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. You can also read the transcripts of past chats. 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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Joe: Hello everyone, welcome to the chat on a day that feels like summer, not spring! (And technically, it's not even spring yet...) Before the weather chills out again this weekend, are you whipping up some warm-weather dishes today? We appreciate that you're taking the time to stay indoors for the chat -- or do you have wireless, and are picnicking in the sun even as we speak?

Throw your questions and comments our way, and we'll do our darndest to come up with some answers. Of course, we have giveaway books for our chatters with the most interesting posts: "Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook," for anyone particularly interested in what promise to be tasty but good-for-you recipes; and "Sara Foster's Casual Cooking," where Bonnie got today's delicious Eggplant Rolls recipe for Dinner in 35 Minutes.

Time to chat!

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Capitol Hill, Washington, D.C.: thanks to Stephanie Witt Sedgewick for her cabbage shepherd's pie! I made it last weekend and it was really, really good...a little bit labor-intensive (took me a total of 90 minutes from start to finish), but so worth it. i wouldn't change a thing (and i usually tweak something!). my husband loved it. if i ever learn how to let him help me in the kitchen, this one will go into the regular late winter rotation!

Joe: We're so glad to hear it.

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Pi(e) Day: Apple, blueberry or cherry? No math nerds in the Food

Section - it's 3/14 and you didn't have a feature on pies? At

1:59 today geeks all over the country will celebrate by

throwing their slide rules in the air.

Bonnie: Feel free to carve all your carrots into square roots. You wouldn't be a wandering Achenblogger, would you?

Joe: When researching a pie story years ago, I ran into one theory that held that the dish (my favorite dessert, btw) got its name from the British spelling for the ratio, since it applies to a circle, which is ... the shape of a pie! Happy Einstein's birthday. No cake for Al!

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Evanston, Ill.: A friend sent me a copy of the butterscotch story that ran recently in your section and raved about the butterscotch frosting recipe that she tried, but she didn't include the recipe! Could you post it for us poor butterscotch-deprived out of towners?

washingtonpost.com: Recipe: Fudgy Butterscotch Icing.

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Butterscotch pudding recipe from last week: hi Free Rangers,

I've been waiting a whole week in anticipation of this chat so I hope you can help!

I tried the butterscotch pudding recipe Bonnie posted during last weeks chat on Wednesday night as well as Sunday night. It tastes really good, but I've been having some problems with the technique.

The first time, the milk curdled when I added it to the hot butter/sugar mixture. I strained the pudding though a fine mesh strainer once everything was done, but one family member thought it was hummus at first by the way it looked. We ate it all anyway though since it was goooood.

The second time, I used evaporated milk since I've heard that this won't curdle like regular milk will. So that part was fine, but this time when I added the eggs, it curdled like crazy, and I guess due to that, the finished, cooled pudding was pretty liquid-y after straining. I thought I followed the same steps I followed the first time, including tempering the eggs and using enough corn starch, but I didn't notice too much egg curdling the first time.

Do you know what I'm doing wrong? The pudding tastes fantastic and I guess I don't mind eating butterscotch flavored scrambled eggs and drinking my pudding, but I'd like to get the pudding texture down.

washingtonpost.com: Hey there, I'm sorry to hear that you've been having problems with it, but I'm glad that it tastes as good to you as it does to me. It sounds like it's giving you a bit of trouble. One thing you must remember is to stir it constantly. When you add the milk, it could cause the sugar to harden, which sometimes makes it seem like it's curdling. Persist with the stirs and you should be ok.

Also, don't forget to ladle a bit of the milk into your eggs and then whisk as you add that mix back in. That should prevent your scrambled eggs pudding. Good luck.

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Van Ness, D.C.: Hi Food Staffers! Posting extremely early, and am hoping you'll take my question... Last weekend I roasted some chickpeas a la the comments from last weeks's chat. They're fantastic! But how should I store them/how long will they keep? Do I need to refrigerate them? Are they okay just in a Ziploc container on the counter? Thanks!

Joe: Hey, VN -- If you got them nice and crunchy, then yep, I think they'd be fine for a week or so unrefrigerated but in an airtight container. Use your nose as a guide, natch!

