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Getting the most from my meat.

What recipes will benefit the most from using fresh ground meat? [more inside]
posted by Holy Zarquon's Singing Fish on Sep 12, 2012 - 13 answers

 

Your recipe is to x vegetable as Esquites is to Corn

Mindblowingvegrecipefilter: I couldn't have cared less about sweetcorn. Then I discovered esquites, one of the greatest things I've ever eaten. Please tell me all and any of your recipes that make any given vegetable(s) as good as this terrific dish makes corn. Any cuisine, any veg. Thanks!
posted by ominous_paws on Sep 11, 2012 - 17 answers

Family cooking

Looking for ideas to get my kid involved in the kitchen -- prepping, cooking, clean-up! [more inside]
posted by amanda on Sep 10, 2012 - 26 answers

Cook and cook and keep on cooking

Give me your tried-and-true tips on eating (consistently and healthily) when anxious. [more inside]
posted by pinetree on Sep 8, 2012 - 22 answers

Garlic bread from scratch?

If you were going to make garlic bread from scratch (flour, yeast, water, garlic, butter, olive oil, salt, maybe cheese) what kind of bread would you use as the base? [more inside]
posted by sparklemotion on Sep 6, 2012 - 18 answers

Skinless, Boneless, Tasteless?

What are some interesting things to do with skinless, boneless chicken breasts? [more inside]
posted by charmcityblues on Sep 5, 2012 - 51 answers

How do I de-stink my cast iron pan?

I need advice on cleaning a seasoned cast iron skillet: how to remove lingering odor without damaging the pan. [more inside]
posted by maryrussell on Aug 28, 2012 - 28 answers

Easy side dishes to go with chili?

Easy side dishes to go with chili? [more inside]
posted by rainbowbrite on Aug 27, 2012 - 20 answers

Canapes & Logistics

Canapes & Logistics: how to create a great, professional party in limited space [more inside]
posted by Marzipan on Aug 27, 2012 - 7 answers

Help me make the best tomato marinara sauce in the world. I want to make it from scratch. I want it to be the sort of thing youd see in Godfather or Goodfellas where it has to stay on the stove for like 3 months to achieve perfection. This is my holy grail.

Help me make the best tomato marinara sauce in the world. I want to make it from scratch. I want it to be the sort of thing youd see in Godfather or Goodfellas where it has to stay on the stove for like 3 months to achieve perfection. This is my holy grail. [more inside]
posted by Senor Cardgage on Aug 26, 2012 - 24 answers

Have you tried a meal-planning recipe subscription?

If you've used a meal-planning service: how was it? Do you recommend it? I read this article in the New York Times and am intrigued. The companies mentioned in the article are Saving Dinner, the Fresh 20, the Six O'Clock Scramble, and eMeals.
posted by The corpse in the library on Aug 24, 2012 - 13 answers

Step 1. ??? Step 2. ???? Step 3. Deliciousness!

What are some good template recipes? Series of such recipes are especially appreciated! [more inside]
posted by lunasol on Aug 21, 2012 - 16 answers

The Authority on Asiatic cooking methods...

Larousse Gastronomique and Julia Childs cookbooks are in some sense considered reputable authorities on French Cooking, similarly The Silver Spoon is a reputable encyclopedic study of Italian cuisine and cooking. Are there similar reputable and exhaustive books for various Asiatic Cuisines such as; Japanese, Korean, Chinese, Indian, South East Asia etc? [more inside]
posted by mary8nne on Aug 21, 2012 - 21 answers

Spaghetti Surprise!

I added some red wine to a hot pan containing some carmelized onions and garlic and spices and just-added cold ground turkey. FWOOM the wine ignited as if it were brandy in souvlaki. Wha? [more inside]
posted by mwhybark on Aug 19, 2012 - 12 answers

Help a geek out in the kitchen!

Please help me figure out how to select good recipes for day-to-day cooking, as a functional cook with plenty of cookbooks and reasonable cooking abilities, but limited instincts/experience! [more inside]
posted by Alterscape on Aug 19, 2012 - 21 answers

Too many Pintos on the Dance Floor

So many pinto beans . . . [more inside]
posted by freshwater on Aug 18, 2012 - 15 answers

Find protein-rich, carb-light pressure cooker recipes.

Recommend me protein-heavy, carbohydrate-light (weight-lifting friendly) pressure cooker recipes. [more inside]
posted by kurosawa's pal on Aug 14, 2012 - 14 answers

Help me become a vegetarian cooking goddess

Elegant, healthy, protein-filled vegetarian recipes for the complete novice. I am cooking challenged! [more inside]
posted by 3491again on Aug 13, 2012 - 22 answers

I just want real food.

