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 aunt, uncles, cousins, grandma, and everyone else I know is coming to Thanksgiving this year, and they all love good food and my aunt and grandma may very well be the best cooks I've ever met. I am smoking a turkey on the Big Green Egg and I want it to knock their socks off. I've googled but what I've found doesn't give me any indication that the turkey is going to turn out GREAT. I need a great, great recipe. Anybody have one? I'd be forever indebted to you. Bonus question: anybody have an equally delicious bread pudding recipe?
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]
I just started a massage course and I'm looking for a good recipe to make my own massage wax. Any professionals out there that want to share their recipe? Thanks!
I have a bunch of bottles of probably not-super-awesome white wines. I'd like to make a punch for a party this weekend and am looking for a good recipe for a fall/winter punch. [more inside]
I'm hosting a casual dinner party this weekend, and my friend's favorite part of any dessert is whipped cream, the more decadent the better. What dessert recipes feature whipped cream as the star of the show? I'd prefer suggestions that are relatively easy/quick and not too expensive, and that don't have any hard to find ingredients (I've thought of icebox cake, but haven't been able to find the wafers for sale, and don't have the time to make my own.) Thanks!
I've taken homemade butter mints and homemade cheese crackers to a couple of different parties among my friend group. Friend commented recently that she now associates me with unexpected tiny delicious homemade snack things. What other recipes should I know about? [more inside]
My kitchen is full of cabbage, and some dried Hungarian peppers (whole) and sweet Hungarian paprika (powder). What do you recommend I make?? Bonus level 1: South or Eastern Hungarian, if you know any regional specialty. Bonus level 2: vegetarian, but includes more than just the cabbage.
Can you recommend ways for me to use up this brandy? [more inside]
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)
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?
How do I cook the best turkey (and) and fixings meal for just myself (for a whole weekend)? I'm basically going to put on some Abba, and eat like crazy this weekend. So tell me how I can make the best Thanksgiving turkey and sides! Oh, this is anonymous because I am a vegetarian for moral reasons. Also, I prefer to limit it to just one type of animal, so no bacon wrapped shrimp. Probably no bacon wrapped shrimp. Recipes of good sides preferably not using just turkey.
In an attempt to clear up freezer space, I took out a 4lb bag of frozen strawberries, and promptly forgot about them. I left them on the counter for a few hours, now they're thawed. The bag was a bit leaky, so I put them in a ziplock bag and put them in the refrigerator. Question 1) are they still OK to eat or use in a recipe, and if they are still OK, 2) what do I do with 4lb of unfrozen strawberries? Thanks!
We cook a lot with our sous vide machine but it is invariably: meat (beef/chicken/pork) seasoned with salt and pepper in the bag, then into a hot pan to sear, possibly with a sauce added after. The results are great, but we've fallen into a rut, and it would be nice to mix it up a bit. Can you share your tried and true sous vide recipes--particularly for recipes that can be prepped and then frozen for later use?
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]
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 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]
Once a long time ago, I was a few hours outside Beijing during the mid-Autumn festival, in a pretty rural area. We were given these amazing mooncakes with nuts and vegetables that were way tastier to me than the sweet bean-paste/egg/lotus-paste/etc. ones you normally get. Help me find the name of them so I can buy/bake my own. [more inside]
Call me a cheater vegetarian. I love vegetables and grains, and I love the juice and rendered fat from meat. The meat flesh, eh, I can live without. Most of the meat flesh I cook I feed to my cats and crows. Got recipes? Got tips for extraction of meat flavors knowing that the meat may be discarded?
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]
Help me find new, low-carb ways to use up my bounty of lettuce. [more inside]
I have finally reached the point where I have more tomatoes than ideas. So, please share ideas for using fresh, misshapen, split-prone tomatoes in recipes. [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]
I love love love the coleslaw at Fresh Air BBQ in Jackson, Ga. I have tried to find the recipe online with no luck. Is anyone familiar with this style coleslaw so that you can tell me how to make it? I cant ask the folks at the restaurant because they are far far away. Thank you!
Found this 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]
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?
How can I clone the seasonings from Symeon's restaurant in New York? [more inside]
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]
Our kombucha keeps growing! What do we do with the SCOBY? I hear it tastes like squid. [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?
I am making myself a custom recipe book with all my recipes out of an old journal. On the spine, I was going to engrave "From the kitchen of Jane Doe" but I feel kind of meh about that and was hoping somebody had a better suggestion! [more inside]
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!
A naive shopper sent to the Chinese market to buy dried tofu ended up with something labeled as dried tofu but it is not really dry and it is long and skinny. It smells a bit funny even in the packaging. What can I do with it? How can we eat it? The Chinese characters for it are 筍茸.
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 new to bread making. I want to make bread that is not so dense and has regular, medium-sized air bubbles in it. Can you help me? [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.
I've volunteered to bring an asparagus dish to an Easter brunch. The brunch is already way heavy on meat dishes, so I want something light and springlike to provide a contrast. Anyone have good asparagus recipes? [more inside]
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]
I managed to acquire the recipe for a favorite baked food product from a local grocery store. However, the yield is 300 pounds. How do I convert the measurements to yield a more manageable 3 pounds? [more inside]
I've been dating this guy for about 2 months, and he is absolutely wonderful. I want to bake him cookies to show my appreciation for him a) in general, and b) for being especially wonderful during a current shitty time in my life due to family issues. [more inside]
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]
We are hosting a brunch the morning after my sister's wedding. What are some good recipes that we can make ahead of time (ideally the weekend before) and freeze? [more inside]
I need a tried, tested, and true recipe for making proper, dry, flaky sesame halva. [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.)
What are your best broth recipes? [more inside]
The internet has failed me in a search for sriracha oatmeal cookie recipes. [more inside]
Okay, I'm looking for websites or books that have recipes that are 20-30 minutes and have calorie information. I found a lot of quick recipe books but they often don't have calorie information. Looking for recommendations.