Lynne's Mailbox

If you want another take on a sauce for smoked salmon, try this variation on a dish from Joel Robuchon.
The key to multiplying baking recipes is using the weight of ingredients, not the bulk measure.
Create a stunner cake with the easiest homemade frosting extant -- no piping bag needed.
Before classy labeling, English peas were simply “garden peas.”
To clean mushrooms all you need is a sink, a small brush and some cold water.
If you cut the number in half, you get the actual amount of alcohol in the bottle. The term comes from an old gunpowder proofing method for whiskey.
Each type of tea brews best at different temperatures.
Use dried chiles to add flavor, not heat, to dishes.
Stevia, a plant native to Latin America, in now grown around the world.
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.
Use extra lavender in lavender-scented Jell-O -- for grown-ups.
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.
Lynne weighs in on the gas-versus-charcoal-grill debate.
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.
With the heirloom trend, a lot of new (at least to us) pears are showing up in markets, but what you will always find is the standard quartet.