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? [more inside]
posted by Urban Winter on Aug 9, 2012 - 63 answers

Can an item an an oven (eg a roast) get hotter than the temperature you've set the oven to?

Can an item an an oven (eg a roast) get hotter than the temperature you've set the oven to? [more inside]
posted by UltraFleece on Aug 7, 2012 - 20 answers

Can you cook with an electric grill on a balcony?

Can I keep it electric when cooking on my balcony? [more inside]
posted by RobotVoodooPower on Aug 7, 2012 - 9 answers

What's the name of this cooking method?

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

Help me make southwestern corn chowder

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. [more inside]
posted by escabeche on Aug 6, 2012 - 16 answers

Fleur de Sel Appreciation Society

What are some good uses for my fleur de sel? What makes it so special, anyway? [more inside]
posted by Liesl on Aug 6, 2012 - 14 answers

Fire! Nom nom nom.

What is your favourite car camping, open fire, simple to prepare food appropriate for kids? Besides hamburgers, hot dogs and chili? [more inside]
posted by Mitheral on Aug 5, 2012 - 23 answers

Help design my menu!

What food should I serve at my slopeside bar? [more inside]
posted by masters2010 on Aug 2, 2012 - 27 answers

So, what do YOU fry your porkchops in?

What is the healthiest cooking oil ? [more inside]
posted by St. Alia of the Bunnies on Aug 2, 2012 - 39 answers

Recipes needed for children's cooking class

I need some recipe ideas for a children's cooking class - can you help? [more inside]
posted by nuclear_soup on Jul 27, 2012 - 24 answers

Chicken Marinade

What are your favorite chicken marinades? [more inside]
posted by pH Indicating Socks on Jul 26, 2012 - 40 answers

In search of a flower nail

Where can I buy a flower nail in the Boston/Cambridge area? [more inside]
posted by wondrous strange snow on Jul 19, 2012 - 4 answers

Help me cook delicious plant based, whole food meals, in China

Help me cook delicious plant based, whole food meals, in China [more inside]
posted by crawltopslow on Jul 16, 2012 - 11 answers

Avocado oil

100% pure avocado oil [more inside]
posted by pakora1 on Jul 15, 2012 - 11 answers

How to stop being intimidated by the farmer's market?

Help me stop being intimidated by my local farmer's market. [more inside]
posted by Tin Man on Jul 15, 2012 - 40 answers

I found my thrill...now what can I do with it?

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? [more inside]
posted by nosila on Jul 14, 2012 - 9 answers

Making Youtube Videos to promote your site on a shoestring budget

Is there a way to make high quality youtube videos using a smartphone (Iphone 4 or Samsung Galaxy S2)? [more inside]
posted by sunnychef88 on Jul 13, 2012 - 1 answer

Hello Pasta!

Pasta from scratch and recipes that compliment it? [more inside]
posted by xicana63 on Jul 12, 2012 - 15 answers

Trick me into eating vegetables!

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? [more inside]
posted by silverstatue on Jul 11, 2012 - 59 answers

So, like the opposite of Gordon Ramsay

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

Help a Jew use up a pound of pork

I have a pound of ground pork. What should I do with it? [more inside]
posted by litnerd on Jul 9, 2012 - 29 answers

Is Rosemary that Bitter

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. [more inside]
posted by mary8nne on Jul 9, 2012 - 14 answers

The Best Of All Chickens

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? [more inside]
posted by meese on Jul 7, 2012 - 25 answers

Baconmayo

I'm considering making some mayonnaise with bacon grease. I'd love some input on the idea. [more inside]
posted by kavasa on Jul 7, 2012 - 14 answers

Given that x = Asian style cooking and y = a type of cheese, find y given that x + y = tasty

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! [more inside]
posted by dubusadus on Jul 3, 2012 - 16 answers

ermahgerd hand mixers

Hand mixers! Can you recommend one? [more inside]
posted by roger ackroyd on Jul 2, 2012 - 24 answers

What to do with Carob Molasses?

exotic ingredient: Carob Molasses - how do I use it? [more inside]
posted by euphoria066 on Jun 29, 2012 - 7 answers

How can I save an old cookbook?

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? [more inside]
posted by jcatus on Jun 29, 2012 - 11 answers

Notolate

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

Shockingly Good Barbecue Smoker

Jerry-rigging a hot plate. Help me (a total beginner at electricity) not get myself killed, and maybe even learn something. [more inside]
posted by Rykey on Jun 27, 2012 - 11 answers

Emphatically *not* gluten free.

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

How many ways can you cook an egg?

How many ways can you cook an egg? Looking for methods, not recipes. [more inside]
posted by joechip on Jun 25, 2012 - 46 answers

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