601 posts tagged with Food and cooking.
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I am not a good cook but I want to be

Most everything I cook has little or no flavor. It never tastes bad; it just doesn't taste. Like there is only texture. [more inside]
posted by GernBlandston on Oct 7, 2015 - 43 answers

Recommend recipes for a novice cook who finally has it all!

We've moved and now have access to a kitchen larger a postage stamp, a gas range instead of an electric, and super-easy access to an international market that blows my mind every time I enter it. I'm a decent cook and have my food processor and kitchen aid mixer attachments at the ready. Can you give me your best-est recipes, cooking tips, and purchasing pointers that might help us out with this wonderful situation? [more inside]
posted by RolandOfEld on Sep 24, 2015 - 14 answers

I need some help with home economics

I need help managing the food in my pantry, fridge, and freezer. [more inside]
posted by colfax on Aug 9, 2015 - 30 answers

We have billions of raspberries. Help us use them up.

What else should we do with a whole bunch of fresh raspberries before inthey mold? [more inside]
posted by charmedimsure on Aug 8, 2015 - 20 answers

Veggies, but not Vegetarian

I need more ideas for cooked vegetable dishes. Ideally it would include a lot of vegetables and a little bit of meat. [more inside]
posted by monologish on Aug 2, 2015 - 30 answers

Cooking for a College Student?

I've moved into an apartment and am trying to become a Real Adult. I've got some basic cooking skills, but would like a cookbook or something to follow since I lack variety. I cook a lot of soup at once and freeze/store it as my next few meals due to time constraints. I'm looking for advice, guides, sites, real-life books. [more inside]
posted by Just Another Entity on Jul 9, 2015 - 19 answers

Minced garlic storage length?

How long does an open jar of minced garlic stay edible in a refrigerator? [more inside]
posted by trinity8-director on Jul 9, 2015 - 6 answers

Bring me all your best popsicle recipes.

I have shiny new popsicle molds. I wish to spend the rest of the summer making all sorts of tasty frozen treats. I'm sure there is going to be a certain amount of "throwing some fruit and juice together willy-nilly and seeing what happens", and we have a paleta-making friend we will consult for his advice, but I'm appealing to the hive mind for recipes or ideas. What unusual flavor combinations might we not think of? What awesome recipes can you send my way? Help me have the tastiest summer ever. [more inside]
posted by Stacey on Jul 9, 2015 - 27 answers

Unusual marinade recipes wanted

What are the most unusual but tasty marinade recipes you love? [more inside]
posted by reenum on Jun 14, 2015 - 28 answers

Delivered ingredients worth it?

I'm somewhat interested in the ingredient delivery systems like Plated or Blue Apron. I am not a busy mom, just a person who wants inspiration and is sick of throwing away leftover ingredients or looking at a nearly full jar of cream of tartar in my pantry. [more inside]
posted by hippychick on Jun 1, 2015 - 29 answers

Apple Crisp in a Smoker? Am I Crazy?

I have this pie-in-the-sky idea that I can make an apple crisp in a smoker whilst delicious meats are also cooking. The temperature would be around 220F, and I'm thinking 2.5 hours would do it. Have I wildly miscalculated? [more inside]
posted by julen on May 23, 2015 - 15 answers

What party/snack food can we make with Japanese Curry mix?

We are trying to clean out our pantry in advance of a house move, and want to use as much as possible to make snacks for our goodbye-old-house party. One of the things in our pantry is a box of S&B Japanese Curry mix (medium hot). Given that a big pot of curry isn't really a good finger food, what would you suggest we make with it? (For those who are not familiar with this ingredient, it is not a powder, but more like a stew/sauce base.)
posted by matildaben on May 11, 2015 - 12 answers

Southpaw stew

What meals can I cook with only one hand? [more inside]
posted by msbrauer on Apr 20, 2015 - 22 answers

Request for Disguised Veggie Recipes!

My daughter needs to increase her vegetable intake, but refuses to eat most veggies. What recipes will allow us to disguise her vegetables in other foods? [more inside]
posted by zarq on Apr 14, 2015 - 68 answers

What are fun, complicated dessert recipes I can make in my home?

