Dear Food Network Kitchens: What is bok choy and where can I find it? — Valerie Wilson, Bronx, N.Y.

Dear Valerie: Bok choy is a form of Chinese cabbage, sometimes also called white cabbage. It's usually bulb-shaped at the bottom, with white stalks and frilly green leaves. The stalks tend to be on the sweeter side, while the leaves are mildly cabbagey. There's also baby bok choy, which can range in size from golf-ball- to baseball-sized bulbs.

It can either be thinly sliced and sauteed — it's particularly good for texture and body in fried rice — or braised in a combination of chicken broth and water, which makes a great side for richer meats. It's also delicious with both Chinese and regular white button mushrooms.

Look for it in Asian markets. You'll want to seek out firm, thick stalks and crisp-looking leaves, with no wilting or discoloration. Cook it soon after you get it home; it tends to lose its crispness after a few days.

Dear Food Network Kitchens: What is the best way to wash greens such as kale and Swiss chard? I can't seem to get rid of the grittiness, no matter how long I spray or soak the greens. — Monal Patel, Chicago.

Dear Monal: Leafy greens, despite all their other charming qualities, do have a tendency to harbor grit. In order to get them fully clean, soak them in a large bowl of water, then lift them out. Don't pour the water out of the bowl; the grit sinks to the bottom and will get caught up in your greens. Repeat, changing the water each time, until there's no more grit visible on the bottom. Dry the leaves in a salad spinner, or between paper towels. It'll be difficult to get the greens fully dry, but the droplets of water clinging to each leaf is generally enough to wilt them while cooking.

For the sake of freshness, don't wash your greens until right before you plan on using them. If you absolutely must wash them in advance, wrap them up well in paper towels and place them in a plastic bag. They'll stay good in the refrigerator's crisper drawer for slightly under a week.

Dear Food Network Kitchens: Most salmon I purchase comes without the skin on. I want to try some pan-searing recipes but what's the best way to sear salmon fillets without the skin? — Dawn Edwards, Poughkeepsie, N.Y.

Dear Dawn: While skin-on salmon is ideal for pan-cooking — the skin adds flavor and richness while protecting the fish and helping it maintain its shape — using a nonstick pan helps tremendously when pan-cooking skinless.

To prevent sticking, heat your nonstick pan well before adding the fish — 2 minutes over medium-high heat is best. Then sprinkle a thin layer of coarse salt (kosher is fine) over the bottom of the pan and add the fish.

Cook without moving until browned nicely on the bottom, then flip over and cook just until the top is firm, about 1 to 2 minutes.

Skinless salmon also can be roasted in the oven, cut into cubes and stir-fried, or skewered and grilled. If grilling, make sure to oil the grates of the grill well to prevent sticking.

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