Hi all; so my parents bought be a nice le creuset tagine for xmas, but I'm not quite sure what to use it for as a vegetarian. I'm sure I could make something like ratatouille but I'd really like to try some recipes that are specifically meant for a tagine and am getting the impression that lamb and chicken are going to feature prominantly in most of the recipes I find online. To that end, can anyone recommend some vegetarian tagine cookbooks?
posted by mizike on Dec 21, 2009 - 2 answers

Recommend a cookbook that features recipes with many different grains and legumes. [more inside]
posted by gregb1007 on Dec 20, 2009 - 15 answers

Ravenously hungry in the middle of the night, lazy, and bored with my known options. Also: eating plenty in the daylight. Bonus round: I'm poor. [more inside]
posted by bilabial on Dec 17, 2009 - 20 answers

I'm having a tacotastic dinner party for my boyfriend's birthday. What's a tasty cocktail/punch recipe that goes with the fresh, rich, spicy flavors of Mexican food? Simplicity is a plus; I don't mind making flavored simple syrup or finding juices or fresh ingredients but I'd like to avoid buying 6 bottles of liquor for one drink. [more inside]
posted by Juliet Banana on Dec 4, 2009 - 37 answers

What can I do with an unwanted gallon of 2% milk? [more inside]
posted by k. on Nov 29, 2009 - 39 answers

How long can I safely keep steamed chicken wings in the refrigerator before baking them? [more inside]
posted by 0xFCAF on Nov 28, 2009 - 4 answers

How can I best approximate a real Thanksgiving turkey— with chicken, a gas burner, and toaster oven? What other kinds of traditional fare can I make, given the limited ingredients available where I live? Help me have a real Thanksgiving far from home! [more inside]
posted by bookish on Nov 24, 2009 - 21 answers

What is your favorite online source for recipes? I'm looking for reliable recipes. Bonus points for the ones with recipe ratings. [more inside]
posted by Neekee on Nov 17, 2009 - 31 answers

Should I Eat This? Filter: cooked black beans left in a pot overnight. [more inside]
posted by k. on Nov 7, 2009 - 27 answers

I may be my own personal typhoid Mary. Food safety questions inside. [more inside]
posted by sully75 on Nov 6, 2009 - 29 answers

Help me get my head straight about cooking! It's not that I don't like it, per se... [more inside]
posted by coppermoss on Oct 27, 2009 - 30 answers

Does anyone know of anywhere in Bethesda or the DC Metro area in general where one could get Chinese food ingredients? I'm specifically looking for wonton wrappers. [more inside]
posted by inara on Oct 22, 2009 - 12 answers

The folks over at Evil Mad Scientist Labs made a pretty comprehensive wallet-sized cheat sheet to help the uninitiated navigate Southern Indian menu items. I think it's well done, useful, and quite clever. I'd like to have something similar for all the world's cuisines. [more inside]
posted by jjjjjjjijjjjjjj on Oct 15, 2009 - 7 answers

Help me find Asian food before the Columbian Exchange? [more inside]
posted by melissam on Oct 5, 2009 - 2 answers

While trying to cook a large quantity of tomatoes for sauce, I accidentally burned a few on the bottom of the pan. Now the burnt aroma pervades the entire (did I mention large) batch of tomatoes. Is there any way to salvage this project? [more inside]
posted by Orinda on Oct 3, 2009 - 9 answers

My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes. [more inside]
posted by misha on Sep 28, 2009 - 13 answers

You are a resident of Chile. What do you eat? [more inside]
posted by mustcatchmooseandsquirrel on Sep 19, 2009 - 7 answers

Every time I go to a Polynesian restaurant [all too rarely] I love the food. Please help me prepare some of these dishes at home. [more inside]
posted by netbros on Sep 18, 2009 - 9 answers

What can I cook with this Puerto Rican (?) recaito, aka "cilantro cooking base"? [more inside]
posted by k. on Sep 14, 2009 - 5 answers

Pressue Cooker 101: Which one do I want? And what do I do with it? What do *you* do with yours? [more inside]
posted by Methylviolet on Sep 7, 2009 - 27 answers

Lazy Last Minute Dinner Help: So I forgot it was my turn to cook dinner and all I have in the house are some scraps of cooked meat (chicken, lamb) and a bottle of Loyd Grossman's pre-made Korma sauce. How can I jazz this up while using up the scraps in my cupboard? Preferably stuff I can add while it simmers? [more inside]
posted by The Whelk on Aug 30, 2009 - 6 answers

Late summer dinner party ideas? [more inside]
posted by rossination on Aug 26, 2009 - 8 answers

