The Washington Post

Free Range on Food: Duke's Mayonnaise, David Tanis, salt roasting and more

Nov 06, 2013

Every Wednesday at noon, Food section staff members and guests answer your burning culinary questions.
Past Free Range on Food chats

Greetings, all, and welcome to Free Range! Hope you enjoyed our section today, between Emily Wallace's fun piece about Duke's mayo, Jane Black's take on the folly of salt-roasting vegetables, and Bonnie's take on David Tanis's great new book, "One Good Dish."

We've got Emily and David joining us today, along with our regulars, so hit us up with any food/cooking q that comes to mind.

We'll have giveaway cookbooks to tempt you, of course: a signed copy of "The Washington Post Cookbook: Reader Favorites" and a copy of "One Good Dish." One of those will go to each of our favorite two chatters today. So make your questions/comments prize-worthy!

Let's get started.

I too only use Duke's mayo. Once I tried it (2 years ago) I couldn't go back. I rather use a little bit of Duke's than any amount of a low fat mayo, which I find too sweet. My favorite trick in using Duke's is to spread a thin layer on the outside of the bread, in place of butter, when making a grilled cheese sandwich. I find that I can use a slightly higher heat to melt the cheese, without burning the bread. It's like a protection for the bread and it is a coating in my stainless steel pan. Works like a charm!

Yes, that's a great trick! Mayonnaise spreads evenly across the bread and doesn't burn like butter.

I want to like squash. But I find it, along with sweet potatoes and pumpkin, revolting. So I"m trying to find ways to make it taste good. I have a delicata squash. And now I am scared! What's a good way to cook it that might minimize its squashiness while learning to tolerate and perhaps even like, its squashiness?

Sounds like you should make Joe's Weeknight Vegetarian recipe from this week, Roasted and Stuffed Squash Rings.

Roasted and Stuffed Squash Rings

Hi! I'm throwing a fancy food party with my pregnant BFF this weekend, and I'd love to find a fancy booze-free cocktail or punch to have at the party. She loves sweet wines and amaretto sours. We're eating a variety of fun things, I'm making pork belly and a turducken, so anything that would go with anything would be great! Thanks!

Hey! So sweet of you to help your friend celebrate :) If she's an amaretto sour lover, you might find this video helpful? You also might try playing around with some of the flavors that are classic pairings with those savory meaty dishes: how about a fresh cider spiked with cinnamon and cloves, or a booze-free apple buck (ginger ale, lemon, and fresh cider in place of the apple brandy)?

For the last few years, my cookies do not turn out right. I am using the same recipes, the same oven, the same techniques, but I get dough that is too soft, cookies that come out flat and falling apart. What is different about the ingredients? I have been thinking it is something about the sugar that has changed.

What kind of sugar are you using? This is cookie dough that has been refrigerated or goes straight from bowl to baking sheet?

I missed the 10/30/13 chat and have been unable to get to it. The link on the food page takes you to the next chat (this), and the link here for past chats never completes. Could you keep a link to the most recent chat somewhere on the food page?

Sorry you've run into problems! I'm not sure what you mean by "the link here for past chats never completes" because the page is loading just fine for me. Here's the archive link, and so you have it, here's the link to the Oct. 30 chat.

Hi there! I bought some yeast in bulk because it was far cheaper than buying the packages. Package says that I have 6 months to use it once opened (stored in an airtight container in the fridge or freezer). In the store, that seemed like all the time in the world. "Half a year! Why, that's easy!" But now I'm realizing that's not as much time as I thought. I have my favorite basic bread recipe, pizza dough, yeast rolls, bagels, and soft pretzels on my list. What else can I try to mix things up?

Maybe doughnuts

Baked Buttermilk Nutella Ganache Doughnuts

You could try Kolache, a previous holiday cookie entry.


Or Moroccan Honeycomb Pancakes.

Moroccan Honeycomb Pancakes

Obelisk Breadsticks

Obelisk Breadsticks

And you may have a little more time. King Arthur says you can keep yeast in the freezer for up to a year.

My niece has been diagnosed with Celiac disease and the traditional stuffing she loves is a no go for her. I'd like to do something special for her. Any suggestions?

I think you can manage quite nicely with a traditional version she likes -- as long as you use gluten-free bread and/or a GF cornbread recipe to start. (If you use a store-bought chicken broth, make sure that's GF as well.) Here's a GF stuffing recipe from our Recipe Finder that uses basmati rice as the base; I'm sure you could even wing your own using cooked wild rice and dried fruit and nuts -- all the flavors you like for the holidays.


And here's a simple one from FOF (Friend o' Food) Shauna Ahern, aka Gluten-Free Girl.

I quite like the idea of mayo in Chocolate cake! Bravo! Any other desserts we can add it to? What is the role of a mayo in cakes? How does is enhance the flavor?

Chocolate cake is probably the best known mayonnaise-based dessert. The mayo makes for a moist cake. But there are other recipes out there. The Duke's Mayonnaise spiral bound cookbook has something called "Quick Party Pie" that includes six Butterfinger candy bars and a can of cherry pie filling along with mayo!

Joe: "When they're stored correctly, they'll be around for much of the following few months" -- so what IS the correct way to store them? Very grateful for the answer, even if it's a link to a chat or article I should already have seen ...

Here's what the great and powerful Barbara Damrosch says. Keep in mind she's talking about a place for gardeners to store a LOT of squash after they let them cure. For you, unless you're growing as much as she, the farmers will have done the curing, and you're probably just buying 1 or 2 at a time.

Find a cool, dry, well-ventilated spot where the temperature does not go below 50 degrees or above 68. The basement is out unless it’s very dry. Most home cellars, not to mention root cellars, would invite mold. Maybe there’s a spare room at your place, a guest room perhaps, where you could stash them, on nice soft rug, under the bed. Explain to guests what they are and why they are there.

The only trouble with a spot like that is it’s out of sight, out of mind. You’ll need to keep checking for dark spots or shriveling. Squash that are starting to spoil should be composted. But those that keep well will give you a winter of wonderful, sweet, bright orange, carotene-rich flesh, hidden beneath the beige.

Hi Rangers, I recently switched career fields and began working for the organization I had been volunteering at during the past year and a half (yay!). However, this has left me with a volunteer-shaped hole in my heart. I don't have any professional culinary experience, but I'm interested in volunteering in a food-related capacity, potentially somewhere like Union Marlet, Each Peach, or Union Kitchen. I have seen places like Righteous Cheese, Each Peach, and Glen's advertise for part-time paid positions, but haven't found any volunteer opporutnies posted at places like these. Any ideas on where to look for food-related volunteer opportunities? I have checked Craigslist, Good Food Jobs, and individual business websites but haven't found anything yet. Thank you!

