Ask MetaFilter questions tagged with recommendations and cooking

prove: the internet is DELICIOUS

rhoticity — Wed, 19 Sep 2007 01:08:54 -0800

Good, preferably vegetarian-inclusive or focused, recipe blogs? Alternatively, one really good recipe magazine in the same category. I live in a college dorm for the time being, and don't really cook while school is in session due to lack of kitchen and overabundance of paid-for meal points. However, my dining hall is a fairly cool place in that, if supplied with a reasonable recipe, they'll try making it. Their vegetarian options could definitely use some spunk; and, besides that, I'd like to ideally begin collecting my own little treasury of "gotta-try-that"s.

I already read 101 Cookbooks, and enjoy the content, but it updates so infrequently that I definitely need some filler.

I'd also be willing to possibly subscribe to a single recipe print format magazine if someone really heartily recommends one.

Give me your peanut butter recipes.

Witty — Tue, 11 Jan 2005 01:33:27 -0800

I love peanut butter, preferring creamy over chunky... but it doesn't really matter. I'm pretty sure I love peanut butter now as much as I ever did when I was a kid. What are some of your favorite ways to eat peanut butter and/or use it in other recipes? I've eaten peanut butter in just about every sandwich concoction I can think of... including PB&J of course, PB and mayo, PB and bologne (another kid thing), the Elvis, PB and applesauce. A friend puts it on a hamburger, although I've never tried it. I love creamy PB with a cored and quartered Gala apple. If something comes with a "peanut dipping sauce", then I want it.

Just after college, a friend of mine moved to Estonia for a year or so, to live with "distant" relatives. After a while he began to crave some food favorites from back in the states and had his mother mail him a small jar of peanut butter. The kids (younger cousins perhaps) that were living with him were curious, having never tasted peanut butter. They tried it and were completely repulsed... hated it. I just can't understand that.

How well does that new silicone bakeware work?

mimi — Wed, 01 Dec 2004 08:22:59 -0800

CooksFilter: Has anyone tried that new silicone bakeware that's popping up everywhere? My mom found a good deal on it and is itching to give it to all the family bakers. I'm leery (bake-curious?) but don't see anything on Cooks Illustrated's site or anywhere else. Reviews, please!

What's the best cooking magazine for serious cooks?

Mid — Mon, 29 Nov 2004 07:16:14 -0800

Would like to get my wife a cooking magazine subscription for Xmas. They all look the same to me! She is a serious cook, scoffs as kitchen gadgetry, and is only sort-of interested in wine. Help!

Healthy oil?

signal — Mon, 23 Aug 2004 10:53:21 -0800

What's the healthiest type of cooking oil? I do a lot of faux-Indian / Thai / whatever cooking (think a big wok with lots of turmeric and pepper) and, being on a low cal diet, usually just use water or a drop of olive oil to stir things in. I would like to be able to use more oil, but don't know which, if any, could be considered healthy. Googled, but haven't found a comprehensive non-biased source yet.

Great Chef's Knife

zsazsa — Sat, 13 Mar 2004 21:37:29 -0800

I'm looking for a great chef's knife. I'm getting married soon so we're registering for gifts. My fiancee and I already have a decent set of knives, but I want a really fantastic chef's knife. While poking around on Alton Brown's site, I noticed his glowing ~~shill~~ endorsement for Kershaw Shun knives. Does anyone have any other opinions or recommendations?

What kitchen knives should I buy?

stonerose — Sun, 28 Dec 2003 18:46:48 -0800

What kitchen knives should I buy? [more inside] Right now, I'm surviving with a bunch of crappy blades, and one much-abused 8" Henckels Twin Gourmet. I'm a good cook, and I spend a lot of my time in the kitchen, so I want some 'grown-up' knives. I want ones that will last, but I don't want to pay for gimmicks, branding, or snob-appeal. Suggestions regarding the merits of various materials (is ceramic any good?) brands (Global? Henckels?), price-levels (i.e., twin gourmet vs. four star vs. professional) would be much-appreciated. More than anything, I just want to be steered away from bad deals.