In a fit of Bulk Barn madness, I purchased the following items a few months ago (they've been living in sealed containers in my fridge) but have no idea why I did or what the hell I would use them for. Any ideas? [more inside]
Mefites who consume Soylent (specifically the bottled kind), what do you use to flavor it? [more inside]
Looking for your favorite healthy delicious recipes to cook in bulk! [more inside]
I have a recipe I'm excited to try tonight that calls for Thai Basil. I went to H Mart and picked up "Taiwan Basil" which looks like what I expected, but... is it? [more inside]
7 1/4 qt, honey yellow, aka perfect. Gimme all your favorite dutch oven recipes.
This year I went fancy and got a 'wild turkey' from a local farm, described as having "a more refined taste and contain less fat than the domestic turkeys". After googling I'm not sure what to do with it. Search results for wild turkeys say it can be dry, tough, gamey and should be treated differently, but those are from hunters and my bird may not be that wild. [more inside]
I have a bag of chestnut fusilli pasta that I’d like to use for an x-mas brunch, and am coming up empty on how to tastily prepare it. Can the hive mind suggest any vegetarian ways of serving it that will be a crowd pleaser? What kinds of sauce and/or vegetables go well with chestnut?
I am visiting my father for Christmas, and he's in a physical rehab center after complications from surgery. I'll be staying at his house, which is about an hour away from the rehab center. I would like to cook something for Christmas day and bring it with me when I visit him, but there are constraints on equipment, ease of eating, and ability to transport the meal. [more inside]
I've got the money for one meal a day, but not the will to use anything other than a microwave to make it. Frozen rice, veggies, Ramen, and beans are my usual go-to products, but it's all bland and serves only to fill my stomach. I'd love suggestions for microwave "recipes" that are at least somewhat tasty, nutritious, and will provide enough calories to sustain a short, 41 year-old, mostly sedentary woman. I try to stick to around 12-1500 calories a day and lean vegetarian for convenience, not ideology. [more inside]
I had a paperback cookbook as a child in the 90s that was themed in fantasy, trolls and goblins and whatnot. The only specific detail I can remember is a bit that went "every little breeze seems to whisper Louise, but they never seem to whisper Rumpelstiltskin." I feel like I remember a recipe for some kind of "gloop" as well. The book was fully illustrated, and all the recipes related to witches and goblins and such. Does anyone remember this?
In need of a fancy, unique, special or otherwise singular dish to serve on Christmas morning. (Cinnamon rolls need not apply.) [more inside]
We're going to a group Thanksgiving and need to make the stuffing. My spouse loves to go nuts with elaborate recipes but none of the ones we've tried taste half as good as plain old Stove Top stuffing. And when we asked our friends they admitted the same. What's a recipe that will give that very basic kind of generic stuffing goodness but with a homemade flair? Or is there a way can we make Stove Top but make it less depressing and show some effort? [more inside]
My coworker just brought me four huge meyer lemons. What should I do with them?? [more inside]
Our Thanksgiving feast this year is Vietnamese cuisine. We're going to bring spring rolls and...something else. What should our something else be? Links to recipes much appreciated. The group is a mix of pescatarians and ominivores. Spicy food is just fine. We have access to a good asian grocery. [more inside]
Thanks to my local library, I've been working my way through the best-known cookery books (in the UK, at least). Delia, Gordon and Jamie have been thoroughly perused, as have Mr Slater and Mr Stein etc etc. I'd love to expand my repertoire further and find more obscure things to have a bash at! [more inside]
What ingredients should I always have around so that I can easily whip up a great bowl of noodle soup, or just noodles, with all of the ramen, rice vermicelli, udon and buckwheat I have? [more inside]
What are some great recipes that take less than 30 minutes and can be constructed using ingredients from tins or that live in the pantry? I'd like to increase my repertoire of tasty things I can prepare without either a trip to the grocery store or carefully planned fridge-stocking in advance.
Let's say you don't have access to a full size, traditional/convection oven. But you have a large toaster oven - large enough to rotisserie a chicken. What baked, broiled, roasted or braised dishes can you still make in the toaster oven? [more inside]
After juice shots from a shop kept me going on a recent vacation, I'm interested in learning more and making my own. I have no interest in buying a juicer; I'm looking for things I can make with pre-made juices, oils, supplements, etc. A few more details inside. [more inside]
I bought some preserved lemons. Now what? [more inside]
I have a large organic eggplant that I need to use up today. I am also nearly brain dead with kid-related lack of sleep. Tell me what relatively simple recipe I should make. [more inside]
I like to cook and freeze a big batch of something once a week so that my freezer stays loaded with a variety of meals. I'm bored with my usual rotation, so I'm looking for some new pescatarian recipes that freeze well. Most importantly, they have to be heavy on flavor and complex/interesting enough that I'll still be excited to eat them for the upteenth time in a given month- beans and rice ain't gonna cut it. [more inside]
I dearly love my coffee and enjoy the rituals of brewing at home, which I'm pretty serious about, but in my limited attempts to date I haven't had a lot of success making cold brew that measures up to what I can buy from a good coffee shop. How do you make cold brew, and how happy are you with the results? [more inside]
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]
I am after your proven, delicious crock pot meals where all the prep can be done the night before and stuck in the fridge overnight. In the morning, everything is just dumped in the pot. [more inside]
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]
I need your best recipes, techniques, tricks, and ideas for baked goods for a single person. Important note - NO MICROWAVE MUG CAKES. [more inside]
I'm looking for an app/program/spreadsheet/whatever that stores a grocery inventory with quantities, and a list of recipes (or just named sets of ingredient quantities). It would rank the recipes by % of ingredients on hand. If any part of this makes you think, "you could do that bit in [program] with/by [method]", I appreciate any pointers! Because I'll make it if I can't find it, but I'm not sure where to start. [more inside]
I like marmite. I am irresponsible with bread and butter. What are some ways I can incorporate marmite/vegemite into meal-type food? Note: I don't like cooking. [more inside]
I just put down $100 on a new pot that's 4-quart capacity, and oval-shaped. It seems that before I got it, every single recipe called for an enameled cast iron pot for a braised this and a braised that. (Sometimes even bread!) So, please share with me your absolute favorite recipes that have to be made in a cast iron pot. I'm already eyeing a lamb shank recipe with pomegranate molasses.