I don't know of a site that collates food-related volunteer opps. Now, this might sound too radical to consider, but ... have you just asked the places that attract you, directly? I'm sure they would be interested. But the other thing is, none of the ones you mention are nonprofits; it would make more sense in terms of filling that volunteer-shaped hole in your heart to offer your time at a place that helps the needy, wouldn't it? Some possibilities: Food & Friends, DC Central Kitchen, Miriam's Kitchen, Brainfood.

Hi, I try to cook a tofu meal every week, but my family is rebelling against another Asian stir-fry. Do you have any ideas for a delicious tofu meal that has a different flavor palate?

Hi All, Looking for a proven tested recipe of the French Macaron...

These four from Elinor Klivans have been tested by us! I've made the chocolate mint ones. Delicious.

Chocolate Mint Fudge Macarons

I never see a spirits column anymore! Is Carrie not doing one every other week like Jason Wilson used to do? What is the new schedule for Carrie's column?

Hey! My column appears monthly -- thanks for noticing its absence! :) There will be one next week, so warn your liver.

Jason actually did every other week for awhile, then monthly for awhile, then he took a break, then he came back, then then then ...

It sounds like you're voting for more Carrie! I will take that under advisement!

I think I'm starting to see a Kale backlash, or at least feeling it in my own kitchen. Nonetheless, since it's such a healthy vegetable, I'd like to continue including it regularly in our meals. Besides using it raw in salads or sauteeing as a side dish, are there tasty things to do with kale?

How about putting it in this beautiful (IMHO) Beet, Kale and Bulgur Soup?

Or in this Butternut Squash, Kale and Shiitake Casserole?


I am a frequent solo diner who enjoys eating at bars in fine restaurants. My preferred companion is the novel I am currently enjoying. Lately I have found that formerly preferred spots for solo bar dining (such as Central and Corduroy) have taken on something of a fraternity house atmosphere. That might be an overstatement but you get the idea. Do you have any suggestions for my somewhat antisocial preference for fine dining at a bar with a book as companion?

As an unrepentant fan of dining solo  at bars, I hate to tell you this: You have about zero leverage in this situation. You're solo. You're probably not drinking much. You have a modest check average. Those frat boys with their smartphones and $14 cocktails are going to win every time.


I'd find someplace more comfortable to dine, though I think that's increasingly difficult to locate as eating out becomes a main form of entertainment among millennials. You might try such places as Blue Duck Tavern or Bistro d'OC, a genuine French oasis.

I have been making a number of peanut butter and jelly sandwiches for breakfast, as an alternative to cereal and now the kids are boycotting the sweet meal. Any ideas for kid-friendly savory breakfast sandwiches?

This may sound funny, but I knew an old man in eastern California who regularly made grilled peanut butter sandwiches (just like grilled cheese but no cheese) inserting slices of sweet pickle too. Actually I found it quite delicious though I haven't had it in years. With good whole wheat bread, it would make a healthy breakfast.

I've kept yeast pretty well indefinitely in the freezer. Never had any problems reviving it. I think the yeast chatter is probably fine past 6 months.

Yeah, that's what I was thinking.

I was amused to see David Tanis's recipe for Asian-flavored poached chicken best eaten cold with the jellied cooking broth--for years, one of my favorite things about my grandma's Jewish chicken soup was eating the dark meat the next day, with jellied broth still clinging to it, only the primary herbal taste was of dill, not ginger. I didn't know she was so trendy!

Have to say, I like it that way too!

i want to make it for a pot luck. The recipe calls for a 10 inch tube pan, which I don't have and don't feel like buying. Is a bundt pan an acceptable alternative?

Might want to check with Deb; she's pretty responsive! From the photos on her Web site, I can see that perhaps the cake would be so moist as to make its dislodging from a Bundt pan rather difficult. You could maybe cut a round of parchment with a hole at the center to line the pan before you pour in the batter. Make sure the paper's cut generously enough to reach halfway up the sides of the pan for easier grabbing. Does that make sense? Other alternative is to use a disposable tube pan, which I've seen at my great-big chain grocery store. 

Aren't people taking their likes and dislikes too seriously as they add more 'flavor' to traditional recipes overwhelming (obliterating?) the dish's subtleties and nuances?

Given that I'm not a digital subscriber to the Houston Chronicle, I can't weigh in here!

About three weeks ago, I made a roast chicken. I put the carcass and juice into a pot, intending to boil it down into stock. However, I keep forgetting to do that, and now wonder if it's been in the fridge too long and whether I should just pitch it. What say you, food gurus?

Typically the health gurus in the government would tell you to toss that bird after two days. But you're going to be reheating the chicken, presumably above a temperature of 160 degrees, which should kill any microscopic varmints.


But that's just the food science side. I would suggest giving that chicken a good strong sniff. Does it still SMELL like somthing you want to turn into a stock? If not, toss it with extreme prejudice.


Maybe others on our panel today would care to chime in on this?

Three weeks? Toss, toss, toss. All due respect to TC, but the 160 (really, it should be 165)-degree thing is for killing salmonella. It's not a cure-all for any food that is past its prime.

overnight buckwheat pancakes. Letting the yeast ferment overnight for pancakes (and pizza dough too) really ehnhances the flavor.

Hi! Just wanted to say I have made Joe's kimchi recipe and am so pleased with the results. I've used it in in a grilled cheese sandwich with apples and Muenster and on a tuna melt. Will definitely make it again! {Recipe} Thank you, Joe!

Thanks, Olga!

What is the best size mixer for home bakers? I currently have a 4.5 qt KitchenAid stand mixer but have seen good prices lately for the 6 quart with the bowl-lift. The 4.5 seems a little small sometimes, but I only bake on a small scale: standard 3 layer cake, not a wedding cake! Are there any downsides to moving to a bigger mixer?

No downsides except for counter space, I would say. If you can get your hands on the latest issue of Cook's Illustrated, you should -- they have a big piece reviewing stand mixers. (And if not, e-mail me, because I can probably scan and send to you.) If you're talking about the KitchenAid Professional 6-quart model with bowl lift, you're on the right track. Cook's gave it third place in its testing, behind the KitchenAid 7-quart and 4.5-quart models.

