2357 posts tagged with cooking.
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Calling all chefs!

Calling all chefs! I would like to make this recipe for dinner tonight. Can I make the bacon/vinegar/cream sauce a couple hours ahead and reconstitute it right before I serve the dish, or will it end up lumpy and weird? [more inside]
posted by anonymous on May 17, 2009 - 15 answers

Chow for a Crowd

Recipes and tips on cooking for a horde (~200 people). [more inside]
posted by ottereroticist on May 13, 2009 - 9 answers

No, seriously, how do you peel an egg?

What can you do ensure that the shell of a hard boiled eggs comes off easily every time? [more inside]
posted by Brandon Blatcher on May 13, 2009 - 34 answers

How to smoke a duck

I have two ducks I want to smoke for tomorrow and am looking for recipe (marinade, brine, etc.) suggestions. Bonus points for methods that let me cook the 2 ducks in different ways yet are mostly similar. [more inside]
posted by bsdfish on May 8, 2009 - 7 answers

Blue crabs in the frozen north

Where can a guy find a few bushels of male blue crabs on the cheap in NYC this Sunday? [more inside]
posted by soma lkzx on May 8, 2009 - 3 answers

Moving up to the Grilling Big Leagues

Summer time is here and my grill has been cleaned and is ready for use. I need some summer grilling recipes and ideas. Hurry, the grill is hot! [more inside]
posted by boots77 on May 7, 2009 - 22 answers

A Splay That Will Live in Infamy

I want to learn to splay a chicken. [more inside]
posted by joelhunt on May 5, 2009 - 13 answers

Spring rolls wrappers + _______________ = awesome

I have spring roll wrappers! [more inside]
posted by melissam on May 5, 2009 - 18 answers

Recommendations for authoritative cookbooks.

Recommendations for authoritative cookbooks intended for a Western audience? [more inside]
posted by pravit on May 4, 2009 - 21 answers

The way to a man's heart is through his stomach, then up, using sharpened shishkabob spears.

Help me weaponize food. [more inside]
posted by Shepherd on Apr 30, 2009 - 66 answers

Chipotle Overflow

I happened to mention to a well-meaning friend that I liked the taste of chipotle. Soon afterward, I received a care package just loaded with chipotle products. Please help me make mouth-watering concoctions. [more inside]
posted by netbros on Apr 29, 2009 - 15 answers

Roasted crushed pecan glaze on your thighs?

[grilling filter] A friend gave me a bottle of "Southern Pecan Pepper Glaze"... help me make the best dish with it... [more inside]
posted by Drasher on Apr 29, 2009 - 3 answers

Perfecting pancakes - perhaps pan problems?

Why is the first pancake I make the BEST of the batch? [more inside]
posted by bargex on Apr 29, 2009 - 24 answers

Foods that are cheaper to buy than to make?

What are some foods that are cheaper to buy than to make from scratch (using non-bulk ingredients)? Carrot juice is the only one I can think of at the moment, but my experience is very limited.
posted by archagon on Apr 28, 2009 - 38 answers

What's your most favorite kitchen /cooking item?

Planning our wedding registry. What's your most favorite kitchen /cooking item? Do have a utensil, tool, pot or pan that you LOVE to use and couldn't imagine cooking without? [more inside]
posted by kdern on Apr 27, 2009 - 85 answers

Help bring my pipe dream down to earth.

What do you need to do to get a booth at the NYC greenmarket? [more inside]
posted by puckish on Apr 24, 2009 - 4 answers

Hands-on Cooking Classes in NYC

Where can I find hands-on and *cheap* cooking classes in New York? [more inside]
posted by reticulatedspline on Apr 24, 2009 - 4 answers

I feel like I'm absolutely terrible at cooking. How can I become better at it?

I feel like I'm absolutely terrible at cooking. How can I become better at it? I think my lack of recipes/ideas is what's killing me. I just stick to spaghetti and frozen dinners because I'm not sure what else to do. If I had things to make I'm sure I'd eventually become better at it. [more inside]
posted by decrescendo on Apr 22, 2009 - 50 answers

Simple vegetarian cookbooks?

