I'd like to start preparing my meals for the workweek in a batch on Sundays, to be refrigerated and microwaved as needed. I'm looking for a specific rice and bean-based recipe (type(s) of bean, optimal ratio of rice to beans, cooking time) that's cheap and nutritionally complete. That is to say, I'd like to be able to eat this for about half of my meals in a week and remain healthy.
posted by phrontist
on Dec 14, 2013 -
I like my housemates but hate sharing the kitchen with them. This is not good for housemate relationships. I can't move out. What can I do to mitigate things in the mean time? [more inside]
posted by ActionPopulated
on Nov 16, 2013 -
We will be hosting a very large Yule gathering in our home next month, and I need ideas on ways to feed people affordably but impressively with simple but very elegant dishes. We set the bar pretty high last year, so the H is O. [more inside]
posted by evilcupcakes
on Nov 3, 2013 -
For the next 8 months I'll be moving cities every 4 days or so and I'm doing a lot of couchsurfing
. I like to prepare a meal for my hosts as a thank you and I'd like some suggestions for meal ideas. I can't travel with a fully stocked pantry, so meals that have few ingredients (preferably things readily available in South America, Europe, and Asia) are important. Advise me, culinary geniuses of mefi! [more inside]
posted by horizons
on Oct 23, 2013 -
I've taken cooking classes at some local places in the bay (tante marie, kitchen on fire), and in general I am a decently proficient cook. Definitely need to keep practicing and honing my taste and technique, but that comes with time. What I am interested in now are focused classes that dive deep into "ethnic" cuisine (I hate that term but I think it gets the point across). Cuisines I'm particularly interested in: Japanese, Argentinian, Peruvian, Vietnamese, French, Southern, Indian (all regions, esp. southern), Chinese... In the bay it'd be great to find a regular class or some weekend classes that dive deep into topics, but in general, I'd be interested if there are 1 or 2 week-long classes. For example, I'd totally be willing to go to city X for a week-long intensive course on stir-fry or something like that. Is this a thing? Does this exist, outside of culinary school?
posted by wooh
on Oct 21, 2013 -
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]
posted by andreapandrea
on Oct 11, 2013 -
I recently moved to a neighborhood that is predominantly West Indian, and I see all sorts of new-to-me ingredients in my local grocery stores that I'd love to learn how to use. But I don't know the first thing about West Indian/Caribbean cuisine, so I'm not sure I trust myself to just pick out a cookbook and start. Can you recommend any resources like websites or cookbooks, or specific recipes, that will allow me to start investigating all these mysterious roots and jars of red-dyed lard and interesting spices?
posted by showbiz_liz
on Oct 6, 2013 -
From Star Trek (original series) to this evening, I have a burning food prep question? [more inside]
posted by silsurf
on Sep 3, 2013 -
I have been tasked with cooking or baking something for the regular themed potluck at my husband's workplace tomorrow. The theme this time is (American) Southern cooking, but I don't cook or eat meat so this is a cuisine to which I have paid zero attention previously. What should I make that would come out nicely if done vegetarian? [more inside]
posted by charmedimsure
on Aug 31, 2013 -
I'm looking for cooking classes in SF. My ideal would be a multi-week, multi-day-a-week type course, but I'd also be open to one off, or maybe a weekend series. The only things I've been able to find online are "make pasta then eat it!" type things which are fine, but ideally I'd like something a bit more serious oriented towards teaching people who to make delicious, repeatable, high-quality food. Anyone have any suggestions?
posted by wooh
on Aug 21, 2013 -
I'm looking for a side to go with spicy sausages. My imagined dish must be relatively inexpensive (I am a bit short at the moment) and easy to prepare (cooking is not my strong suit). Should serve two (leftovers are fine), and contain no fruit or fish. What's the first thing that pops into your head?
posted by Gin and Comics
on Aug 8, 2013 -
I'm looking for a publication ready recipe/photos to buy and share on a site for a food brand I'm working with. Unfortunately time rules out working with our own team and recipes. I've found snapandstir.com
which is perfect but pricey - is there anything else out there? A large archive would be ideal!
