Programming-challenged foodie here, trying to create a cooking activity for a staff event: From a list, you choose ingredient A as a starting point. Then you choose other ingredients to add to A (D and W, say), and see the result: A+D+W—a dish you can make at home. How can I create something (digital, paper, or otherwise) that allows people to choose any ingredient, add any others, and see a possible resulting dish? [more inside]
I've been vegetarian for 25 years; mostly vegan for 4-5. I don't claim to be vegan but I don't eat or cook meat (I am our family's homemaker). Almost all of my friends/relatives are not vegetarian or vegan. Most are fairly considerate when sharing a meal. Whenever I share a meal with my in-laws however, there is little consideration of my veganism, and most of the food includes meat. How can I deal with the perceived hostility, and how can I get enough to eat? [more inside]
RecipeFilter: My husband and I are hosting a family of four (two grown-ups, two kids) for a few days. What easy, quick things can we cook? One of the guests doesn't love cheese (a little is okay, but no mac-n-cheese type meals) and two are vegetarians; the kids are rumored to be easy eaters. We'll be touristing all day so will likely want something we can make fairly quickly before getting the kids in bed. We have a fairly small kitchen and oven, but are decent cooks and bakers. Please share your best recipes!
What should I buy and cook from the Russian supermarket? [more inside]
I'm having 3 friends over for dinner on Wednesday. We're all med students, and two of them will be coming off shifts at the hospital, which will end some undetermined time between 5pm and 8pm. (Most likely between 5 and 6.) What is something good to make when you're not exactly sure when folks will arrive? Note: I don't have a slow cooker or intend to get one, and I don't have a microwave. I do have a stove and an oven. [more inside]
Seeking recipes (vegetarian friendly) to bring to futbol matches and eat before the game. [more inside]
My mum is diabetic, and one annoyance for her is the lack of availability and/or cost of diabetic biscuits. I would like to make her some, preferably with a cool shaped Cutter or stamp. What do I need to know? Am I limited to a sugar-cookie like dough? [more inside]
I'm starting to transition to a low-glycemic index diet, and am trying to come up with some meal plans as well as substitutions for the kind of white flour and white sugar-based cakes and cookies I've always baked. What are your favourite low-glycemic meal and dessert ideas and recipes? It has long been my practice to batch cook just once a week, so make ahead and freeze casserole-type meal ideas are preferred. No recipes containing artificial sweeteners, please, as I don't see them as an improvement on sugar.
I want to trim our grocery budget. What are you suggestions for recipes/cookbooks/websites/tips/etc that meet my needs (inside)? [more inside]
Convince me to love it. [more inside]
Please share them with me! I don't care what type of rice and beans are used (includes lentils, garbanzo beans, whatever, as well as red/black/white/pinto beans), everything works. (In fact, I would love any lentil recipes as I have very few of those!) More inside. [more inside]
I was given a jar of pickled walnuts from a Danish friend and I'd like to know what would taste awesome with them. They are not well known here in Australia, and whilst I have trawled the internet for hours, I'm now in a pickle of over-thinking, too many tabs open and my brain in a 'ok THIS is it! No, this one!' I wonder if people from places where they are popular have any traditional or new recipes using pickled walnuts that they'd share with me? [more inside]
My husband is picky and I have special dietary needs due to bariatric surgery. I am SO TIRED of eating the same thing over and over! Please help me come up with options that are optimized to our circumstances. [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]
Short version: The family's primary cook and caregiver is in the hospital for an unknown length of time. It'll be two weeks minimum, could be a lot longer. Then she'll have a long recovery period at home. Her husband and I both theoretically can cook, though he's not very good, and I have medical complications. Between us we have to feed each other and a couple teenagers. Meal planning's fallen to me, but most of the shopping and cooking is on him. We need to survive until his wife's out of the hospital. Help? [more inside]
I need a collection of ideas for easily prepared, light meals to serve when friends drop by. Think lunch or small plates to go with a glass of wine. Often friends will drop by within a couple hours notice. They like to eat and I like to be a good host. No firm dietary restrictions for most but these friends are interested in healthy eating, fewer carbs. One vegetarian in the mix. The entire meal does not have to be vegetarian. Thank you!
What's your favorite flavorful, interesting Asian vegetarian main course? [more inside]
I have a boneless leg of goat. My original idea was to marinate it and cook it on my gas bbq using a rotisserie. I was thinking buttermilk but would like some more suggestions. I'd be open to other cooking options as well. [more inside]
Feeling uninspired. What would you do for dinner tonight with an Aubergine (Eggplant)? [more inside]
I want to cook and eat more meat. But I'm super-squeamish about cooking it, worried I don't know enough about handling it safely, and want to figure out the best way to eat more meat frugally. Help! A boatload of questions inside. [more inside]
I tend to dislike foods that feel creamy: Cream sauces, mayonnaise, ice cream, butter or butter sauces, risottos, quiches, frittatas, milkshakes, casseroles, whipped cream, cheese, eggs that are not baked into a cake, etc. I feel like this is a preference I could actually overcome (unlike, say, my hatred of cilantro). Please provide me with either A) Some understanding of what is pleasant or appreciable about these textures, B) Some tips for coming to enjoy these more or C) Recipes that can ease me into these foods. [more inside]
Intrigued by this comment, I recently purchased an Instant Pot. Please give me your easiest, most delicious recipes! [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]
What are your best recipes or suggestions for things to do with a large amount of cashews? [more inside]
I am writing a business plan to start a beverage factory in Thailand, and would like some advice on how I can protect my IP (recipe and methodology). [more inside]
I am looking for winter salad recipes that keep well for a few days in the fridge. Examples of the type of salad I am thinking are this Roasted Carrot and Chickpea Salad and this Asian Slaw Recipe. We eat everything with two exceptions - I hate mayonnaise and avocado will kill me. I look forward to trying your suggestions!