I really love baking although I don't love cooking. I made donuts for the first time over the weekend and it was fun! I'd never fried anything before! I'd like to try some more new challenges! What are your suggestions? I have the basic stuff (food processor, stand mixer, dutch oven, double boiler) but nothing particularly fancy. What desserts -- tarts, cakes, pies, cookies, donuts, candies, new types of desserts I have never before encountered -- will make me try new things in the kitchen and help me feel proud of the tasty and beautiful creation I have created? [more inside]
posted by Mrs. Pterodactyl on Apr 13, 2015 - 47 answers

Plans for Vintage Honey

While cleaning out my parents house for their upcoming move, I discovered and inherited seven large jars of honey that have been lurking in the basement for 20-30 years. What are some interesting things I can do with what appears to be 5-6 liters of honey? [more inside]
posted by FatherDagon on Apr 10, 2015 - 17 answers

What foods can I make with ~4 cups of homemade ranch dressing?

Last night I made 4 cups of ranch dressing out of 2 cups of buttermilk, 2 cups of sour cream, and 2 packets of Hidden Valley dressing mix. It'll probably spoil within a week, so unless I start eating it in bowls like soup I need ways to use it up besides condiment use. I think it would work fine as the liquid in my trusty buttermilk biscuit recipe, and be great in mashed potatoes. What else could I make with it? [more inside]
posted by Juliet Banana on Mar 29, 2015 - 22 answers

What can I do with a spiralizer?

I have accidentally acquired a spiralizer and I'm not sure what do do with it besides make zucchini pasta. What else can I make with this thing?
posted by lalex on Mar 17, 2015 - 12 answers

How useful is the low-pressure setting on pressure cookers?

I'm in the market for a new pressure cooker. I've noticed that some models, such as the Fagor Duo, give the chef the option of cooking at two levels of pressure -- 8-10 psi and the standard 15 psi. I'm wondering how useful this lower pressure setting actually is. [more inside]
posted by jason's_planet on Feb 8, 2015 - 12 answers

Shopping-averse cook seeks pantry-friendly recipes

Most weeknights, I'm responsible for figuring out and cooking a dinner for two adults and a 1-year-old that is on the table by no later than 6pm. I am hands-down finding this the most unpleasant and soul-killing part of day-to-day parenting, as making it to the grocery store is extremely difficult during the workweek and the last thing I want to be doing on the weekends. I'm looking for recommendations of either a cookbook or specific recipes that use ingredients that are likely to already be present in my pantry, freezer, and/or spice rack. [more inside]
posted by iminurmefi on Jan 12, 2015 - 49 answers

Bringing Home the Bacon Steak

I'm going to splurge on some Burgers' Smokehouse Thick Bacon Steaks for dinner tonight. What can I cook that will really take advantage of having super thick flavorful bacon? [more inside]
posted by Juliet Banana on Dec 19, 2014 - 10 answers

If You're Tired of Breakfast Tacos, You're Tired of Life.

I love breakfast tacos! I eat them a lot. If I eat the exact same combination of ingredients every time it gets boring; thankfully there are endless combinations. Help me think of every ingredient that would be tasty in a breakfast taco. [more inside]
posted by Juliet Banana on Nov 14, 2014 - 34 answers

I swore I'd never do a name that _____ question. Name this blog anyway.

I'm thinking of doing a blog of recipes found in very old public domain cookbooks. I will likely register a domain name. Can you help me come up with a good domain name/blog name? [more inside]
posted by mudpuppie on Nov 13, 2014 - 24 answers

Best way to design and print a DIY cookbook?

What is the best service or method for designing and printing about a dozen copies of a cookbook? Lulu? Amazon? iPhoto? Kinkos? [more inside]
posted by toomuchkatherine on Nov 9, 2014 - 9 answers

To fu, or not tofu?

I'm working on making a few changes to the way I cook to emphasize vegetables and grains, and minimize the animal products which I totally love but need to cut back on. However, non-dairy substitutes are not always automatically healthier than the dairy option. I need your help playing a fabulous game: whiiiiiiiiiiiiiiich ingredient is healthier? [more inside]
posted by Juliet Banana on Nov 5, 2014 - 32 answers

Help me cook for Chinese children!

After a great deal of deliberation, a thorough reading of Fosterhood, and an inconceivable amount of bureaucratic obstacle weaving, we are currently parenting two foster children. They're Chinese. We aren't. They need to eat more soups, more vegetables. I need help figuring out how to make things they'll like. [more inside]
posted by amandabee on Nov 2, 2014 - 27 answers

I'm cooking! (With a catch.)

