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This Week's Question

I would like to make your recipe, salted caramel nuts, but do not know what this ingredient is - 1 teaspoon fleur de sel.

From Elsa van Huyssteen - South Africa

Fleur de sel is a French sea salt, with a larger grain than kosher salt. Here is some more information on the different salts I use- I hope you find it helpful!

I love cauliflower but it is such a messy veggie to prep. I always end up with small pieces of cauliflower florets all over my counters and floor. Any suggestion for a better way to prep it?

From Gregory Wojtera - Vermont

Yes! Turn the cauliflower over, florets down on the cutting board and cut out the core with a knife. Then, just cut through the stems, and then pull the florets apart. You end up with whole florets of cauliflower- and no mess! 

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I have a question about making meringue. Every time I prepare meringue to top my pies or pudding within a few hours it starts to pull away from the sides and eventually deflates. Is this normal or am I doing something wrong?

From Alberta Robinson - Erlanger, KY

That's normal! That's exactly what meringue does, so it's best served right after you make it. 

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Can scones be frozen.....cooked today and frozen for breakfast/brunch next week?

From Diana E Miller - The Villages, FL

They can definitely be prepared and cut out and refrigerator for a day or two, and then baked before serving, but I've never frozen them and baked a week later. When you're making scones, try freezing one and see if it works! 

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I'm looking for the best shrimp scampi recipe- including the kind and size of shrimp to use.

From Bob - New York City

Here's my recipe for Linguine with Shrimp Scampi from Barefoot Contessa Family Style. I hope you enjoy it!

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How far in advance can I make the Limoncello Ricotta Cheesecake?

From Dorothy O'Neill - New City, NY

You can keep the cheesecake in the refrigerator overnight, but it's best served the day it's made. 

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