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My stove is out of commission for the foreseeable future. What are some easy meals I can prepare myself so I'm not just eating cereal for dinner for the next week? [more inside]
posted by silverstatue at 4:23 PM - 6 answers

I need a last minute place to go for burgers in Portland, OR. [more inside]
posted by pdb at 3:05 PM - 8 answers

I'm seeing recipes that specify 12 minutes and ones that, to my mild disbelief, specify 30 minutes and 10 of natural release. Ye who have made this thing, if anyone here has, what'd you do? Overcooked eggs are not a nice thing.
posted by less-of-course at 7:25 AM - 8 answers

Last night around 7:30 PM I put some chickpeas in my Instant pot for 25 minutes. They probably finished cooking around 8:15. I forgot about them until this morning. I took them out at 8:30 and the liquid was still warm. I understand that the IP will keep food at a safe temperature for up to 10 hours, which means that presumably, they were at an appropriate temp from 8:15 PM to 6:15 AM and slowly cooled from 6:15 AM to 8:30 AM. Are they safe to eat?
posted by bq at 8:50 AM - 11 answers

It's another recipe question with a large amount of one ingredient. I have So Many Shallots. Help me with some recipes or suggestions for lots of shallots. Optional difficulty: Vegan, not required but appreciated.
posted by panhopticon at 8:55 PM - 22 answers

I have a favourite, workshopped to hell and back, endlessly adaptable gluten free brownie recipe. I want to make blondies. [more inside]
posted by cabbage raccoon at 1:10 PM - 10 answers

Is there anywhere in New York City (or near New York City) where I can get Hungarian cherry soup?
posted by andoatnp at 11:37 AM - 3 answers

I would like to hear about recipes you like that are easy to learn. By "learn", I roughly mean "memorize". That is, if I make the recipe enough times, I won't need to look at the recipe anymore, because I will have it in my head. Ideally, you like both making and eating these dishes (or drinks, even). [more inside]
posted by NotLost at 10:43 PM - 30 answers

My wife is a fantastic, intuitive cook and does most of our dinners, but occasionally she wants me to cook instead. My skills are basically 'can follow a recipe'. My family has a range of preferences. Any suggestions on what I can add to my quiver? [more inside]
posted by jjderooy at 7:59 PM - 19 answers

I want to eat out less. Making food requires so many decisions. I'd like to create am excel or googlesheets database of favourite recipes, be able to select what I want to eat for the week, and have it generate a grocery list of items. (I don't need it to track my inventory, I will never keep that up to date.) I feel like this should be a done thing but my googling is just giving me Aesthetic Templates that would work just as well printed as on the computer and isn't giving the interconnectedness that I'm looking for. Also open to any systems to help my probably-adhd-self plan food better.
posted by platypus of the universe at 1:05 PM - 12 answers

The name may be controversial, but the meal, which is made out of a variety of convenient things, is popular with everyone in my house – especially those of us who do the cooking. I'm happy to do some meal prep, though, so that's what I'm looking for ideas about. What could I make ahead of time that keeps well and would be easy and delicious to add to a plate of different things? [more inside]
posted by lgyre at 8:12 PM - 28 answers

Thanks to all the help in this thread, I am leaving tomorrow for a week in Arizona to celebrate my dad’s 80th birthday. He likes good food, but nothing overly fancy, spicy, or too unfamiliar. Where should we eat for his birthday our last night, when we will be in Phoenix? [more inside]
posted by TrarNoir at 4:26 PM - 7 answers

For the last three months I've been receiving 1-2 kilos of carrots in my vegetable box. This week I've received 3kg of carrots, both red and purple. I'm out of ideas for carrot-based meals for two. Suggestions? Our preferences and what we're tried are below the fold. [more inside]
posted by tavegyl at 7:13 AM - 32 answers

Can I store unopened wine in the refrigerator? [more inside]
posted by rustybullrake at 12:23 PM - 10 answers

I have been using a Duxtop portable induction burner for a few years now, and I am totally converted -- I love it, and I use it for everything. The only thing I don't love is that it seems to only have a nine-inch coil, and that means that the max size pan I can use most effectively is a pan with a 10-inch base. Are there any induction burners that have a larger coil, and could actually heat all of the actual surface area of a proper 12-inch pan? [more inside]
posted by Hadroed at 8:33 AM - 16 answers

I tend to make banana bread every now and then from scratch in a 13x9 pan. Oftentimes, the bread goes bad before I could finish it. As I live alone, it's hard to consume all of it. Tips for longevity? [more inside]
posted by dubious_dude at 8:10 AM - 18 answers

I’ve made this recipe twice. [more inside]
posted by rhymedirective at 6:23 AM - 12 answers

Nice, relaxed place to have tea and conversation (that is, not noisy) in the Village (Greenwich V., NYC)? Preferred around University Place --- Sixth Avenue, above Washington Square. Tables outside preferred (even more preferred would be heat lamps).
posted by DMelanogaster at 9:09 AM - 7 answers

Ok, so this crazy simple brisket recipe is both the easiest and tastiest I've ever made. But now I need to do it for an 8lb brisket instead of 3lb and I'm not sure what the proper timing should be. [more inside]
posted by gwint at 8:59 AM - 4 answers

I'm obsessed with BSA's raspberry sour, a non alcoholic beer that tastes like sour raspberries with a hint of beer or grain or something. I want to make something similar. [more inside]
posted by wheatlets at 5:50 PM - 5 answers