Hi! I'm hosting a dinner party. One of the attendees is a professional chef. MeFi, what do I feed my guests? [more inside]
posted by schooley on Oct 22, 2014 - 26 answers

Winning meatball recipe wanted!

Hi there. Each year at the mikedelic family holiday party we have a food throwdown. We"ve done lasagna, mac & cheese, chocolate desserts and others in previous years. This year we are doing meatballs. Please help me out with your winning meatball recipes. It doesn't have to be Italian style meatballs, maybe a Asian style with a nice dipping sauce. Thanks!
posted by mikedelic on Oct 22, 2014 - 26 answers

Seeking ideas and recipes to use in an after-school cooking club

What things can I cook with children in an after-school club setting? Difficulty: no actual cooking possible. [more inside]
posted by schmoo on Oct 10, 2014 - 24 answers

Fun variations on fried egg on toast?

I'm attending a Ghibli-themed potluck this weekend, and I've volunteered to bring fried egg on toast from Laputa. However, I have two reservations. First, 20+ people will be bringing food and a full slice of toast + egg per person is just too much. Second, egg-on-toast is only really good when hot and freshly made. So I'm looking for suggestions re: variations (in either letter or spirit) on egg-on-toast that a) are portionable, and b) will stay delicious past ten minutes! [more inside]
posted by brieche on Sep 25, 2014 - 24 answers

Christmas pudding tips!

Just received a pudding mold, anything I should keep in mind about using it? I've heard one should make an Xmas pudding months in advance - do I start now? Other questions as well! [more inside]
posted by miltthetank on Sep 15, 2014 - 5 answers

Chicken Karaage Variations?

I've discovered I love making Chicken Karaage. It's boneless fried chicken in corn/potato starch but ready in just about an hour and has simple, straightforward steps. What kind of variations could I try out? Different flavors/marinades? Different coatings or flavored coatings? Different chunks of meat? Novel dips that pair well? Other ways to fancy it up? [more inside]
posted by The Whelk on Sep 5, 2014 - 12 answers

How to do South Beach Diet, phase 1

My partner would like to try Phase 1 of the South Beach Diet for two weeks in order to jump-start losing 10-15 lbs. I typically cook in a Phase 2/Mediterranean diet style in general, so initially I figured this would be an easy enough task -- throw out the pasta and bread for a couple of weeks, and voila! But a couple of challenges are presenting themselves. [more inside]
posted by scody on Sep 1, 2014 - 5 answers

Cooking food in advance for an immunosuppressed person

I am organizing (and cooking) meals for my boss and his wife. He was just diagnosed with cancer and has started chemo. I need ideas for the kind of meals I and others can prepare for a person with a compromised immune system. [more inside]
posted by mudpuppie on Aug 22, 2014 - 9 answers

(veggie) burgers and other analog recipes

Which standard recipes, with meat as a key ingredient, have clear vegetarian analogs? Examples, to be clear: for every hamburger, there is a veggie burger (eggplant, cauliflower, etc). Chili con carne becomes chili sin carne. For meatloaf there is Neatloaf. What else should I be thinking of? "Buy fake meat" is not heading in the right direction; "google 'vegetarian [meaty food]'" is a realistic suggestion but which foods?
posted by whatzit on Aug 22, 2014 - 33 answers

Sriracha + Harissa: A Spicy Mystery

Why do sriracha and harissa disagree with my digestive system, when many other spicy foods that also contain chiles and garlic do not? [more inside]
posted by Juliet Banana on Aug 20, 2014 - 22 answers

How to Cook Indian Cuisine

I know how to cook in general, and I know Indian food relatively well in terms of...you know, eating it. But my attempts to cook Indian dishes myself have never turn out. Where can I find clear, dependable recipes for (primarily Northern) Indian staples? (By "staples," I mean ordinary dishes like: palak paneer, bhurtha, aloo paratha, dal. My favorite foods tend to be vegetarian, but I'm not a vegetarian myself, so either veg or non-veg is fine). [more inside]
posted by rue72 on Aug 15, 2014 - 30 answers

How do I food?

