Free Range on Food

Desk dining

A chat with the Food section staff is a chance for you to ask questions, offer suggestions and share information with other cooks and food lovers. It is a forum for discussion of food trends, ingredients, menus, gadgets and anything else food-related.

Each chat, we will focus on topics from the day's Food section . Do you have a question about a particular recipe or a food-related anecdote to share? The Food section staff goes Free Range on Food every Wednesday at 1 p.m. ET. Read about the staff of the Food section .

The transcript follows.

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Bonnie: Good afternoon on a gray day. Quesadillas and cognac -- we assure you we weren't testing in tandem for today's section!

On to the chat: Yes, we're all eating our desks. Do you have a sure-fire strategy for getting out of the office at lunchtime? A boffo recipe that works for eating at your desk? The best of your always-welcome advice will earn you a copy of "Cooking at Home With America's Test Kitchen 2006." We'll post the winner near the end our session.

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Capitol Hill, Washington, D.C.: so many recipes worth saving today! GREAT job!! I love the Post food section, but am wondering how you come up with the time it takes to prepare the meals for "dinner in ___minutes" on page 3? i can never make them in under an hour. the prep time is what always kills me! when you calculate the time, do you figure on more than one person cooking?

Bonnie: We might be close to tortilla'ed out. Recipe editor Marcia's having fun elsewhere today, so I'll say thanks on her behalf. We calculate the time for Dinner Tonight's based on how long it takes to make just that dish (not serve-with suggestions such as salad, side dishes), for that number of servings (usually 4). Prep time is most often included; today's recipe, which I tested, took me less than the 35 minutes listed. Honest.

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Loudon Tenn.: I'd like to know the brand name of the grain alcohol Magdalena Borea used in her Limoncello recipe in Wednesday Dec 7th article. Thank You

Candy: Hi Tennessee. The most common brand of pure grain alcohol is Everclear. You should call your local liquor store and ask if they carry it. In some states (like Virginia), it's illegal to sell it. If that's the case in Tenn., or if your liquor store doesn't carry pure grain alcohol, you can substitute unflavored vodka. Cheers!

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Oakton, Va.: Back in December or November, you ran this fabulous recipe for these peanut-and-chocolate bars from a cookbook on American desserts. Whoever tested them said her daughter took them to school and they were a big hit, so I did the same at my work and everyone loved them. One of the women wants me to make another batch for her birthday on Friday, but I've lost the recipe! Please, please can you help?

Candy: Oakton, the bars you want are Nancy Baggett's Chewy Peanut-Caramel Bars from her latest cookbook, "All-American Desserts." (And yes, it was my daughter, who took them to school after I tested the recipe.) My recommendation, which I've added to the directions: Refrigerate the bars after you make them and before cutting. They'll firm up and be easier to cut.

Chewy Peanut-Caramel Bars

Makes about 32 bars

These are what Snickers bars would be if they were turned into bar cookies. Nancy Baggett says these irresistible bars are runaway best sellers at school bake sales. Our recipe tester's daughter took some to her high school and instantly became "Miss Popularity." These are good cold from the refrigerator, good at room temperature, and good frozen (like when you try to keep them in the freezer for unexpected guests, but your family finds them and eats them anyway).

Adapted from Baggett's "The All-American Dessert Book" (Houghton Mifflin, 2005).

For the crust:

11/4 cups flour

21/2 tablespoons sugar

Rounded 1/4 teaspoon salt

6 tablespoons unsalted butter, cold and cut into chunks

5 tablespoons heavy cream

1 teaspoon vanilla extract

For the topping:

11/4 cups tightly packed light brown sugar

1/2 cup light corn syrup

1/2 cup heavy cream

3 tablespoons unsalted butter, cut into chunks

1/8 teaspoon salt

3 cups chopped unsalted peanuts

11/2 teaspoons vanilla extract

11/2 cups (9 ounces) semisweet chocolate morsels or mini-morsels

Position a rack in the middle of the oven and preheat the oven to 375 degrees. Prepare a 9-by-13-inch baking dish by lining it with aluminum foil and coating the foil with nonstick spray oil.

For the crust: In a food processor, blend the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the cream and vanilla extract and pulse just until the dough holds together, being careful not to overprocess. Press the dough firmly and evenly across the bottom of the baking dish and prick the crust all over with a fork. Bake for 20 to 25 minutes, or until just tinged with brown all over and slightly darker at the edges. Transfer to a wire rack to cool.

For the topping: In a heavy, medium saucepan over medium-high heat, add the brown sugar, corn syrup, cream, butter and salt. Bring the mixture to a boil, stirring frequently. Add 21/2 cups of the peanuts. Cook, stirring frequently, for 21/2 minutes, adjusting the heat so the mixture boils briskly. Immediately remove from the heat and stir in the vanilla extract. Pour the hot topping over the crust, covering the entire surface as evenly as possible and smoothing it with a greased table knife, if necessary. Let cool for 20 minutes. Sprinkle the chocolate morsels on top and let stand for a few more minutes or until the chocolate is partially melted. Using a table knife, spread the melted chocolate over the topping. Sprinkle the remaining 1/2 cup peanuts on top. Let cool completely, then refrigerate--or even freeze--for at least 30 minutes before cutting into bars about 11/2 by 21/4 inches.

The bars can be kept in an airtight container at room temperature for up to 10 days or frozen for 2 months. Bring to room temperature, if desired, before serving.

