I came up with the idea of making a bunch of different potato chips (crisps) as a small NYE gathering with friends. Please help me make this a better reality. [more inside]
I have a "smoked, uncured" ham from my local hipster butcher. I didn't ask them what I needed to know about cooking it when I picked it up, and now I feel like an idiot. How do I cook it? [more inside]
I'm hoping someone here will be able to help me find a lost recipe from my early-80s childhood. It consisted of deviled ham, Kraft Old English cheese, poppy seeds and mustard (plus some other things I am definitely forgetting) spread between soft rolls and baked in the oven until hot. The recipe was likely one my mother clipped from a Woman's Day or Ladies' Home Journal. [more inside]
Can I use fresh tomatoes in Marcella Hazan's renowned sauce recipe? (M.H. previously and again on the blue.) [more inside]
Last recipe management question was quite some time ago. What are current suggestions for Recipe Management? [more inside]
When I went to Washington D.C. I discovered food carts/trucks that sold enormous, cabbage-y egg rolls. This was about 10 years ago so they weren't the trendy food trucks you see today, but they were bigger than hot dog carts and drivable. I've attempted googling them over the years I'm missing the secret word. Can anyone find a recipe (and any other info) for these? I must get them in my belly!
Please tell me your coconut milk and/or cardamom-intensive recipes! [more inside]
The kids want French Toast. My wife hates eggs. I get to cook. Yay? [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'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]
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 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 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]
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]
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]
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 am looking for the best recipe that requires both chicken drumsticks and a slow cooker. [more inside]
Have you got a recipe for awesome Italian meatballs from ground beef? [more inside]
I vaguely recall a Louise Erdrich story which has a character obsessed with finding the recipe for the most perfect Sacher Torte that he tasted when he was young. Which book is it? [more inside]
I need help figuring out how to use up two big jars of jam. [more inside]
I thought I used to like bologna and after making a sandwich with the stuff find that I don't. I need suggestions on ways to use the rest of the bologna that disguises it's texture and fatty/heavyness. Any ideas are welcome. Maybe there's culinary gold hiding in the offal ....
My wife came home with close to a gallon of sour cream the other day. (Don't ask.) What on earth can we do with all of it? Recipes calling for a dollop here or a smidge there simply won't cut it. We need volume here, people! Please help us, MeFi!
My family has a recipe that has been passed along for a few generations - the lore is that it was from the Depression days. I've never encountered it anywhere outside of my family, but I'm curious if it exists in other forms or if my family just made it up. [more inside]
My father had this amazing dish at a Vietnamese restaurant in Angers, France in the eighties. What could it have been? [more inside]
Flavor my chocolates, please? Bonus points for uncommon. [more inside]
We spotted this bag of nifty-looking Italian pasta shaped into flat disks at the grocery store this morning, and impulsively bought it. Does anyone know anything about it, how it's traditionally served, or have recipes? [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]
I am looking for some old-fashion kompot recipes (preferably ones which include dried cherry but I am happy to try making different kinds). The arrival of warmer weather has brought back memories of drinking it on warm summer nights. Thanks!
I have a cookbook from England with a sloe gin recipe using fresh sloes, but the plant apparently does not grow in the US (Come on, ConAgra, get busy!). Also, I have learned from a grower in England that starting several years ago, fresh sloes cannot be brought into the US (Is this coincident with the Tea Party?). Any help would be appreciated finding fresh sloes for use in California, and a toast in your name! Thanks!
My favorite Chinese restaurant makes fantastic sesame tofu. I want to know how they prepare the tofu. [more inside]
Vegetarians of MeFi! What are you having for Christmas dinner? I am totally capable with vegetarian dishes in general, but most of them are rather light and don't seem substantial enough to be a Christmas dinner. So what are you having? [more inside]
We're having a vegetarian Christmas. I love a good nut roast. There's only going to be three of us, and no one to freak out over vegetarian clichés. So I'm looking for a scene stealing nut roast recipe to be the main attraction. [more inside]
Help me interpret a baffling description of how to cut poached pears into six "petals", leaving a core to be filled with frangipane. [more inside]
I am making a birthday cake to serve to a bunch of kids, and I just did the first stage of the frosting recipe: I melted 125 grams of chocolate with 75 grams of unsalted butter. Then I realized the next step involves raw eggs, which I'd rather not use in a recipe for young children. (Especially because it will probably sit out for a while before serving.) But I hate to waste the chocolate and butter. Without using raw eggs, what can I do to transform this melted butter/chocolate mixture into a delicious chocolate frosting? [more inside]
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]
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]
Help me find new, low-carb ways to use up my bounty of lettuce. [more inside]
I have a 2.6 lb tritip roast, all seasoned and ready to throw on the grill.... but just discovered that the grill is out of fuel. How should I cook this thing in the oven? I do not have a grill pan (until this exact moment they always seemed silly).
Cheap/easy meals needed for someone helpless at cooking. Particulars within. [more inside]
How can I clone the seasonings from Symeon's restaurant in New York? [more inside]
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'm throwing a seder with some friends. The brisket is taken care of. Repeat: The brisket is taken care of. (And well! By a very chef-y friend! Whose brisketology I trust completely.) Everything else is pretty much up for grabs, though. What are your go-to Passover recipes? [more inside]
I have finally made seitan from scratch (rather than just buying Field Roast), using one of the baked seitan methods. It was GREAT and astoundingly easy! I am now contemplating the many, many flavor profile possibilities that seitan has to offer. Do you have a special spice mix, marinade or preparation method? I'm all ears! (Er, eyes, I guess, since this is a text-based medium.)
I'd like the recipes for your best wheat-free baked treats! Bonus points if they are cookies. Double bonus points if they are free of refined sugar (other natural sweeteners are fine). [more inside]
Do you have any recipes for soup that don't require broth or stock? [more inside]
Adding recipes from a digital cookbook to a digital recipe universe: how to? (iOS 10 filter) [more inside]
Does anyone have the recipe for fruit cake from The Vegetarian Epicure? (I can't remember if it's from Book 1 or 2.) [more inside]
I only have 3 meat eaters coming for Thanksgiving. What can I serve to balance my desire not to have a ton of meat leftover that no one will eat vs. the desire to set a festive table and have a special meal? [more inside]