I'm a volunteer with Toronto's
Not Far From the Tree group and just came back from a very successful pick with
15 pounds of Anjou pears that should be fully ripe within a few days. I'm thinking maybe pear crisp, pie or cake, or little hand-held pasties with a pear filling, but mostly, I've dying to hear some great recipes in these areas or beyond. Criteria (beyond awesome taste): portability (I'm off to a meetup this Saturday via bike) and/or easy freezing (for whatever stuff I can make that I can't transport on Saturday).
posted by maudlin
on Aug 23, 2010 -
9 answers
I could use some help altering/combining some baked mac and cheese recipes!
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posted by kavasa
on Aug 14, 2010 -
10 answers
I've recently found myself in possession of 7.5 pounds (five full cartons) of corn meal. What can I do with this great corny bounty? Bonus points for being able to use as much as possible in a single batch of *something.* Projects, crafts, household tips, or recipe suggestions needed. Difficulty: Please NO corn bread or polenta recipes.
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posted by cuddles.mcsnuggy
on Aug 10, 2010 -
26 answers
I want to like beans, but the texture is generally too mushy or mealy. What are some recipes that get around this?
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posted by Wossname
on Aug 9, 2010 -
21 answers
My friend (who's known as the Magic Salsa Fairy) converted a bunch of my homegrown tomatoes into a prodigious quantity of excellent hot salsa. There's more than a quart of it. I've got the whole tortilla chips/nachos/quesadillas axis covered, but what else can I do with it? You can assume that I'm a skillful indoor cook and my husband has a good gas grill and knows how to use it. Bonus points for healthy meal ideas. We are omnivores, but try to limit the carbs (b/c my husband is Type II diabetic).
posted by DrGail
on Aug 7, 2010 -
21 answers
For reasons I won't get into, I have four cans of cherry pie filling. What, other than cherry pie, can I make with them?
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posted by resiny
on Aug 5, 2010 -
28 answers
What are your favorite freezer-friendly recipes? Caveat: I'm diabetic and don't eat grains or legumes. However, things meant to be served over grains, legumes, or starchy vegetables are fine (I'm not always the only one eating at my table). Super bonus points for being able to freeze in portions.
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posted by catlet
on Jul 30, 2010 -
18 answers
How do I make the sweet, pink caramelized onions I've been seeing on expensive burgers lately?
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posted by metajc
on Jul 24, 2010 -
17 answers
I know I'm going to barbecue some fish. I don't really know what fish or how. Any ideas?
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posted by godawful
on Jul 20, 2010 -
32 answers
I'm trying to find tasty treats for a gift basket for a friend with very strict (medically imposed) dietary restrictions.
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posted by arnicae
on Jul 14, 2010 -
12 answers
I am cutting down on pork, carbs and red meat. I would like my new diet to lean towards vegetarian meals.
I can't handle spicy food and it seems like most of the recipes I keep finding are spicy and/or have curry. I also do not eat fish/seafood.
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posted by KogeLiz
on Jul 6, 2010 -
25 answers
Vegetarian recipe filter: I have 17 oz of dried porcini mushroom pieces in my freezer. All I can think of to do with them is soup and risotto. I'd love some more ideas or recipes.
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posted by shamash
on Jun 18, 2010 -
16 answers
I just got my hands on a Cusinart Ice Cream Maker. What ice cream/sorbet/frozen yogurt recipes do you recommend?
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posted by pulled_levers
on Jun 10, 2010 -
40 answers
I have an infusion pitcher and I am not afraid to use it! But I need ideas and some basic technicals about timing and storage. Inspired by
this question about popsicles, I want to make refreshing, astonishingly creative, non-sugary, home-made waters to replace my resource and money-intensive diet sodas. Iced tea is so ho hum. Help me develop a passion for water again.
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posted by cross_impact
on Jun 7, 2010 -
16 answers
Honey! Please share your favorite recipes that use honey as a primary component.