We would like to eat less Seamless. Difficulty level: vegetarian in a studio apartment with basically no prep space. [more inside]
My family is having a Thai-themed second Thanksgiving meal tomorrow. We have people with a lot of dietary restrictions so we are trying to make tasty sauces that everyone can eat, which can be put on meat/veggies/tofu as needed. We have a good red curry and peanut sauce but other sauce recipe suggestions would be great. Should be vegan. Thank you!
What are some of your favorite wine based recipes? [more inside]
A friend brought an 18-pack of Miller Lites to our house, and we now have a bunch of excess Miller Lites nestled in our kitchen. I am wondering what kinds of cocktail recipes might make 'em more interesting. Beermosas and Micheladas are my classics for brunch, but what cocktails made with a light bland lager do YOU love? Yes, YOU; I'm asking YOU, dear reader!
I have half a can of fire roasted corn and half a poblano pepper. Assume standard staples and cookware. I need, must have, want corn fritters. Specific recipes desired. Thanks!!
Where I work, our current Bloody Mary mix is uninspired. I'm putting together a new recipe, but I want to try making a bunch of other tasty recipes first! What are some good Bloody Mary mix recipes for me to try? [more inside]
My favourite thing about ordering a burger at a pub or diner is the dill pickle spear on the side, which seems to be a different style of pickle than the inferior Bicks I get at the store. They're longer, slightly softer, and milder/less acidic, though still definitely dill pickles, not sweet. I would take recommendations for brands or delis in Toronto, but I'm also interested in making my own, so recipes and pointers for this specific style of pickle are also welcome. (Disclaimer: I've never pickled anything ever.)
I'm looking for vegetarian recipes, without beans, which scale well relative to the level of effort. By which I mean: when you make potato salad, you can double it, but you're going to spend 2x the time peeling potatoes. That's bad. Chili (unfortunately, has beans) scales well: you don't need to individually wash every single bean, you just chuck in 2x the number of beans. Any recommendations for recipes? [more inside]
Please recommend recipes that start with whole dried soybeans and don't produce poor imitations of traditionally meat-based recipes. Because if you can eat meat, it's easier and tastier to make those with meat. What else is there? I'm happy to try food that would be unusual by mainstream American standards. [more inside]
This is a weird question about a fantasy my son has about "cooking" with Halloween candy. For months he's been talking about making "Sweet Stew," a "recipe" he made up in which the Halloween candy is ground up in the food processor and then mixed with peanut butter. Is there any real recipe for something we can make with Halloween candy? [more inside]
I am borrowing an awesome planetary mixer for the next 24 hours. What can I make with it tonight? [more inside]
I want to cook things that take a really long time, but I don't know what to make. Help me out with some ideas? [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]
Give me your most creative and tastiest salad recipes! [more inside]
I am on a quest to find recipes for things that are somewhat "salads" but that can function as a refrigerated snack that lasts for a few days after preparation. I don't know if there's a better term for this than "snack salads," but that's the purpose it would serve for me. [more inside]
Saw cauliflower for 75¢ a head, bought four heads. Score! Have any good cauliflower recipes? Thanks!!!
Now that Just Bento is not really updating any longer, what's the best bento blog aimed at adults, not kids, and not at showing off the adorable widgets you manage to buy to make your lunch special, but just a focus on bento staples, fillers and techniques for plotting out lunches in a bento style. A focus on vegetarian is best, but not essential.
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]
We've moved and now have access to a kitchen larger a postage stamp, a gas range instead of an electric, and super-easy access to an international market that blows my mind every time I enter it. I'm a decent cook and have my food processor and kitchen aid mixer attachments at the ready. Can you give me your best-est recipes, cooking tips, and purchasing pointers that might help us out with this wonderful situation? [more inside]
It's my turn to prepare dinner for my book club, but my challenge is my apartment is way too small to have all 7 members in my home at once. Instead, I'm planning to use a small common space for parties available on the ground floor of my apartment building. This is fine, but it means I will need to carry whatever I make up and down from my apartment in the elevator. Can you help me brainstorm an easy vegetarian starter, main course, and side dish which can be tasty given these conditions? [more inside]
What are some kid- and leftover-friendly meal ideas for a group of people across the US to make together, in two or fewer hours, with ingredients that are readily available and high-quality? [more inside]
We're getting our first ever order of hatch chiles this weekend and are really excited. I plan on freezing some of them and making some corn bread, but would love to hear what else we can do with them. [more inside]
Is there such a thing as a coffee cake like there is carrot cake, chocolate cake, etc, and maybe has a coffee-flavored frosting to boot? I'm not talking about the "good accompaniment to coffee" dessert, but cake where coffee is the main ingredient/flavor. *note - not looking for chocolate cake where coffee is used to boost flavor/add moisture
I've had too many sweet red peppers go to waste because we don't use them that often (more on that inside). Should I freeze them? What are your favorite recipes that feature these lovely things? [more inside]