2148 posts tagged with cooking.
Displaying 1 through 50 of 2148. Subscribe:

Non-grilled barbeque sides and dessert?

We are having an open-house style barbeque on Monday. Meat and grill duties will be taken care of (along with vegan veggie dogs/burgers and salmon burgers and grilled corn) by my other half. I am not working Sunday and am thus in charge of All Other Things. Feed me some ideas that I can feed my guests. [more inside]
posted by charmedimsure on May 23, 2015 - 15 answers

I want to lose weight and I want to learn how to cook

... and I want to do both at the same time. Where can I find recipes for food that - is geared towards beginners (not too much prep time, not too many ingredients) - has calorie counts per serving/weight - is not always red meat or grain-heavy - and doesn't require an oven? (I only have a microwave and two heating elements.) [more inside]
posted by Busoni on May 23, 2015 - 10 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 - 13 answers

Your favorite uses for gochugaru

Thanks to an ordering snafu we’re now the proud owners of a giant one-pound bag of gochugaru Korean red chili flakes instead of the small container we thought we were getting. What can we do with it beyond kimchi? [more inside]
posted by _Mona_ on May 21, 2015 - 17 answers

Rump Shaker

I bought a 2lb choice rump roast on deep discount that needs to be cooked today - how should i cook it? I googled around some but the cooking temps start at 200 and go up to 400, so i don't know who to trust. Note, I'll be cooking for a diabetic so I won't be doing a layer of potatoes or added tomato sauce or any other carb loaded options like that.
posted by radiopaste on May 20, 2015 - 10 answers

Jacques Pepin everyday egg breakfast

I'm trying to recall a cooking method. I saw it mentioned on, I believe, Top Chef within the past few seasons. I'm pretty sure it was Jacques Pepin, and he mentioned that his daily breakfast was a soft-boiled egg he prepared in a mug, possibly in a microwave. It basically seemed like a hack of his eggs en cocotte recipe. [more inside]
posted by mkultra on May 15, 2015 - 7 answers

Get That Juicy Double

Help me make the perfect hamburger! I'm new to making my own hamburger patties, and am looking for tips to making the best beef burgers. [more inside]
posted by Bella Sebastian on May 13, 2015 - 25 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 - 11 answers

Cooking healthy meat-lite dishes with a twist:

I am trying to get back into cooking healthy meals where vegetables are the star and meat is an accent. My husband has varying tastes when it comes to vegetables. Recommend me some recipes/resources/strategies to cook some delicious things we both like? Special snowflake details inside. [more inside]
posted by actionpact on May 2, 2015 - 17 answers

When you actually have time to cook, what do you cook?

I'm about to have a week off while in-between jobs and one thing I'd like to do with that time is make some amazing dinners for myself and my husband. I like cooking, but as my husband and I are both full time we usually stick to recipes that take 30 mins or less. But if you had, let's say, 4 hours to dedicate to dinner what would you make? Details within... [more inside]
posted by like_neon on Apr 23, 2015 - 33 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

My digital kitchen scale rates "Meh."

I have a digital kitchen scale. I use it for all the things. Lately I've been doing infusions and measuring cat food. It's a little wibbly and finicky. Sometimes it doesn't register small additions of weight (and you have to press it down and let it remeasure). It's not accurate to its lowest increment (0.1 oz or 1 gram). [more inside]
posted by kalessin on Apr 10, 2015 - 10 answers

what can I cook with this person?

I am spending some time with a new person, and we've cooked together and are enjoying it. I am having a tough time coming up with things for us to cook, though, because of preference and dietary requirements. [more inside]
posted by sweetkid on Apr 2, 2015 - 27 answers

Whatchu gonna do with all that junk, all that junk inside your fridge?

I made some really delicious tacos, but I have a lot of crema mexicana and queso fresco left over in proportion to the other ingredients. How can I creatively use the extra crema mexicana and queso fresco to make stuff that won't be too similar to the tacos I will have been eating all week?
posted by capricorn on Mar 31, 2015 - 14 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

Tips for the nervous home cook?

