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This Week's Question

Loved your Frozen Key Lime Pie recipe, but my crust stuck badly in the glass pie pan. What am I doing wrong?

From Janet Kahoe - Maryland

That's happened to me, too. I've found it's important not to press too hard when you’re packing the crust. I also let the pie defrost for 15-20 minutes before serving, and that seems to do the trick!

You often use fig leafs on your cheeseboards. I've checked with local shops, but I'm not able to find any type of leave that hasn't been treated. Is there a place to order the leafs online? Thanks Ina!

From Mark - Muskegon, MI

Fig leaves can be hard to find, but I sometimes find them at my local florist. Florists also tend to carry Lemon or Galax leaves which are good substitutes!

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I’m watching your show where you made the Roasted Vegetable Frittata. I’m wondering if I can cook it in a cast iron skillet, and would it have the same results?

From Robin Ferrell - Tulsa, OK

I don't see any reason why you wouldn't be able to make the Roasted Vegetable Frittata in cast-iron skillet, however, I would hesitate to recommend doing so without having tried it myself. 

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I notice that you almost always use chicken breasts with the skin on. What is your reasoning? Does it keep the meat juicier? I tend to not eat the skin. Will the chicken taste as delicious without it?

From Dawn - Colorado Springs, CO

For the most part, I always cook chicken with the skin on. I find it makes the meat much more tender and moist. Even if you're going to remove the skin after cooking, I would recommend you roast the chicken skin-on and then remove the skin. 

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I made your Perfect Roast Chicken. The chicken was a bit dry and all of the vegetables were completely charred! What did I do wrong???

From Susan Templeton - Canyon Lake, CA

First, I would use an oven thermometer to make sure your oven temperature is accurate. (You can buy them at any hardware store!) Second, you don’t want to roast the chicken in a pan that's too big. The pan should be just big enough to hold the chicken and vegetables snugly, or it’s true, the vegetables will burn. I hope that helps!

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I want to make your Morning Glory Muffins. In your recipe you say to use a box grater to shred the carrots and apple. I don't have a box grater anymore- may I use my electric shredder instead?

From Becky - Grand Rapids, MI

I use a box grater because it makes the carrots a lot less wet than grating them in the food processor does. If you use a food processor or other electric appliance instead, I would lay the carrots out on a towel dry them afterwards so you don't end up adding extra moisture to the batter. 

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