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]
What are your favorite super-involved, day-long recipes? [more inside]
I need elegant but relatively uncomplicated cookie recipes (yes, just cookies: I don't have any cupcake tins at present; not inspired right now to bake a pie or cake, either - however I am open to sweet bread loaves like chocolate pumpkin bread*) that I can make with what I *already* have in the pantry/fridge, and can whip up either tonight or tomorrow morning before Thanksgiving festivities. Pantry contents inside. [more inside]
What are Thanksgiving sides that travel well? [more inside]
I am hosting a Thanksgiving cocktail/housewarming party on Wednesday evening, and I need ideas for festive, on-theme recipes that can stand up to sitting out for a few hours while people graze. [more inside]
I love breakfast tacos! I eat them a lot. If I eat the exact same combination of ingredients every time it gets boring; thankfully there are endless combinations. Help me think of every ingredient that would be tasty in a breakfast taco. [more inside]
I'm looking for a really great garlic recipe to make for the next food day at work. [more inside]
We're making a sort of fancified mac and cheese dish that uses a quantity of shredded Gruyere and Gouda. So I shredded the cheese, without actually reading the recipe, and shredded all the cheese we bought. That turns out to be more or less twice the cheese we actually need. Help! [more inside]
Do you have a crowd-wowing recipe for a room-temp appetizer with citrus somewhere in the mix? [more inside]
Help me plan my first Thanksgiving menu! Bf & I are hosting my parents. I want to plan a delicious feast for 4! I don't need to worry about the turkey. I love experimental cooking, so no limits. Bonus: perfect pie recipes. [more inside]
My delightful and delicious farm share provides me with a sizable bunch of dandelion greens every week. I'm looking for recipes that mask the bitterness. [more inside]
Upon the recommendation of my new personal trainer, I am to go sugar-free for the next two weeks! Difficulty: vegan. [more inside]
I made white bean soup in the crockpot and it's okay... but how do I make it AWESOME?! [more inside]
What system do you use to organize your digital recipes from various sources? I often come across recipes from Twitter friends, Buzzfeed (20 ways to use mustard!), YouTube, Tumblr, Metafilter, etc and then I can't find them again. I know I could use a bookmarking system like Pinboard, or something more complex like Evernote, but I wondered what other people do.
I have seven days to use my herb garden harvest before prepping the plants for winter. Ideas needed! [more inside]
What can I do with the pulp from four Sharon fruit (a.k.a. kaki or persimmon)? I just bought them but they were already so soft that when I went to cut the tops off, they turned into goop. They taste fine, though. Does anyone have a good, simple dessert recipe to use them in?
What things can I cook with children in an after-school club setting? Difficulty: no actual cooking possible. [more inside]
Any super easy vegan chilli recipes? I don't cook very often so the easier the better.
I'm interested in main dish recipes for someone who is vegan and also avoids:
- nightshades (white potatoes, eggplants, bell peppers, etc.)
- acidic foods (tomatos, citrus)
When I make have five to seven servings of veg a day, I feel great and lose weight, regardless of whatever other rich foods come my way. Standbys now are roasted cauliflower, broccoli and asparagus. These all reheat well (and are great straight out of the fridge) but I'd like to expand the options. [more inside]
Give me your recipes for the sweet or savory snacks that scream out IT'S AUTUMN NOW [more inside]
I've recently been on a soup kick. However, my meager store of recipes I'm good at cooking has been exhausted. I'm looking for soups that are relatively easy to prepare, are healthy, and are cheap to make. I'm not really interested in cold soups at the moment. No particular restrictions or considerations beyond that.
I have a magnificent piece of pork belly- about 2 lb/ 900g of succulent swine flesh... and I'm looking for some inspiration on what wondrous meal I should create with it! [more inside]
On the occasion of recently turning 30 and wanting to arrest my weight gain, I'd like to figure out ways to cook things that are healthier than the stereotypical bachelor chow I've been subsisting on for the last year. [more inside]
I've been stuck in a multigrain Cheerios + sweetened soy milk + scrambled egg rut for wayyy too long. I'd like to eat healthier, filling breakfasts with whole grains, and learn to like savory foods for breakfast as well. Details inside! [more inside]
So I've been gifted a bottle of some hopped gin. What would be a great use of it? What to drink with it? I like gin, and I like hops, so I'm hoping something that makes it special. I'm just feeling like it would be a waste with just tonic. I'm not an amateur, so don't worry about complexity or technique.