I need to feed five pounds of chicken thighs and drumsticks (don't ask) to someone who says she'll only eat chicken if there's a lot of sauce. Please recommend some easy, saucy chicken recipes. [more inside]
We're trying to de-starchify our vegetarian/pescetarian weeknight dinners. Your help with specific recipes would be awesome. [more inside]
My friend has requested a Boston cream pie (cake) for her birthday on 10/3. I have a bundt cake pan shaped like a castle (link) and would like to do a fancy interpretation of Boston Cream Castle cake. Advice on recipes, decor, technique for filling? [more inside]
A local Asian restaurant makes a truly outstanding curry noodle soup with tofu. I'd like to figure out how to make the soup myself. [more inside]
What are some "single add-ins" to ANY kind of spirit or liquor that makes it an interesting drink? [more inside]
My local grocery had lamb's hearts today! I, being an adventurous and hungry person, bought two. How should I prepare them? [more inside]
At a restaurant called Toritama in Tokyo, I had the most amazing chicken soup ever. It was a really flavourful chicken broth, with shreds of very tender chicken - I would say poached, except that some of the bits had skin still attached and the skin was crisp as if it had been grilled. Also some well-cooked rice. The thing that I particularly remember is that the broth was so rich that it left your lips feeling sticky! It was called something like "Tokyo chicken soup". [more inside]
I have watched this YT vid many times and I have followed his directions and experimented with my locally available ingredients but can't get the texture right. Has anyone made Gummi candy and had amazing success? How did you do it? [more inside]
I'm new to almond and cashew butters. I made these delicious oat bats last night. How long will they keep in my fridge? Can I freeze them? Thank you.
I bought beets at the farmers market this weekend but have never eaten them before. What is your go-to beet recipe / preparation technique for beet-o-phobes? The weather has cooled, so I can comfortably use my oven for roasting, too.
When I was in Monterey I had a tex-mex migas like I'd never seen and I've always wanted to recreate it at home. it was the traditional tex-mex migas ingredients (tomato, bell pepper, onion, egg, cheese, tortilla chips) but it came out standing whole and firm, not unlike a flan and it cut like one - moist but really sturdy, not falling apart, almost like a quiche? The non-egg stuff was diced superfine and just melted into it. How did they make this and how can I do it at home? [more inside]
What are the most unusual but tasty marinade recipes you love? [more inside]
I just got a CSA box full of 6 different types of greens. Four to five pounds of fresh greens is a lot for a single person to eat in a few days! I have about 3 days to cook or eat them before they will start to spoil. While I am skilled enough in the kitchen, I don't cook greens very often so I am stumped on what to do with them. How can I prepare these so that I am not wasting food? I am looking for delicious, easy recipes that can combine as many as possible into a single dish. Details inside. [more inside]
I am looking for the best recipe that requires both chicken drumsticks and a slow cooker. [more inside]
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]
I have a large bag of these Vietnamese coconut chips, which are sweet and delicious. While I could easily eat them a handful at a time until they were all gone, I'm wondering if there are any dishes where the crunchiness might add something. For example, I understand some people eat them with fruit and yoghurt; in Vietnam we also had them as part of a fruit drink layered with ice and coconut milk, which was amazing (would love that recipe!) Any ideas?
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]
For the past couple of months I have been eating the same thing each day at work for lunch. This has been a soup made up of steamed chicken breast with frozen vegetables and a teaspoon of miso paste. It has worked surprisingly well. Now I need some more simple ideas. [more inside]
This weekend my husband and I made a rack of pork ribs, and have a lot of leftovers. How to not get bored? [more inside]
Due to circumstances beyond my control, I now am the proud owner of a jar of Patak's Madras Curry Paste (hot) and a jar of Patak's mild curry paste (coriander and cumin sauce base). I only have one recipe that uses the Madras Hot Curry Paste. Hoping someone on MeFi might be able to help out with recipes to use them up. I'm open to meat or vegetarian options, and have no allergies/diet restrictions. (Things that go well with rice appreciated.) [more inside]
I'm looking for a not-too-sweet, alcoholic punch recipe to serve at an upcoming party. Caveat: must be some shade of pink. [more inside]
I need to make a big meal of something to eat for lunch over the next few days (will be fridged and microwaved). I have a lot of ingredients that don't make a lot of sense together (to me, at least) that I'd like to use up as much of as possible. [more inside]
I'm in search of recipes which boil down a dish to its most basic (necessary and sufficient) components. So bread: flour, water, salt, yeast and (possibly) oil or butter. Hummus: chick peas, garlic, tahini, lemon juice. Coq au vin: chicken, onions, bacon, garlic, red wine, mushrooms. (Feel free to argue). [more inside]
Quick, I need a gluten-free dessert recipe! It should be fairly easy and require as few specialized ingredients as possible. [more inside]
I love solid dense bread. Bread that can be cut into ultra thin slices, takes 10 minutes to chew and tastes fantastic with cheese. Anyone got a tried and true 'bread as weapon' recipe? [more inside]
Somehow, we're in a rut on dinner vegetables that our little guy will also like. Our staples are green beans, broccoli, brussel sprouts, and asparagus, though he doesn't like asparagus too often. Salad greens are still not to his liking. How can we bring some variety to our dinner greens? What are other good greens, and how can we quickly prepare them, or prepare on the weekend and store for the week? [more inside]
Have you got a recipe for awesome Italian meatballs from ground beef? [more inside]
My jaw is wired shut for the next 3-4 weeks. I would like to not die of starvation and/or boredom. Give me all your best liquid diet recipes/hacks [more inside]
I made a bulk pork order some time ago, and with it I received a 3lb 'picnic roast' and a 3.5lb pork butt. What is the most delicious way to prepare these that is not pulled pork?
