NAPERVILLE, Ill. Workers at Butterball’s turkey-tips hot line are used to oddball situations:

• The woman who cleaned out her turkey with a scrub brush and asked if that was OK to do. (You don’t need to do that.)

• People who thaw a turkey in the bathtub while washing their kids. (Don’t do that, either.)

When the weather starts getting cooler, I crave warm, comfort foods like mac and cheese, fried chicken and anything involving potatoes, but I’m trying to eat healthier and don’t want all the calories. I’d like to be able to cut out some of the fat in these dishes. Is there any way I can still have my cake and eat it, too?—Craving Casseroles

I’ve been hitting the farmers markets quite a bit this summer, and the local eggplant has been fantastic. Even better, the prices, which range from two for $1 to $1 apiece for larger ones, simply can’t be beat. As a result, I’ve found myself buying eggplants by the dozen, so I’ve had to get really creative when it comes to cooking them.

The directive written on the chalkboard that listed Café Gutenberg’s menu items read: “Eat Local!“ By all accounts, that’s what many Richmonders were doing yesterday at the second annual Shockoe Chef Showdown at the 17th Street Farmers’ Market. Some of the area’s best culinary minds competed for the best meat, vegetarian and dessert dishes, and then showed their talents during an “Iron Chef”-type competition where they were given a secret ingredient from one of the local vendors and had to come up with a dish.

DEAR ACCIDENTAL CHEF: For my wedding, my grandmother gave me one of her antique cast-iron skillets. I’ve never used cast iron, and I’m not really sure how to care for it. Also, the skillet has started to rust, so I’m not sure if it’s usable anymore. Can you help me?—Confused About Cast Iron DEAR CONFUSED: You are one lucky gal. A well-weathered cast-iron pan is like hitting the cooking jackpot. The great thing about cast iron is that the more culinary wear and tear it receives, the better it is.

For me, there’s nothing better than sitting down to a table full of freshly steamed whole crabs and picking the night away. Throw in a few cold ones, some melted butter, a couple of ears of corn, and I am one happy seafood lover. Virginia’s blue crabs are theoretically available year-round, but it’s during the summer and early fall that they’re at their meaty best. Prized for their delicate sweet meat, especially the jumbo lump, which boasts the most chunky white meat (versus the darker backfin meat), blue crabs turn up in a variety of recipes from dips and salads to pastas and soups.

When it comes to grilling, there are many delicious possibilities. From the unusual, such as peach halves, pizza dough, even sliced pound cake, to summer standards such as barbecued chicken, strip steaks or hot dogs, investing in a quality outdoor grill can become your ticket to creating exciting, seasonally inspired cuisine.

DEAR ACCIDENTAL CHEF: I’ve been hearing great things about the health benefits of eating fresh garlic, but I’m just not a huge fan. It tastes so strong to me. Do you have any suggestions for ways to cook garlic that tastes good but won’t cause me to clear a room?

I’m a grazer. Nothing makes me happier than to sit down in front of an array of savory goodies and snack the evening away. There’s something innately conversational when you gather around the table with a handful of friends to share a bottle of wine and some tasty nibbles, and nothing exhibits this more than a noshing on a platter of meze.

It seems that spring is just around the corner, and this year I am hoping to plant some herbs. However, I’m no green thumb. Are there any herbs you would recommend that even a garden-challenged person such as me can handle? - Gardenless in Henrico DEAR GARDENLESS: It seems that you and I have something in common. I can find a culinary home for just about any herb, but planting them and keeping them alive has, in the past, been a challenge.

I must confess. I’m a total Asian market junkie. More often than not, you can find me lingering around the colorful array of fresh produce in an effort to persuade myself to buy one of those giant durian fruits and finally see what all the fuss is about.

FORT LEE The four Army cooks from Fort Bragg rushed around the field kitchen—really, a glorified tent—toiling over steaming pots and simmering pans as they prepared lunch. What was on the menu? Glad you asked.

I have a group of friends who want to start a foodie club. We want to make it like a dinner club, but not too formal. Also, since we are all on a tight budget, we were thinking of making it more potluck-style with everyone contributing a certain dish. We have a mix of really talented cooks and people who don’t cook much but still want to participate. Any ideas on how to get this started and keep the whole gang happy?—Not Organized Group

I am a chicken-salad junkie. I often find myself ordering the chicken-salad plate in restaurants (you know, the one with chicken salad piled high into a tomato cup?) or give me a chicken-salad sandwich that has crispy-fried bacon on it and I’ll weep with joy.