Elegant, healthy, protein-filled vegetarian recipes for the complete novice. I am cooking challenged!
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posted by 3491again
on Aug 13, 2012 -
22 answers
I want to eat like it's 1909 and have no idea how to plan meals. I will learn to cook. Does anyone have advice and/or resources for me?
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posted by Urban Winter
on Aug 9, 2012 -
63 answers
I've developed a cooking method recently where I cook some seasoned meat or fish in a fry pan with a bunch of oil and butter. Then, when it's done, I take out the meat and throw in some cut up veggies to soak up the juices of the meat along with all the remaining nicely charred spices and oil. Mmm. So good. So easy.
Why have I never heard of this? I would like to explore what other people have done with this seemingly obvious idea, but I'm not sure what it's called. Is there a specific name for this?
posted by zachawry
on Aug 6, 2012 -
18 answers
In about an hour I will be making a southwestern corn chowder for my family without a well-defined recipe. Help me do it right.
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posted by escabeche
on Aug 6, 2012 -
16 answers
What are some good uses for my fleur de sel? What makes it so special, anyway?
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posted by Liesl
on Aug 6, 2012 -
14 answers
What is your favourite car camping, open fire, simple to prepare food appropriate for kids? Besides hamburgers, hot dogs and chili?
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posted by Mitheral
on Aug 5, 2012 -
23 answers
We just procured a couple of pints of delicious wild New Hampshire blueberries while kayaking around an island. Fun! Next question: what to do with them?
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posted by nosila
on Jul 14, 2012 -
9 answers
Is there a way to make high quality youtube videos using a smartphone (Iphone 4 or Samsung Galaxy S2)?
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posted by sunnychef88
on Jul 13, 2012 -
1 answer
I joined a CSA to eat more vegetables but.... I kinda....hate vegetables. What are some great recipes to make me actually want to eat this stuff?
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posted by silverstatue
on Jul 11, 2012 -
59 answers
Are there any videos on YouTube similar to
Great Depression Cooking, in that they feature completely amateur cooking? I mean people without great knife technique or whatever, just cooking regular meals in small regular kitchens like the rest of regulars, fearlessly and worrying not so much about presentation or perfection?
posted by Busoni
on Jul 11, 2012 -
10 answers
Cooking Help: Is too much Rosemary causing these slow-cooked meat braises to get too bitter? Last night I did a slow roast / semi-braised Lamb shoulder (bone in) and there was this familiar bitterness that I've noticed before in my cooking and other peoples cooking. From memory I am associating it with Rosemary being present. Its hard to remember exactly but I feel that rosemary is usually involved. But I think there is also often whole sliced lemon involved.
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posted by mary8nne
on Jul 9, 2012 -
14 answers
Today, a chicken was killed. And now, it is sitting in my fridge. Given that this is probably the highest-quality chicken I've ever had the chance to eat, how should I prepare it?
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posted by meese
on Jul 7, 2012 -
25 answers
I'm considering making some mayonnaise with bacon grease. I'd love some input on the idea.
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posted by kavasa
on Jul 7, 2012 -
14 answers
CookingFilter: I've been making a bunch of Asian fusion dishes lately and I don't think I've ever been satisfied with a component crucial to my understanding of food: the cheese!
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posted by dubusadus
on Jul 3, 2012 -
16 answers
So I've been given a well-loved copy of the 1937 Better Homes and Gardens Cookbook. Along with the cookbook are a bunch of recipes handwritten on random scraps of paper, such as napkins and envelopes. What should I do with all this?
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posted by jcatus
on Jun 29, 2012 -
11 answers
I've come into a pound of carob chips and a large tin of carob powder. My baking skills are elementary level. But I like carob for being carob and not just fake choc. Give me your fave recipes. Bonus if they can appeal to people unfamiliar with it so I can share my handiwork with them.
posted by asockpuppet
on Jun 28, 2012 -
2 answers
Jerry-rigging a hot plate. Help me (a total beginner at electricity) not get myself killed, and maybe even learn something.
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posted by Rykey
on Jun 27, 2012 -
11 answers
Vegetarian recipes filter: I have a box of "vital wheat gluten" sitting around my pantry. What can I do with it that is vegetarian (lacto-ovo; no other food restrictions) and tastes delicious? I am pretty decent at both cooking and baking, so complicated recipes are welcome alongside simpler ones.
posted by shamash
on Jun 27, 2012 -
16 answers
I like foods that require assembly of delicious and interesting components while eating. At the moment, I'm also not interested in cooking. Do you have any ideas?
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posted by A Terrible Llama
on Jun 19, 2012 -
38 answers
I have a wheat allergy that I am terrible at managing, no real kitchen in my tiny apartment, no cooking skills, no time management skills, a fully-tested inability to wash food containers when I do manage to bring food to work, and sugar issues (hypoglycemia). As a roughly middle-aged human, I would like to try to get this under control and am looking for creative ways to do it/obvious ideas that haven't occurred to me.
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posted by thegreatfleecircus
on Jun 18, 2012 -
20 answers
How do I get that soft, chewy consistency to the rice I make at home? I'm thinking about the consistency of the rice in bibimbap - or to get really specific, the rice at
Astor Mediterranean in Washington, DC.
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posted by lunasol
on Jun 11, 2012 -
21 answers
I'm trying to figure out if a iPad is what I'm looking for to help me reduce my physical books, particularly cookbooks and printed (from the internet) recipes. I want to know first whether iPad is the way to go for my specific needs (details within) and then, if an iPad is what I want, which generation iPad & apps would help me do what I want. Or maybe there is a better solution?
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posted by pupstocks
on Jun 9, 2012 -
22 answers
Please help me find videos of chefs cooking (not performing) and/or a real, working restaurant kitchen.
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posted by underthehat
on Jun 6, 2012 -
10 answers
It has been a lifelong dream of mine to be able to cook more than two pancakes at a time. Given that goal, I'm looking for recommendations for an electric griddle. What can you tell me about yours?
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posted by bondcliff
on Jun 4, 2012 -
13 answers
Sour Milk, Soured Milk, and Spoiled Milk. Is there an effective chemical difference? To what extents are any and all unsafe to cook and eat?
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posted by Ambrosia Voyeur
on May 30, 2012 -
9 answers
RecipeFilter: Sometimes I'd like to prepare a nice meal for one or two friends (usually meat-eaters) and myself (pescetarian). I need a couple recipes to keep on hand that will satisfy everybody.
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posted by ista
on May 29, 2012 -
10 answers
How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's
A Salt And Battery, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints.
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posted by The Whelk
on May 28, 2012 -
7 answers
I got suckered into buying coconut flour; now I'm moving in four weeks and want to use it up. What can I make with this stuff?
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posted by thelastcamel
on May 27, 2012 -
8 answers
