Column Category: Ask Chef Jeff

Q. I love mimosas, my boyfriend loves bloody marys. Are there other “brunch cocktails” that are easy to make at home? —Shelley, Little Chute A.

Q. My son is a picky eater. I’m trying to help him open his mind to new foods. Any tips from a chef? —Henry from

Q. “What’s the difference between leeks, shallots and green onions? When do you use them?” —Joyce, Appleton A. Let’s start off by differentiating leeks, shallots

Q. I’ve heard a lot about reverse-seared steaks and that they’re fool proof. Is that true? How should I go about trying it? —Matt, Grand

Q. “I love making quiche, but lately it has been hit or miss. Sometimes the crust is soggy, and the filling seeps through to the

Q. “What is your favorite holiday cookie recipe? I love trying new ones and have friends at an annual cookie swapping party to impress!” —Kassie,

Q. “What does it mean to ‘season’ your cast iron skillet? Does it happen naturally, or do I have to do something to the pan?”

Q.“I would love to give my kids homemade after school snacks, but I need to prepare them in advance to make it less stressful. Do

Q. “Do you have any ideas about how to spice up my coffee in the morning? I love Starbucks but I need to pump the

Q. “Are you supposed to use sauce before or after you grill chicken breasts? Or do you baste during the process?” —Brendan, Neenah A. Basting