Several options available for making nut butter

Q: What nuts work as nut butters? Do any nuts not work that way? I have made my own almond butter and cashew butter, and I wonder whether others would do well with a long spin in the processor.

A: Consider hazelnut butter, pistachio butter, pecan butter and macadamia butter.

Q: Is there anyway to make tabbouleh and have it ready to eat immediately, or does it need to set for an hour like most of the recipes I’ve seen?

A: Well, it helps to let the bulgur absorb some of the flavors, but usually 20 or 30 minutes is enough, probably even less. But here’s the other thing: Taste right after you make it, and decide for yourself.

Q: I steer clear of too-hot peppers, but I love the tang and flavor of paprika, both hot and sweet. Is there some way of finding out what Kashmiri consists of?

A: Kashmiri chile peppers are not hot, compared with the other flamethrowers available in India.

According to Pepper Scale, Kashmiris range between 1,000 and 2,000 Scoville Heat Units or SHU. That makes the pepper generally milder than a jalapeno.

Compare that to, say, the Naga Morich, which is sometimes called (rightly) the serpent pepper. It’s SHU is more than 1 million!

Q: I need to produce a birthday cake for a party at a hotel. I’d like to make a cake that can be made two days ahead of time (can’t use alcohol, so no fruitcake-type concoctions). I can think of frosting options that will work (maybe jam decorated with fruit), but are there other options, too?

A: Actually, a layer cake with buttercream will be OK for a few days at room temperature — up to five days, according to baking guru Stella Parks at Serious Eats.

Q: Please help me update my pots and pans. I’m thinking end-of-summer/ Labor Day sales would be a good time to shop.

A: I swear by AllClad. I really like the three-layer stainless steel. I have the 10and 12-inch covered fry pans and 2- and 4-quart saucepans.

I am really happy with the nonstick AllClad 12-inch skillet if you want that option.

Other must-haves: a 12-inch cast-iron skillet, such as Lodge. Also an enameled cast-iron Dutch oven, at least 5 or 6 quarts.