Dear Heloise: I just graduated from college, and I’m in my first apartment. I am teaching myself how to cook and have bought a couple of cookbooks. I’ve discovered that I really like leeks in a number of dishes. I was wondering if I can substitute green onions for leeks if the grocery store is out of leeks? — Chad K., Wilmington, Illinois

Chad, well, yes, you can. But there will be a slight difference in the flavor of the dish you prepare. Leeks have a rather subtle flavor once they are cooked, and they are almost always cooked in various dishes. Green onions have a sharper taste and are sold in bunches, whereas leeks are usually sold one at a time due to their larger size. But please, do try experimenting with various seasonings and develop your own dishes to suit your taste buds. — Heloise

FOOD FOR THOUGHT

Dear Readers: Can you guess where pasta originated? Was it:

— (A) Italy

— (B) Korea

— (C) China

— (D) France

If you guessed “C,” China, you are correct! According to historians, pasta’s roots began in China during the Shang dynasty (1,600-1,046 BC). It’s believed that the people of this time made pasta either from wheat or rice flour. — Heloise

MASHED POTATOES

Dear Heloise: When I make mashed potatoes, I usually make a rather large batch so that there are always leftovers. The next evening, I take the potatoes and roll them into balls by hand, to about the size of an egg. Then I crack open three eggs, beat the eggs together, then roll the potato balls in beaten eggs and bread crumbs.

Next, I either deep-fry them in oil or use my air fryer to fry the potato balls to a golden brown. Sometimes I like to chop up some carrots and onions very finely and mix these in with the leftover potatoes to add a little extra flavor. — Ann Marie S., Tillamook, Oregon

CUTTING BOARDS

Dear Heloise: Maybe you can settle a disagreement between my sister and me. She claims that using a wooden cutting board is dangerous because you can’t sterilize it. She only uses plastic boards. Which is best? — Connie T., Jackson, Mississippi

Connie, both wooden and plastic boards are safe to use if they’re cared for properly. If a plastic board gets scratched, bacteria can and does enter the scratch. The same holds true of a wooden board. You can disinfect the plastic board by pouring hydrogen peroxide on it and letting it dry. Then wash it with a mild soap and warm water.

A wooden cutting board should be washed with dish soap and warm water, and it should be dried immediately afterward. Never place a wooden cutting board in the dishwasher. However, a plastic board can be occasionally washed in a dishwasher if you have one. — Heloise