Growing up in Russia, I've always loved any of the white condiments: sour cream, mayonnaise, horseradish. When visiting my grandparents in Ukraine, I hit my head and they put a pouch of mayonnaise {that's how it was sold there} straight from the fridge on my head to prevent me from getting a bump ;) Unfortunately, they pressed too hard and the pouch burst, and I got mayo all over my head! Once I moved to the US, I became a fan of Hellman's Mayo, sorry Duke's! Even when I've made mayonnaise at home, I still found that I preferred Hellman's.

This is a great story! I've heard of people putting mayonnaise in their hair as a leave-in conditioner (I can attest that folks offer all kinds of advice to curly-headed people), but never of anyone placing a pouch of mayonnaise on their head. I'll have to remember that (in addition to being curly-headed, I'm also quite clumsy).

I love the concept of One Good Dish, although I appreciate the cookbooks devoted to one country or style I find myself wanting to cook across regions and this cookbook fits the bill. But I also wanted to know if you had to pick, what would be your one good dish?

Thank you. It's hard to pick a favorite (like saying who is your favorite child). Much depends on circumstance, weather and whim.

Is this something to worry about? I pierced a sweet potato four times with a fork, as usual, and then put it in the microwave oven at full strength, also as usual. After maybe 30 seconds, I started to hear a squeaking sound. A few seconds later, I realized it was coming from the microwave and looked through the glass door, where I saw the sweet potato rocking end-to-end. Spooky! The squeaking stopped a few seconds later and about two and a half minutes in, the rocking stopped. The potato is a few weeks old and I didn't manage to impale it all the way to the middle because it was harder than a just-bought potato. Could that explain the weirdness? Or maybe this always happens but I'm not looking or listening?

Too funny. A Halloween potato! I'm sure it's just the moisture inside the potato heating up, and it was probably puffing steam from one of those holes or another; the rocking would come from the release of pressure on one side. Wish you had shot a video, don't you?

I have seen salt cooked foods before, but could not help but think of what a waste of salt. is the salt reused in any way or is it just thrown away?

In the case of the Salt-Crusted Snapper recipe we published today, I'd say no, because of the addition of egg whites and herbs. As costly ingredients go, 4 cups of kosher salt is not so expensive. I'd say maybe a buck or two. 

To the person asking about making the Smitten Kitchen apple cake, I made it using a springform pan, and it came out perfectly. I served it on the base of the pan.

I use the dates on yeast packages only as a suggestion. As Becky said, it will keep at least a year in the freezer. I've kept yeast well past expiration; just be sure to test it often.

Thanks for the validation! I'm hoping it lasts forever because I have a huge container of instant yeast in the freezer that I'm honestly not sure when I bought... No problems yet.

I got a lovely "cheese pumpkin" from the farmers market. He said they like to make soup and serve it in the shell, but I'm looking for other savory ideas as well. When I cook it, I will miss being able to admire the pumpkin so I may need to buy another! Have you ever thought about doing an article comparing the flavor/texture of different winter squashes & pumpkin varieties? I notice many of the local farms are really diversifying the types they grow beyond just the usual standard bearers.

Yes, that's a good idea! Thanks. We probably won't get to it before the holidays, but could be a good thing to do for next fall!

How about volunteering at a shelter kitchen, either directly or through an affiliated church or temple? I know lots of people do this on Thanksgiving Day but there's also the rest of the year.

Not the OP, but since I don't have a bottle of amino acids hanging out in my kitchen, what would be a good substitute? (I am not vegan, nor do I have any other dietary restrictions.)


I volunteer at L'Academie de Cuisine in their Bethesda cooking classes. I get to sample the foods and watch the chefs teach their techniques to the paying students. You can do it as frequently or infrequently as you like. Just sign up to volunteer for the classes that taste yummiest to you.

Thanks for the idea! It's true -- I've taught at CulinAerie in Thomas Circle, and they use volunteers, too.

For the person looking for Food-related volunteer opportunity, DCJCC has regular opportunities for making meals for the hungry and is doing a big event right before Thanksgiving. Check out their website.

And of course tofu is substituted for eggs in a number of dishes ...

Emily, I know you are the pimento cheese authority! What are the proper proportions of ingredients to mayonnaise for THE perfect pimento cheese? Will you share your favorite recipe? Deborah from Chapel Hill, NC

There's lots of pretty perfect pimento cheese around Chapel Hill (it's hard to beat Crook's Corner and Neal's Deli). But at home I use my grandmother's recipe:

1 lb hoop cheese (I substitute sharp cheddar)
1 4 oz. jar diced pimientos
4 tbsp mayonnaise (my grandmother suggested "heaping" spoonfuls, but I prefer a little less)
1/2 tsp mustard
2 tbsp white wine vinegar
1 tbsp sugar


I just bought my first container of ghee. It says it needs to be stored in a cool, dry place. Does that mean it'll be alright in my pantry, or does it need to be refrigerated? Also, I made the Pasta and Lentils, Sicilian Style last week and it's made delicious leftovers for lunch.

I keep mine in the fridge just because I don't have to worry about it; I don't use it that often. But you don't have to, as long as it's kept in an airtight container and away from a heat source. Love that pasta

If you truly hate winter squash and sweet potatoes, why are you torturing your self? Don't eat them!

Hey, I admire their willingness to keep trying! Maybe they'll decide it's a no-go after all, but fresh, local squash are abundant this time of year. Might as well give it a shot, right? They're also pretty good for you.

I am hosting Thanksgiving dinner for about 20 adults. We decided to get two smaller turkeys (each about 10 pounds) instead of one large. In the past, we used Alton Brown's wet brine, which was good but not great (although I know I am in the minority on this one -- most people rave). This year, we would like to do a dry brine on one and a wet brine on the other. Any suggestions for either a wet or dry brine?

With all due respect to other wet brines, I'm partial to this one (ahem, mine) for Bourbon-Brined Smoked Turkey

The recipe is for a smoked turkey, but the brine works great with a bird cooked in the oven as well. The bourbon and light use of brown sugar brings out the inherent sweetness in the bird and the onions, black pepper, and lemon peel help balance and deepen the flavor.

If you try it, I'd like to know how it turns out. 

