I have a large organic eggplant that I need to use up today. I am also nearly brain dead with kid-related lack of sleep. Tell me what relatively simple recipe I should make. [more inside]
I like to cook and freeze a big batch of something once a week so that my freezer stays loaded with a variety of meals. I'm bored with my usual rotation, so I'm looking for some new pescatarian recipes that freeze well. Most importantly, they have to be heavy on flavor and complex/interesting enough that I'll still be excited to eat them for the upteenth time in a given month- beans and rice ain't gonna cut it. [more inside]
I dearly love my coffee and enjoy the rituals of brewing at home, which I'm pretty serious about, but in my limited attempts to date I haven't had a lot of success making cold brew that measures up to what I can buy from a good coffee shop. How do you make cold brew, and how happy are you with the results? [more inside]
I am currently between jobs and will soon have more free time than I want while my two kids are at kindergarten. I want to learn how to cook in large-ish quantites, healthily and more frugally for our family of four. Please recommend blogs or individual recipes! [more inside]
I am after your proven, delicious crock pot meals where all the prep can be done the night before and stuck in the fridge overnight. In the morning, everything is just dumped in the pot. [more inside]
I am a born-and-raised meat eater looking to cook up some tasty vegan meals. Difficulty: tofu/tempeh/fake-meats of various varieties freak me out. [more inside]
I need your best recipes, techniques, tricks, and ideas for baked goods for a single person. Important note - NO MICROWAVE MUG CAKES. [more inside]
I'm looking for an app/program/spreadsheet/whatever that stores a grocery inventory with quantities, and a list of recipes (or just named sets of ingredient quantities). It would rank the recipes by % of ingredients on hand. If any part of this makes you think, "you could do that bit in [program] with/by [method]", I appreciate any pointers! Because I'll make it if I can't find it, but I'm not sure where to start. [more inside]
I like marmite. I am irresponsible with bread and butter. What are some ways I can incorporate marmite/vegemite into meal-type food? Note: I don't like cooking. [more inside]
I just put down $100 on a new pot that's 4-quart capacity, and oval-shaped. It seems that before I got it, every single recipe called for an enameled cast iron pot for a braised this and a braised that. (Sometimes even bread!) So, please share with me your absolute favorite recipes that have to be made in a cast iron pot. I'm already eyeing a lamb shank recipe with pomegranate molasses.
Baby Kitty has a sad tummy, where if I eat any form of dairy, nuts, soy, or eggs - his diapers look like a Tarantino film. I need recipes that avoid these ingredients. However, as always, there are complications. I will be traveling in two weeks and will not have a fully stocked kitchen. [more inside]
I'm not sure how to describe the type of easy recipe I'm looking for, so bear with me. [more inside]
What are some novels you've enjoyed that have contained recipes? Either as part of the narrative, in between chapters, or as an addendum. [more inside]
I am hosting an event tomorrow at a nonprofit and have promised a free sangria bar. I have three types of sangria in mind, but in the interest of saving money, I'm wondering if I can buy fewer ingredients that I can duplicate over two or all three recipes. I'm getting overwhelmed by all the potential combinations, plus a general lack of knowledge on how different liquors will mingle with certain fruit/wine flavors. Help! [more inside]
I've started seeing a dietitian who has recommended a mindful approach to food and eating as part of my ongoing progress towards health. I'm a busy student and freelancer who is about 50/50 at home or rushing about town to uni, meetings, jobs and shows, but I love cooking: I'd really like to have some mindful snacks that I can have at home or carry in my bag on busy days. What do you recommend, Mefites? [Special snowflakes inside, produced and packed in Australia] [more inside]
This might be a lost cause but two (very) different restaurants in my town have house hot sauces that are very similar styles which makes me think it may be a thing. Thick - about as thick as Frank's - a little milder than Frank's, not too much vinegar, strong garlic presence, GOOD. I know that's not much to go on... is this a known style? Does it come in gallon tubs from Sysco? Recipes? Thank you in advance!
Can you help me come up with unorthodox/off-the-beaten-track sides to go with BBQ pulled pork next weekend? [more inside]
Some combination of nostalgia and longing for comfort food is making me crave Pillsbury French loaf, which I really enjoyed 20 or 30 years ago. Nowadays, though, I live in the UK and in any event I need to stay gluten-free. Can anyone point me to a recipe for something that will taste similar? [more inside]
I've been given a large roll of good, organic filo dough - hit me with your best, simple, vegetarian filo-based recipes, hivemind. [more inside]
Please suggest recipes for car-camping meals that I can prepare before leaving home. I don't want to chop or grate at the campsite, but I don't mind assembling. I am happy to cook over a fire and/or on a camp stove, but no charcoal grill. [more inside]
I am a longtime vegan who hates raw vegetables. Can you give me some blended juice and/or smoothie recipes that minimize the vegetal taste as much as possible without forgoing fresh veg altogether? Difficulty level: No celery, please, I cannot bear the idea of eating or drinking celery in this lifetime. [more inside]
I've been a lifelong fan of eggs prepared basically any way so long as there's no runny yolk to contend with. I'd like to expand my culinary horizons a bit and break out of my brunch rut, though. How can I gain an appreciation for runny eggs? [more inside]
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!