By LYNNE ROSSETTO KASPER, Scripps Howard News Service
How to cook red potatoes ... Onion sizes
Dear Lynne: Thanks for reading my e-mail. My husband loves new red potato salad, as do I. With him being back and forth to Iraq and training in the Army I especially want my cooking to be good and wonderful so he has great thoughts of great food while he's away. Anyway, I was wondering if you have any tips on how to boil potatoes. I have a problem with undercooking them.
An Oven Omelet for Sunday brunch
Dear Lynne: You talked about a book on fireplace cooking. Which book is it, is it good for rookies and do you need a big fireplace? -- Macey in South DakotaDear Macey: I've got the book, and it is excellent for rookies. But before answering your question, I can't resist relating a story.
Get your mojo on
Dear Lynne: A garlicky, sour orange marinade for a shrimp saute really got me going in Florida. I was told it was Cuban style.
Making vinegar from wine .... and a way to use it
Dear Lynne,I am wondering if you can make vinegar from leftover wine, and if so, how would you go about it? Molly in Pittsburgh
A Tomato-Lentil Soup for a New Year's bash
Dear Lynne: Junk is what our football-New Year's Day bash is always about, "heart attack on a plate" is the theme.
A Christmas treat Popeye might especially like
Dear Lynne: Last year I tasted a Christmas cookie that was a turnover with a green filling and it tasted like great fruitcake (yes, evidently it can happen).