My significant other is a willing but very nervous cook. Is there a way to resolve his cooking anxiety? [more inside]
posted by tippy on Mar 11, 2015 - 61 answers

Help me find more evidence-based, deliciousness-focused vegan recipes

Kenji Lopez Alt's Vegan Experience is the highlight of my culinary year, and I literally dine out on his recipes all year long. I've made basically every recipe in The Vegan Experience, and I'm after more Kenji-style food inspiration. Further details below. [more inside]
posted by nerdfish on Mar 10, 2015 - 19 answers

Parboiled rice: what's it for, and how best to cook it?

By mistake I bought a bag of parboiled white rice the other day instead of my usual basmati. [more inside]
posted by zadcat on Mar 1, 2015 - 7 answers

Raw chicken still within best-by date, is it still good to eat?

I purchased chicken thighs from a grocery store several days ago. They have a Best-By date that comes up 3 days from now, so according to the package they should still be good. They have been kept refrigerated (and chilled in the winter cold on the way home) and sealed in their original package. [more inside]
posted by Willz on Feb 22, 2015 - 24 answers

which whisk which whisk which whisk which whisk which whisk which whisk

What is this magical measuring whisk, and what possible uses could it have beyond the extremely specific one we just saw? [more inside]
posted by phunniemee on Feb 20, 2015 - 12 answers

Help me find a gluten free option for this recipe

Calling all gluten free bakers to find the best alternative to my tried and true fortune cookie recipe [more inside]
posted by boobjob on Feb 18, 2015 - 11 answers

Is this a good deal for old cast iron pans in need of some TLC?

Inspired by reading this post regarding acquiring and restoring old cast iron pans, I thought I'd check my local Craigslist for deals. And I might have found one! [more inside]
posted by starscream on Feb 18, 2015 - 15 answers

Help me overcome my mental block: cooking edition

I have a major aversion to cooking, at least as an all-the-time thing. Is it possible to change this? [more inside]
posted by cosmicbeast on Feb 16, 2015 - 31 answers

If coconut milk be the food of love...

I have come into possession of three varieties of coconut milk, an intriguing liquid about which I know almost nothing. Can you tell me how these three varieties are supposed to be used? [more inside]
posted by Hellgirl on Feb 15, 2015 - 19 answers

Delicious Mexican food at home? (UK)

I love a fajita/taco/burrito - but I am shame-faced to say that previously these have only ever come from Old El Paso pack! [more inside]
posted by dance on Feb 11, 2015 - 30 answers

Reading between the lines of a recipe

What are things you know to do while cooking that is essential to success yet is not always explicit in a recipe? [more inside]
posted by slipthought on Feb 9, 2015 - 73 answers

Make ahead food, sans freezer

I've read quite a bit on the world of make-ahead freezer food (including a lot of suggestions from this great recent question). Now that my mental freezer is full of imaginary delicious freezer meals, I wonder if there's something similar out there for non-freezer food? [more inside]
posted by Elly Vortex on Feb 8, 2015 - 11 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

Less comfort food, more comfort cooking

When I’m dealing with a lot of emotional stress, my two main coping mechanisms are cooking and gorging myself on all the food I can get my hands on. I’d like to find a way to indulge the former and not the latter. [more inside]
posted by libraritarian on Jan 22, 2015 - 15 answers

Best way to reheat 2 lbs pasta without a microwave or boiling water?

I want to prepare some plain noodles ahead of time and then reheat them when I'm in a cabin with no microwave and no sink. I'll have two gas fire rings, a wood stove, and can bring whatever pots and pans are necessary. Advice? [more inside]
posted by The corpse in the library on Jan 21, 2015 - 13 answers

Dry Beans

Soaked, now what? [more inside]
posted by leafwoman on Jan 20, 2015 - 10 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

How staged/fake is MasterChef Junior?

On the recommendation of several friends I watched the entire last season of Masterchef Junior (US), and I was amazed at what 8-12 year olds on the show were doing, but part of me wonders how real the show really was. I've googled and can't find much beyond people saying it's fake and others saying it's real. Is there more info I'm missing? [more inside]
posted by mathowie on Jan 10, 2015 - 30 answers

Actual schmaltz, with onions or not?

