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: Why write haiku when

You can write pie-ku instead?

Pizza deserves verse.

Welcome to today's chat. I realize that you come here with questions of your own, but I have so many questions for you, too. We'll look at it as give and take, OK?

1. How are rising food prices affecting you? What are you cutting back on? What are you still spending on? (And how do you justify it?) We're looking for creative ways people are making ends meet for an upcoming story. For example, anyone here group buying at Costco or joining together to be part of a CSA. (In theory, rising fuel costs should make local, organic food more competitive with grocery store stuff from around the world.)What are your tricks? Post your ideas here and if you're up for being interviewed, please send an email with a way to reach you to food@washpost.com.

2. Have you sent in your pie-ku yet? 17 syllables about pizza: unrhymed, 3 lines, 5-7-5.

3. Speaking of pizza, we're also looking for your favorite underappreciated yet very good pizza in the DC area, eat in or take out.

OK, enough of that: On with that chat -- did Walter's story get you drooling over a Smith Island cake? Want to replicate that $11.22 meal by Peter Smith? Did Jane Black make her salad-girl case?

For our favorite posts, we have giveaway books: "Breakfast in Bed" by Carol Frieberg and "Gluten Free and Easy" by Robyn Russell.

Here we go...

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Breezewood, Pa.: The article about Peter Smith is my favorite Food Section story in ages. It combines useful tips with tasty recipes at a low cost. I learned several new tips reading about this chef. I also am thrifty but he outdoes me. (Though I can and do have a compost pile.)

How about featuring more problem-solving approaches in the Food Section? We all need to save money, eat healthfully and set out a delicious meal day after day.

Joe: Glad you liked it. We do feature problem-solving in our Chef on Call column every month, but the money-saving approach that Peter helped us with may indeed make a reappearance... Stay tuned.

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Not Smith Island: Where can you get Smith Island Cake in D.C.?

Walter: There are no bakeries in Washington that make multi-layer Smith Island cakes. But they are available by mail: call Somerset County Tourism for a list of cake makers: 800-521-9189.

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Salad girl: Jane, thank you so much for your story on salads!! I'm in the same boat as you and am lately obsessed with a salad I make that's very similar to your shrimp and mango recipe. I've also been using some canned tuna lately with spinach, white beans and avocado. I use my big mixing bowl (I love lettuces!) so I can toss it all together and happily sit on the couch with my huge non-wimpy salad in my lap. Thanks for giving salads their due!!

Jane Black: You are welcome. Tuna and white beans are a great combo, too.

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Washington, D.C.: Thanks to Jane Black, for the excellent article on salads. I too find restaurants' salad offerings paltry and am determined to make more of the farmer's market vegetables with lots of salads this year. Would you please post the recipes for the pomegranate-hazelnut vinaigrette with shallots and the cumin vinaigrette you cited in your story? I want to break out of the oil-and-vinegar rut.

Jane Black: Glad you enjoyed it. I don't have my copy of Twist of the Wrist, where I got the cumin dressing from. I believe it was just a standard vinaigrette with toasted cumin powder and garlic. But here's the pomegranate-shallot dressing. It's from Sunday Suppers At Lucques by Suzanne Goin, a wonderful cookbook. The dressing is meant to go with a Persimmon Pomegranate Salad with Arugula and Hazelnuts. At this time of year, you'll need to use store-bought pomegranate juice, rather than fresh squeezed juice.

1 tablespoon finely chopped shallots

3 tablespoons fresh pomegranate juice

1 tablespoon sherry vinegar

2 teaspoons rice vinegar

3 tablespoons extra-virgin olive oil

Coarse salt to taste

1 tablespoon hazelnut oil

In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.

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Tofu: I would love some new ideas for tofu for my toddler, who likes it in miso soup, but not so much stir fried. I've run out of miso, and so I need a new way to serve up his tofu.

Jane Black: This is something I've been trying to figure out myself. I get sick of stir frying tofu but like the protein. Kim O'Donnel did an interesting blog post on how to grill tofu and there are lots of comments and suggestions from readers here.

