Where can I find fresh pasta in San Diego? [more inside]
posted on May 17, 2008 - 4 answers

Looking at my rhubarb patch, it seems I'm going to be eating a lot of rhubarb this summer. Though my mother always had some in our garden, I don't think I've ever eaten rhubarb in any form but in rhubarb pie or rhubarb crisp. What's your favourite rhubarb recipe?
posted on May 16, 2008 - 32 answers

We have LOTS of dill coming up. Can anyone provide any not-too-difficult recipes to take advantage of this situation? [more inside]
posted on May 16, 2008 - 28 answers

MysteryMeatFilter: Help me identify this veal cut and a good way to cook it. [more inside]
posted on May 14, 2008 - 7 answers

Our family is going to be reuniting at the historic cottage in St. Donat, Quebec. The agreement is that each person will cook dinner for all on their night. I have set myself (and my daughter) the challenge that we will cook everything that day on an open fire. Please help me. [more inside]
posted on May 10, 2008 - 11 answers

I've got a Mother's Day dilemma: How can I cook chorizo and eggs like my wife gets in Southern Texas? [more inside]
posted on May 9, 2008 - 10 answers

How do I send Tofu Panang to my mother? [more inside]
posted on May 2, 2008 - 6 answers

I have a cranky oven that seems to set off the smoke alarm whenever I cook anything above 350 degrees. What easy, 8 ingredients or less recipes can you recommend that use low temps, say 200-300 degrees, in the oven? [more inside]
posted on May 1, 2008 - 21 answers

What should I cook with my cast iron skillet? [more inside]
posted on May 1, 2008 - 39 answers

Mmmm... cheese. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted on Apr 30, 2008 - 14 answers

I have a few kilograms of nearly ripe kiwifruit - what shall I make? [more inside]
posted on Apr 27, 2008 - 15 answers

I'm looking for a particular magazine article. It was about how chef's use uncommon ingredients to separate their food from what home cooks are generally capable of. Not ingredients that are prominently featured on the menu. The little dash of this or that which the diner can't identify. The article seemed to suggest that the ingredients were a crutch or a cheat at least in some instances. Finally, one secret ingredient was something that the chef drizzles over (raw?) fish. [more inside]
posted on Apr 26, 2008 - 14 answers

A big problem and a small problem with my home made ice cream ... [more inside]
posted on Apr 22, 2008 - 25 answers

What digital cooking thermometer do professionals use? [more inside]
posted on Apr 21, 2008 - 13 answers

How long should one boil bones for to get the meat/fat off them? [more inside]
posted on Apr 21, 2008 - 11 answers

OutdoorSurvivalFilter: Why is it necessary to skin an animal before roasting over an open fire. [more inside]
posted on Apr 18, 2008 - 22 answers

What's your best haroset recipe? Happy Pesach!
posted on Apr 17, 2008 - 12 answers

I love risotto. I really do. But my recipe which is a chicken + spinach risotto is getting boring. I'd love to experiment a bit more. [more inside]
posted on Apr 15, 2008 - 29 answers

So, is anyone else out there a frustrated wannabe Croissant Chef? [more inside]
posted on Apr 13, 2008 - 17 answers

Does anyone have great recipes that can use up a massive bag of vegetables? I am hoping I will end up with one or two dishes, preferably that I can then portion up and freeze. [more inside]
posted on Apr 12, 2008 - 17 answers

Help me come up with easy, low-calorie lunches. [more inside]
posted on Apr 12, 2008 - 26 answers

Help me find the tomatoes Bertucci’s uses on their pizza or at least a close approximation. [more inside]
posted on Apr 11, 2008 - 19 answers

How long can I keep fresh chicken stock in the refrigerator before I use it? [more inside]
posted on Apr 9, 2008 - 9 answers

What are some good, unique pizza toppings? [more inside]
posted on Apr 8, 2008 - 91 answers

How do I best cook rhubarb for a sauce? [more inside]
posted on Apr 8, 2008 - 10 answers