posted by teststrip
on Aug 7, 2013 -
Hi! What is as easy to throw together as a PBJ sandwich, but healthier? You can answer the question without reading what's below if you want! I eat most things, though functionally I am vegetarian at home. [more inside]
posted by liketitanic
on Aug 4, 2013 -
I have a gift card for a fancy spice store, and the only spices that are missing from my kitchen are Indian food spices, which is a shame because I LOVE Indian food. What spices/herbs/seeds/nuts should I get to be able to cook complete Indian dishes? And what should I make with them? [more inside]
posted by never.was.and.never.will.be.
on Aug 3, 2013 -
I have been racking my brain all week trying to figure out a main dish to bring to a Presbyterian covered dish dinner I have to go to this Sunday. Normally this would not require this much brainpower but of course, it has a theme: international. The other challenge-we are on a pretty tight budget at the moment. I need something edible, inexpensive, and with at least a tepid nod of the head to the theme. [more inside]
posted by St. Alia of the Bunnies
on Jul 26, 2013 -
How does one do food shopping and eat healthily on a very constrained budget in Manhattan?
I'm looking for resources: specific stores that have 'dented' food items, websites for good local deals, etc. [more inside]
posted by raspberry jam and clothes iron
on Jun 28, 2013 -
Looking for sci-fi writers' imaginings of gastronomy in the future, innovative cooking techniques, haute cuisine of the year 3000, that sort of thing. Descriptions can be mundane, fantastical or technojargony. Can include imaginary or extraterrestrial ingredients. Any medium is fine (film, TV, book, etc.). Adjacent genres such as fantasy would work too.
posted by duffell
on Jun 26, 2013 -
My mom, my brother and I will be celebrating July 4th by ourselves in my small apartment. I'd like to have a nice comfort food meal with them, but I don't have a barbeque or grill available. Here's what I do have: [more inside]
posted by nickhb
on Jun 24, 2013 -
What are some meal ideas that feature items where each person gets their own thing -- like an individual meat pie or individually wrapped up spanakopita triangle? [more inside]
posted by RingerChopChop
on Jun 20, 2013 -
It's been a long time since I've had a wok. (At some point, the old one became repurposed as a popcorn popper and, while it was very good at that task, it was no longer useful for its intended purpose.)
Besides popcorn, what are your favorite things to cook in your wok? Specific recipes welcome, or general ideas, with sauce ideas being of particular value. I'm not huge on seafood, but anything else is okay. (We cook heavy on the veggies and tofu.) [more inside]
posted by mudpuppie
on Jun 20, 2013 -
I'm going into my senior year college and have relied on a fraternity meal plan and eating out often. What should I be buying at the grocery store regularly, and what are some quick and healthy meals to make regularly? [more inside]
posted by seandq
on Jun 17, 2013 -
I'm making hot links on the grill and french fries tonight, and rather than use a bottle of KC Masterpiece, i'd like to make my own barbecue sauce. Generally I love all kinds of barbecue, but i'm looking for a sauce recipe that you'd find at any BBQ booth at any outdoor concert or event. Any ideas?
posted by nurgle
on Jun 11, 2013 -
Given that coconut yogurt is $2 for 6 ounces and I'm casein intolerant, I'd like to find a cheaper way to make it without buying it commercially. I've seen this
website, as well as this
. You've tried this. How did it go? Oven or yogurt maker? Agar agar or pectin or gelatin? And most importantly - is it safe with the cultures? I don't want to get sick.
posted by luciddream928
on Jun 4, 2013 -
Going on a 2 night trip with a couple of vegans. I don't particularly like vegetables and I especially like things like butter. When camping I like to fish, make meaty chili, etc. Can I please have your tastiest things to make and do around the campfire with my vegepeople. [more inside]
posted by Iteki
on Jun 3, 2013 -
My wife is temporarily on a very specific diet with extremely limited food options. So, we need to figure out a way to get creative here. [more inside]
posted by JPigford
on May 15, 2013 -
Does anyone have recommendations for good potluck dishes that can be transported by bicycle, in a backpack? A lot of things that I usually enjoy making & bringing (i.e., quiche) are out because they'd get hopelessly mangled in transit. A little bit of on-site preparation is possible, but there won't be any actual kitchen facilities at the destination.
posted by Bahro
on May 11, 2013 -
Help me organize a food contest for professional cooks! The goal is to gather a number of regional cooking professionals and have them cook their version of a regional favorite food (already predetermined.) There would be a few celebrity judges and a few people who are pretty knowledgeable about food. The contest would be public and there would be a few recipes.
