When did spaghetti bolognese (or with meatballs) become the classic Anglo-American middle class dinner in the US? [more inside]
We'll be in Paris on March 13th and 14th. We're staying very close to the Musée d'Orsay but we're willing to travel off the beaten path. Currently we've found Les Climats which seems highly regarded and right up our alley in terms of menu. However... [more inside]
What Avengers-themed breakfast can I cook for my daughter's birthday this weekend? It doesn't have to be a recipe featured in the films, anything inspired by the Marvel Cinematic Universe will be fine. [more inside]
Cooking is probably my main hobby these days. And, as a late-thirties professional, I have a fully outfitted kitchen. I'm being asked for gift ideas for Christmas, and I think I'll probably limit myself to 1) whisky and 2) stuff for the kitchen. Fellow advanced home cooks with fully stocked kitchens, what's on your wishlist this holiday season? Not looking for gimmicky stuff; rather something I'd actually use for years to come. [more inside]
I've searched previous instances of congee showing up in comments on the Green, but very few actual recipes. None of the recipes I've found online even agree on the rice-to-water ratio or cooking time. Recipes from any nation, savory or sweet and any serving tips or suggestions most welcome!
So I heated my trusty 24cm LeCreuset frying pan for pre-frying some eggplant today, and now there are some moon-like craters on it... [more inside]
What's a good cooking class to go to in Oaxaca, Mexico in December, for people who can already cook? Or other food-related Oaxacan suggestions? [more inside]
Inspired by this and this, I am looking to compile a list of the "best" places to get cuisine of a specific nationality or region or ethnicity in Chicago. [more inside]
I'm looking for a culinary experience for a date in the SF Bay area or Sacramento area. Preferred budget ~$30-$60 person without drinks. Special details within. [more inside]
Through work, I have struck up a correspondence with an extraordinary translator and writer located in Austin, TX. Advancing age, declining health, and (from what I have gleaned) lack of local family members have conspired to put him in a nursing home. He's mentioned a craving for better food -- specifically for French canapés. Is there any French bistro or gourmet market in Austin where I could arrange for some beautifully prepared treats to be delivered to him?
I'll be in Montreal and Longueuil, Quebec, Canada for two weeks. What budget-friendly things should I do there? [more inside]
Countries in which chile is significant in the cuisine? [more inside]
Do the waitstaff at traditional dim sum (yum cha) restaurants get paid a commission on what they sell from their trolley? Or do they need to sell a minimum amount? Why are some quite pushy and others don't seem to mind if you buy from them or not?
I grew up in New York City with an open mind toward cuisines of other cultures, so I've got both a broad palate and (reasonably) broad experience. Which cuisines do I stand a chance of not having encountered and where can I go to try them? [more inside]
Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
Just got a pressure cooker. Now I need to make some stuff, but what? [more inside]
I'm planning a trip to Iceland, probably for May, and a friend has expressed interest in coming along. I'm a bit worried ... [more inside]
Was there ever a period in time before widespread acceptance of germ theory, or, is there a current culture where raw or undercooked chicken is an accepted part of cuisine? [more inside]
Help me figure out a way to eat healthily, without gaining weight, while traveling on work, across climates, geography, cuisines and hotels. Gained 7lbs/3kg in just the past 2 weeks of travel for work. [more inside]
Can you suggest a low-key but memorable place to eat in Manhattan? Preferably close to a park and a movie theater. For Wednesday. Thanks for your help. [more inside]
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]
What are some good uses for my fleur de sel? What makes it so special, anyway? [more inside]
Help me stretch my budget with new 'old' recipes? Looking for 'heritage' meals that might be technically challenging or time-costly, but use cheap ingredients. [more inside]
My dear friend has purchased a calf and has sourced her butcher. What does she tell her butcher in order to optimize her enjoyment of this bounty, given her culinary preferences? [more inside]
I always hear that the traditionally heavy US diet ( or any " traditional" cuisine, really ) was developed for people working long hard hours of manual labor, farm work, etc., so what did the people who had sedentary, less active jobs eat? What were the historical diets of people who didn't haul lumber through the woods or dig ditches, but recorded numbers or did accounting or translated documents?
What are the best "gateway dishes" for someone who wants to try authentic Chinese cuisine? [more inside]
There is a Kosher deli near my new office. I'd like to have a look around and find some new stuff to try. I am almost completely unfamiliar with Jewish food. Where should I start? [more inside]
I'm trying to find a French food website that I used to use a lot but seem to have lost. What details I remember are inside... [more inside]
What are the best blogs, online periodicals, or discussion groups that address the history and consumption of food in an intelligent and critical way? (In other words, not just a place to swap recipes.) I would love to know where people find the most engaging ideas about food.
To what extent do cultural values affect foreign policy making between U.S. and China? [more inside]
MisterBen needs recommendations for a very specific kind of Indian cookbook – one that’s organized by technique, not by course or ingredient. Imagine if Alton Brown or Mark Bittman wrote an Indian cookbook. The idea is to learn reusable techniques and general concepts of what flavors are used together. What he already has: Madhur Jaffrey’s classics, Raghavan Iyer’s “660 Curries”, and Vikas Khanna’s “Flavor First”, which are used as bibles. Almost all Indian ingredients can be found in our area, and he is comfortable at making his own masalas, so feel free to recommend books you might think of as advanced.
Best "gateway" foods for uninspired palates? [more inside]
How can I make the most of my time in Northwest London to understand Indian culture, cuisine, customs? [more inside]
Where should we eat in Paris? My fiancé and I are heading to Paris for our honeymoon in October. We like eating out and we're looking for awesome dining experiences. We tend to enjoy places that are delicious but unpretentious. We don't like "scenes". We really like, but certainly aren't limited to, gastropubs. [more inside]
You're the best hive for this, so if you're feeling generous with your abundant knowledge...Mind assisting with some French translations of menu items and some clarification on Haitian dishes? [more inside]
Help me find the name of a noodle dish I had in China [more inside]
I'm on the East Coast (DC) and I'm looking for Pappy's Seasoning, so I can cook a tri-tip for Thanksgiving. [more inside]
Help me find this half-remembered anecdote from what I think was a collection of famous chefs or food writers discussing their ideal meals? [more inside]
Want to learn more about food, specifically regional cuisines. The big question here is: what counts as what? What is "French cuisine" or "Italian cuisine" or even "Californian cuisine"? What are the characteristics of different cuisines that make them distinct from others? [more inside]
Can anyone recommend any good restaurants in Lisbon which specialise in either (i) Brazilian cuisine (particularly meat heavy dishes) or (ii) Barraida style suckling piglet?
Using chimichurri as an example, what are some interesting sauces for steak from non-USA cuisines around the world?
I just had a great chimichurri steak experience and would like to find more interesting alternative sauces like that for steak. What's your favorite unexpected, interesting, unusual sauce for steak from a cuisine outside of mainstream USA steak traditions? [more inside]
Food-tourism-filter: I'll be staying in Brooklyn (Park Slope) for about a week in June and I'm looking for interesting, affordable can't-miss delicious foods that I wouldn't normally find at home in the Midwest. Here's whats on my list already: [more inside]
Cajun/Chinese fusion cooking? Anyone tried this or know anything about it? [more inside]
What are some of the most interesting and unusual menus/restaurants out there? I'm looking for links to websites that have menus available, and pictures that make me salivate are a bonus. [more inside]
Recommendations needed for must-try restaurants and food in Kyoto! [more inside]
Why do dairy products have a limited geographic range in Asian cuisine? [more inside]