Looking for recipes and meal ideas for hosting (usually a couple of people) for dinner on weeknights with a bit of a wow factor. Prep around or under 1 hour, vegetarian, reasonable clean up time are all helpful! [more inside]
Your fridge is [mostly] empty. You're too lazy to drive to the grocery store, but not too lazy to stay in and cook. You may even have an impossibly tiny food budget. What great meals do you whip up from the storage in your pantry? [more inside]
What can I do with prickly pear fruit that isn't a beverage and isn't a dessert? Are there any recipes that use it as a component in a savory dish? [more inside]
I have shiny new popsicle molds. I wish to spend the rest of the summer making all sorts of tasty frozen treats. I'm sure there is going to be a certain amount of "throwing some fruit and juice together willy-nilly and seeing what happens", and we have a paleta-making friend we will consult for his advice, but I'm appealing to the hive mind for recipes or ideas. What unusual flavor combinations might we not think of? What awesome recipes can you send my way? Help me have the tastiest summer ever. [more inside]
Pretty much what it says on the tin. What is a good sugar free (or as low sugar as possible) dessert I can make that travels well amd doesn't require refrigeration? [more inside]
I was assigned to do dinner on the 5th night (the last night) of a river trip down the Middle Fork of the Salmon River in Idaho. I'm kind of tired of the usual stuff that I make and I'm looking for good recipes that are filling and delicious. [more inside]
Hi friends! I'm having some health issues and need to start eating better. However, I hate to cook. Can you give me your simplest, easiest, most delicious VEGETARIAN recipes? I'm talking on the level of like something something's chili recipe or this spinach thing from The Kitchn. [more inside]
Due to busy life schedules, my family has begun cooking weekday meals in a big cooking session each weekend. We cook 'em, we freeze 'em and on worknights, we thaw 'em and we eat 'em. There are a lots of fantastic recipes for freezer meals in cookbooks and on the interwebs, but we've got a hitch - our family has a member with Irritable Bowel Syndrome, which puts limits on what ingredients we can use. (exciting caveats and details inside!) [more inside]
I am in charge of making dessert for an informal lunch for 50-60 people this weekend. I'm looking for delicious dessert recipes that are ideally not too labor-intensive. I am abroad and don't have access to boxed cake mixes, but otherwise have most normal ingredients (except peanut butter and blueberries). If it's something I can make the day before, even better! Thanks for your recipes.
... and I want to do both at the same time. Where can I find recipes for food that - is geared towards beginners (not too much prep time, not too many ingredients) - has calorie counts per serving/weight - is not always red meat or grain-heavy - and doesn't require an oven? (I only have a microwave and two heating elements.) [more inside]
Thanks to an ordering snafu we’re now the proud owners of a giant one-pound bag of gochugaru Korean red chili flakes instead of the small container we thought we were getting. What can we do with it beyond kimchi? [more inside]
I am trying to get back into cooking healthy meals where vegetables are the star and meat is an accent. My husband has varying tastes when it comes to vegetables. Recommend me some recipes/resources/strategies to cook some delicious things we both like? Special snowflake details inside. [more inside]
Partner and I are going glamping (well, bungalow-in-the-middle-of-nowhereing) this week. Since we live in an apartment, we get very, very, very excited whenever we have access to a charcoal grill... [more inside]
I'm about to have a week off while in-between jobs and one thing I'd like to do with that time is make some amazing dinners for myself and my husband. I like cooking, but as my husband and I are both full time we usually stick to recipes that take 30 mins or less. But if you had, let's say, 4 hours to dedicate to dinner what would you make? Details within... [more inside]
My CSA box has given me so many oranges that even I, a citrus lover, cannot keep up with eating them. What are some recipes that will use them up? [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]
Sukuma Wiki is hands down the best weeknight recipe. I'd like to find more like it. Keep reading for the particulars. [more inside]
What are your favorite (cheap & simple) quinoa salad recipes? [more inside]
Due to circumstances beyond my control, I now am the proud owner of a jar of Patak's Madras Curry Paste (hot) and a jar of Patak's mild curry paste (coriander and cumin sauce base). I only have one recipe that uses the Madras Hot Curry Paste. Hoping someone on MeFi might be able to help out with recipes to use them up. I'm open to meat or vegetarian options, and have no allergies/diet restrictions. (Things that go well with rice appreciated.) [more inside]
I made some really delicious tacos, but I have a lot of crema mexicana and queso fresco left over in proportion to the other ingredients. How can I creatively use the extra crema mexicana and queso fresco to make stuff that won't be too similar to the tacos I will have been eating all week?
I have accidentally acquired a spiralizer and I'm not sure what do do with it besides make zucchini pasta. What else can I make with this thing?
I've been directed by my naturopath to avoid nightshades (tomatoes, peppers, chilies, and others) as a way to improve my eczema. It has been helping so far, but I'm finding I really, really miss Mexican food. I'm talking about the standard stuff: salsa, tacos, fajitas, chilli, YUM. Do you know of any good nightshade substitutes that could be used in these dishes? Or any alternative recipes for these items that do not contain the forbidden foods?
Somehow, we're in a rut on dinner vegetables that our little guy will also like. Our staples are green beans, broccoli, brussel sprouts, and asparagus, though he doesn't like asparagus too often. Salad greens are still not to his liking. How can we bring some variety to our dinner greens? What are other good greens, and how can we quickly prepare them, or prepare on the weekend and store for the week? [more inside]
Kenji Lopez Alt's Vegan Experience is the highlight of my culinary year, and I literally dine out on his recipes all year long. I've made basically every recipe in The Vegan Experience, and I'm after more Kenji-style food inspiration. Further details below. [more inside]
I've been gifted a small jar of this smoked honey, and I want to cook or bake or roast something with it. I need recipes that 1) really let the taste of honey shine, and 2) would specifically also benefit from a smoky taste. And I only have a four-ounce jar, so I guess I need recipes that 3) don't require a ton of honey.
