2323 posts tagged with Cooking.
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Cooking for four, frugally

I am currently between jobs and will soon have more free time than I want while my two kids are at kindergarten. I want to learn how to cook in large-ish quantites, healthily and more frugally for our family of four. Please recommend blogs or individual recipes! [more inside]
posted by Omnomnom on Aug 28, 2016 - 23 answers

Journeyman's Feast for Everyone!

I am borderline obsessed by the Journeyman's Feast in this D&D-inspired menu, which seems to be a slightly less fancy version of a charcuterie board , and would like some suggestions on other food items I can use to make up my own 1-person board. [more inside]
posted by divabat on Aug 27, 2016 - 12 answers

Vegan recipes for the tofu-averse?

I am a born-and-raised meat eater looking to cook up some tasty vegan meals. Difficulty: tofu/tempeh/fake-meats of various varieties freak me out. [more inside]
posted by frizzle on Aug 21, 2016 - 25 answers

What to do with a very hot, very thick pasta sauce?

Started making a very spicy pasta sauce and ended up going to the movies. Now I have something resembling very hot salsa but with the herbs of pasta sauce. How do I salvage this? [more inside]
posted by lpcxa0 on Aug 18, 2016 - 20 answers

ISO cookbook with different versions (simple to complicated) of recipes

I seem to recall looking through a cookbook (probably in a bookstore) that had three versions (or so) of each recipe: one very simple, one a bit more complicated, and one even more complicated. I would like to find this cookbook again, but my google-fu and amazon-fu are failing me. [more inside]
posted by merejane on Aug 16, 2016 - 3 answers

i swear to god i use to be fun

What are some good food/travel and HGTV-type home and design shows on Hulu? [more inside]
posted by griphus on Aug 8, 2016 - 11 answers

I never learned how to cook, and I want to know how. What should I do?

I eat rather plain food, and I eat the same things over and over again. I've started watching Chef's Table on Netflix, and it's made me super curious. [more inside]
posted by uncannyslacks on Aug 6, 2016 - 32 answers

Alternative to Onions

I thought ferreting out hidden dairy in products was bad. Onions are worse. I know there are whole groups of foods and recipes I can do up sans onions but how can I fix my favorite foods without onions. [more inside]
posted by tilde on Aug 3, 2016 - 27 answers

Wanted: Seasoning hacks, vegetable edition

I want to uplevel my vegetarian cooking. Today I bought a fantastic salad for lunch that includes kale, quinoa/pepper salad, avocado, pickled onion, beets, carrots (which I generally hate but somehow they are awesome here) and zucchini. All of it is remarkably flavorful. I can make all of these things except the pickled onion, but nothing I make tastes anything like this. What are your secret weapons for good, TASTY seasoning for grains and vegetables? [more inside]
posted by onecircleaday on Jul 29, 2016 - 22 answers

I need foods that don't need refrigeration or cooking for one week.

For the next week, I'm staying in a house with people I would rather not see. I have a private sink, but no hot plate or garbage disposal. I need meal and snack ideas.
posted by Triumphant Muzak on Jul 28, 2016 - 27 answers

a mixed bag (of peppers)

i've been gifted a gallon bag of different peppers and would like some ideas on how to be use them. varieties are jalapeño, serrano, anaheim, chile dearbol, poblano, cascabel, and guajillo peppers. the larger ones have 3-4 and the smaller ones about 10. i would like to avoid something that involves setting my oven to 500 degrees, but might be wiling to try. also, i am (mostly) cooking for one.
posted by lescour on Jul 28, 2016 - 15 answers

How long will this last in the fridge?