Note that many have been brushed with curry pastes etc so it might be a little adventurous for a toddler but then, who knows? Chatters -- any other ideas?

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Washington, D.C.: So, Joe, I asked Tom Sietsema about Mexico City restaurant recommendations, and said you were the person to talk to.... I'm headed there next month, am a very adventurous eater. Any suggestions?

Joe: Sure -- you're gonna love it. Get thee to:

El Bajio (the original) -- it's a cab ride from downtown, but well worth it for stunningly delicious food in a casual setting. Make sure to get the signature mole (with 30-plus ingredients) and the tacos de haiba (amazing layered-crab dish cooked in banana leaves).

El Califa in Condesa -- fabulous tacos (al pastor and others; I also loved the nopales salad, and the tacos with pork cutlet or ribeye steak cutlet).

Azul y Oro (on the beautiful UNAM campus): get whatever regional specialties they have on offer. (My favorite thing: relleno negro, but I think it was temporary.) It's an unassuming restaurant, but great.

Aguila y Sol and/or Pujol for fancier but really gorgeous cooking. Pujol is more adventurous.

That's just a start. Make sure to get some street food, too -- from vendors that have long lines...

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cooking wine substitutes: Hi Rangers,

When recipes call for a bit of wine (red or white) could I use marsala or sherry as a substitute? And I recently bought wine vinegar, but I noticed recipes are asking for red wine vinegar. Will my Sun of Italy (Sopraffino) wine vinegar stand in?

Peter Smith: You can certainly substitute Marsala or Sherry however th flavor profile will be much different. Red and white wine have a bit more acid to lend to a dish were Shery and Marsala add more nutty floral notes.

As for vinegars, white wine vinegar tends to be a bit more acidic with a more mild flavor compared to red which is a bit less acidic and has a bit more of a flavor punch. With that said you can interchange them in recipes just remember the flavor profiles.

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washingtonpost.com: Hi, chatters! We realize there may be problems in the discussion page updating as new questions are answered. Please try holding down the Control button and hitting Refresh on your individual computers. That should temporarily help. We are working on the problem.

If you do experience this, please send an e-mail to restaurants (at) washingtonpost.com to help us diagnose the problem. Thanks!

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Brown rice alternatives: Hello! I'm looking for a high fiber grain that I can add to my meals. I was disappointed at the small increase from white to brown rice, so I'm looking at alternatives.

I'm leaning towards experimenting with barley and cracked wheat (bulgur). Any other suggestions?

Jane Black: Quinoa? I used to hate the stuff but I've really come around to it. Toast it then cook it and it's got a really lovely flavor.

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Baffling beetroot: I picked beetroot two weeks ago, it's sitting in vinegar in the fridge. How long should it sit in vinegar before it is considered pickled?

Also, I cooked the leaves and stems of the beetroot, using Indian spices, as found in an internet search. Personally, I don't recommend it. It tasted like a sweetened version of spinach with ketchup. I love Indian food, but the beetroot didn't make it in my book.

Peter Smith: Sorry to hear about the beet tops, however the pickled beet roots, the time is determined by a few things, size of the beet, was it cooked or raw when it wentin. Also did you hot pickle or cold pickle. Two weeks for a hot pickle should be fine.

Joe: I have to add that the problem with the leaves/stems sounds like it might have been in the seasonings or approach, not the greens themselves...

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Silver Spring, Md. Re: Sheet pans: All of my cookie sheets and sheet pans twist (I think the term is warp) in the oven. Is this warping common? What type of sheet pans can I buy that will not warp. The sheet pan ruined my quiche!

Bonnie: Hate that telltale "boing" that comes from a warping pan in the oven, don't you? Why do home cooks have to work with inferior equipment? What you'll be happy with is a commercial-quality, 18-gauge aluminum half-sheet pan (about 15 inches by 21 inches by 1 inch would work). You can buy them online, but it'd be cheaper to go to Best Equipment in Northeast D.C. (202-544-2525) and plunk down $5.95.

