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]
We are having an open-house style barbeque on Monday. Meat and grill duties will be taken care of (along with vegan veggie dogs/burgers and salmon burgers and grilled corn) by my other half. I am not working Sunday and am thus in charge of All Other Things. Feed me some ideas that I can feed my guests. [more inside]
... and I want to do both at the same time. Where can I find recipes for food that - is geared towards beginners (not too much prep time, not too many ingredients) - has calorie counts per serving/weight - is not always red meat or grain-heavy - and doesn't require an oven? (I only have a microwave and two heating elements.) [more inside]
I have this pie-in-the-sky idea that I can make an apple crisp in a smoker whilst delicious meats are also cooking. The temperature would be around 220F, and I'm thinking 2.5 hours would do it. Have I wildly miscalculated? [more inside]
Thanks to an ordering snafu we’re now the proud owners of a giant one-pound bag of gochugaru Korean red chili flakes instead of the small container we thought we were getting. What can we do with it beyond kimchi? [more inside]
I bought a 2lb choice rump roast on deep discount that needs to be cooked today - how should i cook it? I googled around some but the cooking temps start at 200 and go up to 400, so i don't know who to trust. Note, I'll be cooking for a diabetic so I won't be doing a layer of potatoes or added tomato sauce or any other carb loaded options like that.
I'm trying to recall a cooking method. I saw it mentioned on, I believe, Top Chef within the past few seasons. I'm pretty sure it was Jacques Pepin, and he mentioned that his daily breakfast was a soft-boiled egg he prepared in a mug, possibly in a microwave. It basically seemed like a hack of his eggs en cocotte recipe. [more inside]
Help me make the perfect hamburger! I'm new to making my own hamburger patties, and am looking for tips to making the best beef burgers. [more inside]
We are trying to clean out our pantry in advance of a house move, and want to use as much as possible to make snacks for our goodbye-old-house party. One of the things in our pantry is a box of S&B Japanese Curry mix (medium hot). Given that a big pot of curry isn't really a good finger food, what would you suggest we make with it? (For those who are not familiar with this ingredient, it is not a powder, but more like a stew/sauce base.)
I am trying to get back into cooking healthy meals where vegetables are the star and meat is an accent. My husband has varying tastes when it comes to vegetables. Recommend me some recipes/resources/strategies to cook some delicious things we both like? Special snowflake details inside. [more inside]
I'm about to have a week off while in-between jobs and one thing I'd like to do with that time is make some amazing dinners for myself and my husband. I like cooking, but as my husband and I are both full time we usually stick to recipes that take 30 mins or less. But if you had, let's say, 4 hours to dedicate to dinner what would you make? Details within... [more inside]
What meals can I cook with only one hand? [more inside]
My daughter needs to increase her vegetable intake, but refuses to eat most veggies. What recipes will allow us to disguise her vegetables in other foods? [more inside]
I really love baking although I don't love cooking. I made donuts for the first time over the weekend and it was fun! I'd never fried anything before! I'd like to try some more new challenges! What are your suggestions? I have the basic stuff (food processor, stand mixer, dutch oven, double boiler) but nothing particularly fancy. What desserts -- tarts, cakes, pies, cookies, donuts, candies, new types of desserts I have never before encountered -- will make me try new things in the kitchen and help me feel proud of the tasty and beautiful creation I have created? [more inside]
While cleaning out my parents house for their upcoming move, I discovered and inherited seven large jars of honey that have been lurking in the basement for 20-30 years. What are some interesting things I can do with what appears to be 5-6 liters of honey? [more inside]
I have a digital kitchen scale. I use it for all the things. Lately I've been doing infusions and measuring cat food. It's a little wibbly and finicky. Sometimes it doesn't register small additions of weight (and you have to press it down and let it remeasure). It's not accurate to its lowest increment (0.1 oz or 1 gram). [more inside]
I am spending some time with a new person, and we've cooked together and are enjoying it. I am having a tough time coming up with things for us to cook, though, because of preference and dietary requirements. [more inside]
I made some really delicious tacos, but I have a lot of crema mexicana and queso fresco left over in proportion to the other ingredients. How can I creatively use the extra crema mexicana and queso fresco to make stuff that won't be too similar to the tacos I will have been eating all week?
Last night I made 4 cups of ranch dressing out of 2 cups of buttermilk, 2 cups of sour cream, and 2 packets of Hidden Valley dressing mix. It'll probably spoil within a week, so unless I start eating it in bowls like soup I need ways to use it up besides condiment use. I think it would work fine as the liquid in my trusty buttermilk biscuit recipe, and be great in mashed potatoes. What else could I make with it? [more inside]
I have accidentally acquired a spiralizer and I'm not sure what do do with it besides make zucchini pasta. What else can I make with this thing?
My significant other is a willing but very nervous cook. Is there a way to resolve his cooking anxiety? [more inside]
Kenji Lopez Alt's Vegan Experience is the highlight of my culinary year, and I literally dine out on his recipes all year long. I've made basically every recipe in The Vegan Experience, and I'm after more Kenji-style food inspiration. Further details below. [more inside]
By mistake I bought a bag of parboiled white rice the other day instead of my usual basmati. [more inside]
I purchased chicken thighs from a grocery store several days ago. They have a Best-By date that comes up 3 days from now, so according to the package they should still be good. They have been kept refrigerated (and chilled in the winter cold on the way home) and sealed in their original package. [more inside]
What is this magical measuring whisk, and what possible uses could it have beyond the extremely specific one we just saw? [more inside]