I'm looking to make a Moroccan-type recipe that calls for merguez and I'm having difficulty finding it. Any tips on where I could buy merguez in Manhattan would be greatly appreciated. Thanks.

Thank you, everyone!

I have two 8oz packages of sliced white mushrooms and nothing to do with them (I bought them for a recipe which I've decided not to make). I hate for them to go to waste and was looking for any good ideas - I'd love to make something that I can freeze. Other ideas beyond Mushroom Barley soup? Thanks!

Thank you - I will check it out.

Anyone know of any cooking school vacations in New England that aren't crazy expensive? Thanks.

Anyone know of any cooking school vacations that aren't ridiculously expensive? Would go anywhere in the U.S. Thanks.

My go-to for potlucks is cold buckwheat noodles -- similar to sesame noodles but without the heavy thick sauce. Sauce consists of soy sauce, sesame oil, peanut oil, splash of chinese (or balsamic) vinegar, a little chili oil, some sugar and salt to taste. Tossed with thinly sliced scallions and served room temp, it's delicious.

First time making lemon curd tonight -- it started to bubble but I caught it immediately and lowered the heat. Still looks smooth and tastes fine. Did I ruin it? How can you tell when it's ruined?

Thank you all.

I have a fricassee recipe that calls for "3 lbs. chicken pieces, skinned." I would think that "skinned" means I should remove the skin (like "pitted" means to remove the pits), but if read another way, it could mean the opposite of skinless (thus, keeping the skin on). Can anyone help? Thanks in advance!

Thank you so much! I was just reading about Bugaloos -- which is now apparently called Da Conch Shack. Sounds amazing. Also reading good things about Grace's Cottage, O'Soleil and Magnolia Wine Bar - know anything about those? Love your tip about the fresh lobsters - thank you!

Staying on the strip of beach which seems to have most of the hotels. No plans for a car as of now.

Provo. I see there are lots to choose from and most seem to be hotel restaurants. Just trying to figure out which are actually worth the money, and also if there are any hidden gems outside of the hotels.

Headed to Turks & Caicos later this week and looking for restaurant suggestions. Any help is greatly appreciated. Thanks!

Thank you - that makes sense.

This Michael Chiarello recipe is good and easy.

Tuscan Shrimp with White Beans
http://www.foodnetwork.com/recipes/mi...

I like this one:

Seared Scallops with Cauliflower, Capers and Raisins
http://www.foodandwine.com/recipes/se...

I guess I'm curious to know if it compromises the dish in any way if I slice it in rings or half rings instead? I assume it must or else the recipe would just call for sliced onions. But how?

Thank you - I appreciate that. In the case of the recipe I'm making tonight, it's a baked pasta dish with zucchini, sausage and feta cheese, so I don't think the look of the onion will matter as much, but yet it still calls for them to be vertically sliced. Hmmm.

Why would a recipe call for vertically sliced onions? I have several recipes that do and I can’t for the life of me understand what difference it makes. It's much easier (and more attractive) to slice them the normal way, so there must be a reason why the recipe calls for vertical slices specifically. Any insight would be appreciated. Also would love any tips on the best way to vertically slice. Thanks.