For the food challenged: How do I learn to plan for and cook deadly simple nutritious meals for 1 adult + 1 baby child? Recipes, advice, pointers all welcome. [more inside]
posted by anonymous on Aug 14, 2014 - 26 answers

not awful

I'm going to have the opportunity to expand my eating soon, and I'm looking for offal (not awful) recipies. [more inside]
posted by the man of twists and turns on Aug 14, 2014 - 20 answers

Help me level up my camp cooking

Looking for ideas of really great food to bring on a car camping trip. Bonus points if it involves cooking over the campfire. I am attending an annual family long weekend camping trip with my fiance in a few weeks, and am drawing a blank on what to bring foodwise. I'm looking for ideas of main courses suitable for dinner as well as side dishes or dessert, that will blow people's socks off. [more inside]
posted by quaking fajita on Aug 13, 2014 - 15 answers

I want to get stoked on vitamins and nutrients.

What are your favorite healthy plant-inclusive dinners that you actually get excited to shop for, cook, and eat? I'm looking less for "I put onions in my sauteed spinach" or "I cook lentils into a flavorless gruel," and more for something like "I roast chicken with garbanzos and cherry tomatoes, then serve it with a smokey yogurt sauce." [more inside]
posted by Juliet Banana on Aug 13, 2014 - 41 answers

What home-made items benefit from aging?

If all goes well, I'll be away from home for up to 20 months, beginning this winter. What home-made foods, etc., could I make before leaving that would be super-awesome after aging for a year or two? [more inside]
posted by Mngo on Aug 4, 2014 - 17 answers

What are foods that taste better the longer you take to make them?

Chocolate chip cookies. No-knead bread. Even crepes! All of these benefit from rest time (and usually 12+ hours). Are there other foods that also taste better the longer you take to make them? [more inside]
posted by subversiveasset on Jul 29, 2014 - 42 answers

The logistics of parmesan on bolognaise.

I have made a lovely bolognaise. I think it would be even lovelier with parmesan. If I buy some parmesan I won't use up the whole wedge. Is there anything interesting I could use the leftover parmesan for? Or alternatively, something other than parmesan that is dynamite on a bolognaise sauce. [more inside]
posted by Lorc on Jul 27, 2014 - 35 answers

Help me not live off Trader Joe's and Lean Cuisine.

So I can actually cook, and pretty well. It's the rest of the logistics of getting food on the table (meal planning, figuring out how to make balanced meals, even grocery shopping) that I struggle with. I need help learning to feed myself better than the frozen foods aisle can! [more inside]
posted by Tamanna on Jul 17, 2014 - 19 answers

Can I eat this: Miso Paste edition

We have a container of this Miso paste at the back of our fridge, but it's straight shiro rather than shiro + aka. The ingredients are water, soybeans, rice, salt - 2% alcohol by volume. It looks fine and smells great, and the texture seems normal, maybe a little dried out. There's a "best before" date of 30 June 2013, but no "expiry" date. Is there any reason I shouldn't use this to baste roasted vegetables? [more inside]
posted by jrobin276 on Jul 13, 2014 - 13 answers

Help me keep this kitchen appliance from being a dust collector.

I just got one of those round glass tabletop convection ovens. Now what? [more inside]
posted by HeyAllie on Jun 26, 2014 - 2 answers

What are some good meal ideas for a houseboat vacation?

My family will be vacationing with another on a houseboat. Total of 4 adults and 5 kids, all good eaters (but the kids are kids, too). We are trying to optimize our food and seeking wisdom from those with experience. [more inside]
posted by AgentRocket on Jun 23, 2014 - 9 answers

Looking for great dinner salad recipes

Give me your crunchy, your cool, your refreshing flavors yearning to breathe free. Favorite dinner salad recipes and ideas, please? [more inside]
posted by peachfuzz on Jun 23, 2014 - 41 answers

What cooking chemistry should I know?

What are basic pieces of kitchen science that would be helpful for me to know? I'm most interested in baking but cooking is okay too. Things like the effect of salt or liquid on a recipe or whether I want my bread dough to rise in a dry or humid area and why would be really great. I'm okay at following recipes but I'd absolutely love to know why different ingredients and combinations have different effects and how I can use that to my advantage. [more inside]
posted by Mrs. Pterodactyl on Jun 23, 2014 - 22 answers

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