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If pasta plain causes you problems, try talking to your doctor about wheat/gluten intolerance. Wheat & gluten can hide in food as an additive. If you have a very low tolerance then even something like soy sauce could cause you problems.

The Boston Globe food pages has a timely article on this topic ... it has a section on apple varieties and their best uses.

I'm sorry @climbhiak but that attitude is just wrong and is what keeps many people out of the kitchen. The idea that it is too hard or too time consuming to eat good food made at home is far too prevalent and is neither true or good for us.

Excellent pizza can be made in a couple of hours using ingredients available to anyone at a moderately good grocery store. A light hand with great ingredients -- good olive oil, San Marzano tomatoes, fresh veggies, and yes, dried yeast -- can be made by just about anyone who is interested enough to try. Will it be like the best wood-fired pizza from Naples? No. But it will still be damn good -- certainly better than "just ok."

Peter Reinhart has a great recipe for pizza dough and so does Cook's Illustrated, just to name two. You can find them on the internet.

William's Brewing is very reliable and has a substantial inventory. You need it, they have it.

They sell two types of home-brewery kits: Basic and Complete. The Basic version contains the essentials; you need to have a kettle to serve as your brew pot (3-5 gallon capacity.) The Complete includes a brew pot plus some other accessories that will make brewing easier (like a wort chiller.)

FWIW, you can buy some of the old French Chef episodes on DVD at PBS.org. See here. PBS also sells some Jaques Pepin, Joanne Weir, ATK, and Anthony Bourdain titles.

I find the online index invaluable, there is web-only content, so there is added value, there are videos, which last time I checked I couldn't get in the print version and an archive of recipes, product testing and equipment testing dating to 1992.

And I *love* the detailed, investigative recipes that I cannot get from the free places -- that's the value I am paying for in the first place.

For even $30 a year ... that is helluva bargain. I'll keep renewing.

I make marshmallows in a teflon coated aluminum pan all the time --- the kind one can get in a grocery store. You just need to use plenty of corn starch/confectioners sugar to dust it. Spray lightly with an unflavored cooking spray and dust heavily, especially the corners. The marshmallows won't absorb it and they will release easily.

A good old-fashioned electric knife makes cutting them easier too. Keep lots of starch/sugar on hand to dust the newly exposed edge. I toss the cut ones into a strainer set over a plate to catch the extra starch.

And if you haven't tried them, strawberry marshmallows are sublime. Search for the recipe on e-gullet. I think Martha Stewart might have a variation too.

Barley.

Try substituting them in Jacque Pepin's Pork Tenderloin with Port & Prunes ... if you have any fig vinegar, that would be good too.

from Jacques & Julia Cooking at Home

Soak 6 oz prunes in hot water, drain, then soak in 1/2 cup port. Cut 2 small pork tenderloins into 6 chunks each and season with s&p. Brown well on all sides in a skillet, then remove from skillet and place in 200 degree oven to finish cooking. In skillet over medium heat, saute 2 Tbsp minced shallots; deglaze with 3 Tbsp red wine vinegar. Add 2/3 cup stock, port, and prunes; boil to reduce until slightly thickened. Stir in 1 Tbsp ketchup and 1 Tbsp black currant jam. Remove meat from oven and add juices to sauce; simmer to thicken. Pour sauce over pork.

I had a similar problem a few months back and found the following recipe. Never made it though - got sidetracked and ended up throwing out the eventually spoiled bananas. I also found a variation that used red curry paste instead of curry powder. If you make it, please post an update on how it turned out.

CHICKEN with BANANA CURRY SAUCE
Food & Wine Magazine

INGREDIENTS
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Grated zest of 1 lime
4 teaspoons lime juice
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
1 tablespoon fresh chopped parsley (optional)

DIRECTIONS

Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.

Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.

Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.

The magazine recommends a chenin blanc or gewürtztraminer.

For a boule, if you plan to eat it that day, you can just store it cut-side down on your cutting board. Or if will be used the next day, wrap it loosely in a kitchen towel. Otherwise, freeze it right away. We wrap it in plastic and then put that into a plastic bag, like Ziploc or other freezer weight bag. Thaw it in its wrappings.

If you can, shape you bread into small loaves that will be used quickly. Then you can freeze it in individually wrapped packages and thaw just what you will use right away.

There's always the classic Lobster Americaine.

I use mine in the grocery store -- to check recipes for ingredients. Most use my iPhone gets :-)