It's Berry Season! On my kitchen ledge I have a enormous punnet of fresh mulberries - more than we can possibly eat fresh. I need to use them up before they spoil, but it's not a fruit I'm very familiar with. Please share your mulberry recipes! (Ones involving baking would be favorite!)
What can I do with excessive amounts of candy, besides cramming it into my craw? [more inside]
My doctor has recommended eliminating most starches from my diet. Any recommendations for grab-and-go breakfasts? [more inside]
Do good-tasting, low-acid, low-carb, lactose-free foods even exist? My body has apparently "acidic" to my enormous list of stuff I can't eat and I need some recipes and lifestyle tips. [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'm throwing a seder with some friends. The brisket is taken care of. Repeat: The brisket is taken care of. (And well! By a very chef-y friend! Whose brisketology I trust completely.) Everything else is pretty much up for grabs, though. What are your go-to Passover recipes? [more inside]
Just scored the use of a mandoline slicer for the next week, and I'm totally excited but don't know where to start. Can you good people hook me up with your best mandoline-using recipes? Potatoes! Carrots! Turnips! I'll slice 'em all! [more inside]
Yay: I have 5 lbs. of pork belly. Boo: It's in two pieces. What can I do with it/them? Normally I use the recipe from the Momofuku cookbook, but it shrinks so much I'm worried that these two small pieces might shrink down so much as to be unusable, or overcook. And anyway, I'd like to try something new. So, fellow porkophiles, any suggestions? [more inside]
I want is to be able to start generating a variety of curries with the ingredients I have to hand, and have them be slightly more authentic than the old apple-sultana-coconut-yoghurt-and-contents-of-spice-rack 1970s British curry knockoff. Is there an internet resource somewhere with the Westerner's Introductory Taxonomy of Regional Indian Cooking? [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]
I like cookie cutters way more than I like sugar cookies. Do you have recipe for delicious cookies that are cut out? [more inside]
I have been going to butchers having my own ground chuck (mince in England) and sausages made. I would like to try to make a sausage mixture that matches Jimmy Dean Premium Pork Hot Sausage and Pork Light Sausage. Ingredients are clearly closely guarded secrets. Any taste reflections or recipe suggestions? Detail: Jimmy Dean is only known for Big Bad John and Little Black Book in Europe. [more inside]
I'm looking for a convenient app for Android that will build a shopping list from a list of ingredients. [more inside]
Please recommend outstanding recipe books and resources for clueless cooks! [more inside]
I recently bought a 5 litre casserole dish, which I love, but I'm a bit stuck on what to make with it next. [more inside]
I need a tried, tested, and true recipe for making proper, dry, flaky sesame halva. [more inside]
Doctor's orders, sadly. Does anyone know of any low carb cookbooks or websites (or just individual recipes) that would take the sting out of giving up my precious carbs? If there was a Cook's Illustrated low carb cookbook that would be perfect, but there isn't.
I made the same recipe multiple times, and have gotten different results every time. How can I maintain consistency?! [more inside]
I need to make one (1) simple meal a week for two (2) people. This is not something I'm necessarily good at. Details inside. [more inside]
Please help me compile some American versions of Scandinavian recipes. My american-scandinavian mom died a few years ago and someone stole or tossed her recipe tin. Now this california girl has found herself living in Norway, can recognize the foods mom used to make, but can't remember how to cook it!!!!!!! Please please help!!!!! [more inside]
Every year for the Super Bowl we make food from the teams' hometowns. This is our seventh year, and it's the first time we've had difficulty finding a food for a team! (Although two years of Hoosier Pie was no fun for anybody.) [more inside]
Just got a pressure cooker. Now I need to make some stuff, but what? [more inside]
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
I'm well aware that this opinion is not shared by everyone, but I really like Jamie Oliver's style of cooking (and, I confess, presentation on tv): simple ingredients (but the best you can get), big flavours, lots of fresh herbs, very informal. The thing is, he's not that big on vegetarian recipes, and I'm making an effort to *not* eat meat 3 or 4 times a week, so could you recommend a vegetarian Jamie Oliver please? Note: I googled this phrase and google came up with Simon Rimmer, but I was kind of underwhelmed.
I have a bunch of peanut butter that I need to use up, but I'm running out of ideas. I would particularly appreciate recipe ideas that I can use in meals, though all I can ever really think of is perhaps Thai-style chicken/noodles, or PB&J sandwiches, or fruit with peanut butter dip. I know there's also stuff like peanut butter cookies and other baking goodies, but I'm trying to avoid sugar-bombing my diet too badly. Please help me with ideas!