You heard that right. $5.95.

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Washington, D.C.: What is the best way to store onions and potatoes (I know they are not to be stored together)? I have tried keeping onions in a drawer, but the last batch sprouted before I could use them. I hate wasting food.

Thanks

Jane Black: You are right they should not be stored together. Not sure what the food science is but I believe one or the other releases gases that make them both spoil. Onions should be stored in a cool, dry place, away from the light and never in the refrigerator. Moisture makes them rot. (You can wrap a cut onion in foil and put it in the fridge for a few days, however.)

Potatoes should be stored in a paper or burlap bag in a cool, dark place. According to my research, bigger potatoes can store for up to 2 months. New potatoes last about a week.

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Arlington, Va.: I'm having a dinner party tomorrow and need some advice on side dishes. The main course is Asian-Style Flank Steak (from epicurious.com). Any advice for a side dish or two that would pair well? Even better if they are make-ahead.

Jane Black: How about a refreshing Asian coleslaw? Of course, my recipes are at home but I make one with sliced red and green cabbage, thinly sliced red onions, grated carrots, sliced red peppers, grated ginger, sesame oil and a little rice wine vinegar and cilantro. Just toss it all together and let it sit overnight. The longer it sits, the better the flavors meld. For something simpler, why not stir fry bok choy in ginger and garlic?

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NoVa. Salads: I've adapted this recipe from South Beach. Dressing is four ingredients (always on hand): Garlic - clove or two, olive oil, fresh ground pepper and lime juice. I then add ingredients as desired -- but it tastes best with a romaine, diced avocado, shredded cheese, cucumbers. Add grilled chicken or shrimp for a complete ( and filling ) meal. Its our Sunday after-boating staple. Here's to summer!!

Jane Black: Lime juice is so good; adds that little something special somehow. Thanks for the tip.

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Washington, D.C.: Good afternoon. Would you please recommend a few foods/dishes/meals that don't need to be refrigerated? I usually exercise and shower at the gym in the morning and then walk to work, so anything that I take to the office will be unrefrigerated for at least 1.5 hours. I don't want to carry a cooler, don't trust those thermal bags (especially in D.C. summer) and would like to save a little money (I usually buy takeout). I would really appreciate any creative suggestions (not just nuts or bananas). Thanks!

Joe: You're fine keeping things at room temp (in the "temperature danger zone" of between 40 and 140) for under two hours, according to the food safety police. One of my favorite recipes in recent years was among Domenica Marchetti's great collection of room-temp dishes from last summer. It's a beautiful rice salad.

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Champaign, Ill.: Hi! I have friends in town for a weekend long celebration this weekend. I am hosting a champagne/cocktails brunch on Sunday for about 20, but I will be up incredibly late with these friends Saturday night. I'm going to go mostly for stuff that requires little-to-no prep: cheese, pastries, fruit. But I'd love to have one or two things that are a little more substantial. I would need to be able to prepare them a day or two in advance and throw in the oven that morning. Any brilliant ideas?

Bonnie: Sounds like a strata, which can be assembled a day ahead, might qualify for brilliance here. This one's not quite as rich as that dish usually is: Baked Apple, Smoked Turkey and Cheddar Strata. Also this Confetti Vegetable Smish is a colorful, great little spread that upgrades any brunch buffet that planned on opening a container of Philly cream cheese. It can be made in advance, too.

Bonnie: If at first you don't succeed, strata recipe.

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Silver Spring, Md.: For the tofu-challenged, Deborah Madison has a little cookbook called "I Can't Believe it's Tofu." Some of the recipes are high effort, but not all.

Many tasty non-stir-fries included.

Jane Black: All hail Deborah Madison. (I've been waiting a year to make here morel and asparagus bread pudding recipe that I found last summer.) Good tip!