David Tanis-- it seems that many (most?) of your published recipes have a very limited number of ingredients, which is a popular meme when writing for a certain cohort of "home cooks" it seems. Is this really the way that you cook for yourself when not creating recipes for columns and cookbooks? The recipe for fresh cranberry beans in today's post is an example-- do you really cook beans with garlic as the one and only aromatic in the water? No bay leaf/thyme/parsley? Some toasted, ground fennel seed would taste so interesting as a sub-layer of flavor cooked into the beans, with the gremolata.


Good question. I do think going completely simple can be wonderful. A great cook I know makes her fresh shell beans using only water, olive oil and salt. But of course it's fine to embellish, and any of the ingredients you mention would make fine additions. In the case of this recipe, i want to highlight the deliciousness of fresh shell beans. But yes, like you, I would sometimes layer with more flavors too.

These beans were so good. Doesn't take long at all to shell them. I only wish that lovely coloring wouldn't cook away. 

That's all.

Loud and clear!

My mom got me the bowl lift model as a 21st birthday present. She mentioned that she envisioned batter flying everywhere if she got me the model where the head tilts back. I have to say, I LOVE the bowl lift. My sister-in-law has the other model, and we both prefer mine.

My mixer was a birthday present from my parents too! But, yes, I like the bowl lift. I'm pretty sure I'd run into space constraints with regard to my cabinets if I had the tilt head.

It's also great oven-baked (or maybe microwaved?) as a substitute for potato chips. I don't have a recipe to offer but maybe the Rangers do.

Yeah. I'm not a huge fan of plain kale chips (too crumbly for my taste), but the ones with coating can be plenty addictive. Check out these!


My kids used to eat tuna sandwiches for breakfast. Egg sandwiches, with or without bacon or ham. Leftover meatloaf. Grilled cheese with tomato. Anything they like can be made into a sandwich, it doesn't have to be what Americans think of as traditional breakfast food.

Just use it until it starts disappointing you. If you are really worried, proof the yeast in a bit of the recipe liquid along with a bit of the sweetener from the recipe (if any). Make a lot of rolls or a lot of flatbreads and freeze them for future use.

Thanks for the recipe and storage suggestions! The Red Star package said in the fridge in an airtight container for 6 months, so... Freezer storage it is!

I bought a half-pound of dried apricots but don't know how to use them besides as a snack. Something tells me they'd be good in a tangine with chicken, but I don't have a tangine. Do you have any stove-top suggestions?

I cut them up and cook them in oatmeal, adding nuts (current phase: pistachios) and sweetener (current phase: date molasses). But you know, just because you don't have a tagine doesn't mean you can't make a "tagine." Just make it in a Dutch oven.

Also, did you see Bonnie's recipe for Apricot-Studded Meatballs in today's section? She calls for broiling, but you could surely pan-fry if desired, right, Bonnie?


Sure, but I think I'd use a grill pan so they could brown well. 

I second (or perhaps third) that. I really enjoy her writing, and her cocktail interests seem to align with my personal interests very well.

Got it!

What would Mr. Tanis recommend as side dishes with this recipe? In a salad? With noodles?

Both are great options. With tender spinach or mustard greens, adding strips of carrot, daikon, or cucumber. With cold noodles, add roasted peanuts, scallions, cilantro.

Great story on such a cult product. Can you describe what makes Duke's taste different from, say, Hellman's? And does the family think it tastes today like Eugenia's original recipe?

Unlike a lot of commercial mayonnaise spreads, Duke's doesn't contain any sugar (rationed during WWI when Eugenia Duke created her recipe).

Eugenia's family is very proud of the recipe, which the C.F. Sauer Co. has kept the same. Still, some of them have had trouble finding it since it wasn't available in several states until fairly recently. Eugenia's granddaughter, Genie Bronson Kramer, tells a great story about her son-in-law trying Duke's for the first time after moving to Charlotte, NC. According to her, he immediately went to the grocery store and bought six bottles.

Sunday's review of Buck's got me thinking about Chef Greenwood. Any idea what the long time DC icon (albeit easily irritable icon) is up to these days? Her list of restaurants from co-owning Buck's & Comet Ping Pong to the Exec Chef at Food & Wine while they seemed so short lived all live on as notable. Last I heard she was doing pop-ups and had plans to open a U street restaurant named Shelter. Inquiring stomachs want to know. Thanks.

Good question. I had a quick chat with Tom Sietsema, who did some digging. Tom says Carole Greenwood was briefly cooking at Perry's in Adams Morgan. Her position was not publicly promoted, however, and lasted only about three months. After that? The word is that Carole decided to go abroad -- to South Africa.

thanks for your article on Duke's, as a native of Birmingham, i considered it a major coup when Duke's landed on Harris Teeter shelves back in 03, i think i have a duty to tell the public about Duke's mayonnaise with pineapple slices on white bread. There's no name for this sandwich, but let's call it Emily's Delite.

Thank you, I will definitely try this sandwich!

I'm hosting Thanksgiving for the first time this year. Since there's only going to be 4 or 5 people, I don't want to have to make as many side dishes as my family usually would. I'm planning some form of potatoes and stuffing and thats about it so far. I'm not sure what to do vegetable wise. Usually my mom would make either green bean casserole or green bean almondine and I definitely don't want to either of those dishes. Unfortunately, we're a picky group veggie wise. I prefer most vegetables raw, my husband is still getting used to vegetables that aren't salad or a teaspoon of peas and carrots in rice, and my sisters are in general picky eaters. Any ideas on what sort of vegetable dish to make? I want something more interesting than like green beans and butter. Also, I have a relative who is a vegetarian so it'd be nice if it was more on the filling side so I don't have to worry about her not getting enough to eat. I am willing to make more than one vegetable dish. Thanks!

I'm writing about my veggie Thanksgiving menu in the 11/20 section, so stay tuned. On the list: Sunchoke/celery root soup, raw Moroccan-style carrot/beet salad, Tamari-roasted Brussels sprouts, and the main event of polenta stuffed with squash and mushrooms. (The latter is a tomato-sauce-topped, cheesy casserole.) Any or all of those could work. The main course could absolutely be a side, and it's filling -- and a crowd pleaser, so hopefully your hubby would like it. The salad is raw, so it might suit you, and, well, hopefully your sisters would like the soup!

I like to use this one, which appears to be a combination of several. It had tremendous results last year!

Thanksgiving planning has begun! This year there will be either 9 or 11 adults at dinner, plus 3 one-year olds. All the adults eat turkey. I have NO CLUE what one-year olds eat, but I assume their parents will cope. Do one-year olds eat turkey? Anyhow, any thoughts on turkey? How many pounds? And one large turkey or two smaller turkeys? (I'm going to order Maple Lawn turkeys from the MOM.)

