You don't always have to cut herb leaves from their stems

Q. When I use fresh parsley, dill and other herbs in a recipe, I usually remove the stems as much as possible, but when I was making your Potato and Chicken Salad With Salsa Verde last night, I wondered if that's necessary. What do you do: use whole sprigs, or separate the leaves?

A. Unless the recipe indicates otherwise, I generally lop off the top half of a flat-leaf parsley bunch and start chopping the leaves and tender stems. I wouldn't use the mint's stems in that chicken salad recipe, but they are good for steeping in tea.

Bonnie S. Benwick

Q. I'm getting ready to make vegetable broth using scraps from my freezer. Should I use or toss scraps from broccoli, cauliflower, potatoes, sweet potatoes or horseradish peelings?

A. I tend to avoid vegetables that have very strong flavor, at least in very high quantity, so of the ones you mention, the broccoli and the horseradish could be problematic.

But it depends on how much you've got in there! A few broccoli stems in a mix of milder stuff is probably fine. Horseradish peels? In very small amounts, they might give a nice little hint of sharpness. I think you're going to have to play around and see what you think. The others you mention should be fine. Although with those potatoes, make sure if you're including peels that you have rinsed them, or that you strain the broth, because you don't want grit in there.

Joe Yonan

Q. We are in the market for a new grill. We now have an inexpensive charcoal one and like it but would like to upgrade. We are thinking of sticking with charcoal, but I'm wondering what your thoughts are. Any recommendations?

A. The Weber Performer. It is a basic Weber grill, which lasts forever, but is attached to a work table and comes with a container for a bag of charcoal. For the money (about $350), I think it is a very solid buy.

Jim Shahin

Q. Sometimes when I cut open an avocado it is already brown inside, usually in a few spots. Are there any concerns about eating the brown areas?

A. I've found that the brown spots inside have an off-flavor, so I eat around them.

J.Y.

Q. I bought quince paste to put on a cheese plate, but there's quite a lot, and I'm not sure what to do with the rest of it. I like the idea of using it in grilled cheese sandwiches, but can't think of anything else, especially since a little goes a long way.

A. I love to melt it with some dry sherry and maybe some mustard and glaze roasted chicken drumsticks with it.

Ivy Manning

A. If you're an effective shaker and have a good fine-mesh strainer, quince paste can work as a cocktail ingredient. Try it with gin, sherry, vodka, bourbon; it adds a really nice little note. Straining is key, as it doesn't dissolve as cleanly as some ingredients, but it still works.

M. Carrie Allan