I'm putting together a list of recipes that only master cooks take on once they're at the highest levels. Dishes where the sauce alone can take two days. I need recipes that aren't new (aka it requires a magnetic cooktop) or too non-western. And I'd love if there was anything that had some history (though in general if it's a dish over 30 years old, it's going to). As in "It was prepared once for President McKinley...who fired the chef." Ideas? [more inside]
posted by rileyray3000
on Jul 29, 2014 -
After stumbling across the blog Georgian Recipes
(and specifically this recipe for Acharuli - Ajarian Khachapuri
) I realized I've got a lot
of eating to catch up on. If you know about Georgian food, please give me your tips, tricks, substitutions for hard to find ingredients, ingredients that should never be substituted, links to your favorite Georgian recipes, and basically everything you think I should know about it. [more inside]
posted by Room 641-A
on May 31, 2014 -
A local Chinese restaurant makes the best tom yum vegetable soup I've ever tasted. I'd like to make it at home, but I don't have the recipe. [more inside]
posted by akk2014
on Apr 24, 2014 -
I'll be in Azerbaijan this summer with my 5 year old. Last summer we were there and I found that we were eating the same thing over and over again. Here are the issues:
- 5-year-old is picky - when in the U.S. he likes pasta, pizza, chick'n nuggets, smart dogs, mac and cheese, burgers, fries. Veggies I sneak into other things. Fruits he eats a lot of.
- I don't eat meat except for chicken and occasionally fish
- While lots of yummy fresh veggies are available, much of my favorite stuff isn't available easily and this is especially true of cheeses and spices
- I am a pretty lazy cook
- Processed food (like my kid likes, like nuggets) is almost impossible to get [more inside]
posted by k8t
on Mar 2, 2014 -
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
posted by The Whelk
on Jan 25, 2014 -
I'm out of ideas for something delicious and simple to cook tonight, but which does not require many ingredients. Assuming I have all the basics in my cupboard (onions, garlic, pasta, rice, potatoes, eggs, milk, herbs and spices etc) what should I make for dinner tonight? [more inside]
posted by JenThePro
on Dec 12, 2013 -
This week we'll be embarking on a complicated task at work that will take about two days. The last time we did a couple of us brought junk food snacks, but two of the women in our group are perpetually dieting and spent the day looking longingly at the food, and then seeming very regretful when they eventually ate it. That makes me sad. I'd like to bring some food that they wouldn't feel bad about eating. [more inside]
posted by christinetheslp
on Dec 7, 2013 -
I work nights in a facility that does not have refrigerators available for employees. I have a 7-cup electric tea kettle at my desk, and there are microwaves available in the break area next to my office. What simple meals can I prepare at my desk or in the microwaves with a minimum of hassle? I'm getting a little tired of ramen. [more inside]
posted by TrialByMedia
on Dec 5, 2013 -
What food is only good when done the "right" way?
I don't really like store tomatoes, but fresh garden tomatoes are AMAZING. I don't like store-bought packaged chocolate chip cookies but know that nothing beats a warm homemade chocolate chip cookie. What other foods are like this??
(I got to thinking about this when thinking about yucky canned baked maybe
they are good when they are homemade)
posted by beccaj
on Oct 24, 2013 -
My fiancee and I recently returned from a vacation in Greece. We thoroughly enjoyed the food in Greece. We want to recreate some of the dishes we enjoyed. In particular, I want to know how to make "bifteki", the small hamburger patties served with tomatoes, onions and tzatziki. The few recipes I find on Google seem too simple to believe. [more inside]
posted by KevCed
on Sep 22, 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 -
silicone mold at the thrift store today. My guess is it's for making some sort of fruit-filled baked dessert. I'm imagining something similar to a strawberry shortcake. What is it for? [more inside]
posted by aniola
on Jun 7, 2013 -
My grandfather grew up an orphan around the turn of the century and remained very poor as long as I knew him. He made us something called "hot ice cream". I think it had milk, and vanilla, food coloring and corn starch.
I have googled but am not getting very far. Can anyone help with this recipe?
posted by beccaj
on May 25, 2013 -
I have a Cinco de Mayo potluck to go to in 3 hours. What festive dish can I make to bring with the following ingredients I already have on hand? [more inside]
posted by E3
on May 5, 2013 -
Our kombucha keeps growing! What do we do with the SCOBY? I hear it tastes like squid. [more inside]
posted by aniola
on May 3, 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 -
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 -
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 LOVE the powdered cheese of mac 'n cheese. I don't need the whole box, and I know how to make tasty homemade mac 'n cheese. I just want to duplicate the powdered cheese with real home ingredients. Imitation Annie's, if you will. [more inside]
posted by aniola
on Mar 21, 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 -
Just got a bunch of beautiful purple basil at the farmer's market this morning. What recipes can I use it in?
posted by gudrun
on Sep 1, 2012 -
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]
posted by ninazer0
on May 24, 2012 -
I just tried to make my own butter and it looks like it was a total fail. Please perform an autopsy with me! [more inside]
posted by scuza
on Apr 20, 2012 -
I'm participating in a Thanksgiving potluck this weekend. I've been assigned a corn based dish - possibly a casserole of some sort. I'm not a good cook, but can manage simple things. Does anyone have any favorite corn based recipes that are more involved than heating up frozen or canned veggies? [more inside]
posted by codacorolla
on Nov 16, 2011 -
We visited the local Mexican market today, and bought a ton of stuff...and I need some help figuring out what to do with it. I need recipes/ideas for what to do with: fresh guava, dried pasilla chiles, a massive pork cheek, frozen shredded coconut, cajeta, and a ton of limes (12 for one dollar!!!). [more inside]
posted by guster4lovers
on Nov 6, 2011 -
Are there any groups that try to create copycat recipes of local Chicago restaurant food? [more inside]
posted by Snackpants
on Sep 11, 2011 -
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
posted by reenum
on Aug 17, 2011 -
I need a chicken kashmiri recipe, just like the restaurants. Boneless chicken in a milky creamy curry with tomatoes and peas and mango flavor. [more inside]
posted by lettuchi
on Jul 29, 2011 -
What are some vegetarian meals that all of us can enjoy -- two adults and a baby? [more inside]
posted by trillian
on Apr 11, 2011 -
Can you help me identify a recipe, possibly Depression era, with a German-sounding name? [more inside]
posted by xyzzy
on Apr 4, 2011 -
On the menu
it said "Broccoli, soy, chilies & vinegar", and what came out to the table was the crispiest, most delicate, and most delicious broccoli dish I've ever had. Can you help me replicate it? [more inside]
posted by carsonb
on Mar 6, 2011 -