Looking for recipes or techniques that turn fully cooked leftovers into completely different dishes - like turning risotto into arancini, thickening a soup into pasta sauce, or turning roast mushrooms into pate. Not looking for " make a sandwhich/taco" etc. Looking for things where you basically need a completed other dish before you start.
What are the most unusual but tasty marinade recipes you love? [more inside]
I'm on the hunt for a new hot sauce that is spicy/hot without getting into the over-the-top novelty sauces. Bonus points if it is affordable and versatile enough to go on everything! [more inside]
So I have googled, I promise. But I'm not sure I'm finding the right recipes. I want to make a dipping sauce like the stuff that almost every Thai place around here (Portland area) serves with their fried egg rolls / spring rolls / veggie rolls. [more inside]
I made a greek-inspired quinoa salad with red quinoa, chickpeas, cucumbers, tomatoes, red pepper, parsley, and red onion. Help me give it a dressing or a sauce! [more inside]
That's pretty much it. I'm down with the basics - tabasco, sriracha and the like, but I want to expand my experiences and styles. [more inside]
Need urgent help in making gravy from scratch!! [more inside]
I have about three gallons of truly excellent homemade tomato sauce. What can I do with it if I don't eat pasta?
I'm a good cook, but one thing I've never even really bothered with are sauces. What are your favorite sauces that can be made at home, and so good that you would consider eating a turd if the divine sauce was poured on top.
I once ate pasta with a delicious persimmon + tomato marinara. I can't find any persimmon marinara recipes for it online. How can I recreate it? [more inside]
Your favorite yogurt/yoghurt sauce/dip recipes. I want them. Sour cream sauces are good too, if you have them. [more inside]
This is a should I eat it?
* question of sorts. Exactly how is my Chinese take-out place attempting to kill me? [more inside]
Where can I buy this hot sauce? [more inside]
I'm by nature a person who likes to keep myself looking neat. I'm having a logistical problem with that. [more inside]
While trying to cook a large quantity of tomatoes for sauce, I accidentally burned a few on the bottom of the pan. Now the burnt aroma pervades the entire (did I mention large) batch of tomatoes. Is there any way to salvage this project? [more inside]
Help me recreate an awesome Mexican salad dressing! [more inside]
I like Soy Sauce with Wasabi, but sushi is expensive. What quick and simply meals can I have that I can eat with Soy+Wasabi? [more inside]
Cooking puzzle: Help me nullify the acidity of tomato sauce (and heartburn) in this recipe I've concocted. [more inside]
What is "lobster sauce" and do you have a good recipe for it? [more inside]
How can I make elementary school spaghetti sauce? [more inside]
What are your favorite ravioli fillings and sauces? [more inside]
Foodfilter: vegetable substitutes for pasta? [more inside]
What are some good sauces and marinades for fish? [more inside]
What Chinese black sauce is this? [more inside]
Simple canning of sauces. I like to make large batches of pasta sauce, barbecue sauce and fresh salsas. I've been freezing them, but the canning sounds like it would be a better route to go (no need to defrost, no freezer burn). Know of any resources to get me started? I've never canned a thing in my lfe.
SauceFilter: starting with just a can of diced tomatoes, how do you make spaghetti sauce? I'm looking for simple recipes. [more inside]