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Kensington, Md.: I'm interested in trying some new and creative recipes for sandwiches on the panini grill I just got as a present. While a good old-fashioned grilled cheese is always good, I want to branch out. Also, any suggestion on good breads (kinds/bakeries) to use on the grill? Lastly, I'd appreciated any ideas for side-dishes to go with the panini to round out the meal. Thanks!

Joe: The spongier breads, in my book, make the best panini, cause you get the slightest crunch on the outside where the bread grills, but it's not so hard that it cuts your mouth, like sometimes happen with sandwiches made from super-crusty breads. Ciabatta, pullman, focaccia: those are my favorites. Or challah or brioche for something extra-rich. For side dishes, I always want a fresh green salad to help cut the heaviness of the sandwich. What do other chatters think?

Jane: Here's a recipe (from March 2005) using ciabatta, a perfect panini choice. It's adapted from "COOK1.0: A Fresh Approach to the Vegetarian Kitchen."

Goat Cheese and Walnut Panini

Prepare the bread: Split 1 ciabatta roll lengthwise.

Assemble the sandwich: Spread a generous chunk of goat cheese on the top and bottom of the roll. Don't worry if it's crumbly, just smoosh it gently onto the roll.

Sprinkle 1 handful toasted walnuts* on one half of the roll, and 1 handful golden raisins on the other half.

Drizzle 2 tablespoons honey over the walnut half, with a quick shake of salt and pepper.

Grill and garnish: Put the two halves of the sandwich together and, using a sandwich press on medium, or a cast-iron griddle or skillet over medium heat, cook slowly until the crust is crisp and the insides are hot, about 6 minutes.

When the sandwich comes off the grill, let it cool for a minute, then carefully open it up and put 1 generous handful of mixed greens inside the panini. Close it up again and enjoy.

*Toasted Nuts You can toast nuts in the oven, or in a pan or skillet over medium-low heat. The skillet works particularly well for toasting pine nuts, walnuts and slivered almonds. Just shake them around every few minutes to get all sides nice and toasted.

Bonnie: Think bread and melted chocolate or Nutella. Panini makers handle quesadillas, too.

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Sustainable Seafood: I am ready to pull my hair out trying to find U.S. Farmed Tilapia. No one seems to carry it in the MD/DC area. Most stores carry either Tilapia from Central American countries or China. The Monterey Bay Seafood Guide recommends the U.S. farmed. Trader Joe's when I called boasted of the fact that they carry wild caught Canadian Tilapia which when I looked it up is not listed on the Canadian sustainable guide but U.S. farmed is listed as best with a nod to the fact that wild caught Tilapia contained more than 3 times the amount of PCB's than farmed. Can anyone out there tell me where in this area I can find the U.S. farmed Tilapia.

Walter: A quick call to the Whole Foods store in Georgetown found farm raised tilapia from North Carolina.

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Washington, D.C.: Hoping you guys can help!

My mom sent me a lovely care package that included, of all things, Spanish smoked paprika! (Clearly she's not the typical mom - at least I've never met anyone else who regularly includes random cooking ingredients in otherwise normal care packages...) Anyway, I was hoping you guys might be able to dig up a recipe involving this spice and/or tell me how it's usually used? There is one complication: I'm a vegetarian. Is this spice ever used in vegetarian dishes?

Thanks so much for the fantastic chats!

Bonnie: You've got a lovely mother. We've been sneaking trendy smoked Spanish paprika into lots of recipes over the past few years.

Remember that a little of the spice goes a long way. Involve it in your recipes, as opposed to sprinkling that tamer, sweet paprika on top of this or that.

Add it to your collard greens (in 1/2 teaspoon increments, perhaps) and it might provide the smoky hit that bacon provides. Flavor an aioli to serve with roasted potatoes.

In honor of the balmy breezes here today, here's an oil-and-vinegar potato salad recipe that's a big winner.

German Potato Salad

Makes 8 cups

It is best served at room temperature, and it gets better over the course of a few days. From David Hagedorn.

3 1/2 pounds red bliss potatoes or Yukon gold potatoes

3/4 cup canola oil

1/2 cup seasoned rice vinegar (if using unseasoned rice vinegar that does not contain sugar, add 1 1/2 teaspoons sugar)

1 medium red onion, thinly sliced

1 teaspoon salt, or to taste

1 teaspoon freshly ground black pepper

1/2 cup chopped parsley

1 teaspoon smoked Spanish paprika

In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes. Drain the potatoes in a colander and peel while they are as hot as you can handle. Cut one-third of them into 1/2 -inch-thick slices directly into a large resealable food storage container. Drizzle one-third of the oil over them, then one-third of the vinegar. Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice. Sprinkle the salad with the paprika. Cool to room temperature, then cover and refrigerate at least overnight.

