2298 posts tagged with cooking.
Displaying 1551 through 1600 of 2298. Subscribe:

Recipe for truly succulent, traditional Jewish brisket?

How do you make truly tender, succulent Jewish-style brisket? [more inside]
posted by roxie110 on Feb 16, 2009 - 15 answers

Savory Food Combinations

Foodfilter: Savory dish pairings? Previously [more inside]
posted by kiki_s on Feb 15, 2009 - 10 answers

Bittman & Bittman

Overlap between Mark Bittman's cookbooks? [more inside]
posted by Bezuhin on Feb 15, 2009 - 9 answers

Asparagus & Prosciutto Variations

Best way to prepare Asparagus w/Prosciutto (or other suggestions in the same vein)? [more inside]
posted by jpziller on Feb 13, 2009 - 7 answers

Are scratched pots/pans safe?

At what point do I throw out slightly scratched pans/woks? [more inside]
posted by mateuslee on Feb 13, 2009 - 18 answers

What to do with chocolates besides the obvious?

Creative cooks, I need your help. What can I make with a whole bunch of filled chocolates? [more inside]
posted by CunningLinguist on Feb 13, 2009 - 18 answers

The inside scoop on mandolins.

I'm interested in mandolins. Not the instrument, the cooking utensil. Is it all that it's cracked up to be? [more inside]
posted by Gordion Knott on Feb 13, 2009 - 34 answers

Help!! Teach Me How To Make NY Style Chinese Food!

Anyone know how to make pork fried rice and chicken and broccoli just like in New York Style chinese food? [more inside]
posted by FireStyle on Feb 12, 2009 - 16 answers

Not sweet potatoes. Potatoes that are sweet.

Is there anything palatable I can cook to use up potatoes that have turned sweet while stored in the fridge? [more inside]
posted by Orinda on Feb 11, 2009 - 12 answers

Source for sushi-grade fish in Brooklyn

I'm going to make sushi at a dinner party in Brooklyn on Saturday night. Any advice as to where I can get fish fresh enough for sushi? [more inside]
posted by davidvan on Feb 8, 2009 - 14 answers

Help me to not overthink a plate of beans (and rice)

Rice and beans for the inexperienced and time-pressed cook? [more inside]
posted by availablelight on Jan 29, 2009 - 19 answers

Oy vey are brown frozen latkes okay?

Will my latkes be OK if I make them from frozen batter and it's brown? [more inside]
posted by maniabug on Jan 28, 2009 - 8 answers

Huevos Rancheros Thread: GO!

For those who make huevos rancheros: what do you do to make them amazing? For those who eat huevos rancheros: what detail makes them go from okay to amazing? [more inside]
posted by piratebowling on Jan 28, 2009 - 29 answers

Help me have hot bacon, eggs and toast - all at the same time

I like making big breakfasts of multiple dishes. How can I most effectively time my cooking so that everything is done, hot and ready to serve at the same time? [more inside]
posted by illenion on Jan 26, 2009 - 19 answers

Should I eat it and if so, how?

Should I eat it and how, the cooked shrimp edition. [more inside]
posted by desjardins on Jan 26, 2009 - 14 answers

Should I peel the garlic skin before roasting the garlic?

How do you cook whole garlic? Do you need to peel it? If so, how? [more inside]
posted by bluefly on Jan 25, 2009 - 17 answers

Why season matte enamel?

Why does my Ikea SENIOR casserole, which has a "matte enamel interior", come with instructions for seasoning? [more inside]
posted by Kemayo on Jan 24, 2009 - 6 answers

Chili When It's Chilly

I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up? [more inside]
posted by netbros on Jan 22, 2009 - 79 answers

Soup Me Up.

Soup Me Up. Can anybody tell me how to make killer chicken soup? [more inside]
posted by lpsguy on Jan 21, 2009 - 33 answers

braise and re-braise

Can I keep re-using the same cooking liquid over and over forever and ever amen? [more inside]
posted by Foam Pants on Jan 19, 2009 - 29 answers

Spanish Rice

Incomplete Recipe Filter: How much comino, Mexican chili powder, and salt do I need for Chicken with Spanish Rice? [more inside]
posted by JakeLL on Jan 16, 2009 - 4 answers

The last time I ate fish, it was in fingers...

After a decade of vegetarianism, I'd like start including fish in my diet. I live near my city's major fish market, but I have no idea what to buy or how to cook it. I would love to hear your favourite simple fish recipes. [more inside]
posted by [ixia] on Jan 16, 2009 - 38 answers

Cooking for hungry, hurried students

What should I make for breakfast? I'm giving away the food to students who are on their way out of the dorm, heading to class. Easy to eat and easy to cook are both appreciated! [more inside]
posted by scission on Jan 15, 2009 - 31 answers

Can anyone find this poster?

I'm prepared to design it myself, but I'm interested in a spectacularly type-set/laid out kitchen poster that has common conversions and equivalents on it (Cup/Gallon, that sort of thing). Anyone seen something heart stopping?
posted by Alex McP on Jan 14, 2009 - 11 answers

What are your favorite high-protein, low-fat, quick and easy recipes?

What are your favorite high-protein, low-fat, quick and easy recipes? [more inside]
posted by Pontius Pilate on Jan 11, 2009 - 27 answers

What size chef's knife should I buy?