Parents? Do one-year-olds eat turkey? My inclination is yes, but it depends on the kid, of course. For your servings question, I'm consulting one of our go-to reference books, "Chef's Book of Formulas, Yields & Sizes." It says one 22-pound bird will yield 12 pounds of roasted meat, including scraps -- or about 22 servings (6 ounces per serving). Then again, it says you'll get 40 servings "on buffet when served with other meats and salads" -- meaning people will eat less when there's a lot around. So do your math based on that. I'd rather do one bird than two. Less prep and need for oven space!

Find yourself a copy of Deborah Madison's I Can't Believe It's Tofu - full of interesting nonstirfy options.

Bonnie, What was the most challenging thing about working on the Washington Post cookbook? What was the most surprising thing?

Limiting the number of recipes! I think we retested at least 100 more than we used.  The book's size was set, so I had to choose among the children, as it were. Hated to disappoint some of the readers who sent in recommendations.  Surprising: That it's not in Amazon's top 100 books! (I make a leetle joke.) 

Courtesy of the Meatball Cookbook, try lining a rimmed pan with aluminum foil, spritz it with cooking spray, place your meatballs in not touching, spray, and roast. In about 10 minutes, roll them over and roast until done. This is SO easy to do and clean up. Also, I love to use my KitchenAid with the paddle attachment to mix meatloaf and sausage mixtures, then shape the meatballs with an ice cream scoop.

The big ones can do a poor job kneading dough for a single loaf of bread. The dough just knocks around instead of kneading. Otherwise they're GRREAAAAT.

Something to consider. Thanks.

My husband and older son are vegetarian while my 4 year old and I are more open. I'm not sure it's worth making a whole turkey because of the months of leftovers I would get. I'm not keen to order a turkey breast as it strikes me as being the driest bit. Somehow a couple of turkey thighs, while tasty, don't seem festive. What's a mom to do?

I say: Skip it! Make my all-veggie menu, coming 11/20. But I'm biased, of course.

for the poster with a ton of dried apricots, make the Indian Dessert, Khubani Ka Meetha! this is a delicacy that was made for the kings in Hyderabad for centuries. super easy to make. take a cup or so (or more) of your dried apricots and soak in twice the amount of water (i add a bit of rosewater or orange blossom water to the soaking liquid for more fragrance/flavor but you don't have to). after a couple hours, strain the apricots, and put the liquid in a saucepan. heat on low, adding a few crushed pods of cardamom and a cinnamon stick to the liquid. when the liquid simmers, add the soaked apricots and add about 1/2 cup of sugar (more or less depending on how sweet you like your desserts). let the whole lovely mixture cook down until the apricots break down (you can mash with a wooden spoon) and become jam-like. serve this over ice cream, or pour a bit of heavy cream or condensed milk in and eat while warm. you can add slivered pistachios or almonds to the top as well . it is absolutely amazing!!!

Nice! This sounds amazing; thanks so much.

We always plant speckled butterpeas in the garden. They are nice burgundy color and keep that color, though slightly muted, after cooking.

Huevos rancheros or breakfast burritos have always been popular choices with my family. Corn or flour tortilla, good quality canned refried beans, cheese, scrambled egg and salsa = happy campers.

There is nothing wrong with going with a simple preparation. I'm doing some caramelized Brussels sprouts with panchetta and green beans with lemon and toasted almonds. You could do a mushroom side like they have a steakhouses. Double-stuffed potatoes. For your vegetarian guest, maybe a grain salad with root vegetables.

If you bake at all, add some chopped to an oatmeal cookie recipe. Or use where you would use raisins.

In what ways are the two mayonnaises different? What are differences in Ingredients and taste?

Duke's doesn't have any sugar, which makes it less sweet that many commercial mayos. It also has vinegar, which gives it a nice tangy flavor.

Serious Eats did a great mayonnaise round-up earlier this fall (though, of course, I have to disagree with the results).

Seeing as my grandmother relied on canned cream of ??? soups and over-processed half-way-homemade cuisine that relies on fat and salt for flavor, I've sort of embraced the idea of flavoring meals my own way. Not to start a war over this, because there's a time and place for it, but I enjoy the challenge of adapting Granny's dishes to my taste and style!

Sure, why not? It's a way to pay homage to your kin while reclaiming recipes from the era of convenience foods. Sounds smart to me.

I'd like to get creative with my turkey brine this year, although I want to make sure I don't get too crazy. I was thinking that pineapple juice and soy sauce might be interesting, perhaps with some spices that lean more Asian. What do you think? Interesting? Terrible idea?

Google "pineapple turkey brine" and you'll see how popular the idea is. I say go for it; the fruit juice is said to tenderize the bird. Here's one on Check to make sure there isn't more sodium than you need (salt + soy sauce). Might want to go with a rice side dish instead....

How long would you say the leftovers would keep in the fridge? I assume it would freeze OK, but I'm wondering if I missed my opportunity to freeze the leftovers. It's one of my favorite fall/winter meals--I could barely wait until it was chilly enough (in my mind) to make it!

I'd say up to  5 days; it's really only the pasta that tends to get mushy. And that's if you're really being picky. You could scoop out all the pasta that you can, then reheat with fresh pasta and maybe additional hot water until the new pasta's cooked through -- be sure to taste and adjust the seasoning. 

You've probably heard this already, but this study ( on the top jobs that attract psychopaths, lists chef as number 9. Any thoughts as to why?

Well, you were kind not to point out that journalists are No. 6! (And, more disturbing, that clergy are No. 8, a notch above chefs.)


Your answer, I think, is embedded in this document from Psychology Today, which lists the traits of a psychopath. See how many of them may be allowed in a restaurant kitchen.

Is it possible to find Duke's in the Twin Cities area? Moved up here from GA and I miss it so much!!

The Duke's website has a great store finder (and you can thankfully purchase Duke's online, too!).

The family is having Thanksgiving dinner early in the day at a restaurant, meaning there won't be leftovers. But no matter how big the lunch, people will get peckish in the evening, so I was thinking of fruits, cheeses, and easy-to-warm-up finger foods. I'm stuck on the veggies, though. I'd like to have something warm and nutritious, but more than veggies and dip. What do you think?

The breaded eggplant cutlets from David's "One Good Dish" might be just the ticket. They served them at the dinner for him at Buck's the other night, and I loved them. In his book, he suggest topping them with a little fresh mozz and basil, which would be fantastic, but at Buck's they topped with a little dollop of gremolata made from fresh parsley and (I believe) chopped preserved lemon, which I thought absolutely rocked.