How would you suggest this be done? What should be included? What should be avoided?
posted by Bunny Ultramod
on Apr 24, 2013 -
My friends are moving from Brooklyn to DC and I would like to gift them cooking classes in their new area. Any recommendations? A place similar to Brooklyn Kitchen
, with diverse classes with a foodie, hip bent is what I'm looking for. [more inside]
posted by sweetkid
on Apr 18, 2013 -
So it's rhubarb season and I've finally managed to buy a big batch, yay! I love
the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
posted by everydayanewday
on Apr 10, 2013 -
Am I gonna die if I eat my beef stew? I ran out of tomato paste and used an old can of tomato sauce. Just added a tablespoon or so and poured the rest out in the sink. It's then that I noticed that the expiration on the tomato sauce was two years ago. [more inside]
posted by WickedPissah
on Apr 2, 2013 -
I am hosting a dinner party and one of the guests is observing passover. I need to stay away from rice, beans, corn, and bread. I am looking for some awesome dishes / dish combinations to serve so everyone is happy. Bring on your tasty dishes.
posted by jasondigitized
on Mar 29, 2013 -
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
posted by amycup
on Mar 26, 2013 -
Do good-tasting, low-acid, low-carb, lactose-free foods even exist? My body has apparently "acidic" to my enormous list of stuff I can't eat and I need some recipes and lifestyle tips. [more inside]
posted by griphus
on Mar 22, 2013 -
Yay: I have 5 lbs. of pork belly. Boo: It's in two pieces. What can I do with it/them? Normally I use the recipe from the Momofuku cookbook
, but it shrinks so much I'm worried that these two small pieces might shrink down so much as to be unusable, or overcook. And anyway, I'd like to try something new. So, fellow porkophiles, any suggestions? [more inside]
posted by rhiannonstone
on Mar 16, 2013 -
I just bought an electric water smoker
on Craigslist. I am excited about the possibilities for DIY bacon and home-smoked salmon and brisket, but I have never used a smoker like this before and don't really know how to get started. [more inside]
posted by rossination
on Mar 9, 2013 -
Mrs. Thabombshelter and I have a four month old son and would love to eat more meals that aren't takeout. Plus, with a baby, money is obviously a valuable and precious commodity. Easy prep and inexpensive ingredients are a priority. So please, help us with some suggestions for easy-ish, healthy-ish, cheap-ish meals that can help us avoid Papa Johns or Chinese takeout. [more inside]
posted by ThaBombShelterSmith
on Feb 8, 2013 -
I need to make one (1) simple meal a week for two (2) people. This is not something I'm necessarily good at. Details inside. [more inside]
posted by griphus
on Feb 6, 2013 -
Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
posted by dontjumplarry
on Feb 4, 2013 -
I may have an opportunity to teach a ten week class to ninth graders about food, cooking, and sustainability. These are topics that interest me and that I pursue in my spare time, but I'm realizing I don't know as much as I thought I did-- what books, resources, concepts do I need to study in order to get a real grasp on this so I can teach it well? [more inside]
posted by bonheur
on Jan 28, 2013 -
I have 8-10 Bud Light beers in cans left over from my New Year's party. I'm not going to drink them... but can I cook with them? [more inside]
posted by 1f2frfbf
on Jan 4, 2013 -
I'd like to start cooking meals for myself more often, but I've been overwhelmed by the number of books and websites online.
Does someone know a good place to find recipes for beginner chefs, whether it be at a premium or not? Eating healthy is a priority for me as well.
posted by da_wump
on Jan 2, 2013 -