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Themed menu ideas

Can someone give me suggestions for my menu for one of my cooking classes? [more inside]
posted by lundman on Jan 14, 2008 - 4 answers

Tasty turnips?

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 by mediareport on Jan 10, 2008 - 25 answers

Bought a Tagine. Now What?

So, I have just purchased this tagine, and I've got a few questions (and wouldn't mind a recipe or three either)... [more inside]
posted by peacecorn on Jan 10, 2008 - 10 answers

I want my home-made microwave foods to be crisp, but how?

I want relatively crisp reheated food from the microwave. Can can I buy or make something to do this for me, like that silvery-coated paperboard that comes with frozen foods? [more inside]
posted by vytae on Jan 9, 2008 - 15 answers

Crunchy Granola Pizza?

I want to make pizza from scratch. I mean From Scratch. Just how far can I go? [more inside]
posted by bondcliff on Jan 8, 2008 - 36 answers

Indoor herb garden

Last summer, I was walking through Boy's Town here in Chicago when some guys handed me a mint plant to advertise some new plant delivery service in the area, focusing on plants for cooking. I did not want to raise fresh herbs last summer, but now I do and, although the mint is thriving in my mom's garden, I have lost the business card that came with it! My websearch skills are not helping me find them; anyone know the company? [more inside]
posted by crush-onastick on Jan 7, 2008 - 3 answers

I've made a blackened mess of things 3 times now...

Help- I keep burning my chana dal in the crock pot..... [more inside]
posted by mistsandrain on Jan 6, 2008 - 6 answers

Calling all (semi) esoteric foodies ...

What can I do with all these black cardamom pods? [more inside]
posted by the luke parker fiasco on Jan 5, 2008 - 12 answers

15-minute stir fry recipes?

What are some good combinations of ingredients for stir-fry? The fewer ingredients and shorter prep time, the better. [more inside]
posted by jasminerain on Jan 5, 2008 - 24 answers


Are there any askmefi-like forums that revolve around food and cooking? [more inside]
posted by xaire on Jan 4, 2008 - 18 answers

Just one cook is spoiling the broth.

How do you avoid chef's stomach? [more inside]
posted by oflinkey on Jan 4, 2008 - 32 answers

Help me unravel the mystery that is lentils

How long to cook lentils? Do I need to soak them? [more inside]
posted by sfkiddo on Dec 31, 2007 - 14 answers

Best kind of bakeware material?

For a jack of all trades bakeware, what is the best material? Ceramic, Metal (aluminium), Glass (Pyrex), or Silicone?
posted by riffola on Dec 28, 2007 - 16 answers

single-serving recipes

Cooking for one: I need some tasty, healthy single-serving recipe ideas! [more inside]
posted by logic vs love on Dec 28, 2007 - 27 answers

I'll have a number 42...

I want to cook chinese takeaway style food at home. Is there a website that will tell me how to do this? [more inside]
posted by Rabulah on Dec 28, 2007 - 12 answers

Not self-raising flour

Can self-raising flour be turned into plain flour? [more inside]
posted by popcassady on Dec 26, 2007 - 8 answers

Mmm, fresh tagliatelle...

I want to make pasta, but it's oh-so-complicated... [more inside]
posted by roygbv on Dec 25, 2007 - 19 answers

food and cooking podcasts

please recommend food and cooking podcasts or internet radio [more inside]
posted by Infernarl on Dec 24, 2007 - 7 answers

How do I clean turbot?

How do I clean turbot? [more inside]
posted by romakimmy on Dec 24, 2007 - 10 answers

Juicy roast and puffy pudding?

Cooking Filter: Perfect Roast Beef and Yorkshire pudding? [more inside]
posted by Phalene on Dec 23, 2007 - 15 answers

Hot rabbit recipe

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

Help me make the yummiest peppermint bark!

CookingFilter! I need tips and tricks for making the bestest peppermint bark EVAH. Also any favorite peppermint bark recipes. [more inside]
posted by Rosie M. Banks on Dec 20, 2007 - 8 answers

Help this impatient person learn how to cook from a book.

Help this impatient person learn how to cook from a book. [more inside]
posted by mintchip on Dec 19, 2007 - 24 answers

Out of the Frying Pan into the Ire

What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice? [more inside]
posted by YamwotIam on Dec 17, 2007 - 23 answers

Help me make good tahini custard.

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 by laminarial on Dec 16, 2007 - 3 answers

Marsala Usage

How long do I have to consume a bottle of opened Marsala? [more inside]
posted by mmascolino on Dec 16, 2007 - 4 answers

Chopping lemongrass makes me want to chop off my hand

The boy and I are trying to make a sort of bulk Thai seasoning paste, which we've previously freezed in portions pretty successfully. One thing is holding us back, though -- the absolute )*&^&*$ we have to go through to chop the lemongrass properly. What with us using a pound or two of lemongrass, even chopping it roughly to do the rest in the food processor is a pain (literally), and the last time we did this we ended up with a whole bunch of stringy bits. Yes, we've peeled off the outer layers and chopped off the tough bit at the bottom; we typically use a large, properly sharpened chef's knife. Any other tips?
posted by Madamina on Dec 15, 2007 - 10 answers

Eat 'em before they get mouldy!

Why do my banana muffins go so mouldy so quickly? [more inside]
posted by Mutant on Dec 14, 2007 - 14 answers

Vegans do it without animal products.