Cookbook recs needed: I'm an amateur cook so I need simple recipes, it would be nice if the books worked from a common and not-too-large set of ingredients, and I like food that's garlicky, oniony, and/or spicy. Oh, and healthy is a plus but not required. Finally, I'm a vegetarian (not vegan).
posted by shivohum on Apr 21, 2009 - 32 answers

Feel the Side Burn

What should I make with my grill's side burner? [more inside]
posted by rouftop on Apr 20, 2009 - 18 answers

make my lasagna taste less like a backyard

how can i rescue my broccoli lasagna? [more inside]
posted by Señor Pantalones on Apr 19, 2009 - 17 answers

More Cheshire than I know what to do with

What do I do with all of this Cheshire cheese? [more inside]
posted by aramaic on Apr 17, 2009 - 4 answers

Teeny Tiny Foods Please!

We're having a "tiny food" party / BBQ, and I need menu suggestions. Sliders (obviously), cornichons (or gherkins) and tiny cupcakes are readily available. Coronitas (7 oz. Coronas) to drink. So, what else? Other mains, sides, desserts, beverages. Any suggestions would be helpful. [more inside]
posted by dersins on Apr 16, 2009 - 47 answers

Help me find the perfect cookbook

Can the Hive recommend some good cookbooks? [more inside]
posted by InsanePenguin on Apr 16, 2009 - 36 answers

Halp save my oyster stew!

The milk in my oyster stew boiled over. Is it salvageable? I've got an oyster stew on the stove, ingredients are half and half, a tonne of butter, oysters, shallots and celery. I left it (I know, I know) in the care of a roomate for two minutes, and it boiled over. Now the milk is a little clotty. Is there a fix, or has this been ruined?
posted by thatbrunette on Apr 12, 2009 - 6 answers

Promoting sun-dried tomato awareness

We bought a gigantic jar of sun-dried tomatoes packed in olive oil. What are your favorite recipes that incorporate them? [more inside]
posted by halogen on Apr 7, 2009 - 23 answers

I want succulence, not shoe leather.

CrockpotFilter: "Falling-off-the-bone tender" is cited as a desirable quality in meats prepared in a slow cooker, but I find meat cooked this way to be dry and mushy. What can I do to fix this? [more inside]
posted by cabingirl on Apr 4, 2009 - 19 answers

Where can I buy cherry blossom extract?

Unique ingredient filter: Does anyone know where I can buy some cherry blossom extract, preferably online or around Chicago? [more inside]
posted by CoralAmber on Apr 3, 2009 - 6 answers

Why do I always lose everything important?

Recipe filter: mushroom and scallop pot pie recipe. Dinner party rapidly approaching, and boyfriend or I managed to lose the recipe. Help! [more inside]
posted by soleiluna on Apr 3, 2009 - 2 answers

Pasta for Passover

Passover is coming, hurray. Is there a way to make noodles, gnocchi or other pasta without using wheat, rice or beans? I've seen commercial potato noodles for sale but I'd rather make my own.
posted by Joe in Australia on Mar 31, 2009 - 8 answers

What are your favourite ways to avoid waste in the kitchen?

What are your favourite kitchen and pantry management tricks to avoid the waste of food and money? [more inside]
posted by orange swan on Mar 28, 2009 - 34 answers

why do french eggs taste stronger than american eggs?

It seems to me that French eggs taste much stronger than American eggs. And therefore, any dish with eggs that I prepare in France tastes bad because the strong egg taste overwhelms all the other flavors (this especially ruins sweet dishes). Does anyone have advice on how to get rid of the taste (or better yet, to find eggs in Paris that don't have the strong taste)? [more inside]
posted by helios on Mar 27, 2009 - 15 answers

Join me in the Quest for the Mexican Salad Dressing!

