Welcome to Ask The Cook! Each Tuesday, we'll pick a few questions sent in by you, the loyal readers, and answer them here. Bear in mind that any question can have multiple correct answers, so if you've got a better way to do something you see described here, don't hesitate to let us know and you might just see yourself in these pages!

Q. I just made five batches of pepper jelly. Now, how do I use it in my cooking and serving? Half is green pepper jelly and the rest is red pepper jelly, which has a little "zest." I'm interested in serving suggestions and recipes using both types. --Carol Meredith

A. Well, Carol, pepper jelly is an often-overlooked condiment. Folks tend to lump it in with other "hot" foods and not use it in places they use other jellies. Your green pepper jelly should have a light flavor, not much in the way of heat, and thus be good on English muffins or any bread with some body to it. I wouldn't use it with peanut butter, but on a buttered piece of brioche, you've got breakfast.

The red pepper jelly is the one that really opens up some possibilities. The next time you grill a sirloin, spread a thin layer of jelly on it shortly before you pull it from the grill and let the heat cook it into a spicy/sweet glaze. Your dinner guests will wonder when you worked at a steakhouse.

For holiday entertaining, soften a block of cream cheese, then spread it on buttery crackers such as Ritz. Top with a small dollop of red pepper jelly. You won't be able to keep the trays full.

Q. What type of appetizers could be served to someone who needs gluten-free food and that would still be appetizing to everyone else? --Sandi L.

There are a whole world of appetizers that don't use any gluten, and if you simply have to have flour-based munchies, there are rice, soya and sesame flours, to name just a few. They may have different baking characteristics, though, so experiment with small batches before you go whole hog.

One of the easiest appetizers to make, and one that has a wide appeal, is dolmas, or stuffed grape leaves. There are hundreds of different recipes available online, or you can tinker around with your own mixture. One tip: be very careful not to over-blanch the grape leaves, or you'll end up with a handful of mush.

You could also go the sweet route and mix up a Waldorf salad or bowl of that perennial Thanksgiving favorite, ambrosia fruit salad.

Enjoy!

Q:How do you make a flaky home made pie crust? --Maryellen Snider

The reason most people end up with a chewy, rather than flaky, pie crust is that they overwork the dough.

When you mix your butter and flour, use cold butter cut into small pieces. Do NOT mix it until the butter and flour are completely melded. The same goes when you add your cold water. Mix just until things are incorporated, no more.

When you roll the crust out, do so without too much mashing about and with a light touch on the rolling pin. Don't use too much bench flour, or the crust will be dusty, not flaky. Should it start to get too sticky, pop it back in the refrigerator for a few minutes.

And send me some of that pie!

Got a cooking quandary? A kitchen dilemma? Send them in and let me answer them!