I'm looking to spend a good amount of money on a chef's knife in the near future, and haven't found a good discussion of the difference between an 8" and 10" knife. What are the salient differences? [more inside]
posted by lhputtgrass on Jan 11, 2009 - 21 answers

Recipe Challenge

Do you have a recipe that will work for these difficult conditions? I have access to a lot of high-quality ingredients but I DON'T have a lot of space and I have many food restrictions. [more inside]
posted by sondrialiac on Jan 11, 2009 - 17 answers

Lemon Overload

What can I do with a ton of lemon juice? [more inside]
posted by Lame_username on Jan 11, 2009 - 23 answers

Bean me, Soup Nazis.

Winter's here, and I have a hankerin' for some good bean soup. Help me out. [more inside]
posted by dinger on Jan 10, 2009 - 12 answers

Host without the most: A party with no furniture?

I'd like to hosting meetups, events, and parties in my apartment with no furniture. Can this work? [more inside]
posted by abdulf on Jan 9, 2009 - 22 answers

How do I salvage a bland, already-cooked risotto?

Having absent-mindedly added three times the amount of rice called for, how do I salvage a deadly-flavorless risotto? [more inside]
posted by tabubilgirl on Jan 7, 2009 - 20 answers

I just lost the Christmas 5, but the Thanksgiving 7 still lingers

How do you eat healthy during the winter? General tips for staving off winter weight gain? [more inside]
posted by peachfuzz on Jan 6, 2009 - 18 answers

When has good stock gone bad?

How do I tell whether beef or chicken stock/broth, that has been refrigerated, has gone yucky? [more inside]
posted by leahwrenn on Jan 6, 2009 - 17 answers

I need no-sugar freezer jam!

Anyone know a good no sugar/Splenda recipe for strawberry freezer jam? [more inside]
posted by FunkyHelix on Jan 6, 2009 - 8 answers

Store-bought-style baked tofu at home

Store-bought-style baked tofu at home: how? [more inside]
posted by acridrabbit on Jan 4, 2009 - 8 answers

What's the savoury equivalent to cookies?

I want to make up boxes of goodies as presents for my brothers. Ordinarily I'd make cookies, but my brothers prefer savoury to sweet. So I'm stumped. Is there any kind of savoury/salty homemade treat that keeps as well as cookies and is as easily portable and wrappable?
posted by orange swan on Jan 3, 2009 - 31 answers

How to cook rice in a clay pot rice cooker?

My husband and I received a Vita Clay rice cooker as a gift. We'd like to start using it, but it the recipe/instruction booklet is missing. [more inside]
posted by burntflowers on Jan 3, 2009 - 3 answers

Can I make a ceviche a day ahead?

Can I make a ceviche a day ahead? [more inside]
posted by deinemutti on Jan 2, 2009 - 4 answers

How do I cook a turkey roast?

How in the heck do I cook a turkey roast for maximum deliciousness? [more inside]
posted by pluckysparrow on Jan 2, 2009 - 20 answers

Recipes for Maverick Pears

Any recipe ideas for Harry and David Maverick pears? [more inside]
posted by ginagina on Jan 2, 2009 - 4 answers

WOK FU!

Seeking >20 minute recipes, but with a twist: I'm in China, and that means I have a wok, vegetable oil, garlic, black pepper, salt, sichuan peppers, no cheese, and limited options on Western meats. Also got a couple other pans, but nothing to specialized. Aside from the usual (fried rice), what are some interesting meals I can make with this in 20 minutes?
posted by saysthis on Jan 2, 2009 - 11 answers

Are gas stoves supposed to produce a sticky residue?

I know a couple of folks with gas stoves, and they have trouble with a sticky residue coating their walls and ceiling around the range. They describe it as inherent to cooking with gas. (It's really disgusting.) Yet other folks I know who cook with gas don't report any such problems. Is this a known problem? Any idea why it would affect some people, but not others? Different types of gas (natural vs. propane)? Badly-tuned stoves? Something they're cooking? [more inside]
posted by waldo on Dec 31, 2008 - 33 answers

What dishes are considered classic cuisine? What are some different exercises and sports to try?

I need help selecting classic cuisine dishes to perfect and new exercises and activities to try as part of my New Year's Resolution! [more inside]
posted by ReneeOg on Dec 30, 2008 - 11 answers

Ideas for a special lamb dish

Delicious and not-too-difficult recipes with lamb, please? [more inside]
posted by otherwordlyglow on Dec 29, 2008 - 22 answers

What the hell is a Round Roast?

I have in my possession a large cut of beef called a round roast. What is it (pot roast, maybe?) and how do I cook it - tomorrow? [more inside]
posted by DarlingBri on Dec 24, 2008 - 18 answers

Ham it up

OK. My family have in the fridge a (reads label carefully) cooked, smoked, uncured ham. Please help me with your glaze recipes and ham preparation tips. [more inside]
posted by Pallas Athena on Dec 23, 2008 - 10 answers

Go Small And Go Home

Help us cook a holiday feast for just the three of us. [more inside]
posted by scrump on Dec 23, 2008 - 13 answers

Sweet Plus Spicy Equals Magically Delicious

I need recipes for sweets to use a bunch of candied chillies. [more inside]
posted by piedmont on Dec 20, 2008 - 3 answers

Tasty, nutritious and healthy frozen food wanted

Need recommendations as to tasty prepared frozen meals available in the U.S. [more inside]
posted by reenum on Dec 19, 2008 - 36 answers

Pray for my Pralines

Help me salvage these pralines... [more inside]
posted by cinemafiend on Dec 18, 2008 - 8 answers

Page: 1 ... 28 29 30 31 32 33 34 35 ... 46