Turn the container over for several hours so the juices permeate the potatoes. When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.

Per serving: 339 calories, 5 g protein, 33 g carbohydrates, 21 g fat, 0 mg cholesterol, 1 g saturated fat, 44 mg sodium, 4 g dietary fiber

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Southern Maryland: Hey,

I'm looking for a good filling for ravioli. I always make it fresh. I have made portabella mushroom filling, corn filling, but am looking for something new. Any suggestions for filling/sauce on top.

Walter: I'm thinking, in your area, a blue crab meat ravioli would be a natural. For an easy sauce, top them with browned butter and a chopped herb, say, parsley. Or, how about shrimp ravioli and another filling of shiitake mushroom and chicken. Take a look at these recipes.

washingtonpost.com: Recipes: Coconut Shrimp Ravioli With Green Curry Sauce and Shiitake Mushroom Chicken Ravioli.

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Alexandria, Va.: I'm in the market for a new square or rectangular baking pan and am intrigued by non-stick silicone pans (and the possibility of getting my lemon bars out of a pan cleanly!) Do you Food section gurus know how the quality of a silicone pan compares to a metal or Pyrex baking pan? Or am I better off going the parchment paper route to keep things from sticking to the side of the pan?

Bonnie: Gonna sound old-school here, Alex, but we prefer metal with parchment paper. For lemon bars, I've had success with a good bottom and low-side pan lining of the paper -- enough to grab and lift out the slab o' bars, which makes them easy to cool and cut.

Here's a summary of a piece we ran in 2005 on the topic, in which Walter and Stephanie Witt Sedgwick conferred on and tested a range of silicone bakeware:

UPSIDE

Fun colors, easy to store, good for pop-out baked goods, lots of shapes. (We've just tested a pull-apart silicone cupcake pan that performed well.)

DOWNSIDE

Less precision on crisp edges/corners, the pans' tacky consistency, some problems with heat conductivity and baked goods that rise.

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from last week's chat: a chatter chimed in asking where he can get some lamb for his 'eid' that is in a few weeks. you responded by explaining that eid is the Ramadan Holiday.

Just to clarify, Eid is the word for Holiday, there is no holiday called 'eid'. However there is a holiday after the month long Ramadan called Eid (holiday ) Al Fitr.

I believe the chatter was questioning where to get lamb for Easter. Which is an Eid or Holiday. That would be the only holiday within the next few weeks. No Muslim holiday nearby until I believe the fasting month of Ramadan which will be sometime in October. thanks, always enjoy your column

Walter: My mistake. Thanks so much for the information.

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Washington, D.C.: What are some good restaurants to eat during the week/weekends in the metropolitan area where the kitchen stays open beyond midnight?

Walter: There are quite a few restaurants that stay open until midnight but then things thin out. My two favorites would be Yechon-the very good Korean in Annandale (Open 24 hours: 703-914-4646) and Bistro Francais in Georgetown (Until 4 a.m. on Fri. and Sat.: 202-338-3830)

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Disappointed: I got all excited when I saw the headline on the cupcake story, thinking it would be a rating of online bakeries as it implied. But no, it was mostly about one place and a bunch of regular bakeries, including the over-exposed Cake Love. I think you missed the boat on this one.

Joe: Sorry to let you down, Dis -- We wanted to keep the piece local, but only one place around here is truly on-line. Stick with us; we're continuing to make changes in the section and try out some new things. That includes new organization, a new look, and new regular content that we think (we hope!) readers will appreciate.

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Arlington, Va.: I have asparagus at home. What's an easy (and veggie) side dish I can make with a bunch? Thanks.

Jane: Easy, you say? It doesn't get much easier than this:

Roasted Asparagus and Portobello Mushroom Spears

(8 servings)

3 pounds asparagus, tough stem ends trimmed

1 1/2 pounds portobello mushrooms, stems removed and sliced into spears the same thickness as the asparagus

1/2 cup olive oil

Salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees.

