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?
Recipe suggestions for chaotic new family lifestyle with a number of dietary restrictions. [more inside]
Ideas for a vampire-themed dinner party [more inside]
I'm doing the Eat to Live diet, which is basically vegan, and am having trouble coming up with interesting ways to prepare green vegetables so they taste good cold. [more inside]
I commute by bike, and ever since my commute tripled in distance, I've been coming home tired and hungry and and wanting to EAT ALL THE PROTEIN. Can you recommend some tasty, high protein vegetarian or pescetarian meals which I can either prepare in advance or throw together in the 20 or so minutes before severe post-workout hungry-crankiness sets in? [more inside]
Tell me your recipes that get much easier with a little bit of advance planning! I like cold-brew coffee and this recipe for hash browns, not just because they're tasty, but because they're less work than regular coffee or hash browns, as long as I remember to do a tiny bit of preparation the night before. What else is like that? (If you have some non-food tips that fit the theme, that's good too...)
Give me your recipes containing lime! Or lemon or tamarind! Certain restrictions may apply. [more inside]
How can I make my healthy meals taste less, well...healthy? [more inside]
Recipes for rib eyes that aren't in steak format? [more inside]
What are some good recipes for chicken drumsticks? [more inside]
I need recipes for on-the-go! With the semester starting, I need things I can prepare ahead of time that will last, are healthy, don't need refrigeration, can be eaten cold, and aren't sandwiches. [more inside]
I am being gifted several pounds of Kobe beef. What shall I do with it? [more inside]
I've just discovered the magic of Maille Old Style whole grain mustard and it is glorious. What are your favorite whole grain mustard recipes? [more inside]
What are some interesting things to do with skinless, boneless chicken breasts? [more inside]
I'm looking for 2 recipes for side dishes that are: unique, okay to be served cold, and will bowl over a potluck dinner crowd full of foodies. [more inside]
What are some good template recipes? Series of such recipes are especially appreciated! [more inside]
ISO awesome cast iron skillet recipes (wait for it...) which specifically start on the stove top, finish in the oven. I've been searching Google and I've found a couple I like, including pan pizza (who knew? not me...) [more inside]
Please help me figure out how to select good recipes for day-to-day cooking, as a functional cook with plenty of cookbooks and reasonable cooking abilities, but limited instincts/experience! [more inside]
Bored with lunch. Healthiest salad combos? [more inside]
Elegant, healthy, protein-filled vegetarian recipes for the complete novice. I am cooking challenged! [more inside]
I need your best salsa recipes suitable for canning. [more inside]
This month I will have a boatload of tomatoes at my disposal. In February I will have a new baby. Is there anything I can make and freeze now that (a) uses a lot of tomatoes and (b) will still be good in six months? [more inside]
I have hot Italian sausage and ricotta cheese. Help me make a delicious dinner! Difficulty level: no pasta. [more inside]
I enjoy soft pretzels, but over time I've acquired many, many little bags of pretzel salt that come in the package of pretzels. Yes, maybe I should throw them away. But first - what can I do with them? [more inside]
I need some recipe ideas for a children's cooking class - can you help? [more inside]
No gluten, soy, casein (milk), or eggs for me. Sad face. Please share your amazing recipe sources for somebody with a bunch of allergies. [more inside]
We just procured a couple of pints of delicious wild New Hampshire blueberries while kayaking around an island. Fun! Next question: what to do with them? [more inside]
Pasta from scratch and recipes that compliment it? [more inside]
Recently decided to go paleo and am looking for your favorite resources on delicious paleo recipes! In particular, looking for awesome remixes of classic favs, like cauliflower pizza crust (yum btw), but any favorite sites/blogs are welcome. Thanks!
I joined a CSA to eat more vegetables but.... I kinda....hate vegetables. What are some great recipes to make me actually want to eat this stuff? [more inside]
What are your favorite recipes for Dungeness Crab? [more inside]
Food recommendations, recipes, anecdotes and other suggestions for friends with a long illnesse? [more inside]
So I've been given a well-loved copy of the 1937 Better Homes and Gardens Cookbook. Along with the cookbook are a bunch of recipes handwritten on random scraps of paper, such as napkins and envelopes. What should I do with all this? [more inside]
Vegetarian recipes filter: I have a box of "vital wheat gluten" sitting around my pantry. What can I do with it that is vegetarian (lacto-ovo; no other food restrictions) and tastes delicious? I am pretty decent at both cooking and baking, so complicated recipes are welcome alongside simpler ones.
I want your best recipes for turning comfort foods into health foods without sacrificing satisfaction. [more inside]
What recipes use a lot of dill pickles? Vegetarian preferred! [more inside]
What should I do with this small amount of extremely tasty chicken stock? [more inside]
It's getting towards the depths of winter, ski season has begun, and I find myself wanting to eat nothing but melted cheese, with buckets of hot caramel sauce for dessert. Can you help me find slightly less decadent recipes with the same mouthfeel? [more inside]
I'm trying to figure out if a iPad is what I'm looking for to help me reduce my physical books, particularly cookbooks and printed (from the internet) recipes. I want to know first whether iPad is the way to go for my specific needs (details within) and then, if an iPad is what I want, which generation iPad & apps would help me do what I want. Or maybe there is a better solution? [more inside]
What is the best, most orderly way to add and organize recipes on my Kindle Touch for optimal viewing? [more inside]
My awesome friends got me an electric multi-cooker! I'm a complete pressure/rice cooker beginner, so please help me make the most of it with your tips, tricks and recipe links. [more inside]
What beverages can I make with Bittermen's Hellfire Habanero Shrub? Complications: cannot use alcohol or tomato juice. [more inside]
I got suckered into buying coconut flour; now I'm moving in four weeks and want to use it up. What can I make with this stuff? [more inside]
Recipes using stewing beef for hot summer days? [more inside]
What to do with all of these not quite ripe small peaches? A branch fell. I now have 25% of the fruit from it, but they're pretty small and not quite sweet enough to eat straight. They seem too lovely to waste. Will they ripen much? Recipes for using them as is?