Per serving: 241calories, 5 g protein, 25 g carbohydrates, 15 g fat, 18 mg cholesterol, 6 g saturated fat, 41 mg sodium, 2 g dietary fiber

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Washington, D.C.: Hi, I was inspired to make quesadillas after seeing the recipes in today's paper...hoping you would answer a few questions:

- Do you have any recommendations of easy vegetarian side dishes (vegetables and/or soup)?

-And can you suggest a way to adapt the ginger chicken recipe for vegetarians

- where can you get quesillo de Oaxaca in DC?

Thank you!!!

Bonnie: Go for it, DC.

-- The salsa recipes that ran with a couple of the quesadillas are certainly vegetarian-friendly; a salad that involves avocados seems like a natural accompaniment. I'm sure we've got recipes in our archives that might interest you. Send us a more specific email to food@washpost.com about what you're looking for.

-- The Oaxacan cheese can be found at Las Americas International Market in Rockville (301-424-9550), among other area Latino stores.

-- As for the ginger chicken substitute (still there, DC?) we have a call out to the recipe's author. But in the meantime, we can say that simply upping the quantity of ginger-lime dressed vegetables in this wrap would work fine. It's a tasty wrap.

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Prep time suggestion: Take a knife skills class. Get some GOOD knives and keep them properly sharpened. Amazing how much more quickly things go.

Also, learn how to prepare the second set of ingredients while the first one is cooking. You can stir-stir-stir, chop-chop-chop, for most recipes.

Judy H.: Good advice. Some of our testers might be a little faster than average because they test a lot of recipes. I am always amazed at how fast the TV chefs can supposedly make entire meals.

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Arlington, Va.: So my boyfriend and I are on the Sonoma Diet. It isn't so bad, but I just discovered one of the things we can eat as much of as we want is Celery Root. I have had it mashed (like potatoes) and enjoy it. Is there anything else I can do with this food? And can we all agree it is probably the ugliest vegetable ever in its pre cooked form? Thanks!

Candy: Arlington-you mean all those pop-ups on my screen for the Sonoma diet? Anyway, the classic French bistro way to prepare celeriac--or celery root-- is grated with some lemon juice, Dijon mustard, mayo and a little chopped parsley. It is divine. You can also cube celery root, boil it til soft, then puree it and add it to soups. Also, wonderful. Keep eating this way and the two of you will look fabulous for swimsuit season.

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Denver, Colo.: I read the Desktop Dining story online today and was disgusted--with myself! I'm sure my desk is teeming with germs. Thanks for the heads up.

Candy: Denver, we were disgusted too. Which is why we all were spraying and wiping our desks today.....

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Citrus lover: Hi Foodies! Yesterday there was a big ad in the Post for Cushman's honeybell oranges. I love fruit and am tempted to order some. Do you recommend these oranges? I've been so disappointed in the clementines I've been buying at the supermarket.

Judith W.: The basic answer is sure, if you like juicy oranges, order some. You might even go on line to check out the variety of citrus fruit you can order. We'll try to tell you everything we know in an article on the subject in next week's food section.

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Cognac question: Great cognac story today. How about cooking with cognac? Does Giliberti have any recommendations--or would it be a crime to use good cognac that way?

Candy: Ben sez it would be a crime (actually a waste of money) to use any cognac above VS for cooking, mostly because you won't taste it in the dish--even if you flambeed it, as in steak Diane. The flavor and the aroma won't survive the heat of cooking. If you did want to cook with cognac, use any decent VS cognac, which would run $20 or less. Ben also has another idea: Buy a really nice cognac and sip it while you cook, using a little for cooking, but saving most for drinking.

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Fairfax, Va.: How do I steam crab legs? Yes, I know the crab legs around these parts are frozen and fresh Maryland crabs are superior, but I really want some big crab legs dunked in melted butter. I just don't know how to prepare them. Thank You.

Bonnie: Just concentrate on melting that butter, Fairfax. We think most big crab legs that are sold around these parts have already been steamed.

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Los Angeles, Calif.: Thanks for launching this chat!

Quick question for you and your readers: I love cooking pork tenderloins (have 2 in the fridge to use up) but am tired of my recipes. Can you share a few quick-and-easy ideas?

Anything ethnic is fine, as long as it's healthy.

Thanks!

Judy H.: Maybe you could try a recipe we ran recently that used all local ingredients. Unfortunately it is past the Asian pear season, but you could use apples until the pears come back in the markets.

Pan-Roasted Pork Tenderloin With Gala Apples and Asian Pears

4 to 6 servings

This entree, using pork tenderloin from Springfield Farms in Sparks, Md., and merlot from Basignani Winery in Butler, Md., was served at Goucher College last Thursday as part of the "Eat Local Challenge." Adapted from a recipe by Goucher chef Michelle Richie.

21/2 pounds pork tenderloin

Salt

Freshly ground black pepper

4 tablespoons unsalted butter

11/2 cups merlot

2 shallots, minced

3 cloves garlic, minced

1 teaspoon thyme leaves

3 Asian pears, cored and sliced into eighths

3 Gala apples, cored and sliced into eighths

Preheat the oven to 400 degrees.

Season the pork tenderloin with salt and pepper on all sides. In a large saute pan or skillet over medium-high heat, melt 2 tablespoons of the butter. Sear the meat until it is lightly golden brown, about 2 minutes per side. Transfer to a roasting pan and set aside.

In the same pan or skillet, add the merlot and stir to deglaze the pan, scraping up any browned bits. Add the remaining 2 tablespoons of butter and the shallots, garlic and thyme leaves and simmer gently for about 1 minute.