Lay the asparagus spears and the portobello mushrooms slices in a single layer on rimmed baking sheets. Brush with the oil, making sure to brush both sides of the mushroom slices. Season with salt and pepper to taste.

Roast the vegetables until tender, 12 to 20 minutes, depending on the thickness of the asparagus spears. Transfer both to a large serving dish and serve immediately.

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Broccoli, help!: So I bought some broccoli this weekend to help me eat some more veggies, and I remembered why I don't buy broccoli -- not tasty!

Do you have any suggestions on how to cook the broccoli to give it some better flavor? Thanks, I love the chats!

Jane: First, I'd have to know how you're preparing it. It's not hard to overcook broccoli and turn it into a limp, dull green, unappetizing mess. I take the really simple approach by steaming mine, sometimes along with thin slices of red pepper, until barely tender with some crispness left, and serving with salted butter and some grated lemon zest. If you're already cooking carefully, or if you think the only good broccoli dish has to involve cream and lots of cheese, face it: Maybe you're just one of those people who don't like the taste of the stuff. (Remember President George H.W. Bush? Wouldn't touch it.)

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Washington, D.C.: Why would you purchase one type of saffron over another? I'm looking at the Penzey's website:

Kashmir mogra cream Indian saffron (100% red saffron threads, $12.95/1 gram)

Superior Quality Spanish Saffron (90% red, 10% yellow, $7.95/1 gram)

Coupe Quality Spanish Saffron (100% red, $9.95/1 gram)

Not intended as a plug for Penzeys! It's just that they sell several different types and have more information than I've seen on other sites. Can you recommend a local vendor? Thank you.

Walter: La Cuisine in Alexandria (703-836-4435) looked at several types of saffron before choosing a Grade #1 from Spain that they sell for $9.50 per gram.

Joe: Since saffron is so expensive to harvest, there has been a long history of less-than-scrupulous producers padding it with beet fibers or, when powdered, mixing in all manner of stuff, such as turmeric. Penzey's is highly reputable, as is La Cuisine, so anything you buy from either is a safe bet. The grading, though, often refers to strength, which is related in part to how meticulous the producers are about getting rid of the tasteless yellow stamen and only including the dark red, flavorful threads.

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Brightwood, D.C.: Cold weekend? I'm having a hard time accepting that I can't put my sweaters away for good. We're celebrating almost spring by making a "spring chicken"- roasted chicken with early herbs from my window garden and lots of lemon. It'll make the house nice and warm and remind us that herbs and green things are right around the corner. Leftovers will be the last (I hope!) pot of chicken soup until I can use cilantro from my garden!

Joe: I think we just have one last little chilly hump to get over, then we're home free. I can practically smell your chicken roasting now!

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Washington, D.C.: Silicone bakeware still freaks me out, I continue to use glass and metal for that. And I've found that the silicone potholders are less flexible than their fabric cousins, which can be awkward when you're trying to grab a handle.

However, I've found one awesome silicone thing -- tiny prep bowls at amazon.com. They call them pinch bowls, and they're just a few bucks for four. I use them for things like measuring multiple spices into before putting the spices into what's cooking, or mixing cornstarch with cold water before adding it to a sauce. They wash up well in the dishwasher and take up almost no room. If you've ever got an Amazon order that's not quite at the $25 needed for free shipping, you might want to try these out.

Joe: Thanks for the tip. I agree about those silicone pot-holders; I had a devil of a time with the Orka thing when I tested a range of hand-protectors years ago...

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Lima Beans: I'm posting early because I have a meeting at 1. I love almost all vegetables and can happily make a meal out of vegetable dishes. But the one vegetable that I have never found palatable is lima beans. It's probably because I've never seen an appetizing recipe for the little green buggers. What can I do to make lima beans interesting and tasty?

Bonnie: Add bacon? There are varying degrees of lima bean love among the Food section, as I've just taken a quick poll. Your best bet might be to eat LBs when they're young and fresh (late summer/early fall). Or attend the annual Lima Bean Festival in West Cape May, NJ. (This year it will be held on Oct. 6.) They've done cookbooks in years past.

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Tomatoless in D.C.: As a tomato freak, I was so excited when it was announced the Ugly Tomatoes could be sold outside of Florida. But where are they? I've been looking in every Whole Foods in the city! Any ETA on the tomatoes?

