I just bought a new pepper grinder and am looking for some recipes that will let me use it as much as possible. I saw this thread about using whole peppercorns but I am specifically looking for recipes that use ground pepper. My pepper grinder has settings to grind from fine to coarse so any type of recipe that uses large amounts of ground pepper is welcome!
Food safety experts: how long will this glaze/dip/condiment last in the fridge? [more inside]
Any ideas for a homemade dry barbecue/taco seasoning? I love the seasoning on Taco Mayo's Potato Locos. I received a small sample and it's great on roasted chicken or on other microwaved vegetables. I've used a brown sugar, paprika, garlic powder and onion powder mix, but it's not quite the same.
Do you have a brownie recipe that makes the deepest, richest, choco-crazy brownies? One that beats the box? Because my eyes were opened recently to a realm of brownie I didn't know was possible. [more inside]
I'm looking for software to do restaurant ingredient costing, recipe building, and inventory-taking. [more inside]
I'm looking for a recipe for seriously firey, not too sweet or floral, ginger cordial. I'm not looking for a recipe that I'll sip and say "bloody hell that's hot", I'm looking for one that will temporarily rob me of the power of speech. [more inside]
The kids want French Toast. My wife hates eggs. I get to cook. Yay? [more inside]
I made a delicious caprese salad the other day, and was really impressed by the amount of tasty it was relative to the amount of prep work. I know lots of things that are easy to cook (or, in this case, leave uncooked) and lots of things that are delicious, but could use a lot more crossover. [more inside]
I love soup, but only SOME soups. I am very much a fan of a chunky soup in a broth where I can see each individual ingredient rather than blended soups (Except for butternut squash/ pumpkin or tomato soup which I do enjoy on occasion). Now I'm getting bored of the soups I have on rotation so I'm looking for more ideas of healthy soups that are chunky rather than blended. [more inside]
I recently discovered buckwheat. Great! I ordered a giant bag of it from Amazon, and instead of raw buckwheat I ended up with ten pounds of kasha. Oops. What can I do with it now other than eat it for breakfast? Difficulty: no eggs or dairy.
I'm looking for work lunch ideas that taste good both cold or hot, so I can choose whether or not to reheat them, depending on what the weather's like at lunchtime. [more inside]
I have a fresh pineapple, a bottle of tequila, and a fairly well-stocked kitchen (and ability to run to the store). What cocktail should I make?
I have 2kg of Breiss Golden Light DME and I need an extract recipe to start using it up. I am an inexperienced brewer who doesn't know how to create my own recipe or even recognize a decent recipe. I also don't know whether it's appropriate to substitute any light DME for my Breiss DME. Please help me find a recipe. [more inside]
I am suppose to bring chili to office lunch for approximately 10 people one day next week, I want it to be awesome of course. We have a microwave but I also have a crock pot I could take and plug up. The request I have heard so far is to make it extra meaty and spicy. Any recipes that can be shared would be awesome and much appreciated.
I'd really like to try making an acai bowl, since I'm curious to know what the big deal is about them. Also, they look pretty. I can't use the recipes that I'm finding online, since they all seem to include bananas, and some also include nuts. Any good ideas? [more inside]
Your loveliest suggestions for vegetarian appetizers and finger foods, s.v.p... for a kid's birthday party? [more inside]
I'm searching for a recipe for a drink my Danish grandmother used to make. Alas, her recipe was a tightly held secret and she passed away without sharing it. I don't have a ton to go on and my googles aren't coming up with anything. [more inside]
I'm doing a meal swap with a bunch of moms (including one professional chef!) using big 11 cup Pyrex storage. This is my first time in the swap and I really need a good vegetarian brunch (breakfast casserole) recipe that will hold its own, and can be frozen without the taste or texture taking a hit. Help!
I make chicken salad frequently. I make it by mixing shredded chicken, chopped veggies, sometimes fruit (grapes, blueberries or oranges), seasonings, acid (lemon, orange, or fancy vinegar) and mayo. I experiment with seasonings A LOT, but they all end up tasting pretty much the same. I think this happens because the mayo dampens the flavor of the seasonings. Can you suggest a way to avoid this? I'd like to have 4-5 different chicken salads with distinct taste profiles. [more inside]
A friend gave me a pile of beautiful pecans. She can't stand long enough to cook or bake, so I'd love to make something for her with them. I want something that truly glorifies the pecans. I have about four cups. What would you recommend? I'd consider myself an intermediate-level baker/candy maker/cook.
