In our meat share this month, we got two (adorable) but completely confusing tiny little chickens. What can I do with these things? [more inside]
posted on Jul 22, 2008 - 15 answers

I just bought a big bag of sumac (the spice, not the poison). Now what? [more inside]
posted on Jun 3, 2008 - 15 answers

CookingFilter: I need cookbooks or websites that have step by step visuals of recipes. [more inside]
posted on May 27, 2008 - 15 answers

I'm a transplanted Kentuckian who's been in the UK for almost two years now, and one thing I really miss is Southern-style sausage (think Jimmy Dean). Home made sausage gravy and biscuits is my number-one comfort meal and sometimes I just NEED it. [more inside]
posted on May 20, 2008 - 5 answers

CookingFilter: Recipes, books, and blogs dedicated to recipes to beginner cooks or cooks on a budget? [more inside]
posted on May 19, 2008 - 14 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

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

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

Salsa. What is the hands-down best salsa recipe ever?
posted on Feb 25, 2008 - 17 answers

Tricks, tips, and recipes for cooking with alcohol? [more inside]
posted on Feb 18, 2008 - 19 answers

How do I make salmon "cakes"? [more inside]
posted on Jan 24, 2008 - 13 answers

A crate of homegrown turnips showed up in my life yesterday. I've never cooked with turnips before (hell, I don't recall ever eating them before). Do you have any particularly delicious ways of using turnips? I know I can treat them like mashed potatoes, which sounds good. [more inside]
posted on Jan 10, 2008 - 25 answers

A chilli rabbit recipe from a 'Hemphills Herbs and Spices' book. [more inside]
posted on Dec 22, 2007 - 5 answers

I am trying to replicate a recipe for vegan/macrobiotic tahini custard from Masao's Kitchen. I have tried a bunch of recipes but none come close. The original holds its shape well, but has a nice mushy custard feel, with all of this sweet syrup/juice around it. Does anyone have any good recipes for tahini custard that comes close to this? [more inside]
posted on Dec 16, 2007 - 3 answers

Help me make the most of my new Le Creuset Dutch oven. [more inside]
posted on Nov 28, 2007 - 21 answers

I want to replicate a dish I had in Bordighera--it was basically farro doused in very good olive oil. [more inside]
posted on Oct 29, 2007 - 3 answers

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

Good, preferably vegetarian-inclusive or focused, recipe blogs? Alternatively, one really good recipe magazine in the same category. [more inside]
posted on Sep 19, 2007 - 9 answers

I have been diagnosed with a number of non-life-threatening food allergies and been told to avoid them as best possible. Please suggest recipes, substitutions, general tips, etc. Forbidden foods listed after the cut. [more inside]
posted on Sep 15, 2007 - 36 answers

Are truffles worth the extreme hype? If so, what would be the best way to try some? [more inside]
posted on Sep 9, 2007 - 33 answers

Help me source some high-quality bouillon cubes. [more inside]
posted on Sep 6, 2007 - 22 answers

Save our dinner! Please help a cooking n00b figure out how to use the saffron we just bought. [more inside]
posted on Aug 8, 2007 - 14 answers

I have a big, bushy, fragrant, delightful Sweet Basil plant... and nothing to do with the astounding amount of basil it's producing. [more inside]
posted on Jul 18, 2007 - 35 answers

What is a good cookbook for fresh cooking? I'm looking for a cookbook that takes in-season fruits and veggies and prepares them in a way where their natural flavors come through. I don't want anything heavy like fried foods or so drenched in sugar it will make my teeth hurt. Any ideas? I was looking at How to Pick a Peach by Russ Parsons but wanted to see if there is anything else better out there before I purchased it. Thanks :)
posted on Jul 13, 2007 - 18 answers

I want to make delicious collard greens, but I want them to be healthy and vegetarian (so, no pork fat). I've tried a couple recipes I found online, but the results have been uninspiring (and the greens didn't strike me as nearly tender enough, even after an hour of boiling). Any advice? Any recipes?
posted on Apr 3, 2007 - 29 answers

I am craving a recipe for amba sauce. [more inside]
posted on Feb 18, 2007 - 5 answers

I am about to receive a huge crate of broccoli. Please send me your best vegetarian broccoli recipes! (Preferably those that use a lot of broccoli, not like a stir-fry, for example.)
posted on Feb 1, 2007 - 30 answers

What is the neatest thing you do (or have done) with your KitchenAid mixer? [more inside]
posted on Jan 18, 2007 - 29 answers

Can I get Canadian bacon at a grocery store in St. Thomas (US VI)? Furthermore, what other differences from typical American suburban grocery stores will I find there? [more inside]
posted on Jan 3, 2007 - 4 answers

Puerto Rican Food Recipe Filter: I am a transplanted Boricua looking for recipes for Pan Sobao and Pan de Agua. Google gives the wrong recipes! I am looking for someone who: 1. Has had actual Pan Sobao from Puerto Rico. Pan Sobao from La Facciola is best. 2. Actually MAKES this, preferably in Puerto Rico, and has the right recipe. [more inside]
posted on Dec 12, 2006 - 7 answers

I need some tried and true suggestions for stuff to go on top of my rice. [more inside]
posted on Dec 11, 2006 - 37 answers

Do you know any good Brazilian desert recipes? Cookies or something similiar would be ideal-- I want something to take to Poruguese class on our last day. If you know what part of Brazil it's from, even better.
posted on Dec 3, 2006 - 7 answers

My partner and I are hilariously bad cooks. What's something easy that we can make tonight or tomorrow morning and bring to his parents' house for Thanksgiving? [more inside]
posted on Nov 22, 2006 - 34 answers