Walter: Erik Brown, Whole Foods produce manager for the region, says that there is a good supply of UglyRipe tomatoes and they should be in all stores. They may have been sold out for a day or two.

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Dairy, dairy, quite contrary: Hi folks,

I am having to give up milk products. I love them! But they sure don't love me. Hard cheese is ok, and butter, but milk/yogurt/ice cream (sob) have to go.

What guidance do you have for finding my way through replacing milk in recipes? (Baked goods made with milk seem to be ok, but other kinds of cooking don't seem to solve the problems.)

And what do you recommend for satisfying a craving for milk? I love a good pudding, fresh whole milk yogurts...

Leigh: A couple of books that might be helpful to you as you transition away from milk products are "Vegan with a Vengeance" and "Vegan Cupcakes take over the World", both by Isa Chandra Moskowitz. For most baking and cooking she substitutes soy or rice milk for cow milk.

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broccoli help: I find almost any vegetable can be improved by roasting it for 20-30 minutes at 400 degrees. Toss it with a little olive oil and spread it out across the pan to make sure it's roasting instead of steaming.

I also like steaming it in the microwave with garlic and lemon. Or, there's always the last resort: cut small and saute in bacon fat.

Joe: I'm a big roaster, too. That's my go-to method for cauliflower -- I like getting something a little crispy and brown-tinged on the outside, soft within.

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Alexandria, Va.: I appreciate the Eggplant Rolls recipe, as I am a "wheatard" (by the way, that's an expression from an Election 2006 Website, Sen. George Allen Insult Generator) and cannot eat wheat. That means I can't eat anything with flour, which includes pasta. Yes, Dorothy, flour is made from wheat, and we're not in Kansas anymore.

Bonnie: Just 4 u, Alex, we've reviewed a new wheat-free cookbook and tested some of its recipes. We hope to run them in next week's section, or as soon as we can get them in.

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panini ideas: Yes to the nutella...how about a wrap spread with Nutella and wrapped around a banana? Terribly delicious as a panini.

Also I like to grill/toast flatbreads and then break them into "crackers" on my grill. The grill also makes a nice bruschetta: put dry baguette slices on the grill, close and when they are done, spread with whatever you want.

I also like making wraps filled with leftover dinner - like stir fry with rice, sort of thing. I do them rolled up, not quesadilla style.

Joe: Nutella and banana, peanut butter and banana, ALMOND BUTTER and banana. Yippee!

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Vienna, Va.: Any suggestions on ways to serve cabbage on Saturday? I'm tired of boiling it, which seems to be the standard accompaniment to corned beef. I'd like to surprise the family with something new this year. Any thoughts? Thanks!

Joe: Vienna, you need to go back and read Stephanie Sedgwick's ode to cabbage in last week's section: Her Cabbage Shepherd's Pie and Warm Ginger, Apple and Cabbage Slaw were big hits.

washingtonpost.com: Recipes: Cabbage Shepherd's Pie and Warm Ginger, Apple and Cabbage Slaw.

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Arlington, Va.: Hello, I am looking for anchovies packed in salt. Does anyone in the DC Metro area sell them? Thanks

Walter: Your best bet is an Italian market. Italian Store in Arlington (703-528-6266) has those little salty fish in a one pound can, Scalia brand, for $24.99. At A. Litteri in Northeast (202-544-0184) they carry the fine Agostino Recca anchovies. A 2.2 pound can is $13.99.

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Washington, D.C.: I saw an Alton Brown recipe for stew calling for barley grits. Is that like regular grits, but made from barley? Do I need to visit Harris Teeter to find this item or can I just use regular barley?

Jane: You might have to visit a natural or health food store. Barley grits are hulled barley kernels that have been cracked into smaller pieces. They're not a common sight in the average American supermarket. If you don't see them with the regular selection of barley products, try looking for them in the cooked-cereal aisle.

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Veggie uses for smoked paprika : It's great in lentil stew - adds some brightness to the lentil earthiness.

It's also good as a flavor enhancer for potatoes or eggs. It also works on most green vegetables (add it to a mix of lemon and melted butter or olive oil, and dip artichoke leaves in the result - heaven on Earth).

Joe: Absolutely. And on fried or roasted chickpeas, even popcorn. Among many, many uses!