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Tearful in Tenleytown: Except for cutting the recipe in half, I faithfully followed the directions for preparing the caramelized onions from last week. But instead of ending up with nicely browned, separated strands of onion, my mine collapsed into a indistinct mass more akin to onion confit--not at all like the appetizing photo that accompanied the recipe. What did I do wrong. Did I slice the onions too thinly?

Thanks for you help!

Bonnie: Buck up! I bet they still tasted good. Gastronomer Andreas Viestad answered further questions by e-mail after the chat last week, and there was one similar to yours...his answer, in short, was that we did say slice the onions thinly, but then there's TOO thin, as you suggest. Try no more than 1/4-inch wide. Also worth revisiting: the amount of moisture vs. the size pan you used. More surface area will help the browning process.

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Vienna, Va.: pie-ku (bow)

bugsys is our place

old town alexandria

place for romances

(bow)

Great articles, by the way! Love Smith Island Cake!

Joe: (bow)

Thanks!

If you want this to be an official entry, though, you have to email to food@washpost.com with PIE-KU in the subject line, and include your full name, address and phone number for contact purposes. By April 30!

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Upstate, N.Y.: Your article on salads got me thinking. I would like to make a big Vietnamese-style salad for the family. But one child is vegetarian and most of the Vietnamese dressings have fish sauce. For her portion, could miso (maybe thinned with a little water) sub for the fish sauce? That would give it the same umami effect, wouldn't it?

Peter Smith: There really is no substitute for the distinct flavor or smell of fish sauce. With that said your idea for thining down miso is a good one, I would suggest using a red miso and thinninig it with rice wine vinegar. The red miso will have a bit more depth than a white miso. You may also want to try fermented black bean paste.

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Herndon, Va. Pizza, we like homemade! My daughter likes to help, and it gives the poor under utilized bread machine a sense of purpose. It's also a bit more economical. This might not be exactly what you asked for, but it works!

Bonnie: We hear you. We'll have several recipes in that upcoming pizza issue, too.

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Texas: I have a couple of dessert recipes (namely, Pumpkin Crack and Gooey Bars) that call for using a dry yellow cake mix to form a crust or layer within the dessert. One day, I idly checked the ingredients as the dessert baked and was appalled at the long list of chemicals that go into boxed mixes. Do you have any ideas on how I can replicate a boxed yellow cake mix using my own non-chem ingredients for these otherwise heavenly desserts? I have done a search online without many results. I would happily share the recipes in exchange for the info -- that Pumpkin Crack will change your life (and your waistline)!

Thanks in advance for your help!

Joe: Do you just pour the dry mix into the center of the dessert? Can you send us the rec? Most recipes for make-your-own mixes call for flour, baking powder/soda, salt and in some cases butter or oil, but I think you'd want to leave out the fat to approximate what happens with a boxed mix.

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For Tofu: The chatters looking for kid-friendly tofu recipes should check the Post's Recipe Finder for "Seared Tofu and Mushroom Saute." It calls for poaching the tofu first and is very tasty. I think a kid would like it altough I'm not a parent.

Jane Black: Here's the link.

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Silver Spring, Md.: And make sure to rinse the heck out of the quinoa, or it tastes like soap. Coating has saponin in it.

Bonnie: Have you tried a brand called Ancient Harvest, sold at Whole Foods Market? Requires no rinsing.

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Heavy weight pans: Memory: My mother made cookies to send to my father in WWII. She bought a cookie sheet at a catering supply store on 7th St NW. I still use the sheet, only now it's a heat diffuser in my oven.

Bonnie: Exactly right. Costs less, lasts longer.

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Tofu for Toddler: Maybe blending silken tofu with fruit and milk or yogurt (soy or not) to make smoothies could shake up the tofu routine a bit?

Jane Black: I've never tried that. Is the silken tofu flavored (like soy milks?)? Would be good with vanilla, I bet.

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Farmers Market, DC: Any suggestion of what to make with ramps and/or morels? I have both fresh from the farmers market and looking forward to trying them. Thanks!

