Questions in the Food & Drink category.
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Can you point me in the direction of some good butternut squash recipes that would work as the main dish at a small vegetarian Thanksgiving? [more inside]
For my office, and for a Thursday food-related gathering, I would like to make one of my go-to quick bread recipes (almond poppyseed bread) but using one or several of these flours: almond; chickpea; lentil; and/or spelt. Is there a web site or flour translator that would help me re-work the recipe successfully? [more inside]
Due to a newly diagnosed medical condition I have been given a list of food restrictions that has slashed the kinds of food I can eat by...a lot. I'm out of ideas, help! [more inside]
Removed brisket from vacuum pack this AM, put it in roasting pan with dry rub, onions, and marinadey type ingredients, left in refrigerator, intended Spouse to start roasting it midday. Due to a mixup, that didn't happen. [more inside]
I have 2 or 3 cups of frozen blueberries and around the same amount of frozen and sliced (in quarters) plums. (Both fruits were picked and frozen by me this summer.) Can I make a pie with these fruits, together, that won't turn into soup? [more inside]
What are some of your favorite wine based recipes? [more inside]
Help me identify this Italian dessert that my wife had several years ago. She describes it as layers of Gorgonzola cheese, mascarpone cheese, and dried fruit. Possibly there were other elements but that’s all she remembers, aside from it being delicious. [more inside]
Quick! I l love it but what can I do with 6 bunches at peak freshness? Need either a storage solution, or a low-fat, low-carb dish/condiment to keep in fridge.
USA-based sausage question: What's the difference between sausage and breakfast sausage? Can I use breakfast sausage in stuffing for a turkey? [more inside]
Metafilter, what fruit dish should I bring to brunch this Sunday? [more inside]
So I screwed up. We're having early Thanksgiving this weekend. My wife picked up a local turkey, frozen, stored it in a refrigerator, and gave it to me to take home and do either a sink thaw or put it in our fridge. "Don't leave it in the car," she said. Guess what? [more inside]
I adore spicy food, and I have no trouble with except, except my nose runs terribly. This is really embarrassing, especially while eating in social situations. Is there anything I can do?
My favorite part of the holidays is the FOOD. I love all the rich, sweet, and special seasonal eats, and I love to make them for my people. Unfortunately, this year, I Just Can't. Thinking about planning and cooking is stressful rather than exciting right now. How can I make nomming as low key as possible in terms of planning/effort, but still awesome? Wanting specific suggestions for Thanksgiving, periChristmas, and New Year's. Family will be visiting at various points. This is in the U.S., and we have a Trader Joe's and a Costco nearby.
For the first time ever, my family is visiting Boston to celebrate Thanksgiving with my husband and me. I'm really excited, and I really need some help planning the dinner menu. [more inside]
due to unforeseen circumstances, i find myself having to prepare daily meals for older family members. they are adverse to anything vaguely unfamiliar, seasoned, or spicy and i'm looking for meal ideas/recipes. breakfast is taken care of. i try to have dinner leftovers around for lunch, so it can be scrounged from that, or simple sandwiches. [more inside]
I want to bake all the things. And by all the things I mean just pumpkin biscotti. [more inside]
I made took a simple chicken and noodles recipe and doctored it up a little bit with onions, celery, shallots, and carrots. Otherwise the same recipe (I added a like 2 ounces more broth than they called for, and cream of mushroom instead of chicken). I'm not sure what happened, but the result in my crock pot with ~2 hours remaining is very, very soupy, and doesn't look right at all. Is there anything I could do to salvage this and make it creamy?
Help me fatten my cookbook with recipes that create copious amounts of food that last a while. [more inside]
A friend brought an 18-pack of Miller Lites to our house, and we now have a bunch of excess Miller Lites nestled in our kitchen. I am wondering what kinds of cocktail recipes might make 'em more interesting. Beermosas and Micheladas are my classics for brunch, but what cocktails made with a light bland lager do YOU love? Yes, YOU; I'm asking YOU, dear reader!
Going to Roswell for a day or so and looking to eat some good local Food. Never been to NM before and I want something that NM is known for. Recommendations?