Oh dear, why would anyone make just one loaf of fragrant bread when you can instantly make friends with the second one?


I would think it would be the butter or margarine you're using that has changed. Several brands seem to have changed the water content in their product and that would definitely affect baked goods.

For the cookie baker: Are you buying the same brands? My mom once bought store-brand cream cheese and had her cheesecake fail -- now she ALWAYS buys phliadelphia brand for baking. Maybe shop around and try different brands of sugar until you find one that works?

I made these mini ginger whoopie pies per the recipe and was disappointed with the outcome. I like a spicy but not overly sweet gingerbread, so I thought this recipe would be a keeper as it only has 1/4 cup brown sugar. Although the little cakes actually looked fine, they were dry-tasting (because of the white whole wheat flour?) and somewhat bitter. What would you advise to make the cakes more moist and less bitter (ie, can this recipe be saved)?

You know, the King Arthur folks are extremely responsive in their recipe comments and also by e-mail. I've had them answer several e-mails in the past (in a non-professional capacity). I would see what they have to say.

As a mom to a one year old, I can tell you that mine eats turkey, but would be equally happy to munch on chunks of apples (leftover from the pie), mashed potatoes and stuffing. Consider stocking up on whole milk if you are hosting a 1 year old!

Tips from one who has been there!

The last 2 times I made Tollhouse cookies they were different. Only change was organic sugar and whole wheat white flour.

Using whole wheat white flour is a big change, IMO. King Arthur's white whole wheat has 14% protein, and its unbleached AP flour has 11.7% protein. That means things made with the WWW won't be as tender as ones made with AP, for instance, unless you adjust the amount. So it doesn't surprise me that your cookies would be different!

Historically, how did Dukes become so engrained in Southern culture and why is it still popular today?

I think there are a few factors from the Duke's story that helped it spread in popularity. From the start, it's founder Eugenia Duke made the mayonnaise accessible to folks across class lines. She sold it on sandwiches to workers in textile mills, who neeed a quick, convenient meal in an industry that didn't allow formalized meal breaks. She sold it to thousands of soliders stationed at Camp Sevier near Greenville, SC, who later moved back to their homes in other states or towns and shared their love of the spread. And she sold it on dainty sandwiches to traveling agents, manufacturers and financers (mostly connected to the textile industry) who visited her Duke Tea Room at the Ottaray Hotel in Greenville.

Today, a lot of people are loyal to Duke's because they grew up with it. Also, it's a great product.

A few weekends ago I was trying out a recipe for coconut bars covered in melted chocolate. The recipe said to melt chocolate directly in a pan with a bit of coconut oil. I did not have oil, so used butter. It completely failed. Adding butter and half & half did not help. The chocolate was dull and hard. I had to throw out the entire thing. What's a fool proof method? {I don't own a microwave} Thanks!!

Yes, I'm not sure the additional dairy in the butter and half-and-half helped. Let's chalk that one up to experience! Been there.

Anyway, since you don't have a microwave, I might recommend you try a double-boiler method. Melt the chocolate gently and gradually in a heat-proof bowl over barely simmering water. Then you can add a little fat to help the chocolate set up in the coating and keep things smooth and shiny. Try the proportions of chocolate and fat in our Chocolate-Dipped Peppermint Marshmallows recipe. I've had great luck with it.

Make it savory! Or better yet, add heat - chiles, Sriracha. I make a wicked black bean and butternut squash chili which is terrific. Also, grilling or cooking on any high heat to char/sear the outside helps keep it firm - no matter what the recipes say I like it firm. Search for the gnocci/kale/butternut sqush recipe that another site has. Fabulous! I found that it was the overwhelming sweetness along with the squishy texture that I found revolting. Balance the sweet and keep it firm. Oh, and start with smallish amounts. I now love (most) squashes.

Why not try roasting a small broiler or cornish game hen. That would be quick, easy and provide some meat to eat and drippings for a nice gravy.

As a Sicilian who cooks this often, although not the WaPo recipe, we always cook extra but only add the pasta to what will be eaten immediately. The extra is portioned into meal-sized containers and frozen. Add fresh pasta when thawing and heating.

I made a delicious pumpkin bread from King Aurthur Flour's website. The bread was easy and delightful, but the entire bottom of the loaf was stuck to the pan as a sheet - not patchy like sometimes happens if I don't grease my pans well enough. Is my crisco defective? (I greased the pans well) Did my pans catch me looking at new bake ware? Something else? Any thoughts?

Did you grease and flour? That might help. You could also consider putting the loaf pan on one or two baking sheets to insulate the bottom a bit.

Hi Rangers! Not necessarily a "what can I cook with this" question, but a "should I have cooked this" issue: I grabbed a few steamer bags of brussels sprouts from the grocery store last night to roast. When I was trimming them, I noticed some had tiny black spots on the outer layers (and a few had the black spots permeating quite a bit into the layers - I tossed those guys). Are these spots just signs of old age? Mold? Something else? I'm fairly certain the high roasting temp would have killed anything harmful, and we're still alive today, but if you can sate my curiosity I'd appreciate it!

Hard to say for sure what the cause is, but I think I've experienced the very same thing. Just the other week, in fact, when I bought a bunch at the farmers market. And I don't worry too much. I pitch ones that look pretty bad and just remove the outer layers of ones that seem salvageable. It's probably the equivalent of a bruised apple.

Cook a duck! Tasty, not at all dry, reasonable size, unique-ish. Just prick skin well and roast.

OK, I've just advanced into the 1980s and bought my first crock pot. Do you have any favorite recipes or cookbooks that I can use to put the crock pot to use making healthy, tasty food? Thanks!

Mazel tov! 

This Chipotle Black Bean Vegetable Soup will only cost you 239 calories and 3 grams of fat per serving;

These Slow-Cooker Greek Beans Wtih Peppers and Yogurt have 5 grams of fat (and are a revelation);


Slow-Cooker Salmon With Shallot and Green Beans have 230 cals and 9 g fat;


and you'll certainly want to try Spiced Apple Terrine and Honeyed Yogurt, at 260 cals/4 g fat. Smells up the house to distraction.

All right, you've all convinced me to upgrade from my KitchenAid Artisan to the pro model. I used my mom's to make pignoli cookies last year and adored it, but I didn't think I could justify it, what with owning an Artisan already. Just put a request for Williams-Sonoma gift cards on the Giftmas list (hellooooo, outlet!) Along with the WaPo cookbook, of course!