Walter: Lucky you. I hunted for morels, in Rappahannock County foothills, for hours last weekend and found not a one. Most people in the hollows saute the morels in butter, briefly, and serve them on toast. As for ramps, they are great in scrambled eggs.

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Lothian, Md.: Submitting very early as this didn't get in last week. Last night I tried David Hagedorn's method of cooking steak in a skillet (cold steak, cold skillet) -- my inch-thick strip steak was way too done for me. I know medium on my gas stove seems high, but would the pan have anything to do with it? I used my "Green Pan" since it can withstand high temperatures (and goes in the dishwasher -- important on weeknights!), but wondered if my cast iron or All-Clad stainless would have been better. Any suggestions other than reducing that first 15 minutes to 8-10? By the way, even with the fan on high, my house smelled like a steakhouse afterward -- wonderful!

Bonnie: Thanks for coming back at us, Lothian. David H says: "From the description, it sounds like the flame was too high. Turn down the heat. Cast-iron or all-clad is definitely better. You want a good, even conductor of heat. I've made steak that way a hundred times successfully."

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Washington, D.C.: You have got be kidding! Nice idea of dinner for four under $12 but I am trying to see how I could feed a husband and two teenage boys and myself that meal and dessert and we would not all be starving and ready to eat the grass outside. My husband is still laughing. . . .

Peter Smith: I am sorry that you think that I am kidding..... The portions for the recipes are of an average size. If the portions are to small you might want to increase the amount of all of the ingredients. I did manage to feed 4 adults with what I made and no one was out in the back yard eating grass. The recipes are mearly a guide on how to put the dishes together so you can easily increase the amount of any of the components that you want.

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College Park, Md.: I'm looking for a good steakhouse in the area for a group night out. Most of us are grad students, so the standing suggestion of the Prime Rib (as good as the menu looks) is out for financial reasons. Any suggestions in D.C./NoVa./Montgomery County?

Joe: Ray's the Steaks has great meat at lower prices. You do pay for it a tad in terms of convenience, since they don't take reservations so you have to send an emissary or prepare to wait. How big a group are you talking?

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Bundt pan: Hi Rangers,

I took your suggestion of moving my banana bread recipe from the loaf pan to the bundt pan, since I kept getting soggy banana bread at the bottom middle. But the bundt pan cooked so quickly that it was dark brown in half the time. For a banana bread recipe that calls for 350 temp for 55 minutes in a loaf pan, what would that translate to in a bundt pan?? Also, what is the difference between bundt and tube pans?

Bonnie: Tube pans tend to be thinner and made of aluminum while a good bundt pan can be heavy-gauge steel/aluminum, sometimes coated inside.

If you make the banana bundt again, try reducing the temperature to 325 or 300, and bake for about the same amount of time, or 5 minutes less.

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Arlington, Va.: I'm going to attempt my first angel food cake this weekend. I know that you're supposed to make sure there are no oils or grease in your mixing bowl or on the beater, but other than washing them thoroughly, is there an extra step I can take? I seem to recall reading once about wiping them down with white vinegar, but I'm afraid to use that if it'll leave a taste in the cake. Thanks for the advice!

Jane Touzalin: I've never had any trouble with just giving the bowl and beater a good hot wash. I'm assuming yours don't have layers of dried-on gunk! If they're relatively respectable, soap and water should take care of any oil residue that might prevent your egg whites from rising high.

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Herndon, Va.: How I save money? Hmmm... well, for starters, I did NOT rejoin the CSA this year. We belonged to it last year, but the delivery prices went up and we got a lot of stuff that my family did not use, so we couldn't justify the price increase (sorry!). Instead, we have a veggie garden in the backyard (two in fact), where we have planted and will plant our own homegrown organic veggies. I'm also planning on walking with the kids (saving gas that way) to the local farmers market here in Herndon when it opens to get what we need. It's local and we can pick and choose that way. My shopping has also gotten more picky, and yes, we belong to both Sam's and Costco. We also can/freeze produce, make our own jams, pickles, and the like. Every little bit helps!

