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Letters

You Asked...

Food Network stars answer your burning questions.

Katie, what’s Melissa, do you Alex, I’d love Anne, I make Marcela, how
the difference have any recipes my cooking to lasagna noodles can I make good
between for great French be restaurant- at home, but steak fajitas
sparkling water, pastries? quality. Which I find that at home?
seltzer and Lela Robinson one technique they’re never Jessica Messina
club soda? And via Facebook will take my as good the via Facebook
which do you Try making filled food to the second day. To be honest, I didn’t
recommend for cookies called next level? How should grow up eating fajitas.
mixed drinks? pochettes (you can Tzivie Pill I store them so But my suggestion
get one of my recipes Atlanta would be to marinate
Zayira Fuentes they stay fresh?
Arecibo, Puerto Rico at foodnetwork.com/ There is nothing like Cynthia Carter the steak as you would
pochettes). I admit for carne asada, with
With so many types rolling up your sleeves Tyler, TX
they’re not actually olive oil, a little lager,
of fizzy water, it’s and practicing. Cook
French, but they Layer the noodles on orange slices, dried bay
easy to get confused! your heart out! You
remind me of little a sheet tray and leaves, dried crumbled
They all get bubbles will wake up one
desserts my family gets sprinkle plenty of Mexican oregano, salt
from carbon dioxide, day and realize that
when we visit France, flour or semolina and pepper.
but sparkling water “getting to the next
and they’re super easy between them so they —Marcela Valladolid
is often naturally level” doesn’t matter
to make. You can fill don’t fuse together.
occurring and usually because you have
them with Nutella, Cover the tray loosely
has minerals in it. already become a
jam, applesauce… with plastic wrap and
Seltzer is plain water great cook. Also, I am The content of all
whatever you want! stick it in the fridge. submissions (including
that has been —Melissa d’Arabian a big fan of reading Dust off the noodles letters, recipes and
carbonated. And cookbooks. Looking when you’re ready photographs) should be
club soda is carbonated at other people’s to cook them, and original and becomes
property of Food Network
water with other ideas and recipes is they should taste as Magazine, which reserves
the right to republish and
ingredients, like melissa’s take perpetually inspiring. fresh as when you edit all correspondence
sodium bicarbonate on french dessert: —Alex Guarnaschelli made them. received. By making a
submission, you guarantee
(found in baking soda) pochettes —Anne Burrell that you possess all
for flavor. All three necessary rights to grant
the material to Food Network
are suitable for Magazine.
mixed drinks.
—Katie Lee
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30 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016