What a joy to see you highlighting Duke's Mayonnaise today! In all honesty, I have never had any condiment better other than my special homemade tangy mayonnaise with my secret ingredient. Anyway, I actually just opened a jar of Duke's last night for a sandwich, but I'm kind of inspired to do something a little more involved while the mayonnaise is still fresh. Maybe a potato salad? Do you have a suggestion for something I could do where the mayonnaise taste is front and center? Thanks!

It's hard to top Duke's on a simple tomato sandwich. But I also like it in pimento cheese (no surprise there), deviled eggs, and potato salad.

hey rangers! i am sharing something i am very ashamed to admit......i am a serial leftover pitcher. i love cooking and eating.......but only on the day the food was prepared, or *maybe* once more afterwards. after that, i get bored. and the food sits. And sits. An sits until it turns funky colors and then I have to pitch it. I hate that I do this and need to find a way to transform leftovers into fun, new, and exciting meals that will trick my brain and my tastebuds into realizing that leftovers can be made new again. Please no comments from the peanut gallery of starving children in China that would love to have my leftovers, or how people are "appalled" that i could even fathom throwing away even a morsel of food....yes, I get it. I'm terrible and wasteful. But admitting this is the first step.......can you help lead me on my path to leftover recovery?!?! Many thanks in advance!!!

There are all sorts of resources online to help you transform leftovers into entirely new dishes, like this handy guide.


But online entrepreneurs have also devised new ways to deal with unwanted leftovers:  Post them on the Leftover Swap site, so that others can claim and eat them.

I really try to get people in the habit of making building blocks of dishes on the weekends when they have time, and then pulling those into quick weeknight meals -- rather than making big batches of the same thing and then facing day after day of leftovers, which they're tempted to chuck like you do.

So, make a pot of beans, a pot of rice, a pan of roasted root vegetables, some baked/marinated tofu, and store them in the fridge and/or freezer, and then use them to make fun -- and different -- things every night. My new book has a whole chapter of such ideas.

David, Do you have a go-to restaurant in Paris where you always take friends and out of town guests?

For a group, I love the old-fashioned bistro Chez Georges on rue du Mail. Great atmosphere and classic food. For lunch with a friend--Le Comptoir du Relais near Odeon. Of course, there are lots of great new places too. Check out a website called ParisbyMouth for recommendations in every arrondissement.

The quinoa with dried fruit and honey lime recipe (printed in August I think) was excellent. I did have to "tweak" it a bit, though. I used a lot more "insides" and a lot less quinoa (which cooked up to a far greater volumn than projected, possibly in violation of the laws of physics). Also, I only ever use California dried apricots; the Turkish are too sweet and bland.

and live in MD now. Giant fairly recently started selling small jars of Duke's and you could only find it at Food Lion before that. I always stocked up when I was back home visiting. Duke's is a desert-island food for me. I want to be buried with it. Perhaps in it, even.

My engineer recommends the bowl lift over the head tilt as there's less chance of problems emerging from the wires and other guts getting manipulated each use. Not that they are prone to problems, but there's one less place for Murphy to get at.

I've had my tilt-head KitchenAid for nearly 10 years now, and I haven't had one problem with it. Nor have I experienced any dough-throwing during the many times I've made bread dough.

I find that pickled and other preserved vegetables, a giardiniera perhaps, beets, dilly beans, etc. make a wonderful appetizer (or snack food with cheeses, crackers, olives). I don't usually used them during the main course, but maybe some tossed with a few grains, lettuce leaves, or cheeses (roasted peppers in oil tossed with soft goat cheese?) would be nice.

Rachael Ray has an apricot chicken dish that my mom has been making for years... Rachael Ray 30 minute meal= easy mode. I follow the recipe but pretty much triple the garlic and add red pepper flakes. I also add a couple of pinches of smoked paprika, which I've taking to adding to everything lately: any kind of creamy dish, popcorn, dry rubs.... mmmm! But back to apricots, yeah the Rachel Ray recipe! Or just eat them plain as a yummy snack.

Last month I went to a wonderful small-batch canning class at the Botanic Garden. Since then, I bought the teacher's book ("Food in Jars") and checked out her website ( I just wanted to recommend them to everyone 'cause I love love love them! Class, teacher, book, and website are all so informative! Do you free rangers have any favorite seasonal things to can?

Yes, Marisa is great, isn't she? We ran two of her recipes the other year. I'm a fan of the Pear and Chocolate Jam in our database. And if you have "Food in Jars," I highly recommend the jarred cranberries with orange recipe in there. It rocked. I'm planning to make it again this year!

That story made me smile, because when I lived in Russia about ten years ago, I lived with a host family who swore by food cures for everything. One day I got a very bad sunburn on my face walking around on a rare bright day, and my host mother handed me a jar of sour cream and more or less stood there watching as I reluctantly applied it to my skin. I can tell you that it did not work, and that I spent the evening trying to hold my breath as much as I could to avoid inhaling the smell of drying, and then dried, sour cream. Thankfully it didn't turn me off the stuff, but I've never tried that cure again, oddly enough. Vodka for a cold, on the other hand...

I love all of these stories about additional uses for mayonnaise. Thank you for sharing!

I tried to make dashi this week and it turned out inedible. It tasted like licking an ash tray. Horrible is an understatement. I was between two recipes and one had you simmer the bonito for 10 mins (alton brown) and then strain them out. The other (whole foods) instructed to put the bonito in while the water boils and then take it off the heat, let it sit for one min and then strain it out. I followed the longer simmer recipe, so I guess that's where the extra smokiness came from. Are all bonito flakes smoked? The ones I have are labeled as katsuobushi, is that a specific kind? Do you have a good recipe for dashi? I don't want to just give up trying.

If you find the flavor too strong, use a little less shaved bonito and don't simmer. You may also dilute with water for a lighter tasting dashi.

I microwave water drenched bamboo skewers if I have neglected to soak them in advance, or if my diners want more! Give them a couple minutes on high to drive the water molecules into the wood and they become resistant to grilling char.

I  like that idea. 

Do you weigh your ingredients instead of using measuring cups, particularly for the flour. If the flour is less dense, you will wind up with softer cookies even though you used the same volume of flour.

If the recipe has ingredients listed by both weight and volume, I will always weigh them. Weighing goes a long way toward insuring your finished cookies and cakes and pies will turn out right.