Now, I have a question: does anyone have any experience with PYO places in Loudoun county? We would like to try a few of them, but haven't yet. Thanks!

Jane Black: Hey, thanks! Love to talk to you more about this. Can you send contacts to food@washpost.com.

In return: Here is Loudon County's full list of pick-your-own farms.

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Saving grocery money: I've rediscovered dried beans and lentils, cost just pennies. Also shop at Sam's Club for meats, portion and freeze (a whole filet for $8.99/lb., used a vacuum sealer bought for $49 at Tuesday Morning). This past weekend my husband and I planted rhubarb, tomatoes (three kinds), a couple of different kinds of lettuce, cabbage, beets, carrots and radishes, all started from seed. I have a herb garden and started a TON of basil. We will plant potatoes, squash and cucumbers this weekend. All this will feed the four of us all summer and everything is planted in five 4x6 raised beds, except the potatoes which are grown in a bin. Probably the only vegetables we will buy are corn and right now, local asparagus at the farm stand. Our initial investment (for the raised beds) was probably around $400. The seeds probably less than $20. And the joy of being outdoors working the soil this time of year -- priceless.

Jane Black: Fabulous. And again, can you mail contact details to food@washpost.com. I'd love to quote you. Thanks!

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Silken Tofu: No, I don't think it is flavored, it just has a softer consistency (also called soft tofu). Kim O'Donnel has used it in pumpkin pies as an egg subsitute, if I remember correctly, but it can be savory as well.

Joe: It's also great in salad dressings...

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Arlington, Va.: Lately, I've started paying closer attention to all of the specialty flours and grains available at Whole Foods and other grocery stores, things like buckwheat and teff flour, as well as quinoa and wheat berries.

I just browsed through a copy of Pure Dessert by Alice Medrich and noticed that she incorporates some of these ingredients into her recipes. The buckwheat butter cookies with cocoa nibs looked especially good.

Are there other good cookbooks to know about? Do you have favorite recipes for using some of these more "exotic" grains?

Bonnie: Check out Lorna Sass's "Whole Grains Every Day Every Way" (Clarkson Potter, 2006). 150 recipes, amaranth to wheat berries, as it were. Lots of good quick breads and cookies in it, too.

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It must really be time for lunch: I read "Frank Sinatra" where it actually says "Flank Steak."

Yikes!

I'm off to find myself some protein.

Joe: If you were that hungry, wouldn't you be reading "flank steak" where it says "Frank Sinatra," instead of the other way around? I think maybe you need to go find yourself some tunes...

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Salads for one: I'm going to make a shameless plug for the gluten-free book by telling you that I've recently turned to salads as my go-to gluten-free dinner option. My doctor told me I needed to try a year without gluten (I'm six months in) and salads a la Jane Black have been the one food that I haven't had to change too much. It makes me so sad not to be able to bring sandwiches for lunch, but I'm learning to make more exciting salads as a really good alternative and I've lost a few pounds in the process!

Jane Black: Glad you're having success. Any favorite combinations that make it to work?

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Potatoes and Onions: The best way to store them is to put them in an old pair of Pantyhose, tie a not, and then put in another, and tie a not...etc, then hang them on a nail on the back of your pantry or garage door. They wont touch and they are simple to get out: Just cut off the bottom-most one!

Joe: Some of us don't have any old pairs of pantyhose lying around... at least not until Halloween, that is. But thanks!

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Artichokes: A question for the food experts: I have cooked artichokes several times in different ways, but I always started by boiling/blanching. Last night I had a half bottle of chardonnay, so I tried trimming them, sectioning them so they'd cook faster, and braising with some onions and garlic in the wine, with a bit of stock. They turned out incredible bitter, so much so that I had to rinse them before I could eat them. Did they have some reaction with the wine, or were the artichokes bad to begin with? Thanks for your help.