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coconut cake?: I'm baking a cake for my friend's grandmother. She wants a coconut cake for her birthday. Do you have any good recipes?

washingtonpost.com: Recipe: Miss Essie Brazil's Three-Layer Coconut Cake.

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Richmond, Va.: how do you steam veggies in the microwave?

Joe: Well, Richmond, you can buy a microwave steamer, but there's really no need: Just put a little water in the bottom of a microwave-safe bowl, add veggies, top with microwave-safe plastic wrap (or a plate!), and zap for a few minutes.

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Annapolis, Md.: re Spanish Smoked Paprika - I use it in a recipe from Penelope Casas "Foods and Wines of Spain" (I think that's the title) - it's for a pork tenderloin dish where you marinate the pork (I slice it first) with paprika, garlic, olive oil, crushed bay leaves and a little salt. Put it in the refrigerator (covered) for at least 1 day, but 2-3 is better. Saute the meat until just cooked, and serve with roasted potatoes. I used to use regular paprika, but when I found the smoked kind, I started using that - generally, the bittersweet variety. You can get it from La Tienda.com.

Joe: Sounds great!

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Richmond, Va.: We love to grill asparagus, letting it char a little for crunch.

Joe: The grill can be your friend, especially once you get the hang of not losing the little spears right through the grates. Do you use a special grilling basket to protect them?

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Duck, duck, goose: All right, no goose, just duck. (A goose article would be nice someday. I'm just sayin'.) I loved the article, but then I love duck! Have you all tried the 'Kitchen Sense' recipe for cured duck breast? It's simple and makes a tasty product.

Bonnie: Thanks. I have not tried that but will look it up. I believe my household's upped the average per capita duck consumption levels of late.

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Cakelandia: I just used magic strips for a layer cake (9-inch pans) for the first time. While I got a nice, browned even, flat top... the cake seemed to explode in volume and dripped all over my oven (before, I guess flattening itself out). I've made the recipe before in these pans, and never had magic exploding cake -- so, do the magic strips also increase the volume of cake? If so, any thoughts about how to adjust for the revised volume?

Leigh: That's a frustrating mess. I haven't had too much of a difference in cakes I've cooked with or without the "magic" strips, in terms of overflow. If the final results of the flat top were what you were after, try baking the pans with less batter, perhaps make three layers rather than two.

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Washington, D.C.: For the person who has to give up milk products (I am so sorry for your loss!), try Soy Delicious "ice cream." It's really good, and just happens to be vegan. (I'm not a corporate shill for them, I swear.) I don't know how they make it taste so good without any dairy products. I'm not brave enough to read the label.

Leigh: I've heard the green tea flavor is especially good.

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Ravioli ideas: Mashed butternut squash or pumpkin, mixed with some ricotta and a bit of fresh-ground nutmeg makes a GOOD ravioli filling - all you need is a bit of sage butter to top it.

Spinach works well, too, perhaps mixed with mashed cooked artichoke hearts. Or cooked pureed eggplant. To go a bit Greek with any of these, add some feta to the filling mix (a little goes a long way) and maybe top with olive oil, zatar (a spice mix you can find in most Mediterranean grocery stores) and chopped calamata olives.

Mashed black beans mixed with chopped sundried tomatoes, topped with salsa, for that Mexican crossover.

Joe: Thanks!

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Sustainable Seafood again. . . .: Well, I called Whole Foods in Georgetown and spoke with a man in the seafood department who told me they do NOT have US farmed Tilapia but instead it is from Nicarauga, Ecuador, etc. He said that the reason they don't have US farmed Tilapia is because it is given hormones to make it grow larger. This flies in the face of everything I have read on the web and at the Monterey Aquarium web site. Talk about a run around - guess I will just have to give up eating Tilapia and I like it so much.

Walter: Well, first they said it was US farm raised. When I called back seafood manager Mauricio Herrera told me the tilapia was from Costa Rica. Sorry for the confusion. All said, in my opinion, there are far better fish in the sea. Tilapia would be my last choice.

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Washington, D.C.: To do asparagus on the grill, use skewers to make a raft. Easy to turn!

Joe: Indeed, that's one route...

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Lexington Park, Md.: Why can't I fins fresh peas in the pod anywhere. I don't mean those snow peas or those miserable sugar snap peas.

