Since London's fickle summer is in full swing, I need recipes for dishes that can be eaten either hot or cold. [more inside]
posted by Mutant on Aug 4, 2009 - 18 answers

Homemade condiment preservation without canning. I've made ketchup, hot sauce, and worcestershire sauce in the past. All the recipes say to store the finished product in the refrigerator and use within a relatively short time. [more inside]
posted by sharksandwich on Mar 4, 2009 - 7 answers

Home made bagels. Christmas bagels actually. [more inside]
posted by Mutant on Dec 11, 2008 - 13 answers

To the Indian MeFites - and the non-indian chefs as well - what are your favorite family Indian recipes and what are some tricks in the preparation to give the food that authentic Indian taste. You know, rich, delicious, mouth-watering, and savoury to the point that eating becomes a spiritual experiece in itself. [more inside]
posted by ageispolis on May 25, 2008 - 17 answers

A big problem and a small problem with my home made ice cream ... [more inside]
posted by Mutant on Apr 22, 2008 - 25 answers

What are some good, unique pizza toppings? [more inside]
posted by nitsuj on Apr 8, 2008 - 91 answers

I want relatively crisp reheated food from the microwave. Can can I buy or make something to do this for me, like that silvery-coated paperboard that comes with frozen foods? [more inside]
posted by vytae on Jan 9, 2008 - 15 answers

I'm looking for tips to add some excitement and variety to this homemade cheese. [more inside]
posted by pithy comment on Oct 24, 2006 - 9 answers

Inspired by this article (NYT, blah blah), I've decided that I'd like to learn to make tofu at home. I've done this very successfully with paneer (which at least looks like tofu), so I feel like this shouldn't be a problem. Anyone know anything about making tofu?
posted by scrim on Jan 6, 2005 - 6 answers