Can you make a glaze for peach pound cake?

Absolutely, yes. This is a simple peach pound cake that works well with ice cream or fresh fruit on top, but you can definitely top it with a sweet glaze if you like. A straightforward vanilla glaze with confectioners’ sugar, milk and vanilla would work well, but you can use food coloring to give it a peachy blush color, too. For an extra layer of flavor, try infusing the milk with an unexpected flavor that pairs well with peaches, like ginger, honey, rosemary or lavender. Combine the milk and the flavoring in a saucepan, bring to a simmer and then turn off the heat. Let the mixture cool to room temperature, strain out the flavor bits, and use the milk to make your glaze. Or, if you like, go for a jam glaze: Heat 1/2 cup of peach or apricot preserves with a tablespoon of water or liqueur (Grand Marnier would work like a charm!) until it’s the consistency you like, then pour it over the cake. Or, to combine both glaze and fruit, try making something like glazed peaches.

Do you need to peel the frozen or fresh peaches?

It’s easy when a recipe tells you that your peaches should be peeled. But if it doesn’t—it’s entirely up to you. Frozen peaches normally come already peeled, but if you’re working with fresh, feel free to leave the peel on (just be sure to wash them). The peel will soften during baking, and will add color to the finished product. Peeled peaches will result in a slightly more even texture and appearance. If you’re wondering when it’s best to use fresh vs. frozen peaches, we’ve got you covered.

How should you store peach pound cake?

Peach pound cake is best stored at room temperature. Wrap it in foil or plastic wrap and then place it in an airtight container. It’ll keep for about 5 to 6 days that way. Putting in the refrigerator will extend its life by a couple of days, but will likely dry it out. You can also wrap it up tightly, place it in a freezer bag or other airtight container, and store it in the freezer for up to 6 months. Let it thaw at room temperature before serving. Check out our guide that explains the best way to store different baked goods.

—Hazel Wheaton, Taste of Home Book Editor

Can you use curry power instead of red curry paste?

Although they both have the word curry in their name, substituting yellow curry powder for the curry paste would significantly change the way this dish tastes. Red curry paste is used in Thai recipes and it’s made from a blend of red chile peppers with aromatic ingredients like garlic, ginger and lemongrass. Curry powder, on the other hand, is a blend of Indian spices like turmeric, cumin and coriander. Using it would reduce the dish’s spice level, and it would not have the same flavor profile.

How can you replace fish sauce?

It’s difficult to replace fish sauce, a product made from salted, fermented anchovies. It gives this Thai red curry an umami-forward, slightly funky flavor that’s hard to replicate. You could substitute soy sauce or anchovy paste in a pinch, but the dish won’t taste quite the same.

How long will leftover red curry with chicken last?

Store red chicken curry in an airtight container in the refrigerator. It should last for three to four days.

Can you freeze red curry with chicken?

Freeze red curry with chicken in individual servings in freezer-safe bags. Freeze the bags flat and stack them once the dish is fully frozen. Frozen red chicken curry should last about three months in the freezer before the quality begins to degrade.

— Lindsay Mattison , Taste of Home Contributing Writer