Walter: The season for domestic English peas is May through July. Not too much longer to wait for something worth waiting for.

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Barley grits: Give up now. the one place that used to manufacture them doesn't do it any more.

Bonnie: Or not! Bob's Red Mill makes and sells barley grits/meal on its Web site, in its catalog and in some retail stores.

Jane:....And other online sites do, too. But if that's a hassle for you, think about a creative alternative to the barley grits in that stew. You can substitute couscous, but you won't want to cook it as long as the barley grits.

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Washington, D.C.: I'm making my birthday cake this weekend (yes, I like to make my own cake--since I'm a cook, it's a treat). Do you have any suggestions for a deliciously rich chocolate frosting? I'm going to do a yellow layer and a chocolate layer.

Bonnie: You bet. Just made this recently. It's from Lisa Yockelson.

Thin and Rich Chocolate Frosting

Makes 2 3/4 cups

This icing is made entirely in a saucepan. Just removed from the heat, it is thin, but it thickens as it cools. It's important to remember that this a light-but chocolatey-topping and not as billowy as those frostings made with confectioners sugar.

4 1/2 squares (4.5 ounces), unsweetened chocolate, coarsely chopped

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut in chunks

3/4 sugar

1 tablespoon plus 1 1/2 teaspoons cornstarch

1/2 cup milk

1/4 cup light cream

Pinch of salt

1 1/4 teaspoons vanilla extract

Melt the chocolate and butter in a medium-size heavy saucepan over low heat. Thoroughly blend together the sugar and cornstarch in a mixing bowl. Blend the milk and cream into the cornstarch mixture. Off the heat, stir the sugar-milk-cream mixture and salt into the chocolate mixture, stirring well. Bring to a boil over moderately high heat, stirring. When the mixture reaches the boil, boil for 1 minute or until thickened. The icing will lightly coat the back of a spoon. Remove from the heat and stir in the vanilla. Let the frosting cool for 5 to 9 minutes, stirring slowly but frequently. Spoon and spread the frosting over and between thoroughly cooled layer and sheet cakes.

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Richmond, Va.: We grill the asparagus by carefully arranging them perpendicular to the grill slats, you're right you want to be careful they don't fall in. Someday I'll buy a small grilling basket, but we do like the seared grill lines on them.

We figure as long as we're grilling chicken, we might as well add as many veggies as we can; especially in the summer when you want to avoid heating up the kitchen. We often grill corn cobs (husks on) too--just throw them straight on the grill a few minutes after the chicken breasts.

Joe: I love grilling corn on the cob -- and not in the husk, either. Slather with butter, s&p, and get em dotted with brown!

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Rockville, Md.: What are magic strips? I have heard of magic underwear, but I have never heard of magic strips.

Leigh: I should have explained in the answer. Magic strips are thin strips of insulation that wrap around the outside of the cake pan and are meant to provide an even rise.

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Downtown: Just visited the Cowgirl Creamery for the first time today -- have heard rave reviews all over about it, and just let me add mine to the chorus! I went to pick up some cheese to bring home for dinner.. ended up eating brie and fresh bread for lunch because I couldn't wait!

Joe: It's a gem, isn't it?

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Omelettes: I love breakfast for dinner, but want to change it up from my usual omelettes. I was thinking huevos rancheros. Can Joe, the Texan, or the gang help me out? Thanks!

Joe: Well, I do love me some huevos. Especially with refried black beans on the side. Heat corn tortillas, fry up some eggs, whip up a chili-spiked tomato sauce (or tomatillo, for a verde version), put eggs on tortillas and pour over sauce. Grate some jack cheese on top for extra indulgence. Now, there is more to breakfast-for-dinner than huevos, though. We ran some great recipes from Lou Jones back in October -- here are the links!

washingtonpost.com: Recipes: Grady's Eggs and Curried Waffle Club Sandwiches.

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Gaithersburg, Md.: for the person looking for another way to do cabbage - I slice thinly and saute in equal parts butter and canola oil (no olive oil) and cracked pepper. Goes very well with corned beef.

Joe: The stir-frying-slices idea is something Steph suggested in last week's story, indeed. Turns cabbage into something manageable and great.

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Broccoli: For the broccoli person: this month's Cooks Illustrated has four pan-roasted broccoli recipes in it.

