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 -
11 answers
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?
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posted by 1f2frfbf
on Jan 4, 2013 -
31 answers
Is there a good way for my family to keep inventories of our refrigerator and freezers?
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posted by EtzHadaat
on Sep 4, 2012 -
8 answers
If I were a chopstick connoisseur, which chopsticks would I have?
posted by djgh
on Jul 3, 2012 -
10 answers
It has been a lifelong dream of mine to be able to cook more than two pancakes at a time. Given that goal, I'm looking for recommendations for an electric griddle. What can you tell me about yours?
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posted by bondcliff
on Jun 4, 2012 -
13 answers
How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's
A Salt And Battery, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints.
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posted by The Whelk
on May 28, 2012 -
7 answers
Please recommend good books that discuss the theory of food taste and design—analyzing flavors and textures, figuring out pairings, that sort of thing. Either savory or dessert-centered would be fine.
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posted by Bardolph
on Feb 28, 2012 -
11 answers
I have an older cat who has become a total bastard when it comes to the kitchen. He is constantly on the counter. I run him off and when I leave the kitchen he is back up on the counter almost immediately. He'll eat meat cooking in a frickin' frying pan. Any solutions other than constantly squirting him with water or putting him in a crate while cooking? Closing off the kitchen is not an option.
posted by zzazazz
on Nov 1, 2011 -
29 answers
Speaking of cast-iron skillets, I have two, and they worked brilliantly on a gas stove. But now that I have a flat-topped glass stove, they work less well because they're not perfectly flat. One is a bit
convexly rounded on the outside, so some of it gets hotter than the rest; the other is
concave on the outer bottom and sort of mounded on the inner bottom, so that oil pools around the edges, around the mound, if you can picture that. Both pans work great for baking stuff like cornbread, but not so good for steaks or such. So I've got two pans I love but now understand why I could buy them cheap at thrift shops.
Question: Is there any way to make the bottoms of these pans perfectly flat again so they'll cook well?
posted by fivesavagepalms
on Oct 20, 2011 -
8 answers
People who live with others but cook for yourself: What do you cook? How do you cook it? Requesting recipes and tips, please.
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posted by Busoni
on Oct 1, 2011 -
10 answers
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use?
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posted by reenum
on Aug 17, 2011 -
20 answers
I have about three gallons of truly excellent homemade tomato sauce. What can I do with it if I don't eat pasta?
posted by honeydew
on Jun 5, 2011 -
28 answers
I'm going to make broccoli risotto tonight, and I want to make chicken thighs in a way that will complement. Bring on the ideas.
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posted by nosila
on May 2, 2011 -
16 answers
I need ideas for vegetarian, quintessentially American fare that can be prepped in a very rudimentary kitchen.
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posted by Westringia F.
on Jul 29, 2010 -
28 answers
What are your favorite cooking/kitchen/food-related shops in Chicago, Milwaukee and Madison?
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posted by webhund
on Apr 2, 2010 -
14 answers
How do I keep my food gluten-free when sharing a kitchen and eating space with a gluten lover?
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posted by geekchic
on Feb 18, 2010 -
14 answers
What sort of income levels do prepared-food stallholders at Farmers' Markets in the UK typically earn?
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posted by mooders
on Jan 31, 2010 -
3 answers
Why are things suddenly starting to go bad/sour/rotten in my fridge much sooner than they used to?
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posted by CommonSense
on Aug 25, 2009 -
18 answers
I'm in the market for some better cooking tools. What kitchenware would you swear by? What should no good kitchen be without?
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posted by katillathehun
on Nov 15, 2008 -
47 answers
My roommate brought some bugs along with her when she moved in. How do we get rid of them and protect the food?
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posted by backseatpilot
on Oct 2, 2008 -
14 answers
CookingFilter: Recipes, books, and blogs dedicated to recipes to beginner cooks or cooks on a budget?
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posted by reenum
on May 19, 2008 -
14 answers
The first of many food career related questions I'll be asking: What's the protocol for a young, unproven would-be to find himself a stage?
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posted by GilloD
on Aug 26, 2007 -
12 answers
Which cook-top should I buy: the more powerful one with a sketchy repair history or the wimpier one with a nearly spotless repair history?
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posted by cooker girl
on Aug 24, 2007 -
7 answers
Due to works in my flat I will not have a kitchen for the next couple of months. What can i keep in stock which is easy to prepare and can be stored without refrigeration?
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posted by jontyjago
on Jun 19, 2007 -
11 answers
I want to buy a wok. For the typical American (electric range) kitchen, which style is best? Flat or round bottom?
posted by 10ch
on Jun 24, 2006 -
25 answers
I burned out my roommate's electric food chopper by trying cheese, so I need to get her a new one. Can you recommend a fairly priced model that won't go all stinky and smoky when I stuff it full of Wisconsin's best?
posted by Mo Nickels
on Feb 16, 2005 -
12 answers
Today's theme ingredient is...APPLES! What apple-based dessert recipe would you recommend for a picnic? 1) I don't care much for the very tart varieties of apple (e.g., Granny Smith), so I prefer a recipe that uses, or at least works with, the less tart varieties. 2) There will be several hours between baking and serving, so it should be servable at room temperature. 3) I'm reasonably skilled in the kitchen; you need not shy away from more difficult recipes.
posted by DevilsAdvocate
on Sep 15, 2004 -
13 answers