My husband and son both love PB & cheese. Grilled at breakfast or cold in their lunch boxes. Any kind of cheese, really, but DS is partial to swiss, and DH loves Dubliner.

Hi. I just opened my first jar of Duke's, so was pleased to read today's article. Great story! A question for Emily Wallace or anyone else: Would you say the taste of Duke's "Light" vs regular Duke's is on a par with the difference between Hellmann's "Light" vs Hellmann's regular? That is, while of course the "light" version is not as good as the full-fat version, is it still "pretty good" or would a Duke's-eater say it shouldn't even be called Duke's? I ask because I bought the "light" version of Duke's and I'm wondering if that's a fair introduction to the Duke's mayonnaise label. At least for an eater of "light" mayo. Thanks.

I have to admit that it's been awhile since I've tried Duke's Light, but I'd say it's a good introduction if I remember correcctly (though I'd say try to regular, too!).

I made the recipe for maple baked beans in the Washington Post Recipe database for the second time over the weekend. I had a problem the first time I tried it, so I made sure to carefully write down the quantities for a double batch, figuring that perhaps I had been careless the first go around. It was rather bland and had almost no flavor, until I put in a second round of seasonings, which improved it dramatically. What did I do wrong? I cooked about 8 hours in a crockpot. Here's what the recipe calls for, and what I put in:

Original Ingredients:

1 pound dried navy or Great Northern beans, picked over to remove any extraneous bits (see headnote)

1/2 cup plain no-salt-added tomato sauce, such as Eden brand

2 tablespoons good-quality dark maple syrup (see headnote)

2 tablespoons packed dark brown sugar

2 tablespoons unsulfured molasses, such as Grandma's brand

2 teaspoons powdered mustard

1/2 teaspoon ground ginger

2 cups boiling water, plus hot water as needed

2 whole cloves

1 medium onion, cut in half


Freshly ground black pepper


My doubled recipe ingredients:

2 pounds dried navy beans, soaked overnight

1 cup plain, no-salt tomato sauce

4 tablespoons dark maple syrup

4 tablespoons dark brown sugar

4 tablespoons molasses

4 teaspoons powdered mustard

1 teaspoon ground ginger

4 cups boiling water

4 whole cloves

2 medium onions

salt and pepper to taste

I'm not sure you did anything wrong. I didn't test the recipe at a double batch, and your preference tend toward more assertive flavors. What I would suggest is to taste the beans at a few points along the way, adding salt and pepper incrementally. You'll probably use more than you would have added at the end, and I think the salt will help coax out more flavor along the way. 

I will also vote for more Carrie - LOTS MORE CARRIE!

My one year old will eat everything and nothing. There is not a single food that she has not eaten repeatedly (with the exception of hotly spiced foods). But, she has also repeatedly refused to eat the exact same food at other times. We just never know what she will or will not eat. So the commenter should just try to have a varied menu and hope the one year old will eat something.

More insight for the Thanksgiving host.

Ris has a lovely, QUIET bar

Tim, my tilt head KA is 25 years old and, like you, never a problem. I can't bring myself to jilt the thing now for a sexier lift model.

Rework your leftovers. So say, make burritos with ground meat and black bean & corn slasa one day. Next day put leftover beef and salsa together with tomatoes for chilli. Different flavors, good utilization. Or take a leftover bit of chicken and put in pasta. Etc.

Hi Free Rangers, Last weekend, sunchokes showed up in our CSA share. In the past I have enjoyed them roasted (with potatoes) and in a gratin (with potatoes). This week, I tried a potato and sunchoke soup that didn't quite work. (I think I had too many sunchokes and too few potatoes.). Any ideas for tried and true sunchoke dishes would be appreciated. Thanks. (And thanks for the weekly chat!)

Here are a few ideas. Also, be on the lookout for Joe's sunchoke soup recipe Nov. 20.

My mom used to make grilled PB sandwiches with lettuce and mayo. She called it a "kistwich." And I second the PB and sweet pickle combo, though I've never grilled it.

How long does cooked rice, white or brown, keep in the 'fridge? If I add herbs to the cooking water (say, savory or sage or rosemary), will it go bad faster? I'd like to cook it once a week to use as wanted throughout the week.

I'm not sure if herbs would accelerate the degradation of rice, because rice already is considered a fairly hospitable environment for bacteria to grow. Most experts say you need to refrigerate rice quickly after cooking and keep it in the fridge for a day or two.

Or freeze. It freezes beautifully.

I am a big fan of David's recipes and in planning my thanksgiving meal, had selected this tart for dessert. I love fruit-based sweets and have a huge bag of cranberries but wonder if David has any other recommendations for this most American of feasts?

French-style "open-face" tarts, baked in a fluted tart pan fit the bill. Almost like pie, but less filling. Try my apple tart from A Platter of Figs. Or how about a lemon curd tart?

I recently needed 2 tbls of tomato paste for a beef stew. My Sweet Baboo bought me a honkin' ginormous can of it (I should have specified the amount needed). I put the remainder of the tomato paste in a jar, but I should probably use it fairly soon. It's about 15-16 ounces worth. What can I do with it?

First, tell your SB to look for either single jars of tomato paste with lids (yes!) or better yet, for the kind that comes in a tube. 


Now, to your surplus: It's probably still fine enough to freeze. Wrap 2- or 4-tablespoon increments in plastic wrap, then seal those in a single zip-top bag and freeze for up to a year.  Or you may want to check our Recipe Finder database for some tasty homemade tomato sauces. 

Well, you've whisked us in a medium bowl to make us evenly creamy and smooth, so you know what that means -- we're done!

Thanks for the great q's today, and thanks to Emily, David, Carrie and Jim for helping us with the a's.

Now for the cookbook winners: The chatter who asked David "when is simple too simple?" will get a copy of "One Good Dish." The chatter who asked about food volunteer opps will get "The Washington Post Cookbook." Send your mailing info to Becky at, and she'll get them to you!

Until next week, happy cooking, eating and reading!


In This Chat
Joe Yonan
Joe Yonan is editor of the Food section; joining us today are deputy editor Bonnie Benwick, staff writer Tim Carman, Spirits columnist Carrie Allan, Smoke Signals columnist Jim Shahin and editorial aide Becky Krystal. Guests: cookbook author and New York Times columnist David Tanis; freelance writer Emily Wallace, who wrote this week's piece on Duke's Mayonnaise.
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