So, I'm planning to start eating meat again after 25 years as a vegetarian. I visited the farm, bought the meat and brought it home. Now what? [more inside]
What's the best possible cracker to support and complement homemade jalepeño jelly and cream cheese? [more inside]
I have 8-10 Bud Light beers in cans left over from my New Year's party. I'm not going to drink them... but can I cook with them? [more inside]
What exotic cheeses should we try in place of the ordinary (american, cheddar, muenster, mozzarella)? Recommendations for exotic cheese dishes also welcome! [more inside]
Inspiration has left the building. I'm making dinner for six Thursday (including two kids) and I'm completely out of ideas. [more inside]
Need suggestions for seafood entrees that will hold up well (not get rubbery or slimy or unsafe) for a couple of hours on a buffet table. Soups/stews OK--we'll have access to a crock pot.
I've been gifted a fruit basket. The problem is while there are lots of fruits I eat, I now find myself with a bunch of fat pears. Because I'm a picky eater, I don't like pears. However, since I'll be attending holiday parties, I figure there are probably some delicious pear recipes-cookies, desserts-that would allow me to share this gift with people who will actually enjoy them. [more inside]
I recently came across this awesomeness of a Daal recipe. It blew me away, not only with its amazing flavor, but the fact that you actually don't have to cook. I mean you chop one onion, dump all the ingredients in and less than 30 minutes later, you have an amazing meal. Which immediately made me wonder, are there any other awesomely tasty recipes out there which I could add to my repertoire of fast and easy?
I am having a New Year's Day brunch and I'd like to serve some fancy things that aren't typically homemade here in the US. [more inside]
I have been freezing strawberries from my garden and currently have about 6-8 cups of them. I need to take a dessert to a Christmas party this weekend. I would like to use the strawberries, but it needs to be something that can be eaten with fingers (probably no bowls or utensils will be available) and work well with berries that have been frozen. Any ideas?
I really enjoy eating sautéd chanterelles. Can you recommend similar dishes that are quick to make (~10 min), have very few, fresh ingredients and have an elegant and mild flavor?
Help me add new dishes to the menu. Difficult level: kosher-style, pescaphobic, non-dairy, mushroom hater. [more inside]
I love to bake cookies for the holidays. I'd like to do most of my baking the second weekend of December (8 & 9), but that's earlier than I've done my baking in the past. Do you have recipes for cookies that freeze well? Preferably after baking? [more inside]
I need more websites or blogs like THIS offering very simple recipes and with video instructions included. [more inside]
We decided to do turkey parts this year, instead of a whole bird, and could only find a boneless skinless turkey breast for the white meat portion of our Thanksgiving meal. How do we cook it? [more inside]
What are your best recipes for sweet potatoes? [more inside]
Please share your best one-pot or slow cooker recipes that make a big hearty batch of simmering deliciousness that you can eat for a couple of days after. [more inside]
Tonsillectomyfilter: What are some soft foods that contain no fruit, corn syrup, or dairy and taste all right at room temperature? [more inside]
Can you suggest recipes for salmon filet? I'm bored of always pan-frying it, though I believe good ingredients deserve simple treatment.
My lunchtime staple is a bowl of black/kidney/pinto beans or lentils and brown/white rice, couscous, or quinoa with some type of vegetable mixed in. However, I get bored with the same sauces and seasonings (usually barbecue sauce, peanut sauce, salsa, or just plain with some onion and garlic) and am looking for new ideas. Must be vegetarian (dairy and eggs okay) and bonus points for *cheap* store bought sauces/dressings or homemade from ingredients I might already have in the pantry. I'm not a picky eater and am not concerned with fat/calories.
tired of roast chicken! Give me recipes and meal ideas are: elegant ( you would serve it at a fancy dinner party), winter seaonal foods, intensely flavorful, beautiful, whole food ingredient based (ie probably no tins of condensed soup), have that wow factor that impresses guests, and bonus (but not super important) are 'paleo'.
Does such a recipe website exist? [more inside]
I want to treat my girlfriend to an unusual dinner. [more inside]
At a restaurant I had an amazing dish with the following description, "vegetarian black bean chili, seasoned rice and steamed vegetables." It was spicy and I loved it, but couldn't describe it beyond being traditional American, perhaps a bit with a Mexican flavor. This seems like a really simple dish, any ideas of dishes like it or how to recreate it?