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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'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!

See Answer

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. 

See Answer

My husband and I treated ourselves to some Vacheron Mont D'Or and plan to make your recipe in Cooking for Jeffrey. My question is, I would like to avoid using the alcohol. What would you recommend as a good substitution?

From Judy - Toronto, Ontario

I haven't tried substituting anything for the wine, but because the recipe calls for such a small amount, I would think you could substitute apple cider - or even water!

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We just bought your Cooking For Jeffrey book and made the Skillet Roasted Lemon Chicken- We loved it, however there was a distinct bitterness to the dish due to the rind of the lemon. Is there a way around this?

From Joel Kreiss - Venice, FL

As the lemon slices cook, they break down and caramelize, but it's important that they be sliced very thin- no more than 1/4" slices- or they may remain bitter. 

See Answer

In your Spicy Hermit Bars recipe, the glaze calls for confectioners sugar and rum. Any non-alcoholic suggestions to replace the rum?

From Linda - San Francisco, CA

Yes! You can substitute water or freshly squeezed lemon juice. 

See Answer

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