What are your recipes for weeknight meals? What do you have for dinner that you make yourself in a relatively short amount of time and/or with relatively little effort? Help us figure out a variety of dinners to put on a meal-planning list! [more inside]
My friends are having a joint birthday celebration this weekend, and I've offered to make them a cake. The one piece of guidance I've received? "Jam. I LOVE JAM." Give me your most jam-ful cake recipes, please! [more inside]
I like elaborate cakes, with complicated and/or interesting combinations of flavored fillings, icing and other add-ins-- the sort of thing one sees all the time at restaurants, but that seems to turn up surprisingly infrequently in cookbooks. Thus, two questions: first, what especially yummy, original cake flavor or texture combinations have you encountered in the wild, or in restaurants, etc.? And second, anybody have any excellent recipes for flavored fillings, or similar interesting stuff to add to a cake? [more inside]
I need to make one more batch of jam. Any ideas on interesting flavours? [more inside]
I want to start making smoothies with kale. What's the tastiest way to do this? I feel like ther must be a formula I can plug my various fruits and liquids into in order to end up with a new creamy drink. Please share tips, recipes, etc. Latest thread is 6 years old and has a lot of dead links. [more inside]
I just finished "The Good Gut" by Justin and Erica Sonnenburg, researchers of the microbiome at Stanford University. They have some delicious looking recipes at the end of their book, which are all high in microbiota-accessible carbohydrates (MACs). I would love a cookbook or website which has more recipes like this. Any suggestions? [more inside]
I was good at remembering that we ran out of bay leaves. Unfortunately, I was also good at forgetting that I had already bought them. Is there a good way to use a lot of bay leaves? [more inside]
I've been trying a no sugar/complex carbohydrates diet by dumping vegetables and canned salmon together with beans in a bowl, or dumping vegetables and canned salmon together with shirataki noodles in a bowl and then pouring in hot water. This gets old, fast. What are some ways to simply upgrade the taste of my meals, without added sugar, simple carbohydrates, or too much added salt? [more inside]
I attempted to make Turkish Delight at home for the first time. The first effort was a complete failure. Effort two seemed to be improved but it's not even close to set after 12 hours. Can you tell me how I might salvage it? [more inside]
Every year, I bake about a billion cookies. Okay, more like two or three thousand, but it feels like a billion. I then deliver and ship them all over the world, to friends and family. Every year, I bake the same 6 cookie types, plus 2 additional rotating types that, if they're good enough, can be added to the repertoire for the following year. I need suggestions for this year's two new types. [more inside]
Looking for recipes or techniques that turn fully cooked leftovers into completely different dishes - like turning risotto into arancini, thickening a soup into pasta sauce, or turning roast mushrooms into pate. Not looking for " make a sandwhich/taco" etc. Looking for things where you basically need a completed other dish before you start.
I need your best recipes for a warm noodle salad for me to make for me and my girlfriend on this cold, rainy, night in Baltimore. There are no food issues, meat, vegetarian, vegan, all are welcome.
Partying in Germany. Everyone's bringing a spread. I want mine to be the most impressive, delicious one on the table! Bonus points for exotic American-ness. But...I'm not a very good cook. Do you have recipes for me? Caveats below. [more inside]
For my office, and for a Thursday food-related gathering, I would like to make one of my go-to quick bread recipes (almond poppyseed bread) but using one or several of these flours: almond; chickpea; lentil; and/or spelt. Is there a web site or flour translator that would help me re-work the recipe successfully? [more inside]
Due to a newly diagnosed medical condition I have been given a list of food restrictions that has slashed the kinds of food I can eat by...a lot. I'm out of ideas, help! [more inside]
I want to bake all the things. And by all the things I mean just pumpkin biscotti. [more inside]
We've got more hamburger meat in our freezer right now than we've probably eaten in the past ten years. We've found two recipes for it that we like--can you point us to more like these two, so we can get some more hamburgery variety? [more inside]
I'm making a fridge clearing chicken curry tomorrow (generic type, spices, coconut milk, peanut oil and ghee, carrots and onion and peas and whatever ends of greens or stay tomato we have) and I was wondering what I could do to dress it up? Stuff like grinding and roasting whole spices or adding toasted nuts. Things you could do if you wanted an easy fridge-clearing curry recipe but also had some time to refine and fuss over the little touches. [more inside]
I need to feed five pounds of chicken thighs and drumsticks (don't ask) to someone who says she'll only eat chicken if there's a lot of sauce. Please recommend some easy, saucy chicken recipes. [more inside]
We're trying to de-starchify our vegetarian/pescetarian weeknight dinners. Your help with specific recipes would be awesome. [more inside]
My friend has requested a Boston cream pie (cake) for her birthday on 10/3. I have a bundt cake pan shaped like a castle (link) and would like to do a fancy interpretation of Boston Cream Castle cake. Advice on recipes, decor, technique for filling? [more inside]
A local Asian restaurant makes a truly outstanding curry noodle soup with tofu. I'd like to figure out how to make the soup myself. [more inside]
What are some "single add-ins" to ANY kind of spirit or liquor that makes it an interesting drink? [more inside]
My local grocery had lamb's hearts today! I, being an adventurous and hungry person, bought two. How should I prepare them? [more inside]
At a restaurant called Toritama in Tokyo, I had the most amazing chicken soup ever. It was a really flavourful chicken broth, with shreds of very tender chicken - I would say poached, except that some of the bits had skin still attached and the skin was crisp as if it had been grilled. Also some well-cooked rice. The thing that I particularly remember is that the broth was so rich that it left your lips feeling sticky! It was called something like "Tokyo chicken soup". [more inside]
I have watched this YT vid many times and I have followed his directions and experimented with my locally available ingredients but can't get the texture right. Has anyone made Gummi candy and had amazing success? How did you do it? [more inside]
I'm new to almond and cashew butters. I made these delicious oat bats last night. How long will they keep in my fridge? Can I freeze them? Thank you.
I bought beets at the farmers market this weekend but have never eaten them before. What is your go-to beet recipe / preparation technique for beet-o-phobes? The weather has cooled, so I can comfortably use my oven for roasting, too.
When I was in Monterey I had a tex-mex migas like I'd never seen and I've always wanted to recreate it at home. it was the traditional tex-mex migas ingredients (tomato, bell pepper, onion, egg, cheese, tortilla chips) but it came out standing whole and firm, not unlike a flan and it cut like one - moist but really sturdy, not falling apart, almost like a quiche? The non-egg stuff was diced superfine and just melted into it. How did they make this and how can I do it at home? [more inside]
What are the most unusual but tasty marinade recipes you love? [more inside]