I'm looking for tips to add some excitement and variety to this homemade cheese. [more inside]
posted on Oct 24, 2006 - 9 answers

How do I get my merangues to do the right thing? [more inside]
posted on Oct 15, 2006 - 10 answers

Looking for good dishes/recipes for me to make when I entertain guests at home, I am no emeril but by no means a novice either. Looking to start easy, so looking for 2-person lunch/dinner ideas. Appetizer, main course, dessert is ideal - cuisine no bar. bonus for presentation tips. Uh, Vegetarian only. Okay, GO.
posted on Sep 22, 2006 - 8 answers

South Asian cooking: what can I make with a can of pandan? [more inside]
posted on Sep 5, 2006 - 8 answers

I always hear that restaurants and pizzerias use super-hot ovens to get that extra-good taste. So how come food for home (recipes, TV dinners, frozen pizzas, etc) always uses the paltry 350-425F range? Why not crank the thing up as high as it will go?
posted on Aug 27, 2006 - 14 answers

Cooking and shopping for one: What are some good resources? Google is helping some, but not giving me exactly what I want. [more inside]
posted on Aug 12, 2006 - 14 answers

What are some good sauces and marinades for fish? [more inside]
posted on Jul 18, 2006 - 36 answers

A couple of days ago, I was googling around for help when it came to cooking rhubarb and cherries together. I found a recipe that looked really good that called for baking them wrapped in tortillas with butter, sugar, and I don't remember what else. Now I can't find the recipe any more. Any suggestions on how this might work? [more inside]
posted on Jul 1, 2006 - 5 answers

What should I make for dinner? I'm in France, have a kitchen, some foie gras and no clue. [more inside]
posted on May 8, 2006 - 14 answers

Help me make better Indian food! [more inside]
posted on Mar 12, 2006 - 14 answers

I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
posted on Feb 21, 2006 - 20 answers

Could you please show me some excellent examples of recipe formatting? How would you improve upon standard recipe formatting? (I don’t mean storing it in XML etc, but when displayed on the screen or on paper.) [more inside]
posted on Feb 2, 2006 - 8 answers

Give me your best fast but healthy and tasty recipes. Cheapness is of secondary conern only. [more inside]
posted on Nov 5, 2005 - 33 answers

Looking for recommendations for an Ethiopian/Eritrean/North African cookbook. [more inside]
posted on Oct 28, 2005 - 7 answers

I'm searching for a cooking website or cooking software that will let me input the contents of my kitchen and then show me a list of everything I can make using those ingredients. Does this even exist?
posted on Sep 27, 2005 - 8 answers

CookingFilter: So anyway, Tofu! Yeah, tofu. I like to cook it and I like to eat it. But even extra firm tofu tends to remain a little soggy... [more inside]
posted on Sep 9, 2005 - 15 answers

FoodFilter: I love vanilla/almond/etc. extract. But I cannot have even tiny amounts of alcohol in my food (for religious reasons). But I want real flavor. Googling has taught me that alcohol is put in all extracts to preserve and to prevent evaporation. But could there truly be no other way? How do I get avoid the bleh imitation stuff while still getting no alcohol in my flavoring?
posted on Aug 3, 2005 - 37 answers

Has anyone out there tried the Southern summer delicacy Buttermilk Pie? Is it good? Do you have a particular favorite recipe? I tried to make it once using this recipe, and failed, spectacularly.
posted on Jul 31, 2005 - 10 answers

There are plenty of recipes for pork carnitas online, but does anyone have the recipe used by Chipotle restaurants? (maybe it is one of these?)
posted on Jul 6, 2005 - 6 answers

Does anyone know of a program where I can store recipes, prepare a menu from those recipes, and then a shopping list? [more inside]
posted on May 18, 2005 - 8 answers

steak grilling: what's your technique? [mi]
posted on Feb 16, 2005 - 25 answers

I have never liked the taste of brown rice, but I would like to try to develop a taste for it, since it is so good for you. Is there something that I can add to the rice to make it taste different (and possibly better?) Other suggestions for cooking or preparing the rice, besides the standard are appreciated.
posted on Feb 10, 2005 - 31 answers

So I live in a tourist town in Florida. Every third shop in the main strip area sells hermit crabs. Well, one of these shops doesn't just sell hermit crabs, it sells HUGE hermit crabs. What I'm wondering is: has anyone ever eaten one? [+]
posted on Jan 9, 2005 - 22 answers

Can anyone tell me about Thai cooking or recommend a good web or book resource? (MI)
posted on Dec 15, 2004 - 14 answers

What's a good side dish to go with the traditional "Chicken & 40 Cloves Of Garlic" recipe? (A recipe for the sidedish would be greatly appeciated too.)
posted on Dec 14, 2004 - 13 answers

We have a persimmon in the fridge and I tried a piece of it tonight. It's very astringent and made my mouth dry. We Googled recipes for persimmon cookies and persimmon fudge, but are unsure of how well they'd turn out. Anyone know of something tasty we could make with this thing so it won't go to waste?
posted on Dec 11, 2004 - 9 answers

What does one do with two pounds of Key Limes? They were selling them at the local produce mart today and I picked them up on a whim. The eponymous pie is an option, of course, but I'm wondering if there's anything else worth trying.
posted on Oct 2, 2004 - 16 answers

Rub-a-dub-dub: any unique ideas for herb/spice/marinate combos?
(Bird, beast, or fish, it could be any dish.)
posted on Sep 5, 2004 - 20 answers