My friend wants to give a surprise gift of schmaltz (rendered chicken fat, not the metaphorical kind) to a Jewish friend of hers who is from Chicago, and wants to know whether or not to use onions. So, does anyone have a strong opinion either way? Apparently with no onions it's more subtle and nutty. But is it better with onions? Which method would be her best bet?
posted by oxisos on Jan 9, 2015 - 8 answers

Help me find pans that can fit in my (large) toaster oven!

I recently got this oven for Christmas. I love the thing, and am starting to realize that my oven-less apartment is no longer oven-less. But much of my bakeware from my old apartment (with a full-size oven) doesn't fit inside. Can you help me find bakeware that would fit inside? [more inside]
posted by sdis on Jan 5, 2015 - 14 answers

Kitchen range for serious cooking?

I'm shopping for a new kitchen range and I'm not having much luck figuring out what to get. I'm a pretty serious cook and I'm planning to pay for a nice range, but when I say serious I mean that I don't care about or want a lot of the features that (I think) sell ranges but aren't actually much good for cooking. Help! Excessive detail below the fold. [more inside]
posted by madmethods on Jan 5, 2015 - 21 answers

Did I just ruin these egg noodles?

I just made a quadruple batch of egg noodles (some to use tonight, some to freeze). I forgot to put salt in them (it's called for in the recipe). Will it affect the texture at all, or is the salt optional?
posted by brownrd on Jan 3, 2015 - 7 answers

winter hibernation cooking

I hate grocery shopping so I like to buy a lot of food at one go. I went all doomsday prepper this week and may have overdone it this time on the perishable stuff. I need your help in using these things before they go bad: Gala apples, onions (white, red, yellow), carrots, red potatoes. Stuff I can freeze for later is the best. [more inside]
posted by desjardins on Jan 3, 2015 - 21 answers

To freeze before or after?

We have leftover roast beef and roast vegetables. I would like to make a stew with this but we have no plans to eat it right away in the next week or so. Should I make the stew and then freeze it and then thaw the stew? Or should I freeze the ingredients and thaw them when we are ready to make and eat the stew?
posted by like_neon on Dec 28, 2014 - 17 answers

Substitute for sambal for people who can't handle spicy food?

Planning on cooking Nasi Lemak for the family for dinner tonight, but most don't like spicy food.... [more inside]
posted by ryanbryan on Dec 27, 2014 - 9 answers

A lamb in two parts

I am roasting a whole lamb leg for Christmas day. I would like to cook it most of the way at my house, take it out, transport it to my sister's place and finish it off in her oven, so that it will be hot and freshly cooked when we sit down to lunch. Is this a fool's errand? [more inside]
posted by reshet on Dec 24, 2014 - 5 answers

Delicious non-starchy vegetable sides, easily scaled up for many people

My mom just called; I'm suddenly in charge of two vegetable sides for her Christmas dinner tomorrow, which will have 30 attendees. What should I make? Both dishes need to be vegetarian and I'd like one of the two to be vegan. She has the potato/starch end of things covered. [more inside]
posted by charmedimsure on Dec 22, 2014 - 16 answers

Martha Stewart/Le Creuset

Back in the late 90s, I remember seeing in a catalog a Martha Stewart line of Le Creuset cookware. What I remember is that the pots were light brown on the outside and eggshell blue on the INTERIOR. Google image search is showing me nothing, but I SWEAR these existed. Does anyone else remember this? Do you own this? Do pictures exist of these? [more inside]
posted by ColdChef on Dec 20, 2014 - 8 answers

Inspire a lapsed foodie to eat healthier

Ever since daylight saving time hit this year, I have gone from "eager and willing home chef who loves her grains, fresh veggies, lean protein, and fun but complicated recipes!" to a lazy, uninspired glutton of convenience foods. HELP. [more inside]
posted by nightrecordings on Dec 20, 2014 - 27 answers

Interesting Recipes using Prepackaged Gnocchi?

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]
posted by PearlRose on Dec 20, 2014 - 19 answers

Stay-dry salt for a grinder/mill

The weather where I live is very humid. Which type of salt is most likely to stay dry enough to use in a salt grinder? [more inside]
posted by wryly on Dec 19, 2014 - 9 answers

Page: 1 2 3 4 5 6 7 8 ... 43