Pour the wine mixture over the meat in the roasting pan, then scatter the pear and apple slices in the pan. Cover tightly with aluminum foil and roast, checking temperature at the 20-minute mark and every 5 minutes after that, until a meat thermometer inserted in the middle of the meat registers 145 degrees. Reserve the fruit mixture.

Transfer the meat to a platter and let it rest, loosely covered, about 5 minutes. Cut it diagonally into 1/2-inch slices. To serve, spoon the apples and pears on top.

Per serving (based on 6): 431 calories, 46 g protein, 20 g carbohydrates, 13 g fat, 133 mg cholesterol, 7 g saturated fat, 149 mg sodium, 4 g dietary fiber

Bonnie: Or you could try the Dinner Tonight that's featured in our section today!

Candy: OR, you could try an easy rub from America's Test Kitchen, which says rubs are just as good at flavoring pork tenderloin as marinades. Here's a Jamaican Jerk wet rub and an Asian one. Just mix together the ingredients and rub into the meat. You'll need a little over 1 tablespoon per portion. Don't make these rubs more than a few hours ahead or they will lose flavor:

Jamaican Jerk Wet Rub

Combine: 1/4 cup vegetable oil, 4 scallions, minced, 2 tablespoons mild molasses, 1 tablespoon dried thyme, 2 garlic cloves, minced, 2 teaspoons allspice, 1 teaspoon salt and 1 habanero (or 2 jalapeno) peppers, seeded and minced (the habanero is VERY hot, so be careful).

Asian-spiced wet rub

Combine: 1/4 cup vegetable oil, 1/4 cup minced fresh cilantro, 2 tablespoons soy sauce, 1 tablespoon grated fresh ginger, 1 jalapeno pepper, stemmed, seeded and minced, and 1 garlic clove, minced.

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Montgomery Village, Md.: I have heard that All-Clad pans need to be hand washed. Is this true? If so, WHY? Surely they won't fall apart in the dishwasher.

My husband is an excellent--and daily--cook, so I'm on perpetual cleanup (not that I'm complaining, you understand). Thanks for whatever clarification you can provide.

Candy: Hi Montgomery. We called a local Williams-Sonoma store and asked their expert. Here's what she said: All-Clad stainless can go in the dishwasher, but the other lines (the anodized aluminum, the LTD line, the copper core line) must be hand-washed (dishwasher detergent is too harsh). Maybe you could suggest to hubby that he clean up as he cooks. Would it kill him to soak a few pans???

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Clifton, Va.: Does anyone know of a good butcher to replace Partlow's close to Clifton/Chantilly. Home Farm is great but it is a drive. Looking for someone with more personal service then Wegman's. Want prime 21 day old or better dry aged beef etc.

Walter: Yes, it's sad that Partlow's has closed. But I think you are going to have a tough time finding prime beef in your area. The best choice for service is Home Farm in Middleburg, that you know. Perhaps, someone else has an idea?

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Vienna, Va.: I love tea and have been thinking that I'd like to branch out into more exotic brews, as opposed to plain tea that has cheap fruit flavoring, easily purchased at the supermarket. Is there any mail-order tea supplier you would recommend? Harney's looks good but I find their web site confusing.

Candy: Hi Vienna. Funny you should mention Harney's because that's one of our faves. Maybe you could call them at 1-800-TEA-TIME. Other brands we think you should try: Republic of Tea (available at Whole Foods and Wegman's--I personally like their green tea, in particular); Adagio teas (we have Jasmine Bloom in the office, little bags of tea blossoms that "bloom" in your cup; every cool); Imperial Republic tea (Walter likes the Jasmine Pearls).

Bonnie: We've also enjoyed Numi organic teas (http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/numitea/store.d2w/report) and those lovely, single-cup stand-on-their-own pyramid infusers from Tea Forte (www.teaforte.com)

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Washington to the other Washington: I am flying across country tomorrow on an airline that does not serve food. What can I pack to eat? So far my only ideas are fruit and those dehydrated soups from Whole Foods....Thanks!

Judith W.: You know, you sometimes see articles about people who buy pate and fine cheeses and even French bread, but that always seemed so showy to me. There was a time when I flew across the country a good bit, and for some reason I got in the habit of buying a good turkey sandwich on rye--they hold up well, are often large enough for two meals, and don't call attention to themselves (with, for example, a strong odor).

And when I didn't have time to prepare or buy anything ahead of time, I bought a bag of the best-looking dried fruit and nuts combo I could find at the airport.

Anybody else have favorites to suggest?

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Arlington, Va.: It's getting to be time to sign up for farm shares. Does anyone have any recommended sources? I've checked out some web sites but haven't contacted any of the farms without.

Judy H.: We'll run the list as soon as we can get it. If you signed up last year, you can usually re-up at the end of the season with the same farmer.

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Capitol Hill, Washington, D.C.: I enjoyed today's article re: cognac. I've never acquired a taste for it, but am now considering it. i actually have in my possession a bottle of VSOP that an old boss gave me a little over 10 years ago. i opened it about 5 years ago to cook with it, but haven't touched it since. I'm guessing i should toss it, but am wondering if it's drinkable? it's been stored in a cool, dry place.

Bonnie: It's best to drink the cognac within 2 to 3 months after it's been opened, says wine critic Ben Giliberti, but you don't necessarily have to toss the bottle you've got.

