We’ve all been there before. The recipe calls for 8 tablespoons of butter, but you're out of those handy sticks with the measure conveniently printed on the wrapper, and are left with only unmarked bits hanging out in the fridge. What do you do?

To soak or not to soak? That’s a common question when it comes to dried beans. Go online, and you’ll find a variety of answers, ranging from a long soak (soak the beans the night before!) to a short soak (quickly soak while preparing other parts of the recipe!) to no soak at all. In my experience, I rarely soak beans before cooking; it’s just not worth it.

Search online, and you’ll see countless methods for getting your own starter going. Some call for using grapes, others call for other fruits. Some call for special types of flour, liquids (pineapple juice is popular), secret ingredients, and/or prayers and incantations. Others call for a simple mixture of flour and water, with maybe a little sugar to tempt the yeast to create a home. I’ve tried countless methods. Most often? All I seem to draw out of the atmosphere is frustration after days of waiting for a starter to appear, only to see it to go bad. Except for one. The sourdough starter method found on the Red Yeast website. It’s foolproof.

A South American grain-like crop, quinoa (pronounced KEEN-wah) is increasingly popular in North American cuisine, with gluten-free seeds or “grains” cooked like rice, added to stews, soups and salads, and even popped like corn. Quinoa is a versatile ingredient, and it’s earthy notes work well with a variety of flavors, and it can be enjoyed hot or cold.

If you're housebound, and happen to have these ingredients on hand, throw a semi-social distancing party with these margarita popsicles and ultimate burgers. Don’t worry. The recipes make just enough for you to host no more than several of your best friends so you don’t go over the recommended grouping of 10 recommended by the CDC.

This salted maple pudding is one of my favorite maple recipes. Nothing more than a simple stovetop pudding, the dish combines a handful of ingredients, and the dessert comes together in minutes. But don’t let that simplicity fool you. Thick and creamy, the syrup lends the pudding earthy caramel notes, the sweetness tamed with just the right amount of salt. It’s perfect if you’re looking for a make-ahead dish, and is equally versatile whether you’re planning for company or a relaxed meal with family.

The recipe is simple, combining the classic French toast method with a pumpkin spice-flavored twist. Only, instead of simply adding the requisite spices, I also include real pumpkin purée. And that addition is key. Where pumpkin spiced-products only hint at that pie flavoring, this dish delivers, with each rich, fluffy bite tasting like the perfect marriage of French toast and pumpkin pie. Yes, sometimes you can eat dessert for breakfast.