2357 posts tagged with cooking.
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Darling it's better/down where it's wetter

What's fun and interesting to sous vide? [more inside]
posted by Lyn Never on Dec 1, 2016 - 15 answers

One Perfectionist with an Instant Pot

What are your best Instant Pot recipes for an anxious, depressed, perfectionist, one-person household? [more inside]
posted by yueliang on Dec 1, 2016 - 28 answers

What's cooking in this Coke commercial?

What's cooking at the 7 second mark in this Coke commercial? [more inside]
posted by mpark on Nov 30, 2016 - 15 answers

Great value stainless steel tri-ply cookware?

I'm look for some really nice and good value stainless steel tri-ply clad cookware. I'm replacing my old worn out teflon-coated nonstick pots and pans. I want tri-ply cookware that cooks evenly, is very sturdy, and can go in the oven and the dishwasher without problems. [more inside]
posted by FelineoidEntity on Nov 29, 2016 - 19 answers

Help me gift homemade pasta and marina

I am really good at making homemade pasta and marinara sauce but a novice at making it keep for a long while. I want to gift out lots of pasta and sauce this year but (Read: important) not kill everybody. Any tips?
posted by Senor Cardgage on Nov 27, 2016 - 5 answers

Help me source books or websites on, er, sauces?

I’ve decided that through 2017 I want to focus my home cooking experiments on sauces; can anyone point me to useful resources? [more inside]
posted by AFII on Nov 24, 2016 - 10 answers

Homemade stuffing recipe to please losers who love Stove Top

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]
posted by Comrade Doll on Nov 23, 2016 - 30 answers

Help Me Stock a Global Kitchen

If you were stocking a kitchen for people from all over the world, what seasonings would you buy? What are the five to ten spices or spice mixes essential to any country's cuisine? [more inside]
posted by sleepy psychonaut on Nov 21, 2016 - 14 answers

Go Pho Yourself Thanksgiving

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]
posted by mcstayinskool on Nov 19, 2016 - 20 answers

Roasted Sweet Potatoes

I'm an American living abroad trying to cobble together something for Thanksgiving sans oven. I also am an idiot when it comes to cooking. I can buy roasted sweet potatoes on the street, how can I make them like sweet potato casserole or similar? Also, any other easy Thanksgiving-ish side dish ideas would be appreciated.
posted by Trifling on Nov 15, 2016 - 13 answers

Pimp My Noodles

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]
posted by nightrecordings on Nov 13, 2016 - 17 answers

Can I boil chicken feet in my already prepared chicken stock?

I made some chicken stock. Then, I picked up a bag of chicken feet. I want to increase the collagen/gelatin concentration in the already made stock by boiling the feet in it. However, a friend I trust once said that you should never boil stock. [more inside]
posted by danep on Nov 12, 2016 - 14 answers

Mock cock?

I'd like to construct a hyper-realistic mock human penis, that's edible and tastes at least something like you'd imagine a human penis to taste - I guess like kidneys? Any advice? I figure you'd start with a sort of sausage concept with an internal "skin" to replicate the urethra, but what about all the other details - pigmentation, etc etc etc. All advice / speculation welcome.
posted by nicolas léonard sadi carnot on Nov 6, 2016 - 20 answers

Charcuterie help

First attempt, this is after ten days. Small spots of mould starting to appear. Ruined? What should I do? Is it salvageable?
posted by conifer on Nov 5, 2016 - 7 answers

What vegetarian dinner should I serve with buttermilk biscuits?

A friend from the UK who is enamored with my buttermilk biscuits is coming to visit, and I'm making her dinner. What should I serve with the biscuits? [more inside]
posted by mynameisluka on Oct 28, 2016 - 22 answers

Parts is Parts for Thanksgiving?

On Thanksgiving, can I just roast turkey parts rather than an entire turkey? [more inside]
posted by BlahLaLa on Oct 28, 2016 - 25 answers

finger food for a crowd of 15

I've been bringing in something for my grad students to snack on during our weekly evening seminar because it straddles the dinner hour. I'm tired of making hummus and tea sandwiches. Other ideas? [more inside]
posted by pinkacademic on Oct 25, 2016 - 23 answers

Favorite weekday recipes you can make without fresh ingredients?