On the other hand, an unopened bottle will last indefinitely. But unlike wine, cognac doesn't improve in the bottle. Remember to store it upright, and not on its side.

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20705: I am in the market for a new non-stick 10" frying pan, price range around $100.00 (less would be great, of course!) There are so many to choose from that I am having trouble deciding. Could either of you suggest one in my price range? Many thanks!

Walter: Take a look at Anolon's Advance..it has a non-stick interior and exterior for easy clean-up as well as a soft handle that is comfortable to hold.

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Virginia: RE: Lunch at your desk.

Yikes!!! I am cleaning my desk now and I am going to buy some wipes!!!!

Judy H.: Me, too. I have to confess that I used spray cleaner once and ruined my keyboard. Turns out that The Post has to replace a lot of keyboards because people accidentally spill things on them. Big problem is with laptops. You can imagine.

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College Park, Md.: I finally have to time to make the Limoncello that was featured in the Food section back in December. Could you check on a detail for me? The last part of the recipe says to store bottles in the freezer and serve directly from the freezer - does this mean all 3 1/4 quarts I make have to stay in the freezer all the time? Or can I just keep the bottle I'm drinking in there and store the rest in a cool place? Thanks! Can't wait to make this!

Walter: Students of Magdalena Borea tell us that they keep all the limoncello in the freezer. But not to worry, the supply does not last long.

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Maryland suburbs: Love you Quesadilla recipes in the food section today. I have a question ... can these be prepared in advance and left till grill time? In particular the Chicken recipe? Could I prepare all ingredients and assemble ... then put in the fridge until I heat/grill in the pan? Thanks

Judy H.: Wouldn't it be great if we never needed to worry about doing anything in advance! This being the real world, however, here's what we said in the Food section today about reheating:

A WORD ABOUT REHEATING: Quesadillas are best eaten fresh. If they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. Instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with thick fillings will remain somewhat soft.)

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Fried Oyster Question: Bread with flour or cornmeal? I think breading with cornmeal is better but my brother insists that flour is better. Your opinion?

Judith W.: Better? I guess it depends on what you like. I'm with you on the cornmeal--I love its flavor and texture. I like panko instead of (or along with) breadcrumbs too. A frequent approach seems to be shuck and drain oysters, then use the egg dip, then the flour (or any of the above)for crunch. Hope that helps.

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Alexandria, Va.: Hi, I have a suggestion for the person looking for onion risotto ... next time they make French Onion Soup make twice as much. I always do this and freeze it to use as sauce base and it makes fabulous stock for risotto.

Judy H.: Thanks for the tip Alexandria. Sounds RICH!

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Arlington, Va.: Hi. i roasted some beets the other day and they were pretty good except they tasted too "beety", if you know what i mean. do you or any of the chatters know of a good herb or spice that marries well with beets. i used an orange juice marinade with these beets & it was only ok.

Candy: Arlington--I have a suggestion for improving your beets. Throw them out! Ok, I admit--I'm probably not the best person to be answering this question because I hate the nasty purple things. But my colleague Walter, who loves them, has some suggestions. You could puree them and turn them into borscht, a Russian/Polish soup that smoothes out the beet flavor with sour cream. You could roast them, remove the skins, and then serve them with a medley of other root vegetables -- carrots, parsnips and potatoes -- alongside grilled meat or fish. You tried a citrus marinade, but how about tossing peeled, roasted beets with a little orange juice and olive oil. For an Asian accent, season with rice wine vinegar, soy sauce and grated ginger. Or add to a salad, dressed with vinaigrette. Or--my suggestion--cook some broccoli instead.

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Clifton, Va.: Non stick pan frying pan. You might want to make sure the pan and handle are oven and broiler safe. I love my 12in All Clad non stick. Makes great frittata's too along with saute shrimp and dry scallops.

Judy H.: Good advice about the handle. I have bought frying pans without thinking and then had to buy another that could go in the oven for frittatas or soda bread or any number of dishes.

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Eating at your desk: I just finished eating a delicious salad at my desk... and I know salads can be boring but making it at home saves me a lot of money and eating a healthy lunch helps me get through the rest of my day. I'll start with some basics (spinach, peppers, cucumbers, tomatoes) and then "fancy" it up depending what I have in the fridge: goat cheese, nuts, broccoli slaw, tuna, eggs, etc. By mixing it up, the salad is never boring! And an extra tip - I keep the dressing and any wetter ingredients in separate bags and toss right before I eat. That way it's always crisp and delicious.

Bonnie: Quite practical.

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New York, N.Y.: Inre: Chicken Substitute for Ginger Chicken

Buy FIRM tofu and pan fry it with a little oil. Saute the pan fried tofu with sauce.

You can't use soft or silken tofu and pan fry it - it's too soft and won't hold it's shape.

Don't by the pre-fried ones - you won't get the same results.

Fresh tofu from the market is best if you can get to a Chinatown near you!

Judy H.: Thank you New York.

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Boston, Mass.: I am smiling since two of my colleagues and I all prepped our lunches at the communal microwave and then retreated to our respective cubes to eat at our desks. I could hear their chuckles as they opened the article I had forwarded to them!

I always eat at my desk and generally either brown bag last night's leftovers or grab a Trader Joe's frozen option like roasted veg burritos. I am losing weight and find this a good way to control and, yes enjoy what I eat.

