Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
posted on May 30, 2008 - 10 answers

How do I make a great mole (poblano)? [more inside]
posted on Oct 24, 2007 - 7 answers

TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
posted on May 2, 2007 - 14 answers

Korean Food—Help me get started making it at home. [more inside]
posted on Jan 9, 2006 - 8 answers

I'm looking for some premium, gourmet, fancy-pants spices (e.g., saffron, really good vanilla beans, etc.) as a gift for a food-savvy friend. I'm clueless about where to look, and Google turns up all kinds of shady e-commerce sites. Where do I go for the really nice, high-quality stuff?
posted on Aug 2, 2005 - 29 answers

Any tips for making Yorkshire pudding? [MI]
posted on Dec 21, 2004 - 16 answers

What should I do with (acorn, butternut, other hard) squash?
posted on Oct 25, 2004 - 18 answers

From the general to the specific: What are your favorite recipes, the dishes you prepare when you want to impress?
posted on Sep 28, 2004 - 17 answers

I want to learn how to make preserves, jams, pickles, and other such things. But, I don't want to die from botulism. I have a fairly basic grasp of how the sterilization process works, and I'd like some pointers to/on techniques, supplies, cookbooks, whatever anyone who's got some experience in the matter might recommend.
posted on Jul 11, 2004 - 6 answers