Q: Any pointers on “grilling salmon or swordfish?. . . . I grill to medium temp, cooked through but warm moist center. But mine not always moist.” ~ Dennis.

“Help! I am a newcomer to Colorado, and to its higher elevation. I find baking cakes and cooking pasta so different here, even difficult. Any suggestions?”

“I want an oil to sauté with, and if possible, roast veggies. . . . Do you have a grocery store brand you could recommend?”

“What the heck can I do with an almost full bottle of fish sauce?”

“Do you have a recipe for seafood broth for the Cioppino?”

“Who first ate the artichoke? I mean, look at the thing.”

Spanish-style chorizo is usually somewhat drier than Portuguese linguiça, the name for Portuguese sausage made of pork in the “chorizo-style.” Linguiça also tends to contain more garlic in the interior mix.

My mom-in-law gave me her Crock-Pot a month ago so I’ve done my first dishes in it. Pretty cool! If you have slow cooker tips, I’m all ears.”

“Telling us the amount of dry herbs (such as basil or parsley) to replace fresh herbs would be appreciated.”

Oy, what would a St. John know from the latke? Well, “dayenu,” enough.

My steaks are tough enough to pull out my fillings. What am I doing wrong?

How do you make the white topping?

What is the shelf life of yeast?

“How do you rip the leaves off the stem for kale?”

Helpful advice for high-elevation baking and cooking.