What are some tasty vegan recipes that can be prepared mostly ahead of time and heated (or reheated in an electric skillet?
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posted by Dr-Baa
on May 12, 2013 -
7 answers
I would like to once again own a cookbook I used to enjoy. Problem is I don't know who it was by or what it was called. Yes, I know this is a long shot, everything I remember is contained within.
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posted by deadwax
on Apr 23, 2013 -
12 answers
So it's rhubarb season and I've finally managed to buy a big batch, yay! I
love the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
posted by everydayanewday
on Apr 10, 2013 -
25 answers
I'm a member of a meat CSA and received a couple of things this past month that I have no clue what to do with and have actually never heard of (maybe due to regional differences? I am from Texas and we got these in Maryland.) - a pork cured ham end and an arm pot roast. What do I do with these?
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posted by vakker
on Apr 6, 2013 -
4 answers
Does anybody use whey protein powder to cook anything savory, especially any dinner dishes? I realize this is a longshot question, but web searches haven't turned up much of anything.
And again, I'm looking specifically for any successful recipes that use the whey protein powder, rather than fresh whey. Thank you, o hypothetical kitchen wizards!
posted by DeWalt_Russ
on Mar 29, 2013 -
11 answers
I am hosting a dinner party and one of the guests is observing passover. I need to stay away from rice, beans, corn, and bread. I am looking for some awesome dishes / dish combinations to serve so everyone is happy. Bring on your tasty dishes.
posted by jasondigitized
on Mar 29, 2013 -
11 answers
It's Berry Season! On my kitchen ledge I have a enormous punnet of fresh mulberries - more than we can possibly eat fresh. I need to use them up before they spoil, but it's not a fruit I'm very familiar with.
Please share your mulberry recipes! (Ones involving baking would be favorite!)
posted by tabubilgirl
on Mar 23, 2013 -
15 answers
Do good-tasting, low-acid, low-carb, lactose-free foods even exist? My body has apparently "acidic" to my enormous list of stuff I can't eat and I need some recipes and lifestyle tips.
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posted by griphus
on Mar 22, 2013 -
19 answers
Just scored the use of a mandoline slicer for the next week, and I'm totally excited but don't know where to start. Can you good people hook me up with your best mandoline-using recipes? Potatoes! Carrots! Turnips! I'll slice 'em all!
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posted by redsparkler
on Mar 21, 2013 -
30 answers
Yay: I have 5 lbs. of pork belly. Boo: It's in two pieces. What can I do with it/them? Normally I use
the recipe from the Momofuku cookbook, but it shrinks so much I'm worried that these two small pieces might shrink down so much as to be unusable, or overcook. And anyway, I'd like to try something new. So, fellow porkophiles, any suggestions?
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posted by rhiannonstone
on Mar 16, 2013 -
14 answers
I want is to be able to start generating a variety of curries with the ingredients I have to hand, and have them be slightly more authentic than the old apple-sultana-coconut-yoghurt-and-contents-of-spice-rack 1970s British curry knockoff. Is there an internet resource somewhere with the Westerner's Introductory Taxonomy of Regional Indian Cooking?
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posted by emilyw
on Mar 14, 2013 -
8 answers
All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats!
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posted by booksherpa
on Mar 10, 2013 -
22 answers
Doctor's orders, sadly. Does anyone know of any low carb cookbooks or websites (or just individual recipes) that would take the sting out of giving up my precious carbs? If there was a Cook's Illustrated low carb cookbook that would be perfect, but there isn't.
posted by malhouse
on Feb 14, 2013 -
31 answers
I made the same recipe multiple times, and have gotten different results every time. How can I maintain consistency?!
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posted by masquesoporfavor
on Feb 13, 2013 -
20 answers
I need to make one (1) simple meal a week for two (2) people. This is not something I'm necessarily good at. Details inside.
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posted by griphus
on Feb 6, 2013 -
59 answers
Please help me compile some American versions of Scandinavian recipes. My american-scandinavian mom died a few years ago and someone stole or tossed her recipe tin. Now this california girl has found herself living in Norway, can recognize the foods mom used to make, but can't remember how to cook it!!!!!!! Please please help!!!!!
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posted by misspony
on Jan 30, 2013 -
14 answers
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread?
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posted by jaguar
on Jan 23, 2013 -
51 answers
I'm well aware that this opinion is not shared by everyone, but I really like Jamie Oliver's style of cooking (and, I confess, presentation on tv): simple ingredients (but the best you can get), big flavours, lots of fresh herbs, very informal. The thing is, he's not that big on vegetarian recipes, and I'm making an effort to *not* eat meat 3 or 4 times a week, so could you recommend a vegetarian Jamie Oliver please?