Judith W.: I agree about bringing lunch as a way to control intake--it's so much easier to finish a portion you've packed yourself than resist finishing a larger sandwich or salad. (Now if only there were a way to resist afternoon temptations.....I try to bring fruit or fennel or celery. What do you do to avoid getting hungry later?)

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Tucson, Ariz.: I missed last week's chat but in reading the transcript noticed the post about Caramelized Onion Risotto---must be the latest trend b/c I recently had this as well at my favorite restaurant in Atlanta. Our version was more like a simple parmesan risotto with pieces of caramelized onion swirled in, and a drizzle of good balsamic vinegar on top. It was definitely the hit of the night at our table, so I understand why the poster is so eager for a recipe! Anyhow, this take on it might be easier to re-create at home, I know I'm gonna give it a shot sometime soon!

Candy: Tucson, the risotto you had sounds delicious and a good idea for preserving the sweet, intense flavor of the caramelized onion pieces by swirling them in at the end.

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Sunny Arizona: Eating at your desk? Try wraps - Tangy hummus wrapped in Trader Joe's spicy naan bread with some cucumbers on the side is my current favorite. The combinations are endless.

Candy: Oh, sunny Arizona, we are so jealous. Not of the wraps, of your sunshine. But back to your answer. Great idea--and a good idea for the airline food chatter, especially since hummus is less perishable than sandwich meat.

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Tea: www.uptontea.com Great resource, wonderful teas. Got a good review in the WSJ awhile back.

Candy: Thanks for the tea tip!

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Washington, D.C.: I have a happy question--am the lucky recipient of a $100 gift certificate to Williams-Sonoma. The two big purchases I've been batting around are a Le Crueset dutch oven and a roasting pan. The gift certificate obviously won't purchase either in full at W-S, so which would make more sense?

Walter: We're thinking, it's not a matter of sense. It depends on what kind of cooking you do the most. A Dutch oven is great for long even cooking of , let's say, a stew. But a roasting pan can be at-the-ready for a beautifully browned chicken, fish or oven roasted potatoes.

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Beat the desk lunch blues...: As one who eats at her desk nearly every day of the year, it can get quite depressing! At my last job, we had a great cafeteria where everyone ate whether you brought or bought your lunch, definitely miss the companionship! That being said, I try to make lunches at my desk fantastic so that I still have something to look forward to. I'm too cheap and too picky to buy out, so I'm a pro at brown bagging it by now. I keep a full stash of condiments hidden in my office drawer including those disposable salt and pepper grinders you find on the spice aisle, Tabasco sauce, soy sauce packets from take-out Asian joints, Dijon mustard and ketchup...if my co-workers saw this they would think I'm nuts! However, I don't have any specific "lunch" recipes b/c usually whatever I have for dinner is lunch the next day...good incentive for cooking dinner every night, leftovers! For those that don't have fridge/microwave, Asian-style peanut noodles are good and supposed to be served at room temp, and I also like my mexican black bean salad with chips or just plain. Finally, a good pb/honey/banana sandwich always hits the spot in a pinch! Here is my black bean salad recipe, it was a hit at the office potluck recently:

Black Bean/Corn Salad

juice of 1-2 limes

1 large or 2 small jalepenos, minced

2 cloves garlic, minced or pressed through a garlic press

1 tsp ground cumin

2 lbs. roma tomatoes, seeded and chopped

salt, to taste

1 bunch cilantro, chopped

1 bunch green onions, chopped

2 cans black beans, drained and rinsed

1 bag frozen corn, defrosted and drained

Mix altogether, that's it! A nice addition is a sprinkle of feta cheese on top, or mexican cotija white cheese if you can find it. Cheers!

Candy: Good advice and a recipe, too! So generous. Thanks.

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Arlington, Va.: My lunch at my desk today is one of my favorite quickie meals - not super healthy, but it gives good size serving of vegetables. I'm having Lucky Me! brand pancit (they're like ramen noodles with dressing instead of soup, but so much better) with a bunch of frozen veggies - today I'm using a mix of edamame, corn and red peppers. I microwave it all together in a big bowl and then chow down in front of my computer.

Candy: Just watch out you don't drip on that keyboard.

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McLean, Va.: What day does the Total Wine ad appear in the Washington Post?

Judy H.: There are several stores around here that are often called Total Wine. Are you referring to the huge store in McLean? Their ads run on Monday and occasionally Wednesday.

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Frederick, Md.: I usually bring my lunch to work, due to that fact that it costs less than going out and spending $12 to $15 at a restaurant. If the lunch reqires heating, it sit at my desk and eat, but if it's a cold lunch, I either find a bench outside or sit in my car. Unfortunately, not everybody has a car to sit in. If there's a spot of grass to sit on, people could buy a cheap plastic tablecloth and eat outside. People has learned not to bother me while I'm eating. Once, someone wanted me to read her contract while I was eating BBQ. She never bothered to ask again when I left BBQ fingerprints on her paper! Once or twice a week, I try to go to the grocery store to buy a few non-refrigerated things that I need or I just walk through Home Depot to think about projects or upgrade that I may be interested in. One day, I noticed door stops so I bought some, which brightened up my townhouse! Otherwise, I would have never though about it. I do keep a clean desk, though. I use a couple pieces of used copy paper to spred across my desk and pitch them when I'm done eating. My coworker who sits next to me picked up on this idea when the boss saw her cruddy desk one day after she and her husband sat there eating their lunches. If only a couple of days a week, I get out of the office to clear my head and think about other things.

Bonnie: Thanks for the thoughtful reply...office supply managers, take note.

