My mom just called; I'm suddenly in charge of two vegetable sides for her Christmas dinner tomorrow, which will have 30 attendees. What should I make? Both dishes need to be vegetarian and I'd like one of the two to be vegan. She has the potato/starch end of things covered. [more inside]
Back in the late 90s, I remember seeing in a catalog a Martha Stewart line of Le Creuset cookware. What I remember is that the pots were light brown on the outside and eggshell blue on the INTERIOR. Google image search is showing me nothing, but I SWEAR these existed. Does anyone else remember this? Do you own this? Do pictures exist of these? [more inside]
Ever since daylight saving time hit this year, I have gone from "eager and willing home chef who loves her grains, fresh veggies, lean protein, and fun but complicated recipes!" to a lazy, uninspired glutton of convenience foods. HELP. [more inside]
I have a 1 lb. package of tri-color gnocchi. I need to make some kind of dinner with it, but we're exhausted of red marinara-style sauces, and I can't handle eating an Alfredo-style cream sauce. What can I make for dinner with this? [more inside]
The weather where I live is very humid. Which type of salt is most likely to stay dry enough to use in a salt grinder? [more inside]
I'm going to splurge on some Burgers' Smokehouse Thick Bacon Steaks for dinner tonight. What can I cook that will really take advantage of having super thick flavorful bacon? [more inside]
I have volunteered to bring a vegetable tray to my in-laws' holiday gathering this weekend, and I'd like to take along a few dips for the veggies beyond the usual suspects. I also have some constraints, detailed within... [more inside]
I'm looking at buying a microwave. These microwaves list a whole bunch of features that I know nothing about. What one's are the most important? I'm trying to keep it cheap.
Do you know of good cooking classes in NYC that are suitable for vegans? Classes that focus on how to prepare full meals, not just individual dishes, would be preferred (but I'll take whatever suggestions you've got). [more inside]
I would like to be given a very specific grocery list telling me exactly what to buy in a week, as well as instructions on how turn the groceries into meals. [more inside]
Buzzfeed has a post detailing the cooking schedule for Thanksgiving dinner. Does same exist for Christmas? [more inside]
My grandmother took a microwave cooking class shortly after getting her first one many years ago and this was one of the dishes she learned. It's surprisingly delicious for being so humble and easy to make... is there a fancier dish that it is based on? Recipe inside. [more inside]
What are your favorite super-involved, day-long recipes? [more inside]
I thought that we had harvested all the peppers that were going to ripen. I was wrong. [more inside]
I am hosting a Thanksgiving cocktail/housewarming party on Wednesday evening, and I need ideas for festive, on-theme recipes that can stand up to sitting out for a few hours while people graze. [more inside]
Trader Joe's near me is selling fresh turkeys for Thanksgiving, both regular and (hey!) pre-brined at a good price. But no reservations and when they're gone, they're gone. Is it too early to buy a fresh turkey? Any reason not to get the pre-brined one? (same price, $1.99 a pound). Are there any advantages to thawing a frozen turkey? Would I get a better bird going to the old school meat shop (Gartner's in Portland)? Thanks!
I love breakfast tacos! I eat them a lot. If I eat the exact same combination of ingredients every time it gets boring; thankfully there are endless combinations. Help me think of every ingredient that would be tasty in a breakfast taco. [more inside]
I'm thinking of doing a blog of recipes found in very old public domain cookbooks. I will likely register a domain name. Can you help me come up with a good domain name/blog name? [more inside]
I threw out our microwave the other day in a fit of frustration over the amount of space it took up compared to how rarely we use it, and with its general unreliability. Did I make a mistake or is modern life possible without a microwave? [more inside]
What is the best service or method for designing and printing about a dozen copies of a cookbook? Lulu? Amazon? iPhoto? Kinkos? [more inside]
Do you have a crowd-wowing recipe for a room-temp appetizer with citrus somewhere in the mix? [more inside]
My delightful and delicious farm share provides me with a sizable bunch of dandelion greens every week. I'm looking for recipes that mask the bitterness. [more inside]
I'm working on making a few changes to the way I cook to emphasize vegetables and grains, and minimize the animal products which I totally love but need to cut back on. However, non-dairy substitutes are not always automatically healthier than the dairy option. I need your help playing a fabulous game: whiiiiiiiiiiiiiiich ingredient is healthier? [more inside]
After a great deal of deliberation, a thorough reading of Fosterhood, and an inconceivable amount of bureaucratic obstacle weaving, we are currently parenting two foster children. They're Chinese. We aren't. They need to eat more soups, more vegetables. I need help figuring out how to make things they'll like. [more inside]
Condensation pours down walls if I try and cook stews, risottos or even boil pasta in my small kitchen even with the (tiny) window and/or extractor fan on maximum. Can't get cooker hood vented to outside. How can I adapt my cooking to keep condensation to a minimum?
What system do you use to organize your digital recipes from various sources? I often come across recipes from Twitter friends, Buzzfeed (20 ways to use mustard!), YouTube, Tumblr, Metafilter, etc and then I can't find them again. I know I could use a bookmarking system like Pinboard, or something more complex like Evernote, but I wondered what other people do.
Hi! I'm hosting a dinner party. One of the attendees is a professional chef. MeFi, what do I feed my guests? [more inside]
Hi there. Each year at the mikedelic family holiday party we have a food throwdown. We"ve done lasagna, mac & cheese, chocolate desserts and others in previous years. This year we are doing meatballs. Please help me out with your winning meatball recipes. It doesn't have to be Italian style meatballs, maybe a Asian style with a nice dipping sauce. Thanks!
