I have an unopened (sealed) can of lump crabmeat that's been refrigerated. It expired about a week ago (best if used by date was a week ago on 10/5). Can I still eat this? Or should I throw it out?
I'm abroad for a year and the crappy knife I brought along is getting to be a drag. I'd love to by a chef's knife for daily use that would also be a nice souvenir of Barcelona. Is there a good but not extravagant chef's knife made around here? If so, where should I buy it? [more inside]
Today, even the most obscure ingredient can often be sourced with the click of a few buttons, but back in the day... I'm looking for examples of recent (+/- last 100 yrs) groups of immigrants coming to the US and how either not having access to their usual ingredients or having access to new ingredients may have impacted their traditional recipes. [more inside]
Most everything I cook has little or no flavor. It never tastes bad; it just doesn't taste. Like there is only texture. [more inside]
It's 8am. In 10 hours I would like to pull the "worlds best lasagne" out of my oven. Feeling overwhelmed with recipes and options. Any favorites? secret ingredients? Techniques you can recommend? [more inside]
My cooking area will be off-limits for the better part of two months. Help me design an alternative. [more inside]
There are many, many varieties of garlic available at my local farmers’ market. I decided to throw a garlic-tasting party. The general idea is to pick the best-tasting garlic variety(ies) to plant in my back yard this fall. I need your ideas on what to cook. [more inside]
Now that Just Bento is not really updating any longer, what's the best bento blog aimed at adults, not kids, and not at showing off the adorable widgets you manage to buy to make your lunch special, but just a focus on bento staples, fillers and techniques for plotting out lunches in a bento style. A focus on vegetarian is best, but not essential.
My stupid ridiculous rice cooker keeps boiling over, and I've only had it four days! What do I do? [more inside]
We've moved and now have access to a kitchen larger a postage stamp, a gas range instead of an electric, and super-easy access to an international market that blows my mind every time I enter it. I'm a decent cook and have my food processor and kitchen aid mixer attachments at the ready. Can you give me your best-est recipes, cooking tips, and purchasing pointers that might help us out with this wonderful situation? [more inside]
My sheer level of "doesn't know how to cook" is possibly outside the realm of most people's imaginations. So in front of me I have: a bag of dried green lentils, a can of diced tomatoes, a box of frozen spinach, a bag of Russet potatoes, a bulb of garlic, nutritional yeast, liquid aminos, and a sea salt grinder. I also have a gas stovetop and pots/pans. Assuming NO other ingredients, please tell me very specifically how to turn this into a...dal? soup? something else? [more inside]
What are some kid- and leftover-friendly meal ideas for a group of people across the US to make together, in two or fewer hours, with ingredients that are readily available and high-quality? [more inside]
My all-time favorite food is Mexican/Latin american food. I'm a pretty accomplished cook and I am semi-fluent in Spanish, as such, I am looking for your best, traditional Spanish Language latin american cookbooks/recipe websites. [more inside]
My partner's birthday is on Saturday. I am still trying to figure out what cake I should bake for him. HALP. [more inside]
You are not my chef or personal cook. LOL However.... I play around in the kitchen and am looking to create a hot salt. I have the coarse himalayan sea salt and secured some carolina reaper pepper flakes. I got the measurements down. I got my mixing bowl. I'm good to go. the salt and pepper don't wanna stay together! [more inside]
I have a recipe that calls for "achiote rojo." Which I've never encountered before. I did some googling but that term seems pretty loosely defined and I'm still pretty confused about what they want me to use. [more inside]
When trying a new recipe how many times should I cook it to completion before deciding I don't like the recipe? [more inside]
Inspired by this question, I'm thinking about putting in a couple of hours on Sunday to do a bunch of cooking healthy foods to eat throughout the week. But then... what? How do you learn how to reheat all the foods for maximum deliciousness? [more inside]
Lately we have been cooking a bunch of things on Sunday or Monday that can be assembled mix-and-match style during the week, and it has been awesome. We're getting a bit tired of what we've been making, though, so I'm looking for additional ideas that we may not have thought of. If you do meal prep to get you through the week, what do you make? [more inside]
My husband believes it is safe to leave the house with the (electric) oven on. Maybe not 100% safe, but no less safe than leaving the house with any electrical appliances plugged in. I am not so sure, and I am failing to find any reliable information online. Please resolve this disagreement: how unsafe is it to leave the house with the oven going? [more inside]
How do I marinate tofu so it ends up with a chocolatey flavor? End goal: put the tofu in a soup. [more inside]
The CSA haul this week was huge (yay!), but my refrigerator space is limited (boo). So I'm wondering, does everything need to go in the refrigerator? Specifically, green bean salad? [more inside]
Can a blender reasonably substitute for a food processor? [more inside]
I have a vegan colleague that is going through a medical situation. I would like to bring his family a meal that would help make their life easier. In traditional circumstances I have made a lasagna or typical pasta dish but in this circumstance I would obviously like to respect their dietary decisions. Any recommendations? I'm also open to the suggestions of pursuing something else to make their life easier.