Food safety experts: how long will this glaze/dip/condiment last in the fridge? [more inside]
posted by peep on Jul 19, 2016 - 8 answers

Food hacks for folks with executive function challenges

I struggle with tasks that involve planning and sequencing, and I find cooking and feeding myself to be a little challenging at the best of times. I'm about to enter a busy period, and I'm worried that my schedule isn't really conducive to cooking healthy dinners. I'm looking for exceptionally easy recipes and other hacks that will allow me to avoid starving or getting scurvy. [more inside]
posted by ArbitraryAndCapricious on Jul 18, 2016 - 29 answers

Books About cooking, baking & restaurants - suitable for preteens

I'm looking for books similar to Delancey, Molly Wizenberg's memoir about starting a pizza restaurant with her husband. In other words, stories about food, cooking, baking, and restaurants that are written for adults but suitable for preteens. [more inside]
posted by alicat on Jul 16, 2016 - 16 answers

Books on Food and its relation to Colonialism/Imperialism

Are there any good books telling the story of imperialism/colonialism through food? [more inside]
posted by 0bvious on Jul 13, 2016 - 17 answers

How to: spice dishes, blend flavors

I'm starting to learn how to cook more sophisticated things. Can you recommend books or techniques for 1) spicing dishes well, and 2) blending flavors effectively? It seems this often involves a non-obvious step or ingredient that I'm not aware of. [more inside]
posted by danceswithlight on Jul 11, 2016 - 11 answers

weird, strong odor from Florida Crystals sugar

I just opened a package of Florida Crystals Natural Sugar, and the odor is quite strong. It's difficult to describe, but it's kind of acrid/acidic. Can I Eat It? [more inside]
posted by amtho on Jul 9, 2016 - 13 answers

Pimp my scallion pancakes

What can I add to my scallion pancake batter to make them tastier?
posted by Triumphant Muzak on Jul 8, 2016 - 16 answers

Need suggestions for camping cookwear

I need cookwear for car camping. These will be used on a 2-burner propane stove. Based on the kinds of things I cook, I need 2 frying pans and 1 pot or kettle for boiling water. I'd like to have folding or removable handles, and at least 1 teflon or other non-stick pan. No cast iron. What specific brands and pans or pots would you suggest for me? I am in the U.S.
posted by OrangeDisk on Jul 6, 2016 - 15 answers

Never go in against a cherry pit when death is on the line! Ha ha ha...

We're making BBQ sauce. Yay! A single cherry pit has been chopped up by a hand blender in an 8 quart pot of sauce. Boo! Should we toss this pot or will it be safe? [more inside]
posted by Mitheral on Jul 6, 2016 - 14 answers

What else can I bake in a brie baker?

I am a new owner of a brie baker, courtesy of my mom's de-cluttering efforts. Aside from baking brie a million different ways, is there anything else I can make in a brie baker, or is this a single-use item? If it matters, the brand is Village Gourmet, and its never been used. Google is failing me (I'm just getting the same brie recipes, no matter how I ask the question). Thank you!
posted by sandraregina on Jul 6, 2016 - 10 answers

simple cold dessert recipes for Japanese junior high school students

I'm teaching English in Japan. I help with English Club and the students (ages 12-15) have asked to cook something with my help. Unfortunately, I'm not very good at cooking. [more inside]
posted by automatic cabinet on Jul 4, 2016 - 17 answers

Butter chicken spice substitution?

I'm a lazy cook so instead of going out and buying all of the suggested spices for this butter chicken recipe, would it still taste good to use Penzey's chili powder and smoked paprika?
posted by TorontoSandy on Jun 29, 2016 - 13 answers

Mess Makin' In the Kitchen

I am teaching a cooking class to smallish children at a summer camp next week. Help me figure out what do/make with with time constraints and young children! [more inside]
posted by Rocket26 on Jun 28, 2016 - 19 answers

Is cooking meals a good use of time?

Time is tight. Cooking takes time. One of the biggest catch-all tips in every time management book I've ever read is "delegate what you can". Cooking meals sure seems to me like one of the easiest things to delegate. Yet there seems to be a sense that cooking is worthwhile, even if time is scarce, and other people do it cheaper. Is it? [more inside]
posted by ManInSuit on Jun 27, 2016 - 92 answers

Looking for a wood stove / bbq for outdoor heating and cooking (UK)

I'm looking for suggestions/advice on outdoor heating/cooking options for my garden. I want something with the following properties: [more inside]
posted by primer_dimer on Jun 24, 2016 - 1 answer

How to cook bluegill fillets?

