When I make chicken parm...or anything breaded...the first batch is a perfect golden brown color, but the second is half burnt and half seemingly undercooked. What am I doing wrong?

Has Le Creuset discontinued their wide round dutch ovens?

I need a recipe for turkey burgers. Every time I try it...they're...er...not all that great. Are there any yummy recipes out there? TIA.

I am making a cottage pie tonight. My MO is to brown the veggies, then the meat, top with mashed potatoes & cheese, and stick it in the oven for 40 minutes. Tonight I am subbing ground soy or fake meat or whatever it's called. Can I just heat it in the oven until the mashed potatoes are warm? That won't take 40 minutes, right?

I plan on making a turkey on Wednesday that will be carved and then frozen, as it is for the weekend after next. (I'd rather cook it fresh but was overruled.) What is the best way to go about doing this so that when it is re-heated it doesn't dry out?

Hi. I need some cooking technique help. Last night I made chicken parm. I coated the chicken in an egg/flour mixture, pressed it into the breadcrumbs/cheese mixture, then fried them until golden brown. The first batch came out beautifully golden, but the second batch looked more like an oreo cookie...dark brown splotches and the coating didn't seam to coat evenly, or something. Anyway, where did I err?

Over the summer we went to L.A. Burdick Chocolate in Boston and had a ginger cake, which no longer seems to be available. I would like to recreate it for Thanksgiving. But I'm having trouble finding a recipe. Everything Ive seen is very dark, more like gingerbread, and very dense. Their cake was very light. Here's a picture: https://www.yelp.ca/biz_photos/l-a-bu... Does anyone have any suggestions to recreating it? Thanks.

I found a Gordon Ramsay video that had what looks like a delicious short rib dish. The final garnish, however, is lardon & mushrooms, and while I love mushrooms, don't eat pig. What else can I do to finish it? Here is the video: https://www.youtube.com/watch?v=QnxLa...

I bought some sweet cherries today from the local farm, intending to make a cherry-wine reduction sauce to serve with filet mignon. But every recipe I read tells me I need dried cherries or tawny port (I only have ruby) or half a dozen other things that I don't have. I don't have dried cherries, tart cherries, only sweet fresh ones. And ruby port, red wine, sherry, and brandy. Does anyone have any recipes they could share that would accompany a filet mignon? Thanks.

Occasionally, I want to thinly slice a zucchini length-wise. Is there a hand tool--like a peeler--that would do the trick? All the peelers I've found are to actually peel off the skin, which is not what I want to do. I suppose I could keep going and peel off layers of the veggie...would that work? Is there a trick to get relatively uniform thickness? Thanks.

I put a tray of tiny potatoes on the grill yesterday (seasoned, oiled, etc but that's not important.) Someone else manned the grill and I should have checked them but I didn't. 30 min later he brought them in and I let them steam in the tin foil for another 10 minutes. When I went to eat them I found they were still raw.

I put them in the fridge, but can these be saved?

I don't need this knife, this 6" shun Hikari from W&S: http://www.williams-sonoma.com/produc...

I don't need it....right?

I am making beef burgundy. After sautéing the carrot/onion mixture, I like to wrap it in cheesecloth with the herbs for easy removal. Would it be stupid to add the leafy carrot tops to the mixture? Like one would do with soup? The whole cheesecloth bag gets thrown out at the end, FWIW.