I need help managing the food in my pantry, fridge, and freezer. [more inside]
What else should we do with a whole bunch of fresh raspberries before inthey mold? [more inside]
Do you have recipes for how to make soy-sauce flavored corn puffs, or places you've seen making or selling them? [more inside]
I need more ideas for cooked vegetable dishes. Ideally it would include a lot of vegetables and a little bit of meat. [more inside]
We baked some pork spareribs and forgot to remove part of the plastic wrapping. Will it kill us if we eat it (the pork, not the wrapping)? [more inside]
Looking for recipes and meal ideas for hosting (usually a couple of people) for dinner on weeknights with a bit of a wow factor. Prep around or under 1 hour, vegetarian, reasonable clean up time are all helpful! [more inside]
I’m spending a fortune on NYC takeout and want to start cooking. I know NOTHING. Like can't even cook an egg. So I’m wondering if you kind folks might suggest a) some basic resources on cooking fundamentals and b) some really easy vegetarian cookbooks. Thanks so much.
Your fridge is [mostly] empty. You're too lazy to drive to the grocery store, but not too lazy to stay in and cook. You may even have an impossibly tiny food budget. What great meals do you whip up from the storage in your pantry? [more inside]
I do the cooking for myself, wife and son. I'm fine as a cook but the repetition gets hard. A stack of recipes is overwhelming, but basic, flexible patterns are useful. Think meat and veg (paleo if you must). [more inside]
I've moved into an apartment and am trying to become a Real Adult. I've got some basic cooking skills, but would like a cookbook or something to follow since I lack variety. I cook a lot of soup at once and freeze/store it as my next few meals due to time constraints. I'm looking for advice, guides, sites, real-life books. [more inside]
How long does an open jar of minced garlic stay edible in a refrigerator? [more inside]
I have shiny new popsicle molds. I wish to spend the rest of the summer making all sorts of tasty frozen treats. I'm sure there is going to be a certain amount of "throwing some fruit and juice together willy-nilly and seeing what happens", and we have a paleta-making friend we will consult for his advice, but I'm appealing to the hive mind for recipes or ideas. What unusual flavor combinations might we not think of? What awesome recipes can you send my way? Help me have the tastiest summer ever. [more inside]
Help me remember the name of a cooking show that starred an old man and younger woman that aired on public access TV In the 90s. [more inside]
I bought beets at the farmers market this weekend but have never eaten them before. What is your go-to beet recipe / preparation technique for beet-o-phobes? The weather has cooled, so I can comfortably use my oven for roasting, too.
I would like to give my boyfriend a cooking class as a birthday present. Any suggestions on where in NYC to go? [more inside]
I've been stumped by noodles for a long time. I would really like to be able to look in my fridge, see I have extra veggies and some noodles and whip up a delicious, saucey, noodle dish... I love peanut butter, scallions, soy sauce, curries etc. But I have no idea how to put it all together, can you help? Extra points if you know how to work with Konjak noodles as we have 4 packs in the fridge!
Can you recommend a cooking course/program/class sessions for someone in the Northern Virginia area (or DC near Tenleytown metro)? [more inside]
What are the most unusual but tasty marinade recipes you love? [more inside]
I will be doing about 4-5 weeks of camping in the mountains in West Virginia, Kentucky and Tennessee this Summer. I think I'm pretty well prepared, but I don't want to forget anything, and would love to hear your tips for what to bring, what to remember, etc. Extra bonus points for good recipes and tips on powering devices! [more inside]
I love watching YouTube cooking channels like Hot Thai Kitchen or Maangchi (Korean) food. Are there other home cooking channels like this out there? [more inside]
I am not a vegan or a vegetarian, but I would like to increase my consumption of plants. As such, I'm looking for practical vegetarian cookbooks. I don't want complex recipes that take hours of prep, I want practicality. My favorite cookbooks are The Joy of Cooking and How to Cook Everything. Is Bittman's How to Cook Everything Vegetarian a good option?
I'm somewhat interested in the ingredient delivery systems like Plated or Blue Apron. I am not a busy mom, just a person who wants inspiration and is sick of throwing away leftover ingredients or looking at a nearly full jar of cream of tartar in my pantry. [more inside]
I'd like to make some puffed quinoa and almond "granola" bars, but recipes I'm seeing online use dates or nut butters for a binding agent. What else can I use? [more inside]
What "plain", simple, or sauce on the side vegetarian potato dish will be good cold or reheated in a work kitchen or in a slow cooker? Serve: 15-20. Leftovers are OK. [more inside]
In the on going saga of me not being able to catch a break I've now been diagnosed with celiac disease. How do I handle the holy trinity of extreme poverty, very little cooking skills, and this latest addition to my health woes? Pity party inside. [more inside]
What are your favorite slow cooker recipes that (a) rely on fresher ingredients instead of canned or frozen, and (b) are practical for single-person portions? Difficulty level: no beef or pork. [more inside]