used in a tomato sauce and pasta casserole. Ideas? I'd also like to make something with sweet potatoes as a side, so something that might go with that.

I'm looking to up the bean intake in my family. One reason is my wife is reading The Omnivore's Dilemma and wants to cut out supermarket meats. Another reason is they are cheap and nutritious, plus we now get a little bit each month from WIC. Third, I really like them. The problem is my...

My wife and I and her siblings are planning on getting her Dad a gas grill for Father's day (probably Father's Day-slash-birthday). He's always been a charcoal fan, but the last couple years has begun pining over having a gas grill. With all of us either in college or just out, we don't want...

I'm thinking mainly garden stuff here. Canning probably costs a little more for containers (special grade jars and one-time use lids). Canning takes energy to heat the jars, but then requires none afterwards, while freezing probably takes less energy to initially freeze, but then of course...

Would using frozen spinach for a spanakopita be much inferior to using fresh?

I lived in Greece for a few months a few years ago in college. So I ate a lot of pretty authentic Greek food. Now, whether being served in wedges with tzatziki or wrapping a gyro, the pitas were nothing like those dry pockets we usually find here. They were somewhat thick, chewy, some small...

Holding a greek dinner next weekend. I've made baklava a few times before, when I was living in Greece. The cookbook I have says to never pour a hot syrup onto hot pastry (saying it will make it soggy) - always pour a hot syrup over cool pastry. Yet every allrecipes recipe I've looked at says...

I used to just use all shortening, as my mom had, but lately I've been doing part butter. After cutting and stirring, it's not consistent though, so I realized it would probably be best to mix the butter and shortening beforehand (and then chill) before cutting in the fat. All that I'm...