My neighbor just dropped off a bag full of bluegill fillets. I love fish, but don't know how took cook most fish. Help? [more inside]
posted by [insert clever name here] on Jun 22, 2016 - 16 answers

Secret sauce

I'm cooking a bevy of fried green tomatoes for a group that includes a person who won't touch "white dairy products" (including mayo, which, yes, is non-dairy, but there you go). What kind of non-standard dipping sauce can I make that is not ranch-like and does not contain milk, buttermilk, mayo, sour cream, yogurt, or raw eggs? Need not be vegetarian or otherwise vegan. (N.b., none of the other tomatoes are ripe yet, so a fresh tomato thing is out.)
posted by mudpuppie on Jun 22, 2016 - 40 answers

When grilling meat - how do you measure the temperature?

When you're grilling a good size piece of meat (a large steak, a pork tenderloin) - how are you supposed to measure the temperature? I have a good thermometer (http://www.thermoworks.com/Thermapen-Mk4), but the issue is that different parts of the meat will be wildly different. E.g., with a tenderloin - the narrow ends will be 140° while the thick center is less than 100°. When a recipe calls for 140°, for example - how do you decide when that is? When the coolest part is that temperature? When the average of several different spots is that temp?
posted by stuehler on Jun 20, 2016 - 6 answers

Will dry frying salt do anything?

This recipe recommends dry frying salt "at low heat for about 10 minutes until it turn a brownish color". Would this actually change the salt at all? [more inside]
posted by lucidium on Jun 13, 2016 - 14 answers

Make my crispy chickpeas less meh

So I made this "veggie chorizo-spiced chickpea" recipe last night and the results were... meh. The spicing was great but the texture was all wrong. I was expecting extra crispy on the outside, meaty on the inside but wound up with a very slight crispiness and a sort of mealy interior. Is there a way to vastly improve the texture or am I asking too much of my chickpeas?
posted by gwint on Jun 6, 2016 - 12 answers

Mindful snacks for a busy person

I've started seeing a dietitian who has recommended a mindful approach to food and eating as part of my ongoing progress towards health. I'm a busy student and freelancer who is about 50/50 at home or rushing about town to uni, meetings, jobs and shows, but I love cooking: I'd really like to have some mindful snacks that I can have at home or carry in my bag on busy days. What do you recommend, Mefites? [Special snowflakes inside, produced and packed in Australia] [more inside]
posted by prismatic7 on Jun 1, 2016 - 11 answers

easy x delicious?

I made a delicious caprese salad the other day, and was really impressed by the amount of tasty it was relative to the amount of prep work. I know lots of things that are easy to cook (or, in this case, leave uncooked) and lots of things that are delicious, but could use a lot more crossover. [more inside]
posted by lgyre on May 27, 2016 - 32 answers

shelf-stable DIY cooking kits?

I have been visiting older relatives in their late 80s still living on their own. They were once wonderful cooks and still enjoy good food but they are losing the ability to cook from scratch on a regular basis. What are some DIY cooking kits I can put together for them so they can still cook for themselves? [more inside]
posted by Sparkling Natural Mineral Water on May 24, 2016 - 24 answers

This really is a lot of filo dough ...

I've been given a large roll of good, organic filo dough - hit me with your best, simple, vegetarian filo-based recipes, hivemind. [more inside]
posted by ryanshepard on May 18, 2016 - 21 answers

Easy prep-ahead recipes for camping

Please suggest recipes for car-camping meals that I can prepare before leaving home. I don't want to chop or grate at the campsite, but I don't mind assembling. I am happy to cook over a fire and/or on a camp stove, but no charcoal grill. [more inside]
posted by OrangeDisk on May 16, 2016 - 21 answers

Whole lemon in a can?

My wife is hooked on the Norwegian cooking show New Scandinavian Cooking. In this episode the host casually opens a tin can and pulls out a whole fresh lemon. [more inside]
posted by Eddie Mars on May 14, 2016 - 20 answers

Tiny little transglutaminase packets?