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.
posted by simonw on Oct 24, 2016 - 41 answers

Toaster Oven Cuisine

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]
posted by nightrecordings on Oct 16, 2016 - 24 answers

Help me learn to plan and cook for one?

Help me learn how to plan, shop, and cook for just me. Cookbooks exist for the cooking alone market, but it's hard to choose between them. What I want is something in the vein of Serious Eats for the solo chef. The things I need are guidance on how to shop in a non-wasteful way for one, including how to keep fresh vegetables on hand but not prone to spoilage, techniques for recipe splitting, etc.
posted by ChrisR on Oct 10, 2016 - 19 answers

Preserved Lemons

I bought some preserved lemons. Now what? [more inside]
posted by lunasol on Oct 5, 2016 - 21 answers

Japanese pantry staples?

I'm looking to expand my home cooking horizons in the direction of Japan (not sushi, everything else). What are some long-lasting pantry staples I should be looking to acquire on my first trip to a local Asian supermarket? So far I'm planning on Mirin, Hon-Dashi and dark and light Miso. What other specialist ingredients like these should I aim to stock my cupboard with?
posted by simonw on Oct 4, 2016 - 30 answers

Should I make borscht, borshch, borsht, bortsch, or borsch?

I'm prepared to make borscht, I have ingredients, tools, desire, and an overabundance of options. Help me pick the best one. [more inside]
posted by Grandysaur on Oct 3, 2016 - 10 answers

Help me reverse engineer this sauce or find something similar...

Help! My favorite go-to sauce looks like it might be discontinued or is on it's way to being discontinued. [more inside]
posted by pghjezebel on Sep 30, 2016 - 6 answers

Need new noms

I've been doing little cooking challenges for a while. Not every Sunday, but, often, I challenge myself to make something slightly complicated that I've never made before. I've found that I tend toward French/Cajun and, distantly second, Italian. I would like to expand my culinary horizons. [more inside]
posted by Ruki on Sep 28, 2016 - 19 answers

overthinking a pot of beans

After I cook soaked dry beans in the pressure cooker and let them cool a bit, a thin semi-solid film forms on the surface of the water. It vanishes when I stir the beans but sometimes reforms. What's it made of? Bean protein? Are there any cool science experiments to be done with it, or practical uses for bean cellophane?
posted by moonmilk on Sep 27, 2016 - 8 answers

Microwave Glassware

Help me find a brand of small glass dishes with lids for heating sauces in the microwave. [more inside]
posted by Eleven on Sep 19, 2016 - 16 answers

Brain dead with eggplant - help me make dinner!

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]
posted by ryanshepard on Sep 19, 2016 - 19 answers

Help me stop burning pots and pans!

I am new to cooking, burned my stainless steel pan, and want to understand why I did and how to prevent doing it again. [more inside]
posted by anonymous on Sep 17, 2016 - 18 answers

Safe to eat raw black beans?

On a whim I bought raw fresh black beans at the farmers market. I simmered them for about 45 minutes, but they're still firm. Can I eat them? [more inside]
posted by postel's law on Sep 14, 2016 - 15 answers

Lox jerky? Is this a thing?

Can I use leftover lox to make jerky? [more inside]
posted by gilsonal on Sep 10, 2016 - 7 answers

Is a toaster oven an Easy Bake oven?

My daughter came home from school the other day telling me about how her friend was given a very tiny oven, that is also "very cute" but that it can do real things like make cakes and it is for kids! I said, "Was it an Easy-bake oven?" And she looked up at me, amazed, and said, "Yes! Mama, how did you know that?!" [more inside]
posted by amanda on Sep 9, 2016 - 36 answers

Cooking shows - YouTube style

The Chef John post on the blue reminded me to ask: what are your favorite YouTube cooking channels? I need some more subscriptions. [more inside]
posted by Lyn Never on Sep 2, 2016 - 12 answers

Is bone marrow the same thing as marrow bones?

I'm making bone broth and this is confusing me.... [more inside]
posted by ChickenBear on Sep 2, 2016 - 8 answers

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

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