Lynne's Mailbox

Cast iron pans can last for generations -- to preserve them, don't use soap or steel wool.
This isn’t the cheapest way to get vanilla extract, but it delivers one unlike most anything you can buy.
Start with a fresh marinade each time you cook. And always marinate in the refrigerator.
When the wine gets serious, usually so do the glasses.
Gingerbread is just about goof-proof if you remember not to stir it too much.
Air is the enemy of frozen foods: Pack everything airtight.
The secret to a crowd-pleasing cheese platter.
To clean mollusks scrub their shells and submerge them in a bowl of ice water, salt and cornmeal.
Cooking without alcohol? Substitute vinegar, broth and maybe a little butter.
Dear Lynne, Why is it so difficult to hard boil an egg? I get a green ring around the yolk, or I peel the egg and take half the white with it.
Buying part of a cow? Here is what to tell the butcher.
Collect big, thick butcher block cutting boards and stack them to the height that is right for you.
If your dining companions won't let you pay for your portion of the bill, try explaining your situation. If that doesn't work, offer to buy them wine in exchange for the meal.
If your olive oil freezes, it's still OK to use.
To dress up store-bought cookie dough, there are two approaches: before baking and after baking.
A sauté pan has straight sides while a skillet or fry pan has sloping sides.
The secret to crisp roasted potatoes? Giving them ample space and using good olive oil.
You don't want to do a lot to sage flowers because they are fragile in aroma and taste.
Lynne explains the differences between iodized table salt, kosher salt and sea salt.
A lot of the very inexpensive gadgets that slice, dice and chop tend to not do a very good job or they fall apart just when you come to love them. It's kind of like having a boyfriend who lets you down.
To keep sourdough from becoming too sour, feed it frequently with flour.
One idea: Take a recipe you're comfortable with and change the main ingredient.
Look for a flat-bottom wok with a long, wooden handle. Or, you could use an independent propane gas unit as your heat source.
Soak sliced onions in ice water for 20 to 30 minutes or sprinkle them with an acid such as vinegar.