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Blacksburg, Va.: Regarding eating at your desk: I always keep my own plate and silverware at my desk, after witnessing other coworkers' feeble attempts at "cleaning" the company plates after work.

In order to keep from colleagues' tasting my jarred food, I've even resorted to labeling food in a stapled paper bag labeled "Experiment--do not touch!" I don't have bad co-workers, they're just absentminded.

Judith W.: Excellent on both counts!

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Md. suburbs: On the Quesadilla pre prep question. I was meaning more like could I assemble them stack place in fridge maybe 3 hours before doing that final pan/grill step. Not so much reheating but assembly then finshing off the process... any suggestions on that

Bonnie: The technique would work better with some of today's recipes than others. In the yes column: Corn, Black Bean and Red Onion; and the plain-cheese version. Otherwise, you've got some soggy issues with sauced meats and cooked vegetables.

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Washington, D.C. : Hi all,

I find the best eat-at-your-desk food is leftover stew. The sauce is delightfully thick the second day, and everything you need is in one bowl. Finally, you only need one utensil - a spork. Hey, don't know it until you try it.

Oh, for a recipe my current favorite is chicken stew with a corn topping (sort of like a dumpling). Not only is it tasty, but the topping makes it even easier to eat at the keyboard.

Bonnie: Good for you. The world is divided into those who eat leftovers and those who find containers with multicolored science experiments inside, weeks later...

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Fried oysters: Dip in egg then saltine cracker crumbs!

Judith W.: Forgot about that one. Thanks!

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Santa Fe, N.M.: The 5-minute instant couscous is a staple in our household, but I'm getting bored with it. I've added herbs, sometimes a little cheese and garlic, but what else can I do with it that's healthy?

Judith W.: Not much you can do that would be healthier except alternate with genuinely whole grains once in a while (some couscous isn't whole grain). Different flavors, different textures, often more crunchy. I admit--it's hard to find a 5-minute one. But you can make a batch of wild rice or brown rice or quinoa, and freeze portions in plastic bags to be brought out when needed.

Judy H.: As it happens, we are working on a story about how to take grains and mix and match with flavors and veggies, nuts and oils to have something different all the time. One of our regular contributors to the Food Section does this for a client.

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Germantown, Md.: Good food for a plane ride - fresh fruit cut up, cut up cheese & crackers or hearty salads put together at home in a disposible container. Disposible containers work well to carry food, eat from & still be able to save some for later.(and they can be reused on the trip home for the same purpose)

Judith W.: Thanks. Sounds a lot better than what I've had on planes recently.

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Germantown, Md.: I like to create big salads at lunch in the office with dinner leftovers. Simply bring in leftovers (steak, chicken, salmon, etc...) and add some tomatoes, avocado, shredded cheese (whatever you like on a salad) and a bagged salad. Putting it all together in the kitchen at work always draws a crowd. Everyone loves my salads. And they're always different depending on the leftovers - its a great way to reuse & have a good lunch too. I find that you don't even need a dressing when you add leftovers to it!

Judith W.: We can certainly see why your colleagues like your leftovers. (Your dinners sound pretty terrific too.)

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Pittsburgh, Penn.: Speaking of packing food to take on an airplane - my family travels to Florida a lot and I have been wondering what I could pack that would make a good breakfast or lunch for a 4 year old. I've done the pbandj with grapes and juice box for lunch several times, but need something different. We are heading back down next Thursday - noon flight.

Candy: Pretty much anything you'd pack for a kid's school lunch or snack would work on a plane. I've brought plastic boxes of Cheerios (you can always get some milk from the flight attendants); cubed cheese and little squares of turkey and crackers; even mac and cheese (ask the attendant to warm it up in their microwave, altho a lot of kids would eat it room temp just fine). Those little baby-sized cartons of yogurt is another idea, altho be sure they're packed in a plastic zip-lok bag in case they get squished and spill.

Any parent chatters out there with ideas?

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Arlington, Va.: This is for the person from last week wanting to make caramelized onion risotto. I've never done it, but have seen it mentioned. What I would do, though, is caramelize the onions first(can be done in advance), remove almost all from the pan, then add a little more oil/butter and proceed as usual with the rice and broth. Then add the caramelized onions back in at the end. Hope this helps!

Candy: Thanks Arlington--good tip.

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Washington, D.C.: Is quesadillas a real word? I remember growing up in rural AZ in the 70s-80s and we had "cheese crisps" sometimes for our school lunch that were tortillas with cheese.

Judy H.: I just looked up quesadilla in our trusty Webster's New World and it is not there!!! Who knew?. It is, however, in the Food Lovers Companion, which is full of food words that Websters has overlooked.

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Silver Spring, Md.: I wouldn't have to eat at my desk if my company provided space in a common area for lunching with colleagues. Companies! Wake up! We need that social time to build relationships and even brainstorm new ideas!

Bonnie: Posted as a corporate/reader service.

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Pumpkin Bread Q, Va.: Just a quick question on the pumpkin bread featured in the staff favorites column (which I love by the way) - why does the amount of sugar called for say 2 1/2 to 3 cups? Should we use the lesser amount if adding in the chocolate chips? I always thought amounts when baking had to be pretty exact...Thanks!

Bonnie: Because pumpkin bread/staff fave author Evelyn Smalls was fairly casual about this recipe. She's made it with less sugar and no chocolate chips.