Walter: I think, hold the wine. Nothing beats simply steaming the artichokes with a little lemon juice and drops of olive oil. And now is the time to boil the water. The other night, I found the most amazing, giant artichokes at Harris Teeter. They are the globe variety and easily, three times the size of a standard choke. Meaty, delicious, the best I have ever tasted and they are available until early June.

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Mount Pleasant, D.C.: Joe -- you mentioned earlier this year that you were going to try your hand at cheesemaking (a la Barbara Kingsolver). Have you had any luck??? My mozzarellas have so far been a failure so I'd love to how yours have come...?

Joe: Hi, MP! You've got a good memory. I should remember not to mention anything that I'm not committed to, and guess what? I let my cheese interest falter after an initial obsession. The problem is that until we finally recently got a good milk supplier at the Dupont market, I had a hard time finding easy access to a premium farm-fresh milk product. But now that it's accessible, I MAY restart the experiments. I did not have much success, either...

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Pumpkin stuff: Hello from Texas again. Here's the recipe, originally from The Sweet Potato Queens Financial Planner and Big A** Cookbook:

16-ounce can of pumpkin

1 can evaporated milk

1 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

3 eggs

1 yellow/butter cake mix (Duncan Hines)

1 cup chopped pecans

2 sticks melted butter

8 ounces cream cheese, softened

1 cup powdered sugar

2 cups Cool Whip

Mix together the pumpkin and milk in a medium bowl, then add the sugar, spices, and eggs. Mix well and pour into a greased 9 x 12 pan.

Crumble the cake mix on top of it.

Sprinkle the pecans on top of that, and pour the melted butter over the entire top.

Bake 50-60 minutes at 350. Cool to something close to room temperature.

For the topping, mix together the cream cheese, powdered sugar, then fold in the Cool Whip. Smear this on top of the pumpkin. Sprinkle more pecans on top, if you have them.

Chill til party time.

Joe: That's my favorite cookbook title in some time! Thanks for the recipe. See the following post for an idea of a cake-mix sub.

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Natural Cake Mix: Whole Foods carries some mixes with less chemicals. They have this recipe for cake mix on their Web site:

Natural Yellow Cake Mix

Replaces 1 box (16 to 18-ounces) yellow cake mix

1 cup unbleached organic white flour

1 cup organic whole wheat pastry flour

1 1/2 cups organic evaporated cane juice sugar

4 teaspoons baking powder

1 teaspoon sea salt

1/2 cup plus 2 tablespoons softened organic salted butter

Ingredient Options: For a vegan version, replace the butter with natural palm oil shortening. Use all whole wheat or all white flour, if desired.

Place white and pastry flour in the bowl of a food processor. Add the sugar, baking powder and salt. Process until blended. Cut the butter into 4 or 5 chunks and add to the flour mixture. Pulse and process until the butter is completely incorporated. Use immediately or store in the refrigerator in an airtight container. Use within one month.

Bonnie: I'm voting chat winner for you. Listening, editor Joe?

Joe: I'm sorry, did you say something?

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McLean, Va.: I am definitely going to try the stew. It looked intimidating at first but if you look at the steps it doesn't look so bad and I think learning the techniques will be helpful for coming up with variations.

I am also very interested in trying Smith Island Cake even though I don't usually like chocolate frosting. It looks very pretty!

Bonnie: That's the spirit!

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McLean, Va.: Ray's the Classics in Silver Spring is pretty good, too. The food was very good and the prices seemed fairly reasonable to me, although I wasn't paying.

Joe: That caveat at the end might make all the difference in the world, though...

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Washington, D.C.: We started using farro in salads. It's chewy, nutty and really good for you. Oh, it tastes good too.

Joe: I love me some farro. See two recipes here.

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Cold-pan steak: Cast-iron or carbon steel?

Bonnie: David says cast-iron is good; a good quality, all-clad type, stainless saute pan is better (not nonstick).

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Washington, D.C.: So, I hear that you can eat raw, thin sliced beets. Is this really true? I have some rather large ones from the farmer's market, something I should try? Seems like a potential waste of good beets.

