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Some folks grease the pan first and then line with the parchment paper. I always figured this was to stick the paper to the pan so it remains totally flat. Sometimes it's hard to get whatever you are cooking into the pan if the parchment paper is trying to curl up.

I just tried the USDA supertracker and its database has nowhere near as many items as some of the other sites, e.g. myfitnesspal. For example, I just tried to find havarti cheese and there's nothing listed in the USDA search -- no havarti, none.

We live in the direct path in the center of South Carolina but even told our relatives that this is not a place we'd come to for the eclipse. It's scheduled for mid-late afternoon here in August. Mid-late afternoons in August in South Carolina are most likely to be in the upper 90s and humid...

Switching to bread dough for filled pasta and asian wrappers has eliminated much heartache! Especially for making ravioli. I find I can make the wrappers thinner yet they're much less likely to fall apart with the higher gluten flour. Same for pot stickers. As to premade wrappers, I find the...

Spanakopita with double the veggies I usually use. I make it relatively low fat (for spanakopita) by dabbing on olive oil (not butter) with my fingers. A whole recipe, which is two large meals' worth, uses only about 1/3 cup oil. Ingredients: 2 bags of spinach, a container of mushrooms, and a...

Stuffed Portobello & Poblano Supper was a portobello and a poblano, each stuffed with ground beef, veggies & cheese, with some brown rice. Very yummy.

Last night's supper: TJ's chili-lime chicken burgers, peas, red cabbage slaw. The red cabbage slaw was just red cabbage, chow-chow, and mayonnaise. Chow chow is a southern vegetable relish slightly tangier and spicier than regular pickle relish. The stronger taste stands up well to the red...

1. When replacing burner controllers while nursing a stove 'til the end. 2. When installing the new stove.

Trader Joe's has an unsalted yellow corn tortilla chip. We buy them regularly and they are pretty good.

That's a good point. Sometimes I think it should be like Coco Chanel was supposed to have recommended about accessorizing: remove one piece before leaving the house. I do love curries, etc., with lots of flavors but sometimes just a little bit does it. A few years ago there was a craze for...

Butter and oil will result in slightly different textures and flavors but it should be quite edible.

I would have needed a beaker/mug, too. Surely, Hyacinth wouldn't have been comfortable with me touching the good stuff!

I went through a spate of collecting late-19th/early-20th century covered vegetable dishes made in the Ohio River Valley, which was the capital of tableware in that era. Homer Laughlin was one of the more productive firms, producing hundreds of different patterns and designs.

I never intended to have a separate set of "the good" flatware but I got them as a wedding present that had us all rolling on the floor. The flatware I bought myself (as opposed to the stuff my parents got me at an outlet for my first apartment) is pretty funny in and of itself. It's "Pisces"...

Never underestimate the power of good pasta water! I always try to dip a cup measure into the pot to rescue some pasta water before draining. This is great stuff for finishing almost any pasta sauce!

We had ... glop? Shallots, an orange bell pepper, & cremini shrooms sauteed in olive oil with dried italian herb mix, a can of white beans, some grated asiago and some fresh mozzi pearls. See? Glop. This is the kind of supper that gets made when you have the phone in one ear while saying an...

I was taught the following ratios for what my father called "white sauce:" 1 T. butter, 1 T. flour, 1 cup milk = thin white sauce 2 T. butter, 2 T. flour, 1 cup milk = medium white sauce 3 T. butter, 3 T. flour, 1 cup milk = thick white sauce I, too, am usually impatient adding cold milk so the...

I bow before your greatness! Homemade puff pastry!?! Words that strike fear in the hearts of home cooks everywhere!!

My favorite place to start for how-to-eat-healthy information is Harvard University's NutritionSource. It's from their School of Public Health and it's a great source for consumer information that's kept up to date. Start with their "what should I eat" link and go from there. I've learned a...

Re: size. You can take the same dough and make anything from a big single loaf to slider buns. Yes, you will need to adjust the time -- and sometimes even the temp -- accordingly but a lot of this depends on your oven. That's why I find using a thermometer to measure internal temperature is...

Since the recipe you are using is almost 50/50 white flour and rye flour, it is going to be a heavy bread. Also, 30 minutes at 375 is nowhere near long enough to cook through to the center. Although 375F is my favorite bread-baking temp. some like to use a faster oven. I'd try reducing the...

We had lazy "faux" risotto made in the oven. I sauteed a bunch of mushrooms, shallots and garlic in olive oil in the bottom of a dutch oven, deglazed with white wine, and threw in brown rice and hot turkey stock. (Why turkey? It was what came to hand in the freezer.) Then I covered it and...

Chicago! Eek! I just realized folks were steering you through the more crowded route. I'd avoid it like the plague -- then again, I'd be threading my way along rural highways once I reached Ohio to avoid cities and their delays. My advice, for what it's worth, is to head out of NYC following...

It is a fun idea to try the different grains like kamut, amaranth, etc. We did and found we are wheat and proto-wheat lovers. Give us the spelt and freekeh and bulgur; you can have the flax and quinoa, buckwheat and teff. But you never know until you try them!

I've done lots of driving trips around the West and lived in Bozeman MT for awhile. Once you get past the Mississipi and particularly once you get past the 100th meridian, things will change quite a bit from what you are used to in the East. The trees end. Things spread out. Particularly as...