Note: I googled this phrase and google came up with Simon Rimmer, but I was kind of underwhelmed.
posted by Skyanth
on Jan 16, 2013 -
30 answers
I have 8-10 Bud Light beers in cans left over from my New Year's party. I'm not going to drink them... but can I cook with them?
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posted by 1f2frfbf
on Jan 4, 2013 -
31 answers
I am having a New Year's Day brunch and I'd like to serve some fancy things that aren't typically homemade here in the US.
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posted by jph
on Dec 11, 2012 -
19 answers
I really enjoy eating
sautéd chanterelles. Can you recommend similar dishes that are quick to make (~10 min), have very few, fresh ingredients and have an elegant and mild flavor?
posted by Foci for Analysis
on Dec 2, 2012 -
20 answers
My lunchtime staple is a bowl of black/kidney/pinto beans or lentils and brown/white rice, couscous, or quinoa with some type of vegetable mixed in. However, I get bored with the same sauces and seasonings (usually barbecue sauce, peanut sauce, salsa, or just plain with some onion and garlic) and am looking for new ideas. Must be vegetarian (dairy and eggs okay) and bonus points for *cheap* store bought sauces/dressings or homemade from ingredients I might already have in the pantry. I'm not a picky eater and am not concerned with fat/calories.
posted by sunshine37
on Nov 2, 2012 -
29 answers
What are some good template recipes? Series of such recipes are especially appreciated!
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posted by lunasol
on Aug 21, 2012 -
16 answers
Please help me figure out how to select good recipes for day-to-day cooking, as a functional cook with plenty of cookbooks and reasonable cooking abilities, but limited instincts/experience!
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posted by Alterscape
on Aug 19, 2012 -
21 answers
Elegant, healthy, protein-filled vegetarian recipes for the complete novice. I am cooking challenged!
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posted by 3491again
on Aug 13, 2012 -
22 answers
We just procured a couple of pints of delicious wild New Hampshire blueberries while kayaking around an island. Fun! Next question: what to do with them?
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posted by nosila
on Jul 14, 2012 -
9 answers
I joined a CSA to eat more vegetables but.... I kinda....hate vegetables. What are some great recipes to make me actually want to eat this stuff?
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posted by silverstatue
on Jul 11, 2012 -
59 answers
So I've been given a well-loved copy of the 1937 Better Homes and Gardens Cookbook. Along with the cookbook are a bunch of recipes handwritten on random scraps of paper, such as napkins and envelopes. What should I do with all this?
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posted by jcatus
on Jun 29, 2012 -
11 answers
Vegetarian recipes filter: I have a box of "vital wheat gluten" sitting around my pantry. What can I do with it that is vegetarian (lacto-ovo; no other food restrictions) and tastes delicious? I am pretty decent at both cooking and baking, so complicated recipes are welcome alongside simpler ones.
posted by shamash
on Jun 27, 2012 -
16 answers
I'm trying to figure out if a iPad is what I'm looking for to help me reduce my physical books, particularly cookbooks and printed (from the internet) recipes. I want to know first whether iPad is the way to go for my specific needs (details within) and then, if an iPad is what I want, which generation iPad & apps would help me do what I want. Or maybe there is a better solution?
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posted by pupstocks
on Jun 9, 2012 -
22 answers
I got suckered into buying coconut flour; now I'm moving in four weeks and want to use it up. What can I make with this stuff?
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posted by thelastcamel
on May 27, 2012 -
8 answers
Are there any guidelines for the sizes of food called for in recipes in books and magazines? Basically, I'm wondering how long it takes for new recipes to catch up to changes in food packaging, how large is large, and who decides that?
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posted by amarynth
on May 7, 2012 -
13 answers
What specialty food items should I bring back from Paris and London? I am traveling to both places in May. Can you recommend some unique and delicious food items I can bring back with me?
(Any other travel recommendations are welcome as well!)
posted by thelastgirl
on Apr 12, 2012 -
27 answers
I'll be spending Passover on my own somewhere with next-to-no Jews. I have no access to Kosher meat and a very limited supply of Matzo (no meal/farfel, etc.) and any packaged goods. Where are all the awesome, easy, vegetarian Passover recipes?
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posted by csjc
on Apr 4, 2012 -
29 answers
My wife-to-be doesn't really like rice. I am a big fan of rice. What are some good recipes to help someone realize the wonders of rice?
She likes fried rice and sticky rice, but that's about it. I like pretty much any rice dish that there is. How do we bridge the gap?
Give me some recipes! Help me convert my future wife to a lover of rice!
posted by asnider
on Mar 15, 2012 -
37 answers
I'm temporarily eating a very limited diet. Can you help me come up with meals?
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posted by mchorn
on Mar 1, 2012 -
20 answers
