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Help me quick freeze my pierogi

Every year, the slow part of my pierogi making process is freezing them. Help me freeze them faster. [more inside]
posted by garlic on Oct 26, 2012 - 27 answers

Will carbonnade a la flamande be good in the crockpot?

Can I adapt this recipe for Carbonnade a la Flamande for the crockpot / slow cooker? [more inside]
posted by vorfeed on Oct 25, 2012 - 10 answers

Bring the spice!

Summer is coming and I'll have a lot of time on my hands. What are some of the tastiest spicy foods you've ever had? I'm thinking Indian, but Cajun, Mexican and so forth are all possibilities. I'm after interesting, involved recipes that can be spicy, but are above all TASTY. What should I make? [more inside]
posted by ninazer0 on Oct 25, 2012 - 25 answers

Please share your "dark and stormy" recipe with me!

Please share your "dark and stormy" recipe with me! [more inside]
posted by iftheaccidentwill on Oct 24, 2012 - 19 answers

Segregation in the oven

Help needed on my first tenderloin. My apples touched my pork! Now what? [more inside]
posted by routergirl on Oct 24, 2012 - 7 answers

Buying doubanjiang (豆瓣酱) in or near northern VA?

Where can I find doubanjiang (豆瓣酱) for purchase in or near northern VA? [more inside]
posted by capricorn on Oct 20, 2012 - 7 answers

Thanksgiving II: The Recluckening

I need to make the best turkey you've ever tasted this Thanksgiving. My pride is at stake here, people. Help me! [more inside]
posted by showbiz_liz on Oct 19, 2012 - 46 answers

Help Me Make a Dietarily-Constrained Feast Great!

So, I need to do some vegan cooking, but there are extra limitations. Help me come up with some ideas for a fun Thanksgiving [more inside]
posted by GenjiandProust on Oct 18, 2012 - 24 answers

Plastic roast twine?

What's up with the plastic strings on my roast? [more inside]
posted by Sternmeyer on Oct 17, 2012 - 5 answers

PBS Cooking Show - Can't Remember Title

Trying to find an old cooking show but cannot remember the title. I believe it was on PBS. It was a very straightforward program. We would see a different chef/kitchen for each recipe, usually different restaurants around the USA. It was "hosted" only in voice by a woman with a strong Southern Accent. [more inside]
posted by tunewell on Oct 15, 2012 - 3 answers

Help me do barra better

Cooking barramundi- your retrospective help please? [more inside]
posted by jojobobo on Oct 11, 2012 - 6 answers

Less packaging, more deliciousness?

I drink nondairy milks (mostly almond, some soy) and eat tofu. When I have made these things in the past, I have enjoyed the results but ended up with a lot of dirty dishes. A friend recommended the Soyajoy G3, which is a countertop electric appliance that heats and grinds the nuts/beans (previously in 2005, about an earlier model). Does anyone have experience with electric soy/nut-milk makers?
posted by catlet on Oct 7, 2012 - 2 answers

I want to win the golden skillet!

Help me win the office cooking contest! I need a main dish recipe that will knock their socks off. [more inside]
posted by cabingirl on Oct 6, 2012 - 19 answers

I need extremely basic help with meal planning and grocery shopping.

I need extremely basic help with meal planning and grocery shopping. I don't even know where to start. I have a psychological block against cooking to the point where actually I'll forgo eating if it's going to be more difficult than microwaving something. [more inside]
posted by desjardins on Oct 4, 2012 - 67 answers

What is the best way to preheat a stainless steel pan enough that the food won't stick, but not so much that it warps?

What is the best way to preheat a stainless steel pan enough that the food won't stick, but not so much that it warps? [more inside]
posted by Jim Biancolo on Sep 28, 2012 - 12 answers

Looking for ideas for meals which each diner can customise at the table.

Looking for ideas for meals which each diner can customise at the table. [more inside]
posted by JoannaC on Sep 27, 2012 - 26 answers

Help me cook more

Looking for food/cooking blogs with very specific parameters [more inside]
posted by roomthreeseventeen on Sep 24, 2012 - 13 answers

What are your best 20-minutes-or-less recipe ideas?

I need quick, healthy dinner options for a family of three (some restrictions apply). [more inside]
posted by po822000 on Sep 24, 2012 - 27 answers

Tired of eating plates of beans as a salad course

Can you give me step-by-step instructions on how to pick out salad ingredients after arriving at a supermarket or farmer's market? [more inside]
posted by grouse on Sep 22, 2012 - 14 answers

Replacements for stone soup?

I need to organize six or seven meals for fourteen people. These meals are rather unique in that everyone needs to contribute something to the main dish. Think potato bar, salad bar, nacho bar, etc... Basically, I'm looking for ways to create a modern version of stone soup. Suggestions? [more inside]
posted by rapidadverbssuck on Sep 22, 2012 - 10 answers

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

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