Jane Black: You can indeed. I've seen raw beet and apple salads and I've also seen them used as garnish. I've never made this but a friend of mine swears by Nigella Lawson's raw beet salad. It's from her book, Forever Summer:

1 pound raw beetroot (the book actaully calls for 500 grams but that's about 1 pound)

1 lemon

2 Tbsp extra virgin olive oil

6 Tbsp fresh dill, chopped

2 Tbsp mustard seeds, toasted

fresh parsley, chopped

Maldon sea salt

Peel the beets and grate finely either by hand or in a food processor. Add chopped dill, lemon juice and olive oil.

Toast mustard seeds on a small dry frying pan, until they start 'popping' - it'll take only few seconds, so don't go anywhere! Add mustard seeds to the salad, season with salt and garnish with plenty of parsley.

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Arlington, Va.: Can you please be more specific about how to toast quinoa? I'd like to serve more of this, but my kids are not fond of it yet. Anything that will boost the flavor a bit will help. (I already use chicken broth when I cook it.)

Jane Black: Just toss it in a dry pan over medium heat for three to four minutes. Then cook according to directions in water or broth.

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Rockville, Md.: The Smith Island cake reminded me of this great apricot torte I had at Omaha's Lithuanian Bakery. Would you happen to know if this is sold anywhere locally or do you know of a recipe? I'm sure it's very time consuming....

Also, where can I find more details on the pie-ku? I'm feeling inspired! Thanks.

Joe: I've seen Lithuanian Napoleonas recs online, but can't vouch for them. And pie-ku details are here.

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RE: ready to eat the grass outside: The grass would be free, though, so you'd still be eating on a budget.

I liked the article because it gives you ideas on how to purchase on sale and use stuff you might already have on hand to make a good meal. I think that was the idea.

Joe: Yes. Thank you.

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Formerly inspired by onions...:...and now perplexed by them. I wrote in last week about increasing the caramelized onion recipe. I tried it over the weekend and followed the recipe, and it understandably took a lot longer to cook, but it also, essentially, turned into mush. There was a TON of liquid, and as it turned brown, it also started breaking down. I ended up having to uncover and hit it with a much higher heat towards the end of the recipe, and I still ended up with a sort of sludge-like, but still flavorful, paste, with none of the lovely, separate onion-y strands. What gives?

Peter Smith: I did not see the recipe on caramelizing onions, but if you are going to increase the amount of onions you need to 1 increase the size of the pan giving you more surface area. 2 increase the heat and when you first put the onions in the pan dont' touch them for a minute to let the pan recoupe it's heat, then stir let sit stir let sit.

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Ellicott City is local: But why can't I find Washington corn muffin and corn bread mixes (they're boxed in the same size boxes as Jiffy -- but far less sweet)? I do buy their self-raising flour. I stopped buying refrigerator biscuits in tubes and make my own from scratch.

Bonnie: Is the Chatham Mall near you? Giant consumer service line says its store there carries Washington brand corn mix in boxes, and the muffin mix is in a bag.

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More on ramps: I like to braise them in a little bit of butter. Some recipes say to separate laves from bulbs because of different cooking times, but I like the different textures.

Walter: Ramps fried in bacon grease are popular in many country homes.

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College Park, MD: This is the steakhouse guy again. The group size will be between 6 to 8. Does Ray's the Steaks accept groups that large?

Bonnie: yes. but your party may have to wait (if it has to wait) outside.

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Joe: It's time to carefully transfer us from the pan to individual plates, slightly fanning us out before drizzling us with pan syrup. Because we're done!

Thanks for the great chat again this week. Hope we gave you some good ideas. Now for the book winners: The salad-eating gluten-free chatter will get, duh, "Gluten Free and Easy." The chatter who asked about food for a brunch will get, duh, "Breakfast in Bed" (although I don't think it's THAT kind of brunch, but still...)

Until next week, happy cooking, eating, reading and pie-ku composing.

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