I want to use transglutaminase, but only for like one meal at a time, and possibly with large gaps in between. TGM inactivates very quick upon exposure to air. Is there any way to buy extremely tiny packets, like sugar-packet-sized packets, of TGM so I could just use individual ones for one-off things? Smallest size I found online is 2 ounces, which is still far too much.
posted by hleehowon on May 13, 2016 - 5 answers

How do I choose a microwave?

Please help me buy my first microwave. What do I need to know? How much is reasonable to spend? Australian edition. [more inside]
posted by freethefeet on May 12, 2016 - 13 answers

Can I eat it? Maybe-okay-egg edition

I made a batch of turkey meatballs yesterday. They included one egg, beaten. I used an egg that, upon further reflection, may have been past its use-by date. Keep the meatballs, or toss 'em? [more inside]
posted by Elly Vortex on May 10, 2016 - 18 answers

Give your best large batch Mac and Cheese recipe!

Trying to find a recipe for Mac and Cheese that will serve 15-20 and ideally be able to made completely the day before, and heated in the oven prior to serving. [more inside]
posted by andruwjones26 on May 5, 2016 - 20 answers

Culinary classes and experiences in Boston and Cambridge.

Please give me recommendations for cooking classes, wine tasting and bartending classes in the Boston metro area. [more inside]
posted by rippersid on May 4, 2016 - 9 answers

Help me make foods taste more garlicky.

I made a white bean/collard green soup in my pressure cooker yesterday. The recipe called for six cloves of garlic, and I used eight. The soup was good, but I couldn't taste the garlic. I used to make a 40-garlic chicken that I loved, but now I'm eating a vegan diet for Reasons, and I haven't figured out how to make my life more garlicky. (More inside - and please, no anti-vegan comments.) [more inside]
posted by FencingGal on Apr 24, 2016 - 31 answers

Cast-iron skillet: Enamelled on the outside but not on the inside?

I am looking for a very specific kind of cast-iron skillet: one where the outside is colorfully enamelled but the inside is just plain old cast iron. Do such skillets exist? [more inside]
posted by veggieboy on Apr 21, 2016 - 15 answers

Cooking once for the week

I have one day a week in which I can spend some time cooking. Right now, I always cook up a big batch of spaghetti, mixed vegetables, and pork chops. None of it is flavoured or seasoned. It's what I eat all week, every week. What recipes would you recommend to make my life more interesting? [more inside]
posted by clawsoon on Apr 20, 2016 - 23 answers

Best use for a nice piece of flank steak

I have a beautiful piece of flank steak, and I'm looking for something delicious and interesting to do with it. [more inside]
posted by jbickers on Apr 13, 2016 - 20 answers

Vroom! noms.

What is your favourite make ahead road food/snack? [more inside]
posted by Mitheral on Apr 12, 2016 - 10 answers

Couch to 5k...for cooking?

My experience in the kitchen is limited to pouring a bowl of cereal. But I'd like to become a decent cook. Are there any books or website guides that go from zero to chef? Something that would have me cooking basics one by one and build my way to actually making some dishes and knowing what I'm doing in the kitchen. Thanks!
posted by rastapasta on Apr 9, 2016 - 30 answers

How do I cook a side of salmon in the oven?

DialMforMara and Canageek were at the grocery store yesterday, and the fishmonger managed to talk us into getting a side of salmon and trying a soy sauce recipe he recommended. We kept it in the fridge overnight, and then went to start cooking it, and realized that Canageek has only ever pan-fried fish before, and Mara has never cooked fish at all. Advice for oven temperature, cooking time and procedure would be appreciated. [more inside]
posted by dialMforMara on Apr 6, 2016 - 15 answers

convenience, ease, & simplicity via game-changing home goods

You have a reusable thing* that has hugely improved your quality of life at home: the kind of thing that regularly makes you feel like past-you did current-you an awesome favor by procuring it. It isn't necessarily fancy or expensive, but it can be -- a $5 silicone garlic peeler tube works, but a floor-cleaning robot does, too. What is the thing, and what does it help you do? Bonus points if it's related to cooking, cleaning, or other routine drudgery. [more inside]
posted by amnesia and magnets on Apr 6, 2016 - 53 answers

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