I found a great recipe I want to make, but I need help with what to serve with it.

It’s Baked Leeks with Herbs and Cheese, from Marcella Hazan. It’s leeks mixed with a bechamel sauce with lots of herbs, parmesan cheese and an egg, then layered with creamy cheeses (she suggests a combination of things like soft goat cheese and brie) topped with bread crumbs and baked.

I figure I’d serve a green salad with it, with a non-creamy dressing, but what on earth can I serve my meat-eating family that will go with this dish. I don’t want to overpower the flavor, and I don’t want to give them a richness overdose.

Also, how would I reheat leftovers of this dish?

Hi, how do I do 0.7 cups of all purpose flour if I don’t know how to do 7/10 cups with regular measuring tools? Thanks. Amanda

I would like to use buttermilk as a substitute for sour cream in a cake recipe.  Can I  do this?

I was wondering if it would be alright for me to make a white chocolate fondue and then take it to a hotel room and then put it into a fondue pot. My husband and I are celebrating our first wedding anniversary, and would like to make the night really special, only, there’s no way I could access the kitchen in the hotel.

I’m hosting a graduation party for 60 guests. I need a chicken breast recipe that is not too spicy, but is flavorful that I can make ahead and then place in the oven the day of the party to finish cooking, just like a caterer would do–any suggestions??