Please help me come up with a recipe - the spices in particular - for a curried veggie stew I used to order at a mall food court years ago. I remember cumin and cardamon but that's about it... [more inside]
I vaguely recall a Louise Erdrich story which has a character obsessed with finding the recipe for the most perfect Sacher Torte that he tasted when he was young. Which book is it? [more inside]
I need suggestions for lunches that I can take to college with me, in my backpack, that don't require an ice pack - I just don't have room. The lunch will be consumed within four hours or so. [more inside]
I have a 12 oz. mason jar of "pure sorghum, standard grade" (3/4 lb) that I bought a few years ago from a local farmers market. I opened it today, and it still looks good, I assume, because I've never actually used sorghum, and don't know what it might look like if it went bad. When I opened it I broke the seal, so I assume there's some chance of it still being edible, but StillTasty.com doesn't have anything for sorghum, commercial or homemade/packaged. So, 1) is it still good after a few years of being stored on a shelf, and 2) what should I do with it?
I am looking for the name of/recipe for a mysterious Polish cabbage dish i used to get from Sava Polish Deli in Jersey City. [more inside]
I'm looking for an easy, preferably chocolate, dessert to make at home that is simple and doesn't involve baking soda or baking powder. [more inside]
A friend of mine is having to be in the hospital for the next ten days or so. I've promised him I'll make him dinner when he's out, and his request is for Japanese comfort food. I've done some googling and ramen and/or miso soup was already going to be on the menu, but I'm really interested in vetted/actually-from-Japan recipes and I don't have enough knowledge of Japanese cuisine to evaluate them. [more inside]
I have a 1 lb. package of tri-color gnocchi. I need to make some kind of dinner with it, but we're exhausted of red marinara-style sauces, and I can't handle eating an Alfredo-style cream sauce. What can I make for dinner with this? [more inside]
I love savory beverages. In the summer I love a good bloody mary (virgin or with vodka) and in the winter I sip hot chicken broth or miso. Can you recommend some other savory drinks? [more inside]
We have lots of family over and this year my dad won an electric roasting oven (like these) and two turkeys. Recipe needed! [more inside]
What is the best service or method for designing and printing about a dozen copies of a cookbook? Lulu? Amazon? iPhoto? Kinkos? [more inside]
I have a whole pickled cabbage sitting in my fridge and I don't want to throw it out. Help! [more inside]
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]
I am a huge fan of that really intense almond taste you get in certain desserts. I like eating raw and roasted almonds, in granola, sliced in cookies - but that's not the almond taste I'm talking about. I mean that strong, sharp, sweet almond taste like you get from eating Good Humor toasted almond bars and marzipan and amaretti cookies. Ben and Jerry's Mission to Marzipan was basically my favorite dessert of all time. Does that specific flavor come just from almond extract? And what are your best dessert recipes that really highlight that awesome extreme almond flavor?
I had my life changed recently by a magazine article that showed me how to prepare a complete dinner for the whole week in 10-15 minutes per night with a few hours prep on Sunday, all for under $100. But it seems to be the only article of its kind! Please help me find more. [more inside]
I'm involved with a project that involves a database of cooking ingredients. We have a great huge list of relevant nouns, so that's fine, but we're running into trouble with the differences in pluralizations of words. [more inside]
I am looking for a pumpkin bread recipe that meets the following criteria [more inside]
I need help figuring out how to use up two big jars of jam. [more inside]
This year's garden produced tons of tomatoes, but they're really small. The Roma/plum tomatoes are like golf ball-size, and the grape tomatoes are barely the size of grapes. What can I do with them, bearing in mind their tiny, labor-intensive size? [more inside]
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]