Baby Kitty has a sad tummy, where if I eat any form of dairy, nuts, soy, or eggs - his diapers look like a Tarantino film. I need recipes that avoid these ingredients. However, as always, there are complications. I will be traveling in two weeks and will not have a fully stocked kitchen. [more inside]
I'm not sure how to describe the type of easy recipe I'm looking for, so bear with me. [more inside]
What are some novels you've enjoyed that have contained recipes? Either as part of the narrative, in between chapters, or as an addendum. [more inside]
I am hosting an event tomorrow at a nonprofit and have promised a free sangria bar. I have three types of sangria in mind, but in the interest of saving money, I'm wondering if I can buy fewer ingredients that I can duplicate over two or all three recipes. I'm getting overwhelmed by all the potential combinations, plus a general lack of knowledge on how different liquors will mingle with certain fruit/wine flavors. Help! [more inside]
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]
This might be a lost cause but two (very) different restaurants in my town have house hot sauces that are very similar styles which makes me think it may be a thing. Thick - about as thick as Frank's - a little milder than Frank's, not too much vinegar, strong garlic presence, GOOD. I know that's not much to go on... is this a known style? Does it come in gallon tubs from Sysco? Recipes? Thank you in advance!
Can you help me come up with unorthodox/off-the-beaten-track sides to go with BBQ pulled pork next weekend? [more inside]
Some combination of nostalgia and longing for comfort food is making me crave Pillsbury French loaf, which I really enjoyed 20 or 30 years ago. Nowadays, though, I live in the UK and in any event I need to stay gluten-free. Can anyone point me to a recipe for something that will taste similar? [more inside]
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]
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]
I am a longtime vegan who hates raw vegetables. Can you give me some blended juice and/or smoothie recipes that minimize the vegetal taste as much as possible without forgoing fresh veg altogether? Difficulty level: No celery, please, I cannot bear the idea of eating or drinking celery in this lifetime. [more inside]
I've been a lifelong fan of eggs prepared basically any way so long as there's no runny yolk to contend with. I'd like to expand my culinary horizons a bit and break out of my brunch rut, though. How can I gain an appreciation for runny eggs? [more inside]
Programming-challenged foodie here, trying to create a cooking activity for a staff event: From a list, you choose ingredient A as a starting point. Then you choose other ingredients to add to A (D and W, say), and see the result: A+D+W—a dish you can make at home. How can I create something (digital, paper, or otherwise) that allows people to choose any ingredient, add any others, and see a possible resulting dish? [more inside]
I've been vegetarian for 25 years; mostly vegan for 4-5. I don't claim to be vegan but I don't eat or cook meat (I am our family's homemaker). Almost all of my friends/relatives are not vegetarian or vegan. Most are fairly considerate when sharing a meal. Whenever I share a meal with my in-laws however, there is little consideration of my veganism, and most of the food includes meat. How can I deal with the perceived hostility, and how can I get enough to eat? [more inside]
RecipeFilter: My husband and I are hosting a family of four (two grown-ups, two kids) for a few days. What easy, quick things can we cook? One of the guests doesn't love cheese (a little is okay, but no mac-n-cheese type meals) and two are vegetarians; the kids are rumored to be easy eaters. We'll be touristing all day so will likely want something we can make fairly quickly before getting the kids in bed. We have a fairly small kitchen and oven, but are decent cooks and bakers. Please share your best recipes!
What should I buy and cook from the Russian supermarket? [more inside]
I'm having 3 friends over for dinner on Wednesday. We're all med students, and two of them will be coming off shifts at the hospital, which will end some undetermined time between 5pm and 8pm. (Most likely between 5 and 6.) What is something good to make when you're not exactly sure when folks will arrive? Note: I don't have a slow cooker or intend to get one, and I don't have a microwave. I do have a stove and an oven. [more inside]
Seeking recipes (vegetarian friendly) to bring to futbol matches and eat before the game. [more inside]
My mum is diabetic, and one annoyance for her is the lack of availability and/or cost of diabetic biscuits. I would like to make her some, preferably with a cool shaped Cutter or stamp. What do I need to know? Am I limited to a sugar-cookie like dough? [more inside]
I'm starting to transition to a low-glycemic index diet, and am trying to come up with some meal plans as well as substitutions for the kind of white flour and white sugar-based cakes and cookies I've always baked. What are your favourite low-glycemic meal and dessert ideas and recipes? It has long been my practice to batch cook just once a week, so make ahead and freeze casserole-type meal ideas are preferred. No recipes containing artificial sweeteners, please, as I don't see them as an improvement on sugar.