Joe: Good old Cook's.

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Dinner for dad: I am charged with cooking a birthday dinner for my dad coming up. We usually go out for special occasions, but he is trying to keep his cholesterol down and said he preferred a home cooked meal. Any ideas on a menu that's healthy but impressive? I am stumped trying to come up with ideas worthy of a birthday dinner. He does like seafood and loves nuts!

Bonnie: Nuts + fish could = a crushed pecan- or macadamia-nut crusted pan-fried fillet of his favorite fish.

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First Grader Cupcakes: My wife is a first grade school teacher and has a reward system with her students of bringing in something homemade after achieving a perfect day of not misbehaving.

In lieu of the upcoming St Patrick's Day weekend, I thought it might be neat to crush Girl Scout Thin Mint cookies and use as a bottom crust for cupcakes. Am I on the right track, and is there anything you can suggest to make a fun 'Green' topping?

Thank you.

Leigh: You certainly are on the right track (but I think anything that includes Girl Scout cookies as and ingredient is off to a good start). A fun way to make a green topping for the cupcakes is to toss a bag of shredded coconut with a couple of drops of green food dye. Edible astro-turf.

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Southern Md.: Re: Grilled Asparagus. I skewer spears onto toothpicks. 4-5 spears, 2 toothpicks (one about an inch from each end) a brush of olive oil and a sprinkling of sea salt. This makes the perfect serving size and keeps you from loosing any spears.

Joe: Get enough spears together, and you might even have the makings of a platter!

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Silver Spring, Md.: I want to make a lemon tart for a dinner party this weekend. The recipes I find fall into two camps - one where the filling is a curd cooked on the stovetop and one where the filling is baked in the oven. Do you have a preference and/or a recipe?

Leigh: I would keep an eye out for a recipe that is not baked, and not assembled until ready to serve. If you bake the crust and then cook the filling on top of the stove you will keep the crust crisper. Or you can take a short cut and get a high-end lemon curd and just make the crust.

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Reston, Va.: Dumb question, but here goes: Every time I make meatballs from ground turkey, they end up either too dry or rubbery. I'm trying to cook low-fat, but I'm beginning to hate ground turkey. Any suggestions?

Bonnie: Start with ground turkey thighs instead of breast meat. Experiment with sweet additions of chopped apples, pine nuts or even a tablespoon or two of nonfat half and half.

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Good fish: The 2007 Monterey Bay Seafood Guide lists Central American farm-raised tilapia as a good alternative to their "best choice" listed U.S. farmed tilapia.

Walter: We checked the guide and found the same results. Thanks Good Fish.

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Washington, D.C.: Hey you guys, don't bash Tilapia. I like it, too because it is not a fishy tasting fish. I can't stand Salmon, Swordfish, Tuna or any of those other strong fish. Got any suggestions for a fish with a non-taste that I can spice up?

Walter: How about some nice flounder or grey sole?

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Toll Free Numbers: I want to remind Food chatters not to overlook toll free numbers on food products. Yesterday I had a short and pleasant conversation with a customer service representative for Harris Teeter. I told her that even my husband has trouble getting the lids off jars of Harris Teeter salsa, even with a rubber jar opener. She, of course, told me she would pass my problem on to the proper personnel. And she had a theory of her own about the problem: they are probably heating the salsa to too high a temperature, causing it to create too much of a seal in the jars.

Joe: Interesting. We'll see if the jars get easier to open...

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Boulder Creek, Calif.: So, mentioning the silicon potholders and the Orca gloves brought to mind my quest for fish cutting gloves to prevent me from chopping up my fingers. I have a hard time trying to hold onto veggies like i've seen on cooking shows, and want to get some gloves that prevent me from chopping off my thumbs and fingers. Any clue as to an online source?

Bonnie: Check out food service/kitchen equipment sites -- I see some safety cutting gloves at etundra.com.

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Joe: Thanks for all your questions and comments today, everyone, but we're out of time. Before we close out, though, we have some books to give away: To the chatter who struggled with that butterscotch pudding, we have "Sara Foster's Casual Cooking." And to the one whose dad is trying to cut his cholesterol, we'll send "Healthy Heart..." Just send your mailing information to food@washpost.com, and we'll get them out to you.

Until next time, happy eating, cooking, and reading.

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