I need some tried and true delicious vegan recipes. [more inside]
posted by sneakin on Dec 13, 2007 - 13 answers

sweet sweet tea

I just took a trip to Atlanta and became addicted to sweet tea. I googled for recipes and noticed a few variations in the way it's prepared (besides amount of tea bags, sugar, water). That is, some recipes call for boiling the tea, then adding the sugar, then adding *room temperature* water. Some call for adding boiling water to tea, steeping, adding the sugar, then adding *cold* water. I think one called for adding the boiling water to tea, adding the sugar, then adding *room temperature water*. etc. etc. What I'm curious about is how do the differences affect the final taste? [more inside]
posted by edjusted on Dec 12, 2007 - 33 answers

What the crap do I call this thing?

Looking for a spatula that can pick up and flip food, especially fish. These were on infomercials for a while... [more inside]
posted by shwynn2 on Dec 12, 2007 - 13 answers

Brie to bake

How do you bake a brie? [more inside]
posted by melangell on Dec 10, 2007 - 25 answers

Good microwave cooking recipes for Christmas candies, jams, etc

Surprisingly good microwave recipes anyone? I'm looking for microwave recipes for jams, candy, etc. that you've actually made and turned out surprisingly well for being cooked in a microwave. I'm particularly interested in any recipe that can be made and put in containers for Christmas gifts.
posted by GlowWyrm on Dec 10, 2007 - 8 answers

Olive Garden Artichoke Dip - but I need bread!!

I've made some artichoke-spinach dip and I'd really love to serve it with bread like the olive garden's! [more inside]
posted by Gideon on Dec 10, 2007 - 1 answer

Help me not ruin Christmas dinner for the vegetarians in the family.

Can I de-salt my lasagna filling? I'm making two spinach-pesto lasagnas and it seems I've over-salted my truly ginormous bowl of ricotta/parmesan/spinach/pesto filling. Please tell me I don't have to start over. Can it be saved? Can I add something that will take away some of the saltiness?
posted by missuswayne on Dec 9, 2007 - 21 answers

Doing The Unstuck

Thanks to my own stupidity, I managed to get two saucepans stuck one inside the other, with the lower one apparently containing a cavity of lower pressure holding the upper pan in place. Is there any way to get them apart without causing injury or property damage? [more inside]
posted by dw on Dec 5, 2007 - 30 answers

river rock for cooking project

Where in nature can I find a dinner plate sized rounded flattish rock that can be heated to high temperatures without exploding? [more inside]
posted by Infernarl on Dec 2, 2007 - 20 answers

Biscotti of the Gods

I have a newfound biscotti obsession. So far I have made a fabulous chocolate chip and toasted almond biscotti and a rather insipid one with matcha and almond. What other ingredients make great biscotti? What can I add to the matcha biscotti to make it more interesting? [more inside]
posted by arcticwoman on Dec 1, 2007 - 17 answers

Making the most of a Le Creuset Dutch oven.

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

Versatile alcohol for cooking

Yes, I know each recipe is best with a specific type of alcohol, preferably from the region that the cuisine originates from. But it simply not economical to have so many different bottles of alcohol If I only could have half a dozen bottles of alcohol to cook with, what would they be? Any specific vintage/brand recommendations. Bonus question: How to solve the "wine goes bad in a few days" problem, when I don't drink on a regular basis?
posted by jytsai on Nov 28, 2007 - 20 answers

Arepa flour in NYC?

Where can I buy masa precocida or masarepa (corn flour for Arepas) in subway accessible parts of NYC? Also what kind is better for homemade arepas?
posted by riffola on Nov 26, 2007 - 11 answers

once a month freezer cooking carnivore diet on the go for cheap

I want to great a food plan/way of eating with the following requirements: Paleo/carnivore (animals--esp. cow and pig, high fat in animal fat, fish, leafy greens) Once a month cooking (or twice) Cheap in NYC apartment (i.e. no deep freezer to buy whole animals) On the go (on average, four days out of week I only eat breakfast at home) [more inside]
posted by Furious Fitness on Nov 25, 2007 - 10 answers

Slooooooow food

We're looking for all-day cooking projects - we're willing to rise at dawn, source esoteric ingredients, spend hours chopping, whatever it takes. [more inside]
posted by peachfuzz on Nov 24, 2007 - 37 answers

Like little pillows of heaven

Does anyone have a recipe that would reproduce restaurant-style pita bread? [more inside]
posted by bibliowench on Nov 23, 2007 - 11 answers

Capon for Thanksgiving

Anyone have any tips for roasting a capon? [more inside]
posted by mccarty.tim on Nov 20, 2007 - 6 answers

Cooking more with yonder crockpot.

I am craving slow-cooked goodness. Please share your favorite crock-pot recipes! [more inside]
posted by actionpact on Nov 19, 2007 - 24 answers

I need to find cooking lessons in Los Angeles. Not looking for a formal degree program, just the basics.

I need to find cooking lessons in Los Angeles. Not looking for a formal degree program, just the basics. [more inside]
posted by Mr_Crazyhorse on Nov 18, 2007 - 4 answers

How do I get fried chicken smell out of not-very-washable clothing items?

How do I get fried chicken smell out of fabrics? I would just wash them, but two of them (a jacket and a shawl) aren't very washable. [more inside]
posted by fiercecupcake on Nov 16, 2007 - 15 answers

Chunky pasta?

Another pasta sauce question but with a few additional requirements... [more inside]
posted by widdershins on Nov 15, 2007 - 14 answers

Should I buy a crockpot?

Does a crockpot really improve the flavor of the food or make your life easier? [more inside]
posted by davar on Nov 11, 2007 - 37 answers

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