I've read quite a bit on the world of make-ahead freezer food (including a lot of suggestions from this great recent question). Now that my mental freezer is full of imaginary delicious freezer meals, I wonder if there's something similar out there for non-freezer food? [more inside]
Do you have a favorite stuffed pepper recipe to share with me? Extra points for a variety of cooking cultures and flavor profiles. [more inside]
I'd like to make a special Valentine's Day dinner, but need to keep it super simple. [more inside]
I need suggestions for lunches that I can take to college with me, in my backpack, that don't require an ice pack - I just don't have room. The lunch will be consumed within four hours or so. [more inside]
When I’m dealing with a lot of emotional stress, my two main coping mechanisms are cooking and gorging myself on all the food I can get my hands on. I’d like to find a way to indulge the former and not the latter. [more inside]
I candied some citron to use in lebkuchen, which sadly never got made. Now Christmas is over and I have about a cup and a half of the stuff sitting in my fridge. What can I put this in that isn't a fruitcake?
I have a 12 oz. mason jar of "pure sorghum, standard grade" (3/4 lb) that I bought a few years ago from a local farmers market. I opened it today, and it still looks good, I assume, because I've never actually used sorghum, and don't know what it might look like if it went bad. When I opened it I broke the seal, so I assume there's some chance of it still being edible, but StillTasty.com doesn't have anything for sorghum, commercial or homemade/packaged. So, 1) is it still good after a few years of being stored on a shelf, and 2) what should I do with it?
What are your favorite vegetarian recipes that get better after sitting for a time? [more inside]
I need to make a giant pot of stew today to eat all week long. What should it be? Challenge Level: Vegetarian or vegan preferred. Protein is a must. Healthy is best. Cooking time: Doesn't matter, I have all day! [more inside]
I flipping love buttermilk. It's like drinking cheese! Please help me find new recipes through which to revel in it. [more inside]
I have some moong dal and some channa dal I need to use up. I don't have a lot of spices. Got any easy, tasty recipe suggestions? [more inside]
I now live two minutes away from a huge korean supermarket that has an amazing and cheap produce and seafood section. I have no idea what a lot of this stuff is, but I love Asian cooking, so what are some things I should buy, now that I have an opportunity? I'm particularly interested in any recipes that are easy, inexpensive, and depend on 'ethnic' ingredients that you can't find in most grocery stores, or fresh seafood or unusual cuts of meat (pork belly, chicken feet, etc)
I am looking for the name of/recipe for a mysterious Polish cabbage dish i used to get from Sava Polish Deli in Jersey City. [more inside]
I hate grocery shopping so I like to buy a lot of food at one go. I went all doomsday prepper this week and may have overdone it this time on the perishable stuff. I need your help in using these things before they go bad: Gala apples, onions (white, red, yellow), carrots, red potatoes. Stuff I can freeze for later is the best. [more inside]
Help me get organized in 2015. I’d like to mount an iPad 2 tablet on a kitchen cabinet, just above the main counter that I use for cooking. The tablet will be used to access recipes and to stream music into the kitchen. [more inside]
What recipes do you have for boneless chicken breast (either whole or diced)? [more inside]
We're throwing a small holiday party for some friends, and we've promised to have at least two kinds of punch -- one with booze, and one without. But we always make the same sorts of punch over and over again, and I'd love some ideas! [more inside]
A friend of mine is having to be in the hospital for the next ten days or so. I've promised him I'll make him dinner when he's out, and his request is for Japanese comfort food. I've done some googling and ramen and/or miso soup was already going to be on the menu, but I'm really interested in vetted/actually-from-Japan recipes and I don't have enough knowledge of Japanese cuisine to evaluate them. [more inside]
Ever since daylight saving time hit this year, I have gone from "eager and willing home chef who loves her grains, fresh veggies, lean protein, and fun but complicated recipes!" to a lazy, uninspired glutton of convenience foods. HELP. [more inside]
I'm going to splurge on some Burgers' Smokehouse Thick Bacon Steaks for dinner tonight. What can I cook that will really take advantage of having super thick flavorful bacon? [more inside]
Tell me some of your favorite sushi roll recipes that don't contain raw fish - they can be vegetarian or not. Are there any that are a good substitute for that melt-in-your-mouth texture of raw fish (vegetarian or not)? Also if there's any recipes that use (and work well with) cooked fish would be awesome as well!
How do I adjust my pumpkin pie if I'm making them smaller and with crusts from scratch? [more inside]
My grandmother took a microwave cooking class shortly after getting her first one many years ago and this was one of the dishes she learned. It's surprisingly delicious for being so humble and easy to make... is there a fancier dish that it is based on? Recipe inside. [more inside]
I'm looking for a traditionally 'fancy' or very nice dish to cook for Christmas (although the recipe need not be European). I tried osso bucco last year. It was just meh. What can I try this year? [more inside]
A close family member has been diagnosed with Ankylosing Spondylitis. We are interested in starting a restricted diet (no starch, no dairy, and limiting some other potentially problematic foods) then gradually adding back in dairy/other to see what works for him. I am looking for recommendations for no/low starch food "substitutes" for things like pasta and bread, as well as brands of off-the-shelf-items that fit the bill. If you're on this diet, I would also be curious about how you started. [more inside]