What cooking secrets take your food to the almost-pro level? [more inside]
posted by chalbe on Aug 24, 2009 - 134 answers

Trying to lose those last few pounds, and snacks are my downfall. I am getting tired of Ye Olde Afternoon Trail Mix. I need some new ideas for carby/protein snacks (to accompany a piece of fruit) which are portable, will keep in my bag all day, and which are compatible with my daunting list of food allergies. [more inside]
posted by JoannaC on Aug 18, 2009 - 28 answers

What are your favorite eggplant recipes? [more inside]
posted by hilaritas on Aug 18, 2009 - 32 answers

How can I make dried limes at home for Persian/Iranian cooking? [more inside]
posted by ViolaGrinder on Aug 18, 2009 - 12 answers

Tell me some simple, delicious recipes that are thickened by a roux. [more inside]
posted by martens on Aug 13, 2009 - 22 answers

How can I find a chef/cook in Amsterdam to cook in our apartment one night? [more inside]
posted by davidvan on Aug 12, 2009 - 1 answer

Where can I buy a notebook/journal intended to let me record the meals I cook? [more inside]
posted by Maia on Aug 9, 2009 - 7 answers

We are dipping our toes into vegetarianism. What recipes make you excited to be vegetarian? Bonus points for grill & crockpot options. [more inside]
posted by activitystory on Jul 31, 2009 - 48 answers

Tired of lame meals and fast food. Help me stock the larder... [more inside]
posted by ecorrocio on Jul 30, 2009 - 35 answers

Help me eat better / more often... [more inside]
posted by WeekendJen on Jul 29, 2009 - 10 answers

Turn my plain-jane banana bread into a bombshell dessert thingy. [more inside]
posted by wowbobwow on Jul 27, 2009 - 21 answers

Quite a few times in recipes I've seen directions to put beans in water and discard any that float after a period of soaking (I've even heard this from you, AskMeFi). Now, I like beans. My question is: why can't I eat those?
posted by evhan on Jul 26, 2009 - 9 answers

Help me find a date! Powdered dates, that is, in Seattle. [more inside]
posted by hattifattener on Jul 23, 2009 - 8 answers

What vegetables can I try in Japanese Curry? We usually make it with chicken, carrots, potatoes, and green pepper. I am looking for a way to cut the carbohydrates so would like to replace the potatoes with a lower-carb option. Please only make suggestions that you have tried and tasted good, no idle speculation.
posted by matildaben on Jul 7, 2009 - 24 answers

I'm lazy, impatient, and space constrained. But I really like food. Which cuisine should I master? [more inside]
posted by typography on Jul 5, 2009 - 30 answers

Ridiculous and rad combinations of 2 or 3 flavors. The weirder the better. [more inside]
posted by tr0ubley on Jul 1, 2009 - 159 answers

Please give me your best long-distance hiking / bicycle touring / <insert other adventurous endurance activity> food recipes! [more inside]
posted by Captain Rayford Steele, Tribulation Force on Jun 23, 2009 - 10 answers

Please suggest me some snacks, light or portable dishes that are both healthy and involve baking or cooking. [more inside]
posted by schmoo on Jun 21, 2009 - 10 answers

Looking for cookbooks, blogs, websites, and forums that specialize in simple, healthy recipes. [more inside]
posted by Afroblanco on Jun 2, 2009 - 20 answers

What to buy on the Ultimate Grocery Trip? [more inside]
posted by rinosaur on Jun 1, 2009 - 20 answers

I'm looking for more abstract recipes like this. [more inside]
posted by bigmusic on May 25, 2009 - 23 answers

So I made ghee. Now what? [more inside]
posted by odinsdream on May 24, 2009 - 13 answers

I need to eat cheaply. Can I do so while extending my cooking ability in a specific direction? What cuisines, categories, or focuses can my home cooking pinpoint while living on a budget? [more inside]
posted by Picklegnome on May 21, 2009 - 22 answers

italiancookingfilter: give me your best Italian recipe - can be authentic Italian or Italian-American...doesn't matter one way or another! [more inside]
posted by knockoutking on May 20, 2009 - 21 answers

What's the story with brown chicken livers? There always seem to be some in the carton, mixed in with red ones. They seem spongier. Are they lower in quality? Should I toss them?
posted by markcmyers on May 19, 2009 - 3 answers

Recipes and tips on cooking for a horde (~200 people). [more inside]
posted by ottereroticist on May 13, 2009 - 9 answers

I have spring roll wrappers! [more inside]
posted by melissam on May 5, 2009 - 18 answers

Help me weaponize food. [more inside]
posted by Shepherd on Apr 30, 2009 - 66 answers