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I'm forced to participate in a cookie party at work and need to bake 4 dozen cookies. What is a very tasty, perhaps could be fancy, but extremely low effort cookie to make? [more inside]
posted by inevitability at 5:13 PM - 37 answers

I started a giant batch of nocino (a recipe example) during the summer and added sugar after vodka was infused with everything else and strained. I realized too late that I was scooping the sugar with a 1/3 cup, not 1/4 cup, measuring cup. I decided to deal with it later in the process, and here it is later. Is there any good way to adjust it that won’t ruin the flavor or color?
posted by centrifugal at 10:36 AM - 3 answers

Husband and I both like green beans and should eat more, but the way we like them varies quite a bit. I like the whole fresh ones, trimmed and roasted with oil, so they turn out similar to an asian style stir fry dish but less work. He likes them from a can, warmed up in a pot. How can I make both without a ton of extra work? [more inside]
posted by soelo at 9:49 AM - 19 answers

Do you (or a cookbook you can recommend) have a good recipe for merveilleux? Planning on making a batch for Xmas. Ideally hoping to duplicate the vibe of those pastries sold by Aux Merveilleux de Fred. Preferably chocolate!
posted by miltthetank at 9:28 AM - 1 answers

Here in Worcestershire, England, an ice cream prowls the village every Sunday, playing tunes on its tannoy ("I've never been to me" by Charlene is the current one) and selling ice creams to people who stop it, which is fine. Two short videos on my Bluesky: of the tune, and of the van. It is December. Wherever you are in the world: does this kind of thing happen where you are? And swap December out for your coldest/least daylight month if you are in the southern hemisphere.
posted by Wordshore at 3:14 AM - 37 answers

I’ve been craving intensely salty or umami snacks. Crispy Cheetos are my usual go-to, but I’m wondering if there’s anything a bit healthier? [more inside]
posted by nouvelle-personne at 7:59 PM - 26 answers

Tim Hortons breakfast is allegedly served past 4 PM at “select locations”. How can I find out which locations these are?
posted by wheatlets at 10:28 AM - 5 answers

Urgent baking question: in this tart, will the curd filling fail if 4 tablespoons of butter are missing? If so, can I heat it up on the stove and add the butter? [more inside]
posted by Countess Elena at 7:17 AM - 6 answers

I have always made my holiday dinner rolls in the format of 12 rolls at 60grams in a 10", tall cake pan and over the years have gradually figured out the placement to make them all fairly close to the same circumference. This year I need to adjust that to 16 rolls at 45 grams in the same 10" cake ban and my brain has broken when it comes to proper spacing. I'm guessing there's a formula or algorithm that would illustrate placement but that's not how my brain works. Any ideas or illustrations would be very welcome.
posted by nenequesadilla at 8:55 PM - 4 answers

I'm not saying what's something that #27 on a world pizza list. Or really good coffee. I mean what's a food in a specific niche, that's generally, if not universally acknowledged to be the best there is on the planet AND it's in the borough of Brooklyn? Restaurant OR grocery OR food manufacturer.
posted by rileyray3000 at 3:36 PM - 6 answers

Really, the title tells it all. Share some good mocktail recipes for Thanksgiving. I'm willing to do a fair amount of prep and some specialty shopping in a major city. I usually like old fashioned and other whiskey drinks, but overall, the family tastes vary.
posted by advicepig at 11:17 AM - 15 answers

Trying to cut down on saturated fat. I haven’t been super successful with ground turkey, unless I mixed it with a bit of pork (otherwise find it dry, gamey, and tasteless). I now know going for 93% fat is the way to go (vs extra extra lean or what have you). Please share recipes you have used before and enjoyed!
posted by cotton dress sock at 12:27 PM - 30 answers

What it says on the tin. They aren't available where I am, and iffa I donta getta muffaletta, Imma gonna die. Thank you!
posted by cyndigo at 9:12 PM - 6 answers

What are some green-colored foods I can bring to a potluck? Difficulty: gluten-free. [more inside]
posted by cozenedindigo at 12:12 PM - 19 answers

I'm contemplating a main course with wild rice, chicken, and mushrooms. Probably no cream, milk, cheese, or creamy soup. Maybe plenty of onions. Have you made something like this that you really like? [more inside]
posted by kristi at 4:23 PM - 11 answers

I was thinking about making my Trader Joe's cornbread (from box mix) and adding harissa to it. Maybe feta as well? Intuitive cooks of Metafilter, please give me your thoughts about this, and amounts?
posted by BlahLaLa at 4:05 PM - 5 answers

1: They sell a frozen pumpkin pie and also a fresh one. Do you have thoughts about which is better? (Caveat: If I buy a fresh one, I'll likely do it on Monday and pop it into the freezer until Thursday.) 2: How can I make a store-bought pie look prettier? I know about whipped cream, but what else? I know I'm going to hate that disposable pie tin, so how can I pretty it up?
posted by BlahLaLa at 10:28 AM - 7 answers

Do you know a place that sells Claey's hard candies in Manhattan? Looking for licorice flavor but other flavors will do. [more inside]
posted by ojocaliente at 4:31 PM - 1 answers

I always make the same thing: Large turkey leg, rice dressing, potato puree, asparagus, mixed green salad. Usually apple pie, but maybe pumpkin / butternut if we're up to baking and scraping a large gourd since we don't have pumpkin in a can here. Thinking about changing this up a bit... [more inside]
posted by taz at 9:00 AM - 52 answers

Hello, it is dreary outside and I want to indulge myself by upgrading my tea time. I have a kettle with temperature control and I have a variety of tea bags from the grocery store and nice mugs that suit me. What's the next stage or two of being a hobbyist tea drinker? Loose leaf tea? A sophisticated brewing technique? Some knowledge to make me appreciate it more? Teach me! Snowflakes inside. [more inside]
posted by matrixclown at 11:22 AM - 15 answers