I'm trying to find the recipe for something called sandulla (spelling is probably wrong, san pronounced as in bonbon and dulla as in hoola). [more inside]
posted on Jun 20, 2008 - 3 answers

Would anyone in their right mind eat vegetable ghee, or any kind of ghee, straight from the can? [more inside]
posted on Apr 20, 2008 - 31 answers

How do I make decent egg noodles? [more inside]
posted on Feb 22, 2008 - 8 answers

How do I make a great mole (poblano)? [more inside]
posted on Oct 24, 2007 - 7 answers

We're having a Rugby World Cup celebration/commiseration at work this week, and we each have to bring an edible contribution that relates to one of the competing countries. All good fun so far, except that I've been given Namibia. What to do? [more inside]
posted on Oct 17, 2007 - 6 answers

TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
posted on May 2, 2007 - 14 answers

Londonfilter: Just landed with a chef's knife and need to locate goods. [more inside]
posted on Oct 16, 2006 - 18 answers

I live in the UK, the stereotypical lunchtime/evening meal is savoury thing(s) then sweet thing. From my limited travelling, and eating, I've seen the same. It's always savoury(s) first, with the sweet being a kinda optional extra at the end if you're lucky. #1 Is that order of eating important for our digestion/well being? #2 Are there any cuisines where the sweet part is normally the major element of the meal? #3 And is there any good reason why sweet foods are not the bulk/all of our meals?
posted on Aug 18, 2006 - 10 answers

Is Lean Cuisine the type of overly processed food I should be trying to avoid, and if so, why? [more inside]
posted on May 3, 2006 - 9 answers

When I was in Tunisia a few years ago I had this delicious red soup. What was it? [more inside]
posted on Apr 20, 2006 - 19 answers

Vegetarian cookbook recommendations? [more inside]
posted on Jan 20, 2006 - 30 answers

I'm looking for bars or restaurants in the United States that serve Canadian food. [more inside]
posted on Jan 15, 2006 - 44 answers

Korean Food—Help me get started making it at home. [more inside]
posted on Jan 9, 2006 - 8 answers

Are there any good, authentic, homemade Mexican restaurants in the Boston area? [more inside]
posted on Jan 4, 2006 - 26 answers

A couple in a celebratory mood has 55 hours in Manhattan. Where do they go to experience the best of the best cuisine? [more inside]
posted on Oct 18, 2005 - 37 answers

My friend and I are going to go check out an Ethiopian cuisine place tomorrow and I was wondering if anyone had any suggestions for what we should try? [more inside]
posted on Sep 12, 2005 - 26 answers

Recipe for miso soup wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)
posted on Sep 5, 2005 - 16 answers

Do any of the large (or semi-large) fast food chains in the United States serve kosher food that is not fish / vegetarian? I know that McDonalds and Burger King offer a fish sandwich, but do any places (including places like Pizza Hut and Quiznos) serve kosher -meat-? [more inside]
posted on Aug 24, 2005 - 8 answers

I'm looking for some premium, gourmet, fancy-pants spices (e.g., saffron, really good vanilla beans, etc.) as a gift for a food-savvy friend. I'm clueless about where to look, and Google turns up all kinds of shady e-commerce sites. Where do I go for the really nice, high-quality stuff?
posted on Aug 2, 2005 - 29 answers

how might a westerner acquire tastes for foreign cuisine? (like, the gross stuff). [more inside]
posted on Jul 10, 2005 - 17 answers

I am an Indian cuisine virgin. All I know is that there's curry involved. What is the best way to get introduced to it with a representative sampling? Are there single dishes that will give me a good idea whether I will like the genre as a whole? [more inside]
posted on Apr 28, 2005 - 24 answers

This weekend, I remembered how much I love to eat fish. Though I'm not really worried about mercury or other pollution, I don't want piles of dead birds or overfishing on my conscience. What should I look for at the fishmonger? Bonus points for less-expensive fish. [more inside]
posted on Apr 11, 2005 - 16 answers

What should I do with (acorn, butternut, other hard) squash?
posted on Oct 25, 2004 - 18 answers

From the general to the specific: What are your favorite recipes, the dishes you prepare when you want to impress?
posted on Sep 28, 2004 - 17 answers

So, it's Pesach, and time for me and other jews to engage in a culinary tango dictated by what can often seem like an ever shifting sheaf of talmudic law. I've recently started playing around with almond flour - specifically a wonderful lemon pound cake (I use sugar - I'm a natural man!), and was pondering making it this week. But then it occurred to me - is using almond flour in this way - or almond flour at all - kosher for Pesach? And does anyone know of a good one-stop list of the rules and, to my mind more importantly, the reasons behind each?
posted on Apr 5, 2004 - 13 answers

I had dinner in a Mexican restaurant a while back, and the menu made this claim: There are only three true "cuisines" in the world, French, Chinese, and Mexican which predates the other two. In that case, can anyone explain to me what "cuisine" means, and how it differs from just meaning "style of food"? Why, apparently, is there technically no such thing as "Italian cuisine" or "Indonesian cuisine". Or am I just placing too much faith in Mexican restaurant menus?
posted on Jan 3, 2004 - 8 answers