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Washington, D.C.: I found a tasty-looking recipe for cornish hens on epicurious, using 2 hens. I'm serving 5 people, so would need to make that many. Assuming I can even fit them all in my oven, do you think it will affect the cooking time/quality to cook that many at once? Alternatively, any ideas on the best way to prepare ahead and reheat? Thanks!!

Candy: D.C.--cornish hens are tiny. Two would feed about two people, not five. Many recipes assume one hen per person, altho I've split them and served a half per person. Still, that's pretty skimpy. Any way you make roast chicken, you can make Cornish hens. My favorite recipe is to use a hoisin glaze. If you do make them ahead, be careful not to reheat too long. Because they're so small, they dry out quickly. Frankly, I bet five of 'em could fit in most ovens.

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Olney, Md.: We're not allowed to eat at our desks where I work so for me the challenge is to brown-bag it and join my friends in the company cafeteria without visiting its cashier first. What works best for me is to modifying something at dinner time so that it will be ready to grab in the morning. So if one night's side dish at dinner is a baked potato, I'll broil an extra. Into the gladware with some shredded cheese and broccoli, and it's done, because the microwave will steam the broccoli and melt the cheese for me while the potato reheats. Leftover Asian stirfry w/chicken and veggies rolls nicely into a sandwich wrap. Ideas like this are so good because they're easy -- most of the work is already done, and yet the food is in a different format for lunch the next day, so it doesn't seem like leftovers.

Judy H.: Thanks Olney. Definitely a good idea to get out of the germ zone of your phone, computer, desktop, mouse, etc.

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Frederick, Md.: Keepinging condiment packets in your desk ok a good idea, but make sure to throw them out after a year or so.......

Judy H.: Good point, Frederick.

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Bethesda Mom: My sister is coming in this weekend so we both can cook for my mom who has cancer. I want to hit an asian grocery store for their wonderful fish and fresh produce. Where would you recommend we go in Montgomery County (the closer to down-county the better). I've been to the Korean store in Wheaton, but was not that impressed.

Thanks so much!

Candy: Perhaps you went to Lotte, which is not that impressive. We would recommend Han Ah Reum, which is in Silver Spring and has a terrific seafood department.

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Airline food: Wrap sandwiches are compact, and you don't have to worry about them getting squished.

A small tub of hummus and some pita bread, with a few olives or mixed veggies in a baggie.

Those single-serve cottage cheese & fruit things that Breakstone puts out.

Dry salami or summer sausage (pre-cut!!!)

Candy: All good ideas. Thanks!

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WV: For a child's lunch/finger foods.

i.e. cheese cubes, pepperoni slices, grape tomatoes, cucumber slices or sticks, baby

carrots/carrot sticks with a little ranch dip single container. Healthy chips or anything in that vein which would be compatible with the child's

chewing abilities.

Candy: Parents on planes to the rescue! Thanks.

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Arlington, Va.: Re: Lunchtime at the office: Thanks for your great article today. Yes, I'm guilty about eating most of my lunches at my desk, but aside from time constaints, I do so because of the money savings. Both my husband and I pack our lunches during the week so we can then "splurge" on nicer meals on the weekends. Plus, packing a delicious, healthy lunch is relatively easy. One of our favorite strategies is to roast or poach a whole chicken on the weekend (easy to do while cleaning, watching TV, etc.) and then make a large batch of chicken salad for the week. Another favorite is egg salad, since it can made in advance, and in quantity, on the weekend. My favorite recipe for chicken salad is a curried version from Cooks Illustrated.

2whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)

1tablespoon vegetable oil

Table salt

For Salad

2 medium ribs celery , cut into small dice

2 medium scallions , white and green parts, minced

2 tablespoons minced fresh cilantro leaves or parsley leaves

3/4 - 1cup mayonnaise

1 1/2 - 2 tablespoons lemon juice from 1 small lemon

6 tablespoons golden raisins

2 teaspoons curry powder

1 tablespoon honey

Table salt and ground black pepper

1. Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)

2. Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)

Judy H.: Thanks for the recipe, although some desk-bound person who didn't have access to refrigeration would need to find some way to keep it safe because of the mayonnaise.

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Crab legs: Yes the crab legs, both snow and Alaskan, are cooked... I think the reader wanted tips on how to reheat them. I use a big soup pot or spaghetti pot... place my veggie steamer in the bottom ... put water up to just the bottom of the steamer and steam the legs 15 mins. Always moist juicy and sweet...

Candy: Thanks for the "crabby" advice.

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Washington, D.C.: Re: eating at your desk - I usually bring leftovers, which, frankly, our usually a lot more tasty and healthy than what I could buy if I went out, and allows me to do things like read this chat.

Today I had leftover roast chicken, stuffing, mashed potatoes and peas (I didn't get to experience Christmas leftovers so I'm not tired of it). My more healthy choices for lunch include leftover soup, or salad with lean chicken or fish, lemon-pepper tilapia with brown rice and steamed veggies, etc. etc.

I also bring my own utensils to the office so I don't feel so wasteful throwing out plastic forks everyday.

As for cleanliness, I wash my hands frequently (including when I first get to work after being on the Metro). Haven't had a bad cold in years and have lost 50 pounds in the past 2 1/2 years, so it works for me.

Judy H.: Hey, we should have included that in the article as a positive benefit of desktop dining. Thanks, Washington.

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Bonnie: Today's winner: Blacksburg, your suggestions for stashing real silverware and fridge labeling were civil and slightly devious at the same time. Send your mailing address to food@washpost.com, and the prize is yours.

