it in large batches then freeze it for later use. It does well in the freezer and holds for months in stasis, waiting to be pulled for last-minute meals and armed to wake up any boring or authentic Italian meal. It’s quite... (92 replies, last updated by Alan N November 29, 2009)

with 80 or so little disasters. I plan to use the baking temp on the package, 350 degrees, and maybe bake them for 8-10 minutes until the toothpick comes out clean. Should I let them cool in the pan for 10-15 minutes before taking... (7 replies, last updated by greygarious November 29, 2009)

I have about a pound of fresh cranberries that I didn’t use and would like to bake something with them. Does anyone have any ideas for a cake or bread that would use fresh cranberries? I’m thinking they would go... (11 replies, last updated by hotoynoodle November 29, 2009)

The PBS Create network has two Scandinavian cooking shows, Perfect Day and New Scandinavian Cooking, that might inspire you. How about lingonberry pudding? Celebrichef Marcus Samuelsson must have some creative fusion desserts in... (20 replies, last updated by mountaincachers November 29, 2009)

Some tips for popovers that I’ve adhered to in the past with good results: - Use high protein flour, e.g. bread flour (not all purpose) - Once you have the batter incorporated and mixed, let it sit at room temperature for 70... (13 replies, last updated by CindyJ November 29, 2009)

for each top crust) and roll to approx. 1/8 – 1/4 inch thickness. Proceed as you typically would with forming bottom and top crusts. If you pre-bake the shell, bake at 475 degrees for about 8 – 10 minutes or until... (28 replies, last updated by jenhen2 November 29, 2009)

Well, I love spaghetti with sardines, bread crumbs, olive oil and lots of garlic, but I wouldn’t think the Riesling would be a fit. I guess you never know... On another note, I think TheMac means “wino”; not all... (4 replies, last updated by hotoynoodle November 29, 2009)

are stored once you’ve given them away, for the safety of the recipients the mustards should be processed. For four-ounce jars process for 10 minutes in a water-bath canner. (6 replies, last updated by morwen November 29, 2009)

I have to admit, I’m a procrastinator of the highest degree. I end up letting stuff sit in the refrigerator for a few days on a regular basis. So I have this good chicken I bought, and it was jussssst starting to have that... (34 replies, last updated by whs November 29, 2009)

cookies & bars on the left column) :) http://dinnerwithjulie.com/2008/08/26/day-239-leftover-vegetable-lasagna-and-chocolava-cookies/ (64 replies, last updated by HillJ November 29, 2009)

Share your successes, failures, and questions! Good – whole berry cranberry sauce w/star anise; roasted tomatoes w/toasted parmesan bread crumbs; carrots braised whole in turkey stock & butter; mushroom/leek stuffing;... (89 replies, last updated by ChristinaMason November 29, 2009)

Did you allow the fruit and sugar to sit with the tapioca mixed into it for 15 minutes or so before filling and freezing the pie? I have frozen raw pies made with tapioca and have not had this problem. But, since I never use... (9 replies, last updated by koshermasterchef November 29, 2009)

Actually I don’t know that much about Crisco, more about commercial “creamy” fry oil. It’s probably proprietary information, I was just speculating. OK just checked their website, the only info they give,... (8 replies, last updated by Velda Mae November 29, 2009)

happy t-day everyone! i got up at 4:00 after going to bed at 12- i made cranberry/mandarin relish two days ago and made the mashed potatoes, Ina’s spinach gratin (added red pepper flakes), GBC, corn, glazed orange ham, and... (53 replies, last updated by Val November 29, 2009)

anyone have experience with making the potatoes ahead and holding them in a crockpot? Potatoes have always been a messy, rushed last-minute job in my house and Im thinking if I can get them done earlier in the day it would be a... (43 replies, last updated by kattyeyes November 29, 2009)