Help me recreate an awesome Mexican salad dressing! [more inside]
posted by goodnewsfortheinsane on Mar 26, 2009 - 10 answers

Mmmm...(fake) deer...

Is it possible to make meat substitute taste like fried venison? [more inside]
posted by starbaby on Mar 25, 2009 - 9 answers

What should I make to serve with duck confit?

I'm looking for relatively foolproof and delicious appetizer to serve before duck confit. [more inside]
posted by macrowave on Mar 24, 2009 - 12 answers

Is there a better way to crack an egg?

Is there a better way to crack an egg? [more inside]
posted by Zoyashka on Mar 24, 2009 - 23 answers

Identify green powder used to flavor popcorn.

Help to identify green powder to flavor popcorn? [more inside]
posted by mtphoto on Mar 24, 2009 - 12 answers

Is non stick cookware going to give me cancer in 25 years?

What are the dangers and benefits of non stick cookware (teflon/generic teflon type)? It's obviously healthier to cook without using lots of oil, but I've heard rumors of health problems such as cancer being linked to long term use of non stick pans. [more inside]
posted by thewalrus on Mar 22, 2009 - 21 answers

Is it worth the trouble to vent our range hood outside?

Is it worth the trouble to vent our range hood outside? [more inside]
posted by odinsdream on Mar 20, 2009 - 21 answers

Traditional-schmaditional

RecipeFilter: Seafood stew stumper! [more inside]
posted by owtytrof on Mar 19, 2009 - 11 answers

I need help to injera my kids!

Help me come up with (American) kid-friendly foods to have with injera (Ethiopian flatbread) in an Ethiopian-style meal. [more inside]
posted by Tallguy on Mar 18, 2009 - 21 answers

Root Beer!

We're makin' root beer! (Help?) [more inside]
posted by serazin on Mar 13, 2009 - 17 answers

No-carb carnivore cooking and diet tips?

What are some cooking and diet tips for an ovo-lacto carnivore? (No, that wasn't a typo.) [more inside]
posted by korpios on Mar 10, 2009 - 19 answers

Is it safe to cook meat very briefly then re-refrigerate it for 24 hours?

FoodSafetyFilter: Making duck confit. Threw a few legs into the 200 degree melted fat then realized I didn't have enough fat to cover them all completely. Panicked for 3 or 4 minutes, realized it's too late to go out and buy more fat, then decided my only option (aside from chucking $40 worth of meat) was to pull the legs out, blot them with paper towels, and throw them back in the fridge until tomorrow when I can get more fat. Question: Am I going to kill myself and all of my dinner guests with some horrible foodborne bacteria? [more inside]
posted by hypocritical ross on Mar 9, 2009 - 6 answers

What are some good meals to cook for dinner parties/groups of people?

What are some good meals to cook for dinner parties/groups of people? What are some good cooking tips for the same? [more inside]
posted by Hartster on Mar 9, 2009 - 28 answers

What're your favorite vegan recipes?

Vegans: Your favorite recipes? Entrees and desserts, more inside. [more inside]
posted by GilloD on Mar 5, 2009 - 22 answers

Shelf stable homemade condiments

Homemade condiment preservation without canning. I've made ketchup, hot sauce, and worcestershire sauce in the past. All the recipes say to store the finished product in the refrigerator and use within a relatively short time. [more inside]
posted by sharksandwich on Mar 4, 2009 - 7 answers

Iron Chef: Potluck Edition

Help me win the work potluck challenge. The ingredients? Chocolate and cheese. [more inside]
posted by missjenny on Mar 1, 2009 - 17 answers

How to acquire a taste for cilantro?

Ever hate cilantro, then acquire a taste for it? [more inside]
posted by rwhe on Feb 27, 2009 - 43 answers

What shall I feed the playful masses?

I need more ideas for "game night" food! I've done curry and chili in the past, and am tossing around lasagna and gumbo as possibilities in the future, but want more options. Since every cooking question is special, there is [more inside]
posted by itesser on Feb 26, 2009 - 15 answers

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