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posted by Mizu
on Jun 6, 2010 -
35 answers
I was just diagnosed with celiac disease. Help me wade through the information overload and figure out how to construct a new diet.
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posted by runaway ballista
on May 26, 2010 -
19 answers
I am looking for large quantity vegan baking recipes (cornbread, oatmeal cookies, brownies, coffeecake, etc.) designed for 50 servings or more.
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posted by ottereroticist
on May 24, 2010 -
3 answers
We're hosting a small, casual wedding reception for about 30 people and I need some ideas for food. Ideally, the recipes will be make-ahead (some reheating or finishing touches are ok), easily expandable, relatively simple, and will hold well room temperature or in a crock pot.
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posted by Kimberly
on May 24, 2010 -
20 answers
We have fresh baby artichokes. We have fresh fava beans. Help me make them delicious.
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posted by rtha
on May 21, 2010 -
12 answers
UMass Amherst - between '90-'94 - People's Market: I used to get a plate of rice and beans for lunch almost every day for a couple of years from People's and I am CRAVING that exact dish hardcore. I remember brown rice, red wine vinegar as a condiment - but what type of beans and what was in them, if anything? IIRC, it was like $1.00.
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posted by tristeza
on May 17, 2010 -
12 answers
So many condiments, so little normal food: Please help me clear my kitchen of all my condiments. I'm looking for recipes, dishes, meals, etc. that feature one or more condiments, so I can use them up.
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posted by Deathalicious
on May 5, 2010 -
26 answers
My mom is going vegetarian. My father is a meat & potato kinda guy. Help me come up with plans and strategies that will won't make either one miserable.
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posted by julen
on Apr 29, 2010 -
23 answers
Please suggest some recipes using smoked oysters. I have several tins of them and while they're delicious on crackers, you can only eat so many at a time.
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posted by exceptinsects
on Apr 25, 2010 -
9 answers
Where can I get good quality creative commons cooking recipes that I could incorporate into an iphone app?
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posted by ashepp
on Apr 23, 2010 -
3 answers
Is there a recipe for good, easy Mexican rice? Good here equals strong tomato flavor, peas and carrots (I'm not interested in strict authenticity). Bonus points if I can just dump the ingredients in my rice cooker and be done with it.
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posted by kingjoeshmoe
on Apr 12, 2010 -
17 answers
I need a creamy Mexican-ish side to go with a spicy roasted pork main course.
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posted by uri
on Apr 7, 2010 -
17 answers
I've been given a couple jugs of Starbucks Pumpkin Spice syrup by a few friends of mine. I love the stuff, but it's due to expire soon (or soonish, not sure how long it will keep beyond the date) and I know I'll never use all of it. I'm pretty handy in the kitchen, so I thought I might use them to make desserts and whatnot (loaves, muffins, etc.). Any recipe ideas/suggestions?
posted by idleminded
on Mar 26, 2010 -
14 answers
There are three dozen eggs in my refrigerator that will expire about 2.5 weeks from now. What are some easy, different and delicious egg recipes?
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posted by blackcatcuriouser
on Mar 22, 2010 -
49 answers
I made ricotta today from whole goat's milk. Yay! Now I have about 6 cups of leftover whey and no idea what to do with it. Help?
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posted by cheerwine
on Mar 21, 2010 -
11 answers
What are your favorite cook books? I'm in the market for more cook books. I am open to all cuisines and my only requirements are that the cook books have beautiful food photos and tasty recipes. So Mefis, bring it on, what are the cook books that I absolutely must have?
posted by kitchencrush
on Mar 18, 2010 -
52 answers
Help me find topics for my cooking blog. What's not clear to you about cooking? My blog offers clearer directions for better cooking. Please suggest burning questions you have that I can answer for you.
posted by markcmyers
on Mar 15, 2010 -
32 answers
For me, the most satisfying part of learning a new recipe is figuring out why a particular step is needed. Are there any recipe books that explain the function of each step and ingredient?
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posted by archagon
on Mar 14, 2010 -
32 answers
