Years back my ex-husbands friend came from Japan (where he had been staying for years) and brought back seitan(? tvp?) balls and gave us a delicious recipe to make them with. I recently found the balls at my local asian market and want to make them again. [more inside]
I came up with the idea of making a bunch of different potato chips (crisps) as a small NYE gathering with friends. Please help me make this a better reality. [more inside]
My family used to make this delicious cardiac abomination from a 1970s Super Shooter cookbook. It was called something like "gnocchi Alfredo," but these "gnocchi" were made with flour, eggs, and butter - no potatoes or ricotta. We've lost the cookbook and can't find the recipe online - can you help? [more inside]
I have a "smoked, uncured" ham from my local hipster butcher. I didn't ask them what I needed to know about cooking it when I picked it up, and now I feel like an idiot. How do I cook it? [more inside]
I need help finding an appetizer for Christmas Day! Complications: travel, dietary preferences, pregnant cousin. [more inside]
I'm hoping someone here will be able to help me find a lost recipe from my early-80s childhood. It consisted of deviled ham, Kraft Old English cheese, poppy seeds and mustard (plus some other things I am definitely forgetting) spread between soft rolls and baked in the oven until hot. The recipe was likely one my mother clipped from a Woman's Day or Ladies' Home Journal. [more inside]
My boyfriend's favourite sweet is a dessert bar made by our local bakery that is a weird hybrid of cherry pie (flakey crust and cherry pie filling on the bottom) and cake (with pink icing, on top). Pictures: side view and top view, bakery's picture (top right). I want to make him some for Christmas, and give him the recipe so he can make it whenever he wants. There's just one problem: I can't find the recipe. [more inside]
My family is getting tired of my bread experiments since our bread machine died. I'm looking for bullet-proof, impatient-busy-idiot-proof bread recipes that satisfy the following conditions: [more inside]
I'm prepared to make borscht, I have ingredients, tools, desire, and an overabundance of options. Help me pick the best one. [more inside]
Help! My favorite go-to sauce looks like it might be discontinued or is on it's way to being discontinued. [more inside]
Can I use leftover lox to make jerky? [more inside]
Can I use fresh tomatoes in Marcella Hazan's renowned sauce recipe? (M.H. previously and again on the blue.) [more inside]
My super awesome coworker went fishing yesterday and has very generously gifted me with six pounds of fresh California yellowtail, cleaned. Please give me some awesome recipes that will help me enjoy this wonderful gift in ways that will enhance its flavor and not mask it with a bunch of ingredients. [more inside]
I've had really great peperoncini pastas out at restaurants, but have not been able to replicate them at home - my home cooked version(s) lack flavor (sad and bland) and just don't have that oily, savory slickness you get in a great restaurant version. I've been using this and similar recipes, and am a medium-experienced cook. Anyone have tips, tricks, or a recipe you love? [more inside]
Last recipe management question was quite some time ago. What are current suggestions for Recipe Management? [more inside]
My friend has a poor pup that's allergic to just about every kind of meat. Prepared vegan dog food exists, but it's insanely expensive, so I'm interested in seeing if any of you have some vegan dog food recipes that she can make at home. I would be most interested in large-scale recipes that she can cook, portion out, and then freeze until needed. Thanks!
When I went to Washington D.C. I discovered food carts/trucks that sold enormous, cabbage-y egg rolls. This was about 10 years ago so they weren't the trendy food trucks you see today, but they were bigger than hot dog carts and drivable. I've attempted googling them over the years I'm missing the secret word. Can anyone find a recipe (and any other info) for these? I must get them in my belly!
I am in charge of providing lunch for ~50 volunteers over a weekend. I need some fresh new ideas. [more inside]
I am looking for a Sweet & Sour Chicken recipe that came out of either a Weight Watchers or a Cooking Light cookbook published sometime before the late 90's/early 2000's. Would you happen to know it? More hazily remembered vague details inside... [more inside]
Please tell me your coconut milk and/or cardamom-intensive recipes! [more inside]
When I was in Crete recently, the owner of our B&B made us some delicious cheese pies. I would like to know what they are called so I can find a recipe. They were each slightly larger than a pack of cards, made from pastry (I don't think it was filo, but maybe) folded over some sort of soft salty cheese like feta or similar. It looked like they were deep fried or shallow fried in a lot of oil or butter. They were piled in a bowl and drizzled with heated honey. The B&B owner served them with rakomelo and said that was traditional for these pies. [more inside]
I just bought a new pepper grinder and am looking for some recipes that will let me use it as much as possible. I saw this thread about using whole peppercorns but I am specifically looking for recipes that use ground pepper. My pepper grinder has settings to grind from fine to coarse so any type of recipe that uses large amounts of ground pepper is welcome!
Food safety experts: how long will this glaze/dip/condiment last in the fridge? [more inside]
Any ideas for a homemade dry barbecue/taco seasoning? I love the seasoning on Taco Mayo's Potato Locos. I received a small sample and it's great on roasted chicken or on other microwaved vegetables. I've used a brown sugar, paprika, garlic powder and onion powder mix, but it's not quite the same.