After 50 years of success, my Mom's favorite chocolate cake recipe is now failing to meet expectations. Betty Crocker blames Crisco, and Crisco denies blame. Not only do the cakes not rise like before, they tend to sag in the middle. It's a devil's food recipe from the original BC Cookbook, and she has been using the same ingredients forever. I calibrated the oven, and even watched her make one to insure it wasn't due to an error by a sometimes forgetful 84 year old baking Ninja. Any ideas on how Mom can get her Mojo back?
posted on Apr 8, 2008 - 18 answers

Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
posted on Apr 7, 2008 - 34 answers

Help me recreate El Pollo Loco chicken for a friend who misses it dreadfully. [more inside]
posted on Apr 6, 2008 - 11 answers

How can I make a tikka masala sauce just like this jar of Sharwood's? [more inside]
posted on Apr 6, 2008 - 9 answers

I have a topside of beef - it weighs 0.65 kg - it's not huge really. What's the best way to cook it? I don't have a slow cooker or anything fancy. I have a roasting tray and foil. Anyone got any ideas?
posted on Apr 6, 2008 - 13 answers

I want to make easy and tasty international recipes [more inside]
posted on Mar 31, 2008 - 14 answers

I want to cook with spelt berries. Do you cook with spelt berries? Please tell me why, and how to do it awesomely. [more inside]
posted on Mar 27, 2008 - 3 answers

Why did my pork roast turn pink? [more inside]
posted on Mar 24, 2008 - 11 answers

Are there any cooking substitutes for heavy cream? [more inside]
posted on Mar 22, 2008 - 21 answers

What is the closest thing that other animals have to cooking? [more inside]
posted on Mar 22, 2008 - 27 answers

Of all the recipes that call for eggs, which are improved the most by using very fresh ones? [more inside]
posted on Mar 19, 2008 - 19 answers

I'm currently living with 14 other people. We take turns cooking for each other. So Mefites, please help me with cheap, easy and delicious recipes that are easy to scale up to very large portions. Difficulty: We only have one medium sized oven but several stove tops. Oh, and one of us can't eat chili.
posted on Mar 17, 2008 - 26 answers

Help! I'm cooking a rather large batch of baked chicken tonight, but there are only two of us and I'm wanting to save the leftovers for later. What's the best way to do so? [more inside]
posted on Mar 16, 2008 - 11 answers

Ideas for delicious vegetarian sandwiches? [more inside]
posted on Mar 15, 2008 - 43 answers

I love lime-flavored Tostitos. How can I duplicate that tongue-curling oh-so-nasty salty/lime-y taste at home? [more inside]
posted on Mar 13, 2008 - 18 answers

I need your creative dorm-room cooking recipes and tips. [more inside]
posted on Mar 12, 2008 - 24 answers

What should I make with all of this milk? [more inside]
posted on Mar 12, 2008 - 24 answers

I made a big pan of broth and it's bitter. How do I correct it? [more inside]
posted on Mar 8, 2008 - 25 answers

My girlfriend and I are going away to a remote cabin in a few weeks and we are trying to think of what to cook while we are there. [more inside]
posted on Mar 8, 2008 - 11 answers

Does anyone have a really great hamentaschen recipe? [more inside]
posted on Mar 6, 2008 - 7 answers

FoodFilter: I recall seeing on Good Eats a way to truss a chicken without using string... [more inside]
posted on Mar 5, 2008 - 7 answers

Help me fine tune having to heat a dairy-based sauce in a crockpot without it falling apart. [more inside]
posted on Mar 5, 2008 - 6 answers

Fresh off of making chicken that was too hot to eat, my wife and I have baked a pumpkin pie that has no sugar in it. Before you take away my spatula, please help me rescue what's left... [more inside]
posted on Mar 3, 2008 - 14 answers

I've been living on my own for about five years now, but I still cannot for the life of me understand grocery shopping. I've tried buying the staples, easy-to-cook meals, and even specific recipes. But I always end up ordering take out after a week. [more inside]
posted on Mar 3, 2008 - 34 answers

Cupcakefilter. I have a cupcake recipe I want to change in order to produce other flavors with the same approximate texture. Details below, because I've included a link to the recipe. [more inside]
posted on Feb 26, 2008 - 4 answers