Can I use leftover lox to make jerky? [more inside]
Food safety experts: how long will this glaze/dip/condiment last in the fridge? [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]
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]
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]
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]
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.
What are the most unusual but tasty marinade recipes you love? [more inside]
My daughter needs to increase her vegetable intake, but refuses to eat most veggies. What recipes will allow us to disguise her vegetables in other foods? [more inside]
While cleaning out my parents house for their upcoming move, I discovered and inherited seven large jars of honey that have been lurking in the basement for 20-30 years. What are some interesting things I can do with what appears to be 5-6 liters of honey? [more inside]
I have a 1 lb. package of tri-color gnocchi. I need to make some kind of dinner with it, but we're exhausted of red marinara-style sauces, and I can't handle eating an Alfredo-style cream sauce. What can I make for dinner with this? [more inside]
What is the best service or method for designing and printing about a dozen copies of a cookbook? Lulu? Amazon? iPhoto? Kinkos? [more inside]
I'm working on making a few changes to the way I cook to emphasize vegetables and grains, and minimize the animal products which I totally love but need to cut back on. However, non-dairy substitutes are not always automatically healthier than the dairy option. I need your help playing a fabulous game: whiiiiiiiiiiiiiiich ingredient is healthier? [more inside]
Just received a pudding mold, anything I should keep in mind about using it? I've heard one should make an Xmas pudding months in advance - do I start now? Other questions as well! [more inside]
What's the best, most foolproof way to reconstitute dried mushrooms? What recipes should I use them in? [more inside]
Which standard recipes, with meat as a key ingredient, have clear vegetarian analogs? Examples, to be clear: for every hamburger, there is a veggie burger (eggplant, cauliflower, etc). Chili con carne becomes chili sin carne. For meatloaf there is Neatloaf. What else should I be thinking of? "Buy fake meat" is not heading in the right direction; "google 'vegetarian [meaty food]'" is a realistic suggestion but which foods?
I have bought the most expensive, most organic and local and mollycoddled pork chops in my life. I do not want to waste this experience. Please tell me how to make the perfect pan-fried pork chop in agonizing detail. I own cast iron pans and I'm going to serve it with asparagus - that's the only limitation. Otherwise anything goes. Teach me the wisdom of Pork Chopery.
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]
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]
Seeking ideas for plannning a multi-course, romantic, home-cooked meal for two that is also thoroughly, completely English. The more traditional the better. Looking for dishes in season, no seafood, ideally with a focus on lamb as a centerpiece and easy on the potato/bread. Other then that, assume a high level of cooking skill, endless time for fiddly bits, and acess to pretty much anything and a well stocked UK grocery importer store nearby. [more inside]
I have a slow-cooker, boneless/skinless chicken breasts and Royal Blend rice. Help me feed my work-travel-weary husband, a couple of hearty-eating roommates and myself a good, comforting meal with crazy-staggering schedules. [more inside]
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?
I love cooking, but it's been a while since I've cooked on a regular basis (besides throwing together ingredients for salads and pastas) and even longer since I put together a proper meal with courses. I'm a pretty decent cook (and I have a list of favorite blogs, like Smitten Kitchen and 101 Cookbooks) but nothing's clicking, and I want recipes that are complicated and fun and delicious for a change of pace! And so I turn to you, AskMetafilter: help me find awesome, vegetarian, delicious, adventurous dishes to usher in 2014. [more inside]
A few weeks ago I had dinner at Oh Canada, Eh? and the meal included the most amazing salad dressing I've ever had. We asked for the recipe and the chef gave us the ingredient list, but did not include amounts because (he said) he always makes it in such huge batches. [more inside]
I can't seem to find a recipe I'm fairly certain I've seen in the past for peanut butter cups. I seem to recall that it involved not using any actual peanut butter, but starting with peanuts and grinding them up kinda coarsely with something else in them to get that weird, chunky, not-quite-peanut-butter consistency to the filling. Does anyone know what I'm talking about?
I am cooking dinner this weekend for an old friend who has requested Italian, preferably pasta with a creamy sauce. I am not very well acquainted at all with cream sauces, apart from this very simple one. I have many extra hours to work on this, and access to several specialty markets and a Trader Joe's. Help me find a crazy delicious recipe! Special farfalle inside... [more inside]
Can you recommend ways for me to use up this brandy? [more inside]
I've about an hour, maybe 90 minutes worth of patience, above-average kitchen competence, and access to most ingredients. I'd like to eat soup for dinner at the end of this 60-90 minutes, and I don't like shrimp. Share your favorites?
I have gorgeous white raspberries around which I would like to craft a cocktail to celebrate my lady-friend's return from a week abroad. What do you recommend? [more inside]
I'm looking for a recipe for a seasonal or all-season (for southern Ontario, and this week) vegetable soup recipe (potato, tomato, both, other--whatever) that does not need a blender (immersion or otherwise). Do you have any recommendations? [more inside]
Earlier this week, I made this 'Asian-Style Chicken Curry', and it was delicious. I just have a couple of questions on altering the recipe. [more inside]
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?
Today I was given a whole beef liver from a hormone free, grass raised calf. [more inside]
Cheap/easy meals needed for someone helpless at cooking. Particulars within. [more inside]
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?
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!
I'm looking for a recipe organiser where I can write my own recipes and clip recipes from the web. I can google with the best of them, and I can see there are lots of sites that can potentially do what I need, but I don't want to create a gazillion accounts for testing, so please give me your tried and true recommendations. Details inside : [more inside]
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.
All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats! [more inside]
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]
Hi, 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. Thanks!
Does anyone cook with Sumac Molasses? [more inside]
What savory, no-oven dishes do you recommend for raisins? I have a lot of raisins, but I do not like them in sweet things (baked in bread, ugh!) and do not have an oven. They do make a great accent flavor in savory dishes. The raisins in question are golden, but I am Prime Minister of Substitution so it's rather academic what the recipe asks for.
Adding recipes from a digital cookbook to a digital recipe universe: how to? (iOS 10 filter) [more inside]
Please share your "dark and stormy" recipe with me! [more inside]
Looking for food/cooking blogs with very specific parameters [more inside]
What are your favorite chicken marinades? [more inside]