Ukrainian chef, author and activist Olia Hercules shares recipes and traditions from her home, and how she’s coping after almost one year of war. Plus, Jess Edberg tells the story of Dorothy Molter, who sold hundreds of bottles of root beer every day in Minnesota’s remote Boundary Waters Canoe Area Wilderness; J. Kenji López-Alt teaches us what to do when there’s too much lettuce in the house; and Christopher Kimball takes your calls with co-host Sara Moulton.

Questions in this episode:

What's the best way to make beef broth from soup bones?

What's the best way to cook gnocchi after it's been frozen?

I made some blueberry lemon tarts that were terribly sour. How can I fix them?