Do you have a brownie recipe that makes the deepest, richest, choco-crazy brownies? One that beats the box? Because my eyes were opened recently to a realm of brownie I didn't know was possible. [more inside]
I'm looking for software to do restaurant ingredient costing, recipe building, and inventory-taking. [more inside]
I'm looking for a recipe for seriously firey, not too sweet or floral, ginger cordial. I'm not looking for a recipe that I'll sip and say "bloody hell that's hot", I'm looking for one that will temporarily rob me of the power of speech. [more inside]
The kids want French Toast. My wife hates eggs. I get to cook. Yay? [more inside]
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]
I love soup, but only SOME soups. I am very much a fan of a chunky soup in a broth where I can see each individual ingredient rather than blended soups (Except for butternut squash/ pumpkin or tomato soup which I do enjoy on occasion). Now I'm getting bored of the soups I have on rotation so I'm looking for more ideas of healthy soups that are chunky rather than blended. [more inside]
I recently discovered buckwheat. Great! I ordered a giant bag of it from Amazon, and instead of raw buckwheat I ended up with ten pounds of kasha. Oops. What can I do with it now other than eat it for breakfast? Difficulty: no eggs or dairy.
I'm looking for work lunch ideas that taste good both cold or hot, so I can choose whether or not to reheat them, depending on what the weather's like at lunchtime. [more inside]
I have a fresh pineapple, a bottle of tequila, and a fairly well-stocked kitchen (and ability to run to the store). What cocktail should I make?
I have 2kg of Breiss Golden Light DME and I need an extract recipe to start using it up. I am an inexperienced brewer who doesn't know how to create my own recipe or even recognize a decent recipe. I also don't know whether it's appropriate to substitute any light DME for my Breiss DME. Please help me find a recipe. [more inside]
I am suppose to bring chili to office lunch for approximately 10 people one day next week, I want it to be awesome of course. We have a microwave but I also have a crock pot I could take and plug up. The request I have heard so far is to make it extra meaty and spicy. Any recipes that can be shared would be awesome and much appreciated.
I'd really like to try making an acai bowl, since I'm curious to know what the big deal is about them. Also, they look pretty. I can't use the recipes that I'm finding online, since they all seem to include bananas, and some also include nuts. Any good ideas? [more inside]
Your loveliest suggestions for vegetarian appetizers and finger foods, s.v.p... for a kid's birthday party? [more inside]
I'm searching for a recipe for a drink my Danish grandmother used to make. Alas, her recipe was a tightly held secret and she passed away without sharing it. I don't have a ton to go on and my googles aren't coming up with anything. [more inside]
I'm doing a meal swap with a bunch of moms (including one professional chef!) using big 11 cup Pyrex storage. This is my first time in the swap and I really need a good vegetarian brunch (breakfast casserole) recipe that will hold its own, and can be frozen without the taste or texture taking a hit. Help!
I make chicken salad frequently. I make it by mixing shredded chicken, chopped veggies, sometimes fruit (grapes, blueberries or oranges), seasonings, acid (lemon, orange, or fancy vinegar) and mayo. I experiment with seasonings A LOT, but they all end up tasting pretty much the same. I think this happens because the mayo dampens the flavor of the seasonings. Can you suggest a way to avoid this? I'd like to have 4-5 different chicken salads with distinct taste profiles. [more inside]
A friend gave me a pile of beautiful pecans. She can't stand long enough to cook or bake, so I'd love to make something for her with them. I want something that truly glorifies the pecans. I have about four cups. What would you recommend? I'd consider myself an intermediate-level baker/candy maker/cook.
What are your recipes for weeknight meals? What do you have for dinner that you make yourself in a relatively short amount of time and/or with relatively little effort? Help us figure out a variety of dinners to put on a meal-planning list! [more inside]
My friends are having a joint birthday celebration this weekend, and I've offered to make them a cake. The one piece of guidance I've received? "Jam. I LOVE JAM." Give me your most jam-ful cake recipes, please! [more inside]
I like elaborate cakes, with complicated and/or interesting combinations of flavored fillings, icing and other add-ins-- the sort of thing one sees all the time at restaurants, but that seems to turn up surprisingly infrequently in cookbooks. Thus, two questions: first, what especially yummy, original cake flavor or texture combinations have you encountered in the wild, or in restaurants, etc.? And second, anybody have any excellent recipes for flavored fillings, or similar interesting stuff to add to a cake? [more inside]
I need to make one more batch of jam. Any ideas on interesting flavours? [more inside]
I want to start making smoothies with kale. What's the tastiest way to do this? I feel like ther must be a formula I can plug my various fruits and liquids into in order to end up with a new creamy drink. Please share tips, recipes, etc. Latest thread is 6 years old and has a lot of dead links. [more inside]
I just finished "The Good Gut" by Justin and Erica Sonnenburg, researchers of the microbiome at Stanford University. They have some delicious looking recipes at the end of their book, which are all high in microbiota-accessible carbohydrates (MACs). I would love a cookbook or website which has more recipes like this. Any suggestions? [more inside]
I was good at remembering that we ran out of bay leaves. Unfortunately, I was also good at forgetting that I had already bought them. Is there a good way to use a lot of bay leaves? [more inside]
I've been trying a no sugar/complex carbohydrates diet by dumping vegetables and canned salmon together with beans in a bowl, or dumping vegetables and canned salmon together with shirataki noodles in a bowl and then pouring in hot water. This gets old, fast. What are some ways to simply upgrade the taste of my meals, without added sugar, simple carbohydrates, or too much added salt? [more inside]
I attempted to make Turkish Delight at home for the first time. The first effort was a complete failure. Effort two seemed to be improved but it's not even close to set after 12 hours. Can you tell me how I might salvage it? [more inside]