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Getting Away from the Office at Lunch: I don't want to spend the entire lunch hour out but do want some time away from my desk. I bring all of my lunch from home except for the dessert component. After I eat my sandwich/soup/salad, I go for a 15-20 minute walk around the neighborhood to find a "sweet ending." It may not be the healthiest approach, but it definitely motivates me to leave my office for a little while. Plus, I get a good walk with fresh air in the process!

Judy H.: Sounds good for those of us who can eat dessert at lunch without gaining so much weight that we can't walk for 20 minutes.

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Washington, D.C.: Can you cook with lettuce? How does it come out? Can I throw it into a soup? Roast it?

Judith W.: Are you trying to figure out a way to use up lettuce? You could shred it finely and top a soup with it--actually, you could top just about anything savory with it. You can also use it as a wrap.

Candy: You can cook lettuce in chicken broth, then puree and turn it into a soup. I've also seen lettuce and pea soup recipes. Or cut into thin slices or shreds and add at the last few seconds of stir-frying.

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Plane snacking: Snacks on the plane - be nice! Don't take anything too beany!!

Granola bars are great, trail mix, samosas from your favorite Indian restaurant.

Sandwiches, some good cheese and crackers. I love the multigrain crackers available at Costco.

Wasabi peas are yummy too, as are couscous salads with plenty of raisins, pine nuts, pineapples.

Judy H.: They all sound good. None of them are too smelly. No fun sitting next to somebody who is eating a hot dog with sauerkraut, mustard and raw onions as you nibble on your plane-supplied tasteless pretzels.

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Farragut Square, Washington, D.C.: I actually eat breakfast everyday at my desk: I invested in an electric kettle to boil water and make instant oatmeal and coffee. Over the months, I've weaned myself off of flavored oatmeal, which has lots of sugar, and now doctor it up with cinnamon and dried blueberries, raisins or cherries. I bought a top-of-the-cup coffee filter, and get fresher coffee than I ever got at Au Bon Pain.

Bonnie: Way to start the day, Farragut. We're too afraid of the Extra Electrial Appliance Office Police to have a pot so handy.

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Lorton, Va.: I've got a bag of frozen roasted chestnuts from Trader Joe's. What can I do with them besides stuffing??

Walter: How about a pureed chestnut soup with a little sherry and parsley.

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Washington, D.C.: It seems like I have been eating at my desk for the last five or six years. Sometimes to mix things up a little, I only bring finger foods, pepperoni slices, cheese foods, grapes, crackers and carrot sticks (and something to dip them in) and some sparling water. It makes it feel like a party when I can't get out.

Judy H.: I think that all of us are eating at our desks more and more. Thanks for your suggestions.

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Fried oysters: Dredge in flour, dip in egg, then in saltine cracker crumbs, then fry. Yum!

Judy H.: Thanks Fried.

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Munich, Germany: I've just made a Moroccan Lamb Tagine that tasted wonderful, and hence I've developed an interest in this type of cuisine. Have you come across any Moroccan cookbooks that could add to my delight?

Candy: Hi Munich! Love to know we're internationally famous.

For Moroccan cooking, we like the cookbooks by Kitty Morse or Paula Wolffert.

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Tea Lover: Also try Honest Teas, a local company started by a Walt Whitman grad. Whole Foods carries them.

Candy: Oh right! I almost forgot those. Thanks.

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Washington, D.C.: Hello,

How long is it okay to have chicken in the freezer? I bought chicken breasts and decided I didn't want to eat them immediately so I just put them in the freezer. But now I wonder if that was a good decision or not. Thanks!

Judy H.: Judith W.: According to the Food Safety and Inspection Service of the USDA--and they set the standards--if properly wrapped and frozen at 0 degrees F, chicken can be frozen indefinitely. In another part of the USDA site, it says 9 months. Anyway, a long time. Properly wrapped means wrapped in heavy duty foil, plastic wrap or freezer paper, though I think using a couple of those methods at the same time is a good idea. Dating the package is key--it's hard to remember precise dates, so it's wise to write the date on the package.

All that said, I'd try to use the chicken as soon as I could. I've had bad luck with freezer burn (and, I have to confess), undated packages

Judy H.: (Judy and I inadvertently both answered this question, which is why you see the confusing double byline.)

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New York, N.Y.: Hello- thanks for all your great advice. I would like to make a key lime pie, with a graham cracker crust, but unfortunately I don't own an electric mixer. Can you think of any way to get around this? All the recipes I'm finding seem to require one...also any particular recipes for this you recommend, which preferably don't require any exotic ingredients (i.e., regular limes are ok?)? Thanks!

Judy H.: I think you could just use a wisk. You would have to wisk the ingredients pretty vigorously, but it could be done.

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Lunch ideas: This isn't so much a specific recipe for desktime lunches as it is a preparation suggestion. Whenever I make a meal, especially something like stew or soup, I immediately portion the leftovers into those Glad containers. (Those, by the way, are the best brand I've found in terms of durability, especially after countless spins in the microwave!) I'll usually keep two or three containers in the fridge, which is about how many times I can eat most meals before being tired of them. The rest go into the freezer, to be pulled out a few weeks later when I need a quick lunch or dinner. Given the lack of lunch choices in my work neighborhood and the expense involved in the mediocre choices that are here, I'd much rather eat my own leftovers and save myself some money!

Judy H.: Thanks lunch.

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Bonnie: It's cleanup time. Thanks for sharing your lunchtime. Look for our taste test of mail-order citrus next week.

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