I have seven days to use my herb garden harvest before prepping the plants for winter. Ideas needed! [more inside]
Hi all, Please help! I am a newly picky eater, meaning I used to love all things rich and spicy, but due to recent medication changes, I absolutely can't stand the thought of so many once-loved foods. Alternatively: starch+veg+bean combos that taste good are also being sought! Thanks in advance! [more inside]
What things can I cook with children in an after-school club setting? Difficulty: no actual cooking possible. [more inside]
I ordered a bunch of exotic spices from Penzeys. Recommend some dishes/recipes so I can play with them! [more inside]
There is a dish that my family grew up eating that I still make today (as do my siblings) that none of us have ever seen served anywhere else by anyone else, or heard speak of anywhere else in the world ever. [more inside]
I like to keep cooked or par-cooked food in the fridge, then throw together dinner. For example, I heat up some browned ground beef, cooked spinach, whatever other veggies, with taco seasoning and serve with guacamole, and I have "Mexican." I swap out the taco seasoning and guac for Worcestershire sauce and Parmesan cheese, and I have "English." Swap it out again for Italian seasoning and I have.., um... Italian. But that's my entire repertoire for this kind of meal. Can you suggest other flavor profiles? [more inside]
I accidentally ordered 3 pounds of tamarind paste, thinking it was prepared tamarind chutney/sauce. [more inside]
I'm attending a Ghibli-themed potluck this weekend, and I've volunteered to bring fried egg on toast from Laputa. However, I have two reservations. First, 20+ people will be bringing food and a full slice of toast + egg per person is just too much. Second, egg-on-toast is only really good when hot and freshly made. So I'm looking for suggestions re: variations (in either letter or spirit) on egg-on-toast that a) are portionable, and b) will stay delicious past ten minutes! [more inside]
I've recently been on a soup kick. However, my meager store of recipes I'm good at cooking has been exhausted. I'm looking for soups that are relatively easy to prepare, are healthy, and are cheap to make. I'm not really interested in cold soups at the moment. No particular restrictions or considerations beyond that.
I have a magnificent piece of pork belly- about 2 lb/ 900g of succulent swine flesh... and I'm looking for some inspiration on what wondrous meal I should create with it! [more inside]
Dinner Party with fresh Leg of Lamb on the menu. Have 3 legs of lamb, each approx 3.5kg with only one oven to prepare for 16-18 guest with a 7pm start time. The oven itself is a standard one that can hold two legs (2 racks) but nothing more. Calling all Mefi chefs for help with this timing issue - any advice is appreciated. [more inside]
Just received a pudding mold, anything I should keep in mind about using it? I've heard one should make an Xmas pudding months in advance - do I start now? Other questions as well! [more inside]
Soon-to-be-metal-mouth needs your best soup recipes, stat. They also need to be paleo-friendly (no dairy, no grains, no processed sugars) and I would really prefer they be easy/quick! [more inside]
I thought about switching up my breakfast routine this week and decided to hard boil some eggs and eat some fish with it. At the store, I bought a package of "smoked, salted herring". After breakfast this morning, I realized they are not really edible as-is. What do I do with them? [more inside]
There's heaps of tarte au citron recipes out there in the world, and I've tried a couple, but I wonder, Metafilter - what's your canonical recipe? While delicious, the texture of my filling is rarely the same as that I get in really good patisserie places, and sometimes the flavours seem a bit askew and imbalanced. Please hope me.
My significant other and I don't live together, and haven't yet come up with a practical or efficient way to cook and eat a healthful dinner together on weeknights when we're both busy during the day and don't get home until late. Looking for suggestions from other couples in the same situation who have figured out tricks, systems, routines, or plans that will help us streamline our dinnertime process. [more inside]
What's the best, most foolproof way to reconstitute dried mushrooms? What recipes should I use them in? [more inside]
I've discovered I love making Chicken Karaage. It's boneless fried chicken in corn/potato starch but ready in just about an hour and has simple, straightforward steps. What kind of variations could I try out? Different flavors/marinades? Different coatings or flavored coatings? Different chunks of meat? Novel dips that pair well? Other ways to fancy it up? [more inside]
So I'm cruising through my new Ball canning cookbook and they have recipes for herb jellies, bwee!!! They all call for a good dry white wine. I've never been a wine drinker, so I'm looking for suggestions. What are some good, dry white wines that you've drunk and/or cooked with that you would recommend for basil and rosemary jelly? Since I'm going to be canning in large amounts, I would appreciate suggestions that aren't $100/bottle.
I'm in my early twenties and new at cooking, but can follow directions so that's a start. I'm just wondering whether I should buy a kindle version of a cookbook or stick with the paperback. I have limited storage space, which makes a kindle version very appealing. On the other hand, slightest slickness of the finger might not mix well with flipping pages on an iPad, not that I'd be handling my paperback slick with meat juice or something either. Veteran homemakers/cooks/chefs/etc. what are your thoughts?
My partner would like to try Phase 1 of the South Beach Diet for two weeks in order to jump-start losing 10-15 lbs. I typically cook in a Phase 2/Mediterranean diet style in general, so initially I figured this would be an easy enough task -- throw out the pasta and bread